The Catch
June 2025
Stories and tips for the Premium Seafood Box.
Swordfish
Swordfish is rich and meaty with a buttery-sweet, almost nutty flavor. Its large flakes remain intact after cooking, resulting in a texture similar to that of tender pork loin. It’s typically prepared grilled, pan-seared, or oil-poached, and is perfect for taking on sharp, acidic, or bold flavors such as capers, lemon, or garlic. Our swordfish is caught by small boat fishermen harvesting with hook and line off the Eastern Seaboard. The swordfish is vacuum-sealed in 1 lb packages, each containing 1 to 2 thick, boneless swordfish steaks.
Wild Alaska Halibut
Halibut is a fish of culinary renown, with firm yet tender flakes and a delicate flavor. The meaty texture and mild flavor make halibut perfect for baking, sautéing, or grilling. Try it pan-seared with lemon and herbs. Portions are 5-7 oz, frozen, vacuum-sealed, boneless.
Grilling with Confidence
Grilling fish doesn’t have to be tricky. Culinary director, Grace Parisi shares a few tips to help take the stress out of it and make your next cookout a whole lot easier (and tastier)
East Coast Partner Profile: Red’s Best
From Alaska to Cape Cod, meet Red’s Best founder Jared Auerbach
Seven Seafood Favorites for Summer
Summertime cooking means light, refreshing, and simple foods that don’t have you standing in front of a hot oven, especially as the heat rises to triple digits. These quick seafood recipes can be made ahead of time and grilled to order, or served at room temperature or even chilled and are perfect for casual summer entertaining al fresco.
Swordfish Au Poivre
Swordfish is meaty enough to stand in for filet mignon in this yummy, pescatarian riff on the French classic, steak au poivre.
Seared Halibut with Wild Mushrooms
This quick and easy halibut recipe is simple enough for everyday dining but elegant enough for entertaining. Wild chanterelles are lovely here, but cultivated mushrooms like shiitakes, oysters, or cremini offer a similar flavor for a fraction of the price.
