Prime Selection’s Cooking Ideas: MAHI-MAHI with Lemongrass Slaw and Rice Fritters!

This mahi-mahi recipe is satisfying and full of flavour, making a great family meal any time of the year!

6 mahi-mahi fillets
Lemongrass dressing
1/4 cup fresh lime juice
2 tablespoons Asian fish sauce
4 teaspoons sugar
1 tablespoon minced red onion
2 teaspoons minced lemongrass
1 small garlic clove, minced
3/4 teaspoon hot pepper sauce

Vietnamese sauce
1 cup unseasoned rice vinegar
6 tablespoons sugar
1/4 cup Asian fish sauce
2 tablespoons soy sauce
1 teaspoon minced seeded Thai chile or serrano chile
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch

1/2 cup vegetable oil
2 tablespoons chili powder
2 tablespoons fresh lemon juice
2 tablespoons minced lemongrass
1 tablespoon chopped fresh oregano
1 teaspoon sweet Spanish smoked paprika or sweet Hungarian paprika

Rice Fritters
1/4 head of Napa cabbage (5 ounces)

1 cup cooked medium-grain rice (such as sushi rice), cooled
3/4 cup chopped green onions (about 6)
2 cups panko (Japanese breadcrumbs), divided
1 large egg, beaten to blend

Vegetable oil (for frying)

4 cups peeled jicama, cut into matchstick-size pieces
3 cups pea sprouts (4 ounces)

For lemongrass dressing:
Whisk all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover; chill.

For vietnamese sauce:
Mix first 5 ingredients in small saucepan. Bring sauce to boil over medium heat. Whisk 1 1/2 teaspoons water and cornstarch in small bowl. Add to sauce and boil until mixture thickens, about 1 minute. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Divide sauce among 6 small bowls; cool to room temperature.

For marinade:
Whisk all ingredients in small bowl to blend. Do ahead Marinade can be made 1 day ahead. Cover and refrigerate.

For rice fritters:
Separate leaves from cabbage. Cook in large pot of boiling salted water until wilted, about 30 seconds. Drain; pat dry. Finely chop.

Mix cabbage, rice, green onions, and 3/4 cup panko; season to taste with salt and pepper. Stir in egg. Place remaining 1 1/4 cups panko on plate. Measure heaping tablespoonful of rice mixture; press together firmly to form ball, then flatten slightly into disk. Press disk into panko to coat. Repeat with remaining rice mixture. Cover and chill 30 minutes. Do ahead Can be made 1 day ahead. Keep refrigerated.

Place fish in 13x9x2-inch glass baking dish. Pour marinade over fish and chill at least 1 hour and up to 3 hours.

Preheat oven to 400°F. Add enough vegetable oil to heavy medium skillet to reach depth of 2 inches. Heat oil to 375°F. Working in batches, fry rice fritters until golden brown, about 1 minute per side. Transfer fritters to paper towels to drain. Heat large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook fish until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until just opaque in center, about 5 minutes longer.

Place jicama matchsticks and pea sprouts in large bowl. Pour enough lemongrass dressing over to coat. Season to taste with salt and pepper. Divide slaw among 6 plates, mounding slaw in center. Arrange fish atop slaw on each plate. Divide rice fritters among plates and serve with Vietnamese sauce alongside.

Servings: 6

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Prime Selection’s Cooking Ideas: Pan Seared Sea scallops on red Onion Marmalade!

They’re tangy, juicy, and really sweet! These scallops will leave a lasting impression on anyone who tries them!

16 large sea scallops
5 tablespoons olive oil, divided
1 tablespoon grated lemon peel
1 tablespoon minced peeled fresh ginger

3 medium red onions, thinly sliced
1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons golden brown sugar
Chopped fresh chives

Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.

Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives.

Servings: 4

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Prime Selection

These rosemary butter veal chops have a unique succulent flavor, perfect for the holidays, or for a break from the normal routine!

1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 teaspoons minced fresh rosemary, divided
1 teaspoon chopped fresh thyme, divided
Pinch of salt
4 12-ounce veal rib chops, each about 1 inch thick
4 tablespoons olive oil, divided
1 4-inch-long fresh rosemary sprig
1 garlic clove, flattened
3 tablespoons dry white wine
3 tablespoons low-salt chicken broth

Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.

Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

Servings: 4

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Prime Selection’s Cooking Ideas: Swordfish Peperonata!

This mild Swordfish Peperonata steak, makes a healthy meal you’ll have to have again!

4 swordfish steaks
1/4 cup extra-virgin olive oil
4 medium bell peppers, 2 red or orange and 2 yellow

Coat each fish with 1/2 tablespoon of the oil and freshly ground black pepper. Set aside while you prepare the peperonata.

Cut the peppers into long, thin strips, no more than 1/4″ wide, making sure to remove all of the seeds.

In a large nonstick skillet over medium-high heat, heat the remaining 2 tablespoons oil. Add the pepper strips, 1/2 teaspoon whole black peppercorns, and 1/2 teaspoon coarse salt. Reduce the heat to low and cook, stirring occasionally, until the peppers are soft and lightly browned, about 20 minutes. Remove the peppers from the heat and set aside.
Heat an iron-ribbed grill pan or nonstick skillet over medium-high heat until hot. Add the fish and cook on both sides, about 3 minutes per side, until the fish is browned on the outside and moist inside. Meanwhile, briefly warm the peppers. Serve the fish with the warm peperonata on top.

nutritionist’s note: The olive oil in this dish gives the peppers a nutritional boost. Fat allows your body to better absorb the beta-carotene found in bell peppers.

Servings: 4

Prime Selection’s Cooking Ideas: Salmon with endive, dill, and cream!

These make a delicious snack you’ll want all the time!

4 (6- to 7-oz) salmon fillets
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup finely chopped shallots
2 large Belgian endives (1/2 lb total), quartered lengthwise, cored, and cut crosswise into 1/2-inch pieces
1/3 cup dry white wine
1 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice

Preheat broiler. Line rack of a broiler pan with foil, then lightly oil foil. Pat salmon dry, then arrange, skin sides down, on broiler pan. Sprinkle with 1/2 teaspoon salt and 1/4
teaspoon pepper, then broil 4 to 5 inches from heat until almost cooked through, about 6 minutes. Keep warm, loosely covered with foil (fish will cook through from residual heat).
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, 1 minute. Add endives and sauté, stirring, until softened,
3 to 4 minutes. Add wine and boil over high heat, stirring, until liquid is reduced to 1 tablespoon, about 1 minute. Add cream and remaining 1/4 teaspoon salt and 1/4
teaspoon pepper and boil, stirring occasionally, until liquid is thickened and reduced by half, 3 to 4 minutes. Stir in dill, lemon juice, and salt to taste. Serve salmon with sauce.

Servings: 4

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Prime Selection’s Cooking Ideas: Calcutta Lobster in Spinach and Yogurt Sauce!

For a healthy meal sure to please your taste buds, this calcutta lobster dish will have everyone wanting more!

4 uncooked lobster tails, thawed
1 bunch spinach
1 medium onion
4 large garlic cloves
1 small fresh serrano chile
a 1-inch piece fresh gingerroot
1/2 teaspoon brown or black mustard seeds
2 tablespoons vegetable oil (see note, beginning of recipe)
2 teaspoons ground coriander seeds
1 cup plain yogurt
1 teaspoon coarse salt, or to taste
Accompaniment: cooked white or brown basmati rice

With a cleaver or large knife halve lobster tails lengthwise. Discard shells and devein tails. Cut lobster into bite-size pieces.
Discard coarse stems from spinach and chop enough spinach to measure 2 cups. Chop onion and mince garlic. Wearing protective gloves, mince serrano. Peel gingerroot and mince. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, garlic, serrano, gingerroot, and mustard seeds, stirring, until onion begins to brown. Add coriander and cook, stirring, 1 minute. Stir in spinach and cook until it begins to wilt, about 30 seconds. Gradually add yogurt, stirring until combined well, and stir in lobster and salt. Simmer mixture gently until lobster is just cooked through, 5 to 6 minutes.
Serve lobster and sauce over rice.

Servings: 4

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Prime Selection’s Cooking Ideas: Fish Fillets with Tomatoes and Olives in Parchment!

A healthy fish filet that turns out juicy, tender and full of flavor every time!

4 orange roughy fillets
four 20- by 15-inch pieces of parchment paper
vegetable oil for brushing the parchment
twelve 1/4-inch-thick tomato slices
8 Kalamata or other brine-cured black olives, pitted and sliced thin
1/2 teaspoon dried hot red pepper flakes
1 1/2 tablespoons unsalted butter, cut into bits
the zest from 1/2 orange removed with a vegetable peeler and cut into thin julienne strips
4 fresh herb sprigs, such as sage, thyme, or parsley

On a work surface brush 1 of the pieces of parchment with the oil, turn it over, and brush the other side with the oil. Arrange a second piece of parchment on top of the first, brush it with the oil, and layer the remaining 2 pieces on top in the same manner. Season the fish with salt and pepper, arrange 1 of the fillets on one half of the top piece of parchment, and top it with 3 tomato slices, one fourth of the olives,1/8 teaspoon of the red pepper flakes, one fourth of the butter, one fourth of the zest, and 1 herb sprig. Fold the other half of the parchment over the fillet, beginning with a folded corner twist and fold the edges together forming a half-heart-shaped packet, and seal the end tightly by twisting it. Make 3 more packets with the remaining parchment and ingredients in the same manner. (Alternatively, the fish mixture can be wrapped in sheets of foil, oiling only the inside.) Bake the packets on a baking sheet in the middle of a preheated 450°F. oven for 10 minutes and cut them open before serving.

Servings: 4

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