Superior Foods uses only high quality, sustainable seafood in our production. The Black Pearl Seafoods line of fish fillets & portions offers a wide variety of premium quality fish that is exceptional in taste and ready to cook at home. Our convenient packaging offers a mess-free solution to dinner with high visibility while also preserving flavor and freshness that you can rely on.
Oven: Preheat conventional oven to 400°F. Place the snapper portions in a baking dish or on a baking sheet lined with parchment paper. Drizzle the portions with olive oil and season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat (about 400-450°F). Make sure the grates are clean and lightly oil them to prevent sticking. Lightly brush or drizzle the snapper portions with olive oil and season them with your favorite herbs and spices. Place the seasoned snapper portions directly on the grill grates skin side down. Close the grill lid to ensure even cooking. Grill for about 4-5 minutes per side, or until internal temperature of the fish reaches 145°F.
Crisp Sauvignon Blanc
Oven: Preheat conventional oven to 400°F. Place the tuna steaks in a baking dish or on a baking sheet lined with parchment paper. Drizzle the steaks with olive oil and season them with your preferred herbs and spices. Bake for 18-20 minutes or until internal temperature of the fish reaches 145°F. Tuna is best when it’s still slightly pink in the center.
Grill: Preheat your grill to high heat, around 450-500°F. Make sure the grill grates are clean and lightly oiled to prevent sticking. Brush the tuna steaks with a little olive oil and season them with your favorite herbs and spices. Place the seasoned tuna steaks directly on the grill grates skin side down. Close the grill lid to ensure even cooking. Grill for approximately 2-3 minutes per side for rare to medium-rare tuna, depending on the thickness of the steaks. For medium, grill for 4-5 minutes per side, or until internal temperature of the fish reaches 145°F. Tuna is best when it’s still slightly pink in the center.
Soft and fruity Merlot
Oven: Preheat conventional oven to 400°F. Place the mahi mahi in a baking dish or on a baking sheet lined with parchment paper. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat, about 400-450°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the Mahi Mahi fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned Mahi Mahi fillets directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 3-4 minutes per side, depending on the thickness of the fillets. The Mahi Mahi is ready when it easily flakes with a fork and turns opaque, or until internal temperature of the fish reaches 145°F.
Zesty Albariño
Oven: Preheat conventional oven to 350°F. Place the salmon skin side down in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the salmon fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned salmon fillets skin side down directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The salmon is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.
Dry Rosé
Oven: Preheat conventional oven to 375°F. Place the salmon in a baking dish or on a baking sheet lined with parchment paper. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the salmon fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned salmon fillets directly on the grill grates, skin side down if the skin is still attached. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The salmon is ready when it easily flakes with a fork and turns opaque in the center, or until internal temperature of the fish reaches 145°F.
Chilean Pinot Noir
Oven: Preheat conventional oven to 400°F. Place the salmon skin side down in a baking dish or on a baking sheet lined with parchment paper. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 15-20 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the salmon fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned salmon fillets directly on the grill grates, skin side down if the skin is still attached. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The salmon is ready when it easily flakes with a fork and turns opaque in the center, or until internal temperature of the fish reaches 145°F.
Slightly sweet Riesling
Oven: Preheat conventional oven to 375°F. Place the catfish in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel, which will help them brown nicely in the oven. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 15-20 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the catfish fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned catfish fillets directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 3-4 minutes per side, depending on the thickness of the fillets. The catfish is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.
Aromatic Viognier
Oven: Preheat conventional oven to 400°F. Place the tilapia in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 12-15 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the tilapia fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned tilapia fillets directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 3-4 minutes per side, depending on the thickness of the fillets. The tilapia is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.
Lightly oaked Chardonnay
Oven: Preheat conventional oven to 400°F. Place the walleye skin side down in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat, about 400-450°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the walleye fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned walleye fillets directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 3-4 minutes per side, depending on the thickness of the fillets. The walleye is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.
Peppery Grüner Veltliner
Oven: Preheat conventional oven to 400°F. Place the cod in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 15-20 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat, about 400-450°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the cod fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned cod fillets directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The cod is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.
Clean Pinot Grigio
Oven: Preheat conventional oven to 350°F. Place the salmon skin side down in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the salmon fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned salmon fillets skin side down directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The salmon is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.
Dry Rosé
Oven: Preheat conventional oven to 400°F. Place the salmon skin side down in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 15-20 minutes or until internal temperature of the fish reaches 145°F.
Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the salmon fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned salmon fillets skin side down directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The salmon is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.
Slightly spicy Gewürztraminer
Pan Fry: Pat shrimp dry with paper towel. Season them with your preferred herbs and spices. Heat pan over medium-high heat with 1-2 Tbsp. of oil or butter. Sautée shrimp for 4-5 minutes, turning as needed, until they are opaque, or until they reach 145°F internally.
Grill: It helps to use skewers when grilling shrimp. If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill. Pat the shrimp dry with paper towel. Preheat your grill to medium-high heat, about 400-450°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Marinate shrimp in oil and your preferred herbs and spices. Let them marinate for about 15-30 minutes in the refrigerator. Skewer and place the shrimp on the grill and close the lid. Grill for approximately 2-3 minutes per side until they start to turn pink and opaque.
Effervescent sparking wine
Oven: Preheat conventional oven to 375°F. Place the catfish in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel, which will help them brown nicely in the oven. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 15-20 minutes or until internal temperature of the fish reaches 145°F.
Pan Fry: Pat catfish dry with paper towel. Season them with your preferred herbs and spices. Heat pan over medium-high heat with combination of 1-2 Tbsp. of oil and butter. Sautée for 4-5 minutes, turning as needed, until they crisp on the outside and they reach 145°F internally.
Aromatic Viognier
