05 May Simply stunning seafood

Simply stunning seafood

An ocean of opportunities

Seafood’s variety and versatility presents us with an ocean of delicious opportunities in the kitchen. Try these recipes for simple, flavorful, and diverse preparations.

Open-Faced Shrimp Sandwich

The delicate flavor of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish.

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Servings 4

Ingredients

  

• 1 cup small pink shrimp cooked and peeled
• ¼ cup finely chopped celery
• ¼ cup finely chopped green onion
• ¼ cup finely sliced radish
• ¼ teaspoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped chives
• Pinch of salt
• ¼ teaspoon ground pepper
• 1 cup sunflower or pea shoots
• 4 butter lettuce leaves
• 4 slices of whole grain bread

Instructions

 

• In small bowl, mix all ingredients, except lettuce and bread, together and heap into lettuce cups. Toast bread (if desired) and place lettuce cups on toast.
• Enjoy!

Keyword open-faced, sandwich, shrimp

Mussels with Tomato, Saffron, and Fennel

Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron.

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Servings 4

Ingredients

  

• ½ teaspoon saffron threads
• ½ cup hot (not boiling) water
• 1 tablespoon olive oil
• 2 shallots finely sliced
• 3 garlic cloves peeled and crushed
• 1 fennel bulb finely sliced, fronds reserved
• ¼ teaspoon salt
• ½ cup white wine
• ½ cup low-sodium vegetable stock
• 1 14.5-ounce can no-salt-added diced tomatoes
• 1 pound farmed mussles scrubbed, beards removed
• 2 tablespoons chopped parsley
• 1 or 2 lemon wedges for serving

Instructions

 

• In small bowl or glass, place saffron threads and hot water. Allow saffron “tea” to steep for 20 minutes.
• In large stock pot, heat olive oil, shallots, and garlic on medium-low. Cook for 5 minutes, until shallots are soft. Add sliced fennel and salt and cook for 3 to 5 minutes more on medium. Turn heat up to medium-high, while stirring fennel constantly, and add wine. Reduce heat to medium and add saffron tea, vegetable stock, and tomatoes. Cover and simmer for 20 minutes, stirring occasionally. Reduce heat to medium-low if contents of pot begin to boil. After 20 to 25 minutes, broth will be rich and aromatic. With heat on medium, add mussels, cover, and allow to steam for 2 minutes, or until mussel shells open.
• Pour broth into large serving bowl and, using slotted spoon, place mussels on top. Garnish with chopped fennel fronds and parsley and serve with crusty bread and lemon wedges.
• Enjoy!

Keyword fennel, mussles, saffron, seafood, tomato

Poached Sablefish and Bok Choy

For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili.

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Servings 2

Ingredients

  

• 2 cups low-sodium vegetable stock
• 1 teaspoon tamari
• 2 tablespoons rice wine vinegar
• ½ Thai chili finely sliced
• 1 piece lemongrass cut into 2 inch pieces
• 1 thumb-sized piece of gingerroot sliced into 5-6 pieces
• 1 tablespoon sesame oil
• 2 pieces baby bok choy quartered
• 2 6-ounce pieces sablefish skin removed
• 1 tablespoon finely sliced green onions

Instructions

 

• In medium-sized jug, combine stock, tamari, and vinegar, then add Thai chili, lemongrass, and gingerroot pieces. Set aside.
• In 10 inch skillet, heat sesame oil on medium-high. Sear bok choy for 2 minutes, until golden brown on all sides, turning as necessary. Reduce heat to medium and pour in stock mixture. Simmer for 2 minutes. Reduce heat to medium-low so that liquid is at a gentle simmer. Add fish pieces and cook for 5 to 7 minutes, or until sections of sablefish begin to flake apart but pieces remain intact.
• With tongs, remove bok choy and place on warmed plates. With slotted spoon or fish spatula, remove sablefish and place atop bok choy on each plate. Spoon a ladleful of cooking stock overtop, sprinkle with green onions, and serve.
• Enjoy!

Keyword bok choy, sablefish, seafood

Article courtesy of Alive Magazine