Exploring Seafood Cuisines: Quick and Easy Recipes

Embarking on a culinary journey around the world allows us to savor the unique flavors and traditions of different cultures. When it comes to seafood, the world offers a bountiful array of delightful dishes that showcase the treasures of the sea. In this blog post, we will explore easy and mouthwatering recipes using some of the finest seafood ingredients: Dory Fillet, Peeled Shrimp,Half-shelled Scallops, Tuna Cubes, and Golden Pompano. From Spain's paella-inspired Dory Fish dish to the zesty Peruvian ceviche with tuna cubes, these recipes will take your taste buds on a delightful adventure.


1. Spanish-Inspired Dory Fish Paella:
- 1 cup Dory Fish Fillet (cut into chunks)
- 1 cup Arborio rice
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 red bell pepper (sliced)
- 1 tomato (diced)
- 1 tsp paprika
- 1/2 tsp saffron threads (soaked in 2 tbsp warm water)
- 3 cups seafood broth
- 1/4 cup white wine
- 1/4 cup frozen peas
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
- Olive oil
- Salt and pepper to taste


  1. In a large paella pan or skillet, heat olive oil over medium heat. Sauté the onions and garlic until translucent.
  2. Add the Dory chunks to the pan. Cook for 2-3 minutes until they start to turn opaque.
  3. Stir in the Arborio rice, paprika, and saffron-infused water. Mix well to coat the rice with the flavorful spices.
  4. Pour in the white wine and let it simmer until most of the liquid is absorbed.
  5. Add the diced tomatoes and red bell pepper, then gradually pour in the seafood broth. Simmer for about 15 minutes or until the rice is cooked and has absorbed the broth.
  6. Sprinkle the frozen peas over the paella and let them cook for a couple of minutes.
  7. Season with salt and pepper to taste. Garnish with fresh parsley and serve with lemon wedges on the side.


2. Peruvian-Style Tuna Ceviche:
    - 1 cup tuna cubes
    - 1/2 cup lime juice
    - 1 red onion (thinly sliced)
    - 1 jalapeno pepper (seeded and finely chopped)
    - 1/2 cup cherry tomatoes (halved)
    - 1/4 cup fresh cilantro (chopped)
    - 1/4 cup fresh mint (chopped)
    - 1 avocado (diced)
    - Salt and pepper to taste
    - Tortilla chips (for serving)
    1. In a bowl, combine the tuna cubes and lime juice. Let it marinate in the refrigerator for at least 30 minutes, allowing the acidity to "cook" the fish.
    2. In another bowl, mix the sliced red onion, jalapeno, cherry tomatoes, cilantro, and mint.
    3. Gently fold in the marinated tuna and avocado.
    4. Season the ceviche with salt and pepper to taste.
    5. Serve the Peruvian-style tuna ceviche chilled with tortilla chips for scooping and enjoying the refreshing flavors.

    3. Italian-Inspired Baked Pompano:
      - 2 Golden Pompano (cleaned and scaled)
      - 1 lemon (thinly sliced)
      - 4 garlic cloves (thinly sliced)
      - 1/4 cup fresh basil leaves
      - 1/4 cup fresh parsley (chopped)
      - 2 tbsp olive oil
      - Salt and pepper to taste


      1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
      2. Rinse the pompano fish under cold water and pat dry with paper towels.
      3. Make three to four diagonal cuts on each side of the fish.
      4. Stuff the fish cavities with lemon slices, garlic, and fresh basil leaves.
      5. Drizzle olive oil over the fish, then sprinkle with chopped parsley, salt, and pepper.
      6. Place the pompano in the prepared baking dish and bake for 20-25 minutes or until the fish is fully cooked and flakes easily with a fork.
      7. Serve the Italian-inspired baked pompano with a side of your favorite salad or roasted vegetables.


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