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Herbed Fish Cakes with Green Horseradish Sauce

Herbed Fish Cakes with Green Horseradish Sauce

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  • 1 3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces
  • 1 cup (generous) minced red onion
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup chopped fresh cilantro
  • 4 1/2 tablespoons (or more) extra-virgin olive oil, divided
  • 1 1/2 teaspoons coarse kosher salt
  • 3/4 teaspoon coarsely ground black pepper

Recipe Preparation

  • Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

  • Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.

Reviews Section

Recipe Summary

  • 1 large egg, lightly beaten
  • coarse salt and ground pepper
  • 2 cups panko
  • 1 tablespoon Old Bay Seasoning
  • 2 tablespoons olive oil
  • 1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
  • 1/2 cup light mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 2 teaspoons prepared white horseradish

Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil set aside.

Place egg in a wide shallow bowl season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.

Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

Crab Cakes with Red Pepper Horseradish Sauce

When I was laying around one day recuperating the knee I was thinking of what I could make for a quick, easy and summery dinner crab was the first thing I thought of. The second thing that came to mind were my BOYS and the pet hermit crabs they had when we lived in Iowa. We had 100 days of snow cover one year and that was when the poor little crabs met an untimely death and they froze in our basement. When we moved to Iowa, I remember someone telling us that that part of Iowa was considered the “Florida of Iowa” — no way I believed that after that year with 100 days of snow cover staring us in the face morning after morning.

We had woods behind our house where the boys sometimes would go to explore. One particular day the doorbell rang and when I opened the door there stood my two little boys, smiles beaming from ear to ear holding a five gallon bucket screaming “look mom, what we found”‘ and there staring up at me was the biggest nastiest bullfrog I have ever seen in my life. That frog did not make it through the doorway.

For some reason these crab cakes took me back to those times in Iowa with the boys and their soon to be sister, lots of snowy winter nights, good friends from church, dinner club, welcome wagon, summer and fall festivals, and lots of other memories of our time spent in Ft. Madison. I love those memories and I hope to hold on to mine forever.

So, hermit crabs, bull frogs to delicious crab cakes. What a jump. I’ve said before, my mind tends to wander. Hope you like the cakes.

After you get everything chopped up it takes only a minute to form the crab cakes.

I made my cakes about 2″ and pressed Panko crumbs into both sides.

The sauce is easy to throw together in a processor. Next time I will replace the cream with sour cream.

The red pepper horseradish sauce was very good with the crab-cakes.

We had some baked rosemary sweet potatoes and some garlic Swiss Chard to go along with our crab-cakes.

Herbed Fish Cakes with Green Horseradish Sauce - Recipes

24 clams
1 lb. Prawns
2 lbs. Crab meat
2 lbs fish fillet (your choice) cubed
1 lb shrimp
1 lb scallop
3 stocks celery
1 green pepper
1 small onion
2 cloves garlic, minced
1 tsp dill
½ tsp basil
1 small bay leaf
½ oz licorice liqueur (Zambuca)
½ cup red wine
½ if a 6 oz can tomato paste
½ cup butter
pinch oregano
Tobasco sauce
Worcestershire sauce
1 litre tomato (canned plum)

Dice celery, onion and sauté in butter and oil until tender. Add garlic, tomato paste and canned plum tomato. Stir and simmer. Then add all seafood into large saucepan and pour the sauce over top. Allow it to simmer over low heat until the clams open, indicating the seafood is cooked. Serve with garlic toast and red wine.

Thai Steamed Mussels

5 pounds fresh mussels, scrubbed and debearded
1/3 cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
1/3 cup dry white wine
1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Prep 20 m
Cook 10 m
Ready In 30 m

  1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
  2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Salmon Potato Cakes with Dipping Sauces

1 cup new mini potatoes, cooked (250ml)
1 can 7.5 oz. Wild Sockeye salmon, drained, flaked, liquid reserved (418g)
1 egg, lightly beaten
1 clove small garlic, chopped
1 tsp grated lemon zest (5ml)
1 tsp lemon juice (5ml)
¼ tsp salt (1ml)
¼ tsp freshly ground black pepper (5ml)
1 tsp Worcestershire sauce
1 pinch of paprika
1 Tbsp chopped cilantro (15ml)
1 Tbsp chopped parsley (15ml)
½ cup cracker crumbs (125ml)
¾ cup Panko or fresh breadcrumbs (375ml)
3 Tbsp butter (30ml)
3 Tbsp canola or vegetable oil (30ml)

Chipolte Dipping Sauce

½ cup sour cream (125ml)
2 Tbsp regular or light mayonnaise (30ml)
½ tsp minced, canned chipolte (2ml)
¼ tsp adobo sauce (1ml)
1 tsp lime juice
¼ tsp freshly ground black pepper (1ml)

Dilly Dipping Sauce

½ cup sour cream (125ml)
2 Tbsp mayonnaise (30ml)
2 Tbsp dill pickle relish (30ml)
1 tsp lemon juice (5ml)
¼ tsp freshly ground pepper (1ml)

Salmon Potato Cakes

1. Remove skin from salmon. Mash potatoes and salmon. Combine salmon, egg, garlic, lemon zest, lemon juice, salt, pepper, Worcestershire sauce and paprika.

Kids’ Variation:Divide 1 cup of mixture.Form four 2-inch patties and coat with reserved cracker crumbs.Set aside.

Adults’ Variation:Divide 2 cups of salmon mixture and add cilantro and parsley. Form four 3 – inch patties and coat with Panko or fresh breadcrumbs.Set aside.

2. Heat butter and oil in a large nonstick skillet over medium heat. Place all patties in the pan. Cook for 2 – 3 minutes per side, until golden brown and heated through.

Tip: Instead of frying patties you can bake them in an oven. Just place patties on a baking sheet lined with parchment paper. Spray each patty on both sides with cooking spray. Bake in 350F/180C oven for 10 minutes. Turn each patty and continue to bake for an additional 10 minutes, or until golden brown.

Chipolte Dipping Sauce

1. Mix sour cream, mayonnaise, chipolte, adobo sauce, lime zest, lime juice and pepper together until smooth.

Dilly Dipping Sauce

1. Mix sour cream, mayonnaise, relish, lemon juice and pepper together until smooth.

Toasted Israeli Couscous

2 tablespoons lemon-flavored olive oil, plus more as needed
2 cups Israeli couscous
1/4 cup shelled unsalted roasted pistachios, coarsely chopped
2 1/4 cups hot water
Kosher salt and freshly cracked black pepper
6 dried Turkish apricots, chopped
2 scallions, sliced

Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

Shrimp and Scallop Lasagna

12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan

Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles just use the sauce.) Tuck in any edges of the noodles so they’re all coated with sauce. Top with the Parmesan.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

Fish + seafood

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4. Corn Salad

If you&rsquore going for that summer vibe that crab cakes definitely evoke, then you might want to take it a step further by pairing it with a refreshing corn salad. I assure you, nothing screams summer more than the combination of crab cakes and corn.

To make, combine corn kernels, basil, and scallions and then drizzle it with a refreshing salt and vinegar dressing. Just imagine a sweet, crunchy, and tangy bowl of corn salad partnered with soft and flaky crab cakes &ndash isn&rsquot that divine?

While we&rsquore on the subject of corn, a succotash salad is also a great accompaniment to crab cakes. The corn and lima bean combo makes a vibrant and flavorful salad that will round out your crab cake dinner nicely.

Recipe Summary

  • 2 pounds skinless salmon fillet
  • Coarse salt and ground pepper
  • 1 teaspoon hot sauce, such as Tabasco
  • 1/2 cup plain dried breadcrumbs
  • 1/3 cup chopped fresh parsley
  • 1/4 cup light mayonnaise
  • 1/4 cup Dijon mustard
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh lemon juice
  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh parsley, dill, or cilantro
  • Coarse salt and ground pepper
  • 3 tablespoons prepared horseradish
  • 2 tablespoons minced capers
  • 1 teaspoon hot sauce, such as Tabasco
  • 2 tablespoons minced pickled jalapeno chile

Preheat oven to 400 degrees. Place fish on a rimmed baking sheet season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely pat dry with paper towels. Break salmon into smaller pieces flake with a fork.

In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.

Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.

Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.

Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

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Spicy Kimchi Eggs with Hashbrowns and Ham

Submitted by: Jacky Feltz, Master Sales, WI Food Broker

One of the entries from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!

Kalbi Marinated Pork Belly

Submitted by: Douglass Owens, Acosta Foodservice, Hawaii

One of the recipe submissions from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!

Shrimp Taco with Spicy Kimchi Aioli, Coleslaw & Garlic

Submitted by: Louis Shatrau, Acosta Foodservice, Livonia, MI

The winning recipe from our Broker Spicy Kimchi Aioli Recipe Contest!

Grilled Chicken Arugula Salad with Kimchi Vinaigrette

Submitted by: Jason Cummings, Paramount Marketing Group, Arkansas

One of the entries from our Broker Spicy Kimchi Aioli Recipe Contest!

“Kosher” Korean Wrap

Submitted by: Colleen Smith, InFusion Sales Group, Baltimore/Washington

This tasty wrap came in 2nd place in Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!

Kimchi-Bacon Deviled Eggs

Submitted by: John Brewer, InFusion Sales Group, Baltimore/Washington

One of the recipe submissions from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!

Spicy Potato Soup

Give your potato soup a zesty kick with our famous Horseradish!

Pasta Puttanesca

Try our tangy, slightly salty Pasta Puttanesca for a taste of Italy at home.

Pomegranate Margarita

Bloody Mary’s aren’t the only drink you can make with Horseradish!

Roasted Citrus-Herb Salmon

Get your summer on with our Roasted Citrus-Herb Salmon!

Garlic Cauliflower Soup

A simple soup that packs a lot of flavor!

Chipotle Enchiladas

Chipotle makes everything better right? RIGHT!

Southern Maryland Kimchi Aioli Softshells

Submitted by: Carol Koolhof

This recipe was submitted as part of Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge.

Kimchi-lishous Chicken and Broccoli

This recipe came in 2nd in Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge!

Kimchi Shrimp and Grits

Submitted by: Kristen Massey

The winning recipe in Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge!

The Scout

Submitted by: Jaime Mathy, Co-owner Kelly’s Bakery and Cafe

Special thanks to the folks at Kelly’s Bakery and Cafe for sending us this recipe!

Chicken Shawarma

Give your chicken shawarma a Tulkoff twist with our Garlic French Fry Sauce.

Sparkling Ginger Lemonade

Splash into summer with this ginger infused lemonade

Chipotle Hollandaise Sauce

Add a Southwestern flair to this classic French Sauce. Great over Eggs Benedict, or anything else your mind can cook up!

Kimchi Chicken Salad

Submitted by: Chef Linda Anselmi

Add some authentic Korean flavors to your chicken salad with this slightly sweet and spicy aioli!

Chicken Panini with Kimchi Aioli

Submitted by: Chef Linda Anselmi

Break out a few extra napkins for this panini full of bold flavors.

Kimchi Cheeseburger Wrap

Submitted by: Chef Linda Anselmi

The traditional cheeseburger gets all wrapped up with authentic Korean flavor in this delicious tortilla.

Ham, Turkey, and Roast Beef Sandwich on Rye

Submitted by: Chef Linda Anselmi

Ham, turkey and roast beef oh my! This sandwich has it all… and it’s amazing.

Kimchi Powerhouse Bagel Sandwich

Submitted by: Chef Linda Anselmi

Our Kimchi Aioli puts the POW in this power house!

Fried Oysters with Green Tomatoes and Relish

Submitted by: Southern High School

This recipe was a winner of the 11th Annual Maryland ProStart Student Invitational featuring Chipotle Chili Aioli and Creamy Horseradish Sauce.

Ginger Beans

Submitted by: Southern High School

This recipe was a winner of the 11th Annual Maryland ProStart Student Invitational.

Steak Gyro with Horseradish Yogurt Sauce

Creamy Chicken Quesadilla

Turn a standard quesadilla into something extra special with Creamy Horseradish Sauce!

Sirloin Steak Sandwich

Give this classic sirloin steak sandwich some spice with Tulkoff’s Garlic Spread and Creamy Horseradish Sauce.

Southwestern Stuffed Calamari with Creamy Chipotle Sauce

Take your calamari to the next level by skipping the deep fry and show off your Southwestern side!

Cocktailed BBQ Ribs

Give your BBQ ribs some tang and heat with Tulkoff’s Cocktail BBQ Sauce!

Surf and Turf Pesto Pizza

Submitted by: Brian Glines, InFusion Sales Group

Land and sea unite in this winning recipe from Tulkoff’s Basil Pesto Genovese Recipe Contest.

Cocktailed Bloody Mary

Tulkoff’s 2nd version of a bloody mary, this recipe features our Seafood Cocktail Sauce.

Crab Mac and Cheese

Jumbo lump crab makes macaroni and cheese a rich and luxurious dish.

Cranberry Horseradish Sauce

Serve alone or over cream cheese to give taste buds plenty to think about.

Creamy Carrot Ginger Soup

Submitted by: Alfred Boll, Acosta Foodservice Los Angeles

A slightly sweet soup filled with refreshing flavor with a hint of Tulkoff Ginger. This recipe is sure to be one of your favorite soups!

Creamy Chicken Scampi

Submitted by: Chef Linda Anselmi

You’ll agree our Scampi Butter isn’t just for shrimp once you taste this delectable chicken entree!

Creamy Garlic Alfredo Sauce

A perfect way to use Tulkoff’s Chopped Garlic in Water, this recipe is rich, creamy, and will create a memorable experience at your dinner table.

Creamy Macaroni Salad

You just have to take this macaroni salad on your next picnic or to the neighborhood BBQ!

Flank Steak & Horseradish Sauce

You’ll be surprised what horseradish sauce can do for steak!

Spicy Chili

This Spicy Chili recipe gets an extra punch of spice and flavor with Tulkoff Cocktail Sauce.

Spicy Crab Coconut Spring Rolls with Sweet & Sour Dipping Sauce

Submitted by: Kent County High School during the 10th anniversar.

A sweet and spicy take on the ever popular spring roll!

Tangy BBQ’d Mushrooms

This mouthwatering recipe is a great easy addition to any week night meal!

Tiger Coleslaw

Lightly dressed but full of flavor, this coleslaw is a tasty update to the traditional recipe.

Tiger Meatloaf

Caramelized onions and Tiger sauce put a delightful twist on this hearty comfort food.

Tiger Club Sandwich

A club sandwich that incorporates turkey, Tiger Horseradish Sauce, bacon and Swiss cheese.

Tulkoff Bruschetta

Try the Tulkoff interpretation on this traditional Italian favorite!

Tulkoff’s Beet Soup

This colorful soup uses a secret spoonful of Red Beet Horseradish for a flavorful perk up.

Crab Dip

A wonderful Blue Crab appetizer that your family is sure to love!

Spicy Baked Beans

Everyone has their own version of baked beans, but why not put a spicy twist on this picnic staple with Tulkoff Cocktail Sauce!?

Cocktail Wings

Submitted by: Chef Linda Anselmi

Expand your repertoire with this clever take on hot wings. It’s sure to please!

Chipotle Cocktail Sauce

Submitted by: Joe Maiuri, InFusion Sales Group

This decadent appetizer is made superb with a generous dollop of our Chipotle Chili Aioli.

Chipotle Pulled Pork Sandwich

Submitted by: Steve Shirley, Paramount Marketing Group, Carolina

This recipe won Tulkoff’s Chipotle Chili Aioli Recipe Challenge and we think you’ll see why! This sandwich has a nice balance of smoky, spicy and sweet with lots of texture.

Chipotle Hummus

Submitted by: Chef Linda Anselmi

Once you’ve tried this easy to make hummus with our Chipotle Chili Aioli, you’ll never settle for store-bought again!

Chipotle Crab Imperial

Submitted by: Chef Linda Anselmi

Add some Southwestern pep to this Chesapeake favorite.

Chipotle Cornbread

Submitted by: Chef Linda Anselmi

Tired of the same old cornbread? Our Chipotle Chili Aioli adds the perfect amount of smoky flavor to this classic side dish!

Chinese Meatballs in Ginger Sauce

Submitted by: Jacky Feltz, Master Sales Inc., Food Broker WI

Both savory and sweet, this recipe can be an appetizer or an entreé!

Bread Bowl Crab Dip

Wow your guests at your next gathering with this easy restaurant style crab dip.

Bloody Mary

Do you like your Bloody Mary nice and spicy? Tulkoff’s Extra Hot Horseradish takes this Bloody Mary recipe to the next level.

Salmon Burger

Submitted by: Chef Linda Anselmi

These salmon burgers take on new life and some Southwestern bite with the addition of black beans, jalapeños, and Tulkoff’s Chipotle Chili Aioli.

Baltimore Turkey Sliders

Submitted by: Chef Linda Anselmi

The simple additional of Chesapeake Sauce™ will make these the highlight of your menu.

Asparagus Tart

Perfect for a Sunday brunch or as an appetizer at parties!

Garlic & Herbed Grilled Shrimp

This quick and easy dish will be a hit at your next BBQ!

Garlic Cheesy Chicken

Submitted by: Armand Boutin, InFusion NE

Our Garlic French Fry Sauce makes this chicken a home run!

Garlicky Spinach and Artichoke Dip

Submitted by: Chef Patrick O'Brien, Advantage Waypoint

Quick preparation and bold flavors make this winning recipe one that will have your guests coming back for more!

Ginger Chicken Lettuce Wraps

Submitted by: Nina Woschitz

This recipe is a healthy taste explosion that won first place in Tulkoff’s Biggest Loser Recipe contest!

Ginger Chicken Rumaki

Submitted by: Don Conner, Acosta Foodservice, OK

As the winner of our Ginger Puree Seasonal Spotlight, this Chicken Rumaki has just the right amount of ginger and it’s covered in bacon!

Ginger Cookies with Cinnamon Cream Filling

Submitted by: Chef Linda Anselmi

For a more traditional ginger cookie sandwich, go for this creamy cinnamon filling.

Ginger Cookies with Lemon Cream

Submitted by: Chef Linda Anselmi

For fans of ginger cookies with a little tartness, you have to try this recipe!

Ginger Custard

Submitted by: Kenneth Arnone CMC

A refreshing and delicious ginger-infused dessert that’s worth the effort!

Asian Salad Dressing

Reminiscent of a dressing you might find at the finest Japanese steakhouses, this tangy sweet dressing is colorful, easy to make, and full flavored!

Ginger Tea

Soothe your soul with subtle ginger notes, creamy milk, and honey blended in your favorite tea.


Submitted by: Chef Linda Anselmi

Not only is this treat easy to make, your house will smell amazing while it bakes!

Greek Flank Steak and Pesto Gyro

Our mouths are watering just thinking about warm pitas wrapped around marinated beef, accented with the garlicky bite of our Pesto Genovese and slightly salty feta cheese!

Healthy Carrot and Beet Salad

Red Beet Horseradish makes it a snap to toss together this bright salad.

Horseradish Crusted Beef Tenderloin

Melt-in-your-mouth steak with a horseradish bread crumb crust – the highlight of weekend supper.

Horseradish Encrusted Flank Steak

Submitted by: Michael Vanzutphen, Osage Marketing

This winning steak marinade recipe will do nothing short of WOW your taste buds.

Horseradish Guacamole

Love guacamole? Love horseradish? Well here is a flavor packed recipe combining these two great foods!

Hot Ginger-Apple Cider

Warm up any occasion with this sweet and spicy beverage.

Lemon Garlic Dressing

This flavorful light dressing will pair perfectly with your favorite salad.

Mini Baked Crab Cakes

Perfectly seasoned and with jumbo lump crab, these mini crab cakes will quickly disappear!

Mixed Salad with Chipotle Dressing

Submitted by: Chef Linda Anselmi

This picture perfect salad with Chipotle buttermilk dressing is as flavorful as it is colorful.

Parmesan Crusted Chicken

Need an easy weeknight meal? This flavorful dish will be sure to become a family favorite!

Pesto Butter

Try this simple recipe to spice up an American summer favorite – corn!

Pesto Caprese Salad

If you are looking for a quick, traditional Italian appetizer then this one is just for you!

Pesto Chicken Caprese Sandwich

Adding Tulkoff’s Basil Pesto Genovese to this nutritious and flavorful take on Italy’s Caprese Salad makes this chicken Caprese sandwich recipe a winner.

Pesto Hummus

A snap to make, pesto gives hummus a unique and savory Italian flavor.

Caprese Crostini

This easy appetizer will wow your taste buds and transport you and your guests to straight to Italy.

Pesto Asiago & Tomato Quiche

A great addition to any brunch, this savory quiche can also be served as an appetizer.

Pork Loin with Creamy Pesto Sauce

Perk up your pork with this rich and creamy herbaceous sauce!

Quick and Easy Calamari

This simple, yet delectable dish will be sure to leave your taste buds satisfied!

Pesto Risotto Genovese

This creamy risotto might take some time to cook, but trust us, it’s worth the wait!

Roasted Garlic Scalloped Potatoes

The subtle sweetness of our roasted garlic puree is a welcome addition to this comforting dish.

Sauteed Spinach with Garlic

If you like spinach, you might love it after you try this side dish.

Scampi Butter Croquettes

Submitted by: Chef Linda Anselmi

You’ll savor the rich and creamy potato in a crunchy golden shell. It’s love at first bite.

Scrambled Eggs with Tiger Sauce

For light and fluffy eggs with a little kick, whisk them up with our Tiger Sauce!

Shrimp Salad

Our Chesapeake Sauce™ adds a much needed flavor boost lacking in many mayo-based seafood salads.

Smoked Salmon Salad

With smoked salmon and creamy horseradish dressing, this is one flavor packed first course.

Southwestern Potato Taquitos

Serve as a tasty appetizer for your next South of the Border inspired meal!

Scampi Mussels

This savory starter will be sure to keep your guests coming back for more!

Garlic French Fry Sauce Grilled Steak

Submitted by: Chef Linda Anselmi

Our Garlic French Fry Sauce is just what your classic steak needs to bring it up to the next level!

Garlic & Herb Tomatoes

A flavorful twist on these juicy vegetables, our Garlic and Herb tomatoes can be served as an appetizer or side dish!

Herbed Fish Cakes with Green Horseradish Sauce - Recipes

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Side Dishes for Mahi Mahi:

Mahi Mahi is another mild-flavored white fish that is slightly more delicate than halibut. Like halibut, mahi mahi takes on many flavors and can be enjoyed in a variety of ways. From spicy blackened mahi mahi to a simply grilled mahi mahi, you can pair this fish with many flavors. There are many side dishes for mahi mahi, including any of the side dishes we've described above. We particularly like Mahi Mahi tacos with grilled pineapple and jalapeno salsa. Here are a few of our favorite mahi mahi side dish ideas.

  • Avocado and corn salsa
  • Coconut and mango rice pilaf
  • Mango Salsa
  • Lemon parsley potatoes
  • Herbed mashed potatoes
  • Mixed greens with a simple vinaigrette
  • Grilled summer vegetables
  • Sautéed arugula
  • Grilled eggplant

Whether you're new to cooking seafood or just looking for new ideas to add some variety to your seafood meal, this guide can help you find some new flavors and side dishes to mix in with your seafood meals.

We love seafood and think you should too! Seafood is a healthy way to incorporate lean proteins and heart-healthy omega-three fatty acids into your diet. Compliment your main fish dishes with these bright and colorful side dishes.

When you order seafood with us, we guarantee your wild-caught seafood will arrive at your door still frozen over dry ice.

What are your favorite side dishes to serve with seafood?