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Fish without a Doubt by Rick Moonen

Chef Rick Moonen’s Cookbook

The ultimate comprehensive and most up-to-date cookbook for anyone who wants to cook seafood, with more than 250 recipes and covering all major cooking techniques by one of the nation’s top seafood chefs and a leading cookbook editor.

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RM Seafood Hat

RM Seafood Black Hat

Stay cool in our black baseball hat in 100% cotton. One-size fits all with an adjustable gold-accented clasp in the back and flexible bill up front. The RM Seafood logo is composed of hand-stitched blue, black, and white raised thread, providing a pop of color and class to comfort.


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RM Seafood Blue Apron

RM Seafood Blue Apron

Protect your clothes while cooking in style in our RM Seafood-logo apron. Teflon™-treated to ensure a long life and extra durability, the royal blue apron is approximately 32″ long and 100% cotton for extra comfort while you chop, stir, and plate.


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RM Seafood Blue Square Plate

RM Seafood Blue Charger Plate

Set an elegant table or decorate your wall with our elegant glass plate. Deep blue contrasts with clear glass surrounding the subtlety etched RM Seafood logo. Measuring 10″x10″, it is not recommended for food, but adds a extra shot of style to the start of a dinner party.

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Broiled Fish Fillets with Butter and Herbs – Serves 4

This is a classic restaurant technique and a great way of getting delicious fillets on the table fast. As you’ll see in the variations, this is the kind of technique that opens the door to all kinds of experimentation at home.

For the herb mix

  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh dill
  • 1/3 Cup minced fresh chives
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 4 (6-ounce) pieces fish fillet
  • Coarse salt and freshly ground white pepper
  • About 4 teaspoons fresh bread crumbs
  • Lemon wedges

1. Set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler. Let the griddle heat for 15 minutes.

Meanwhile for the herb mix:

2. Toss the parsley, dill, and chives together in a small bowl.

3. Pour the butter into a soup plate. Dip each piece of fish into the butter to coat it on both sides, then lay the fish down on a work surface and season with salt and white pepper. Divide the herb mix among the 4 fillets, sprinkling it evenly. Sprinkle each fillet with about 1 teaspoon bread crumbs and pat the coating onto the fish. Drizzle each fillet with a little of the butter.

4. Set the fillets skin side down on the griddle. You’ll hear an immediate and very satisfying sizzle. Broil the fish for about 3 minutes, until the crumbs are toasty and caramelized.

Serve with lemon wedges


Make an herb mix with 3 tablespoons minced fresh cilantro, 3 tablespoons minced fresh basil, and 1 teaspoon grated lemon zest. Combine 1 tablespoon sugar and 2 teaspoons coarse salt in a small bowl. Add 1 teaspoon Thai red curry paste to the butter when you melt it, and whisk to dissolve the paste completely. Coat the fish on both sides with the butter and season with the sugar and salt (no pepper needed). Coat with the herb mix.

Accept Substitutes

Just about any flat fillet-with skin or without- works well with this technique. Consider flounder, gray sole, lemon sole, rainbow trout, tilapia, even dorade.