Star Fish Market, 650 Village Walk Shopping Center Boston Post Rd, Guilford, CT 06437, (203)458-3474

Tasty Seafood and Specialty Meat Recipes

Some of our favorite recipes. Star Fish Market carries many of the grocery ingredients too!



  • Seared Ahi Tuna Over Quinoa
  • Citrus Salmon Cakes
  • Grilled Salmon & Vegetable Wrap
  • Baja Fish Tacos
  • Lemon Dill Prawns
  • Northern Bean Salad with Lamb Chops

Seared Ahi Tuna Over Quinoa

ingredients

  • Sushi grade Ahi Tuna steaks
  • Earth & Vine Provisions (a brand) Chili Ponzu Dipping Sauce
  • Avocado
  • Red or white Quinoa
  • Extra virgin olive oil
  • Salt and Pepper

preparation

Season Ahi Tuna with salt and pepper. Heat one tablespoon of olive oil in a skillet until hot but not smoking. Sear tuna to desired doneness. Cook quinoa according to package directions. Slice and layer avocado and tuna on bed of quinoa. Drizzle with Chili Ponzu Dipping Sauce.


fresh and simple uses

East meets West in this savory citrus-laden condiment sauce. Fragrant California orange zest is blended with spicy chilies, piquant rice vinegar and slow-brewed soy sauce. Resulting in a sauce that's a natural to dip sushi or tempura, pour over soba noodles, sweet sticky pearl rice or chicken satay. Enhance and Pacific Rim dish and awaken the senses.


Citrus Salmon Cakes

ingredients

  • 6 oz Wild Pink Salmon
  • 1/2 cup crushed pretzels or crackers
  • 1/2 cup + extra for drizzling of Earth & Vine Provisions (a brand) Key Lime Kiwi Tangerine Marinade & Dressing
  • 2 Tablespoons mayonnaise
  • 1 clove garlic, crushed
  • 1/4 cup all purpose flour
  • Salt and Pepper to taste
  • 3 Tablespoons oil for cooking
  • 1 Kiwi for garnish, peeled and sliced

preparation

Mix together salmon, pretzels or crackers, 1/2 cup Key Lime Kiwi Tangerine Marinade, mayonnaise and garlic. For 8 even sized patties. Mix salt and pepper into flour in a shallow dish. Heat oil in medium sized skillet over medium heat. Coat salmon cakes lightly on each side in flour mixture. Place 4 salmon cakes at a time in the skillet and cook on each side until browned (about 2 minutes per side). Serve hot with extra Key Lime Kiwi Tangerine Marinade and garnish with sliced kiwi.


fast and easy favorites

  • Marinade and grill prawns and serve over coconut rice
  • Great dipping sauce for spring rolls
  • Brush on grilled tuna, zucchini and onion kabobs
  • Use in broth to steam clams and mussels
  • Drizzle over fresh sliced cabbage and grilled sausage
  • Blend into tuna or chicken salad
  • Blend into couscous with diced red and yellow bell peppers
  • Extraordinary fish and seafood marinade
  • Toss with shrimp and avocado for a sensational starter, or use as a fish topper
  • Mix with soy sauce for an excellent dim sum dipping sauce
  • Toss with black beans, corn and diced avocado for a southwest salad

 

Grilled Salmon & Vegetable Wrap

ingredients

  • 4 Lavosh wraps, spinach or plain flavor
  • 6 Tablespoons Earth & Vine Provisions (a brand) Tangerine Habañero Mustard
  • 8 oz Salmon fillets
  • 1 Red bell pepper, cut in half
  • 1 Yellow bell pepper, cut in half
  • 1 Zucchini, cut in half
  • 4 Green onions
  • Olive oil for grilling

preparation

Brush salmon and vegetables with oil. On a hot grill, grill salmon and vegetables until done. Cut bell peppers and zucchini halves into thick strips. Brush each Lavosh wrap with 1 1/2 tablespoons of Tangerine Habañero Mustard and divide salmon and vegetables evenly among wraps. Roll up wraps and serve.

Tip: Serve with a grilled pineapple wedge


Baja Fish Tacos

ingredients

  • 2 cups Shredded cabbage
  • 1/2 lb White flaky fish, such as halibut, orange roughy or catfish
  • 1 Ripe avocado, sliced
  • 4 Corn torillas
  • 12 oz Bottle Earth & Vine Provisions (a brand) Mango Tequila Jalapeño Grilling & Dipping Sauce
  • 1 Tablespoon oil
  • 2 Limes, cut into four wedges each
  • Hot sauce
  • Salt and pepper to taste

preparation

In a medium sized skillet heat oil over medium heat, cook fish until fish becomes flaky. Season with salt and pepper and remove skillet from heat. Warm tortillas over flame. Place warm tortillas on plates and fill each with fourth of the shredded cabbage and fish. Top with two slices of avocado per taco and drizzle with Mango Tequila Jalapeño Grilling & Dipping Sauce and hot sauce to taste.

Serves 2. Double recipe as needed for more people.

 

fresh and simple uses

  • Brush on prawn and pineapple kabobs, grilled fish, chicken or pork
  • Toss into a diced jicama, avocado and red onion salad
  • Dip corn chips or sour dough bread
  • Blend into your favorite salsa
  • Pour over zucchini halves, sprinkle with jack cheese and bake
  • Dip quesadilla wedges or drizzle over nachos
  • Heat and serve over tamales or use as a chicken enchilada sauce
  • Stir into couscous with chopped red bell peppers, yellow bell peppers, parsley and grilled chicken
  • Mix into Albacore tuna with mayonnaise
  • Great on fried eggs, or as a dip for fried mozzarella sticks
  • Toss into tropical fruit salads
  • Serve over crab cakes

Lemon Dill Prawns

ingredients

  • 1 lb Large prawns, cooked, peeled, chilled and chopping into large pieces
  • 1/4 cup Earth & Vine Provisions (a brand) Lemon Dill Mustard
  • 2 Tablespoons mayonnaise
  • 1 Celery stalk, chopped into small pieces
  • 1/4 Red onion, chopped
  • 1 Garlic clove, minced
  • Flat bread

preparation

Mix all ingredients together and serve with flat bread as an appetizer or side dish.

Serves 4 to 6.

 

fast and easy favorites

  • Use this flavorful mustard in place of tarter sauce on your favorite fish
  • Wisk mustard with olive oil, fresh garlic and a dash of sugar for a truly unique and delicious salad dressing
  • Stir mustard into steamed rice and top with grilled halibut fillets
  • Heat mustard and serve over steamed asparagus
  • Whip into potato salad or egg salad
  • Serve with smoked salmon on crackers

Northern Bean Salad with Lamb Chops

ingredients

  • Small rack of lamb chops
  • 1 heaping Tablespoon Herbs de Provence
  • 1/4 cup Earth & Vine Provisions (a brand) Meyer Lemon Rosemary Marinade & Dressing
  • 2 Tablespoons extra virgin olive oil
  • 1 Garlic clove, minced
  • Pinch of sea salt
  • 15 oz can great northern beans, rinsed and drained
  • 1 cup Arugula, chopped
  • 1 Red bell pepper, roasted or grilled and diced
  • 1 teaspoon Fresh oregano

preparation

Season lamb chops with Herbs de Provence. Grill or broil lamb chops to desired doneness. Whisk together Meyer Lemon Rosemary Marinade & Dressing, extra virigin olive oil, garlic and salt. In a medium bowl add beans, arugula, bell pepper, and oregano. Toss with dressing, plate and top with lamb chops.

Serves 4.