Israeli Couscous on white plate with gold fork

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Moroccan Salmon Skewers with lemon wedge

See how to grill flavorful Alaska Coho salmon fillets from Hy-Vee.

See how to prepare seafood with recipes inspired by culinary traditions from around the Mediterranean Sea.

Paella

Grilled Spanish

Paella is a rice dish that originated in Valencia, one of the most prolific rice-producing areas of Spain. It was cooked over an open fire in one pot and featured rice, seafood, meat or whatever other ingredients were available. Paella is traditionally made with Bomba, a short-grain rice, but other rices can be substituted.

Spain

4 WAYS TO GRILL FISH

Move over beef! Seafood also has a place on the grill.

Oil the grill rack and cook fillets skin side down to help hold the fish together and prevent sticking.

Direct grilling

Shape heavy foil into small disposable “pans” and fill with fish, vegetables and flavorings or sauces, then place on the grill.

Foil pan

Preheat a seasoned pan (ready when a drop of water sizzles upon hitting its surface) to blacken fish evenly.

Cast iron skillet

Use a cedar grilling plank (available at Hy-Vee) to keep fish intact and juicy while imparting subtle smoky and earthy flavor from the plank.

Grilling planks

Israeli Couscous

Scallop Bowls

Along with Mediterranean and Middle Eastern influences, Israeli cuisine has been shaped by the traditions of Jewish immigrants from around the world, resulting in a fusion of flavors. Seafood, fresh vegetables, couscous and za’atar seasoning are mainstays in Israeli dishes.

Israel

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Kabobs

Moroccan Salmon

Gyro

Grilled Cod

Gyros are a staple of Greek cooking. This street fare traditionally consists of a flatbread (known as a pita) filled with thinly sliced chicken, lamb or pork accompanied by cucumbers, olives, dill seasoning and dressing. Variations have sprung up featuring beef or fish.

Greece

Although there are several distinct Moroccan cooking styles, spices play an important role in each of them. A carefully curated mix of spices determines not only the flavor but also the hue of a particular dish. For example, the red hue of a M’hammar-style dish comes from spices such as paprika and cumin, as well as the chili powder used in this recipe.

Morocco

Seafood with the responsible choice symbol

was caught or farmed in a sustainable way that protects ecosystems and preserves fish supply for future generations.

Note: Experts in the Hy-Vee Seafood Department can answer questions and share tips on food prep, seasoning and grilling techniques.

Israeli tile background with vibrant blue pattern

Spanish tile background with vibrant blue pattern

Peas, peppers, and cilantro flying in air over grill

Paella being grilled in skillet over blue charcoal grill

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Fish Market fresh clams and mussels along with frozen shrimp join chicken, chorizo and rice for a hearty one-pan meal that has the sweet, earthy flavor of saffron.

When seasoned and grilled, Fish Market fresh scallops from the Hy-Vee Seafood Department are the perfect complement to this light and refreshing dish.

Fresh skinless Alaska Coho salmon from the Hy-Vee Seafood Department is a skewer superstar with tomatoes, onions and spices.

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Fish Market frozen fillets from the Hy-Vee Seafood Department star in this gyro, which includes tzatziki dressing and Greek kalamata olives.

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Couscous is a tiny, round pasta, not a grain as typically assumed. Israeli couscous granules are large and toasted, giving it a nuttier flavor and chewier texture than traditional couscous.

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Salmon Skewers

See how to grill flavorful Alaska Coho salmon fillets from Hy-Vee.