In December 2021, Seattle Fish re-launched our “Fun Fish of the Month” program. This program is a collaboration between our purchasing, sales and marketing teams that is designed to offer one unique, sustainable fish to our customers each month that we don’t typically carry.
Thank you to all of our customers who participated in our first month of the re-launched program, where we featured Atlantic Triple Tail. We’re excited to share that we sold 400 pounds of Triple Tail during the month of December, doubling our goal of 50 lbs/week! Special shout out to Ocean Prime, our customer who purchased the most Triple Tail.
This month our featured fish is the Parrotfish. Parrotfish meat is rarely consumed in the United States but is considered a delicacy in many other parts of the world. These fish enjoy a diet that consists primarily of algae extracted from chunks of coral ripped from a reef, giving them a sweet, shellfish flavor. Parrotfish have large, thick scales that are typically removed before cooking.
Below is an easy, delicious recipe to prepare Parrotfish for your customers, developed by Seattle Fish Corporate R&D Chef Peter Rauen. If you’d like more information about Parrotfish, reach out to your SFC rep today!
* Plateware provided by Elevation Foodservice Reps. We encourage you to reach out to them for any foodservice needs, like plateware or equipment!
Sautéed Parrotfish with Pineapple and Macadamia Nut Sauce
- 2 – 6-ounce Parrotfish Fillets
- ¼ cup – Flour
- 1 teaspoon – Black pepper
- 2 tablespoons – Sunflower oil
- 2 tablespoons – Butter
- ¼ cup – Chopped macadamia nuts
- ¼ cup – Fresh pineapple cut into small chunks
- 1 tablespoon – Diced Red peppers
- 1 tablespoon – Diced Onion
- ½ teaspoon – Ground Ginger
- 1 teaspoon – Tamari
- 1 tablespoon – Brown sugar
- 1 tablespoon – Parsley
- Lightly dust the fillets in flour and season with black pepper, set aside.
- Add butter to saucepan and heat over medium heat.
- Add macadamia nuts and sauté until lightly browned. Add onion and pepper and sauté for 1 minute. Add the pineapple and brown sugar and sauté for 1 minute, then add the tamari and simmer for 2 to 3 minutes. Set aside.
- In sauté pan, add the sunflower oil and heat over med-high. When oil is hot, place the fish fillets in pan and cook on both sides until lightly browned. Place fillets on serving plates.
- Place sauce topping back over low heat and add the parsley. Top over the Parrotfish fillets and serve!