by finalweb | May 11, 2021
Honey Teriyaki SalmonIngredients4 Norwegian skinless salmon filets3 tbsp Honey2 tbsp Soy sauce (gluten-free, if needed)1 tbsp Rice vinegar1 2-inched piece of ginger, finely grated (you really can use the powdered kind in a pinch, and in fact, The Butcher’s... by finalweb | May 8, 2021
Crispy Fish-Not-Sticks for EverybodyIngredients2 Packages (3 filets each) Yuengling Battered CodOlive oil and other oil sprayCorn tortillas1 Small head green cabbage, shreddedSliced green onions and jalapeno, optional2 tbsp Fresh cilantro (optional)2 Limes (or 2 tbsp... by finalweb | Apr 15, 2021
Pan-Seared Sea ScallopsIngredientsSea Scallops1 tbsp Vegetable Oil1 tbsp ButterDirectionsHeat a large (not non-stick) skillet over almost high heat. Dry scallops do not need rinsing, as they are not packed in liquid. Just pat them to assure they are completely dry and... by finalweb | Jan 26, 2021
Lobster Tail InstructionsIngredientsDirectionsEasy Lobster Tail InstructionsThaw frozen lobster tails for 24 hours in refrigerator, or keep in package and run under water for 2 hours. This recipe is for 2 fully-thawed tails. You will need more or less water for more... by finalweb | Sep 15, 2020
Perfectly Cooked Crab LegsIngredients8 oz The Butcher’s Block’s King Crab (8oz per person)White wineDirectionsPurchase 8oz-1lb of crab per person. Thaw in the refrigerator overnight. Keep a maximum of 2 days after thawing—eat as soon as possible after thawing....