Ginger Tilapia


  • 2 - 3 oz. tilapia fillets

  • 1 bottle of Ginger Dressing

  • 1 sweet onion (sliced)

  • 1 portobello mushroom (sliced)

  • 1 red or yellow bell pepper (sliced)

  • 1 bunch asparagus (trimmed)

Marinate the tilapia in Ginger Dressing for at least 30 minutes (or up to 3 hours). Preheat your oven to 350°F and line your baking sheet with parchment paper. Bake in the oven until the fish flakes easily (about 15-20 minutes) or grill the tilapia until flaky.

While the fish is cooking, grill your sweet onion, portobello, bell peppers, and asparagus in the same pan or skewer them for the grill.

Serve with a refrigerated tartar sauce if desired. Just incredibly good - even if you don't like fish!!!

Fish Tacos

Nothing says summer quite like fish tacos do. They're easy and with a little quick food prep you can whip these up in a snap!


  • Baked breaded fish fillets (see your grocery freezer department for options and prepare according to package instructions)

  • 1 cup shredded cabbage (we love savoy cabbage, but you can also use bagged, pre-shredded cabbage in the produce department)

  • 4-6 flour tortillas (warmed for 15-20 seconds in the microwave)

  • 1/2 cup chopped fresh tomatoes

  • Fresh cilantro

  • 1/2 cup Makoto Seafood, Yum Yum, or Vegetable Sauce

Place your flour tortilla on a plate, add your baked fish filet along with some of the shredded cabbage, fresh tomatoes and cilantro. Drizzle some of your Makoto Seafood, Yum Yum, or Vegetable Sauce over top. Roll up and enjoy! Have extra sauce available for dipping!

Sushi Chicken Sandwich

This is a playful take on sushi that the whole family can enjoy! This recipe makes 2 sandwiches.


  • 1 cup sushi rice, cooked and ready to go

  • 2 breaded chicken cutlets, prepared and cooled (see the freezer section at your local grocery and prepare according to package instructions)

  • 1/2 cup shredded carrots

  • 2 sheets of nori

  • 1/4 cup Makoto Wasabi Ginger Dressing

Assemble your sushi sandwiches by laying a sheet of nori on a large piece of plastic wrap. Add a layer of sushi rice (1/4 cup) and 1 tablespoon dressing. Next, add half of the shredded carrot, one chicken cutlet, and another 1/4 cup sushi rice. Using the plastic wrap to help, roll the nori sheet over itself. Using the wrap, tighten the roll on itself and allow it to rest, tightened in the wrap for a couple of minutes before slicing and serving with extra Makoto Wasabi Ginger Dressing for dipping. Enjoy!

Roasted Pepper Bruschetta

This delicious, yet simple recipe will have your dinner guests singing your praises! 


  • 2 yellow peppers (sliced)

  • 2 red peppers (sliced)

  • 1 tablespoon olive oil

  • 1/2 cup mascarpone

  • 1 baguette (sliced and toasted)

  • 2 tablespoons Makotos Balsamic Ginger Dressing

  • Salt and fresh-cracked pepper to taste

Toss the peppers in olive oil and roast in the pre-heated 450°F degree oven for about 15-25 minutes or until they're soft and are lightly charred. Remove from heat and toss with the Balsamic Ginger Dressing and salt and pepper to taste. Spread the mascarpone over each piece of toasted baguette and top with the roasted peppers. Garnish with fresh basil and additional fresh-cracked pepper.


Asian Seared Scallops

(submitted by Christine Perkins)

  • Bay or Sea Scallops
  • Makoto Ginger Dressing
  • Soy Sauce (to taste)
  • Makoto Teriyaki Sauce

Marinate scallops in Makoto Ginger Dressing and a few teaspoons of soy sauce for 1 hour. Discard marinade. Place scallops in a very hot pan with butter and cook about 4 minutes on each side. Serve with Makoto Teriyaki Sauce to garnish along with noodles and/or your favorite vegetables.

Herb-Spiced Roasted Portabella


  • 2 packages baby portobella mushrooms (washed and stems removed)

  • 2 tablespoons avocado oil

  • 1/4 cup sliced green onion

  • 1/4 cup chopped cilantro

  • 4 oz. Makoto Teriyaki Sauce

  • Salt and pepper to taste

Preheat avocado oil in frying pan, add the mushrooms and cook until golden brown. Add 4oz Makoto Teriyaki Sauce, green onions, and herbs. Continue cooking for one minute until most of the liquid has been absorbed. Garnish with additional fresh herbs and enjoy!