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FRESH FISH,
EVEN FRESHER RECIPES

Wild caught seafood has tremendous nutritional value. It is rich in nutrients, healthy calories, and proteins that fuel our bodies!

Unfortunately, many people are not aware of the nutritional differences between eating farmed or pen raised fish. We're also seeing first hand the damage from our pursuit of wild caught fish in manners that are not sustainable or healthy for our oceans.

Buying from Pole2Plate ensures you're getting seafood from fisherman that abide by our sustainability policies and protect our resources.

See Our Recipes Below

Ahi Poke Bowl

  • Ingredients (2 Servings)
  •  
  • • 1 Lb of our sushi grade bluefin (cut into cubes or ordered as poke cut from Pole2Plate)
  • • 2 tbsp of soy sauce (Tamari for GF)
  • • 1/2 tbsp fresh orange juice
  • • 1/4 cup diced green onions
  • • 1 tsp sesame oil
  • • 1/2 tsp ginger powder or 1/2 tbsp fresh shaved ginger
  • • Siracha
  • • Mayo
  • • 1 cup cooked rice

 

Toppings (Be Creative!)

  • • Avocado
  • • Cucumber
  • • Mango
  • • Seaweed Salad
  • • Sesame seeds
  • • Shredded carrots
  • • etc...

 

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Preparation

  1. • Mix the cut tuna, soy sauce, orange juice, sesame oil, in a separate bowl.
  2. • Place 1/2 cup of rice in bottom of serving bowl before placing tuna and other desired toppings on top
  3. • For spicy mayo topping, mix 1 part mayo and 1 part sriracha (more or less depending on desired spice). Add 1 tsp orange juice to thin.
  4. • Garnish bowl with spicy mayo sauce and sesame seeds.
  5. • Enjoy!

Teriyaki Glazed Halibut

Ingredients (2 Servings)

    • • 1 Lb of Pole2Plate California Halibut Filets
    • • 2 tbsp of your favorite Teriyaki sauce
    • • 1 tsp of olive oil
    • • 1/2 tbsp fresh orange juice
    • • 1/2 tsp each of sale, pepper, garlic powder
  •  

Preparation

  • • Pat dry halibut filets and cut into equal portions (8 oz)
  • • Lightly drizzle olive oil on fish, evenly coating top and bottom
  • • Apply dry seasoning to the fish on both sides
  •  

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With the fish oiled, and seasoned, head out to the grill . Bring the grill to 375 ° - you want to get a nice sear to lock in the flavor so make sure the cooking surface is hot. Place the fish on the grill and sear one side for 5-6 minutes. Turn and then baste the teriyaki glaze to the now cooked side. Continue cooking for 2-3 minutes until the internal temp reaches 145*.

Remove from the grill, let sit for 5 minutes. Serve with bed of noodles, veggies, rice, or other sides that you'd like

Final step, enjoy!

Sesane Crusted Seared Tuna

Preparation

The recipe is getting cooked as we speak!

 

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Baja Fish Tacos

Preparation

The recipe is getting cooked as we speak!

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