Seafood Recipes
Lent is now in full swing as Christian’s prepare for Easter Sunday. On all Fridays leading up to Easter many fast, give extra time or money to charity, add additional prayer time or devotionals, and/or give up eating meat. Some will fast for the entirety of Lent, giving up a food or activity, like chocolate, social media, or TV.During Lent, meats like lamb, chicken, beef, pork, ham, and deer aren’t eaten on Fridays. This can seem tough and complicated, making mealtime more difficult to plan and prepare. That’s why we have put together some great seafood recipes to help you during lent.
Fry
Pan-Fried Fish - This is a simple technique that allows dinner to be served in just 30 minutes or less. Heat a heavy pay over medium-high heat. Season your fish with salt and pepper, dredge the fish in seasoned flour and shake off excess flour. Once the pan is hot add a tablespoon of Canola oil and a tablespoon of butter. Carefully place fish, skin side down, in oil and shake to prevent sticking. Cook until skin is golden brown and fish is cooked to your liking.
Seared
Pan-Seared Scallops - You may think scallops are difficult to prepare, but you would be mistaken. When cooked correctly, scallops are quick and easy and melt in your mouth. Heat a non-stick skillet over high. Pat scallops dry and season with salt and pepper. Sear the scallops for one minute on each side. Complement them with your favorite sauce or pasta dish.
Bake
Baked Halibut - Halibut is a wonderful white fish that everyone is sure to love. It has a mild taste and takes on seasonings nicely. Marinate the fish in white wine for 15 - 30 minutes. Pat dry with a paper towel. Roll fish in melted butter and then in bread crumbs, Place on a baking sheet and bake in a 400-degree oven for 20 minutes. Serve with roasted potatoes and vegetables.
Broil
Crab Cakes - This is something special! Crabcakes may not be a typical Lenten fare, but they meet the requirements and are super delicious. Place one onion, two carrots, one red pepper, and two cloves of garlic in a food processor and process until finely chopped. Place all of the vegetables, 8 oz. of breadcrumbs, 4 tbsps of mayonnaise, one egg, and ½ tsp of old pay seasoning together in a large bowl. Gently toss the ingredients together until just blended being careful to avoid breaking up the crabmeat too much. Form into 6 slightly rounded cakes and place on a non-stick baking sheet (non-stick aluminum foil works great here). Preheat broiler on its lowest setting. Gently spread softened butter on each cake and broil until golden brown and hot throughout.
Poach
Pan Poached Fish With Preserved Limes - When done correctly, poaching is an amazing cooking technique. Get out your favorite Pinot Grigio and prepare for something delicious. Pour olive oil in pan, lie fillets, skin side down on oil. Sprinkle with salt and pepper to taste. Put pan on burner and set at medium-high heat. Allow to cook until skin is sizzling, about 3 minutes. Remove the fruit part of the lime and discard. Thinly slice the rind and sprinkle the lime rind slices or zest on top of fish. Scatter chopped tomato on top of fish. Pour wine or vermouth in pan. Cover pan. Allow to cook until done about 5 minutes, time will vary depending on thickness of fish. When done, remove fillets from pan. Turn up heat and reduce sauce to about half. Squeeze lime juice over fish, spoon sauce over fish. Serve with fresh lime slices.
Grill
Grilled Salmon Salad -Grilling this time of year may take a little longer because of the cold but it is certainly worth the wait. Allow salmon to reach room temperature. Brush a flavored vinaigrette on the salmon and season with salt and pepper. Place salmon on heated grill and cook each side for 6 - 8 minutes. Gently remove salmon from grill and place on a bed of greens. Drizzle with the flavored vinaigrette and serve.
Sautee
Garlic Shrimp - Great as an appetizer or main dish, shrimp never disappoints. Heat oil on high heat and add one sliced shallot, allow to cook for about 30 seconds. Add 6 large cloves of garlic, diced, and cook for another 30 seconds. Add shrimp and cook for about one minute on each side. They are cooked when they turn pink. Squeeze the juice of one lemon into the pan to deglaze. Add a handful of fresh parsley, salt and pepper. Serve immediately with pasta or rice.
Steamed
Steamed Clams In Wine - Don’t be intimidated, this is another easy technique. Chop one onion, one bell pepper, and 2 cloves of garlic. Drizzle olive oil in a deep pot over medium-high heat. Add vegetables, ½ teaspoon of cumin seeds, and salt and pepper. Cook until vegetables are tender, 7-8 minutes. Stir in ¾ cup of dry white wine and bring to a boil, add clams. Bring to a boil and cover to cook until clams open, 7-8 minutes. Discard any clams that did not open. Sprinkle with fresh cilantro and serve with some crusty bread.
Whether you observe Lent or not, these are great recipes for any seafood fan or anyone wanting to broaden their seafood taste. A plus of these recipes is that they are high in protein and packed full of important nutrients including omega-3 fatty acids, vitamin A, and B vitamins which are essential for your brain, eyes, and immune system.
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