Do you have enough seafood in your diet? The guidelines are two servings a week or anywhere from 6 to 12 ounces of fish per person (170 to 340 grams). Yes, your tuna sandwich counts. So does that tin of sardines. Have a tuna sandwich for lunch and choose seafood for the evening meal once a week and you can easily consume the recommended amounts. (Read more here)
Now that the Lenten season has begun, many people follow the tradition of eating fish on Fridays. It seems like a good time to encourage people to eat fish on a regular basis, regardless of faith. I’ve teamed up with a group of blogging friends to bring you a dozen seafood recipes from different food cultures and traditions.
Do you know that shrimp and canned tuna are the most popular types of seafood eaten in the US? Shrimp is so relatively inexpensive and simple to prepare so it shouldn’t be a surprise. They’re low in calories and, similar to chicken and tofu, go well with the flavor of whatever seasonings or sauces they’re served with. Half of our dozen recipes feature shrimp prepared in differently delicious ways.
Let’s start with Shrimp Piri Piri from Joy Love Food. The bird’s eye peppers make for a spicy bite, but the lettuce leaves and rice help to cool things down.
Asian flavors abound in Sauteed Ginger Scallion Shrimp from Shockingly Delicious. Ginger and seafood go well together, as any sushi lover will attest. With fresh or thawed shrimps, this will be ready in no time!
Shrimp Stuffed Poblano Peppers from Little Family Adventure bring a little South of the Border flavor to the table. This is another quick meal. The shrimp and sauce are prepared while the peppers roast, then combined for a flavorful plate.
My son doesn’t care for shrimp, so he’s the only person I know who wouldn’t want to dive into a bowlful of Lemony Shrimps from Culinary Flavors.
Nicky took advantage of high oven temperatures to bring out the sweetness of the broccoli to make Best Darn Roasted Shrimp and Broccoli from Little Family Adventure. You can make this in the time it takes to cook a batch of rice.
Finally, spice lovers will flip for this South Indian Style Prawn Fry from Divya’s Culinary Journey. Bring on the cardamom…and the fennel…and the coriander…and the turmeric…
Excuse me while I drool a little bit…
***wipes chin***OK, let’s move onto the fish…
I mentioned before that seafood and ginger get along, didn’t I? Well they both shine in this Fish with Ginger Cream Sauce. Any white fish will work, but since this recipe is from Hungary, I stuck with fresh water perch.
Fish Biryani from Divya’s Culinary Journey looks more flavorful than what I had in my favorite Indian restaurant. Divya used king fish– or mackerel– cut into steaks, but a thick filet could be substituted since she cooked the fish separately from the rice.
For those who prefer sweet over spicy, give this Maple and Citrus Glazed Fish from In the Kitchen With Jenny. The filets are covered with the glaze and popped in the oven to bake. It couldn’t be simpler.
The final fish dish in our dozen is Thai Spiced Fish. This is simply dredged in a seasoning mix and pan fried for a crispy, flavorful outside and a flaky, tender inside.
Not a single fish stick in this bunch of recipes! Even though all of our fish recipes have been seasoned, anyone who cooks seafood knows sometimes the best preparation is to simply season with salt and pepper and fry or grill the meat. Maybe squeeze some lemon over top. When we’re out in a restaurant I’ll order trout or bream that’s been butterflied and cooked on the flat top. It’s fantastic. Here’s a video that shows you how to butterfly a fish that has already been pan dressed. (The guy at the fish counter should be able to do this for you).
The bones will be easy to remove after the fish has been cooked.
For our final offerings we’re going to look at a few yummies made from shellfish.
I’ve mentioned before I’m from the Eastern Shore of Maryland smack dab in the middle of blue crab country. I have to say these Four Seasons Crab Cakes from Family Table Treasures get my seal of approval. The crab is allowed to shine in this recipe. There’s not a lot of bready filler and no peppers (or worse, capers) to compete with the delicate flavor of the crab.
Finally, if you love mussels you have to try Tigres which are mussels that have been cooked, added to a white sauce and stuffed back into their shells where they are breaded and fried. They are an extremely popular tapa in Spain and not to be missed.
So there you have it, twelve seafood recipes…more than enough to carry you through the Lenten season if you’re so inclined. For those not inclined, you still have enough recipes to keep you eating seafood for a several months. Need more inspiration? Be sure to check out my Seafood Archives as well as those of my bloggy friends!
Are you a seafood lover or hater? My son only likes fish. Oddly enough, my mother was the same way. I’ll eat just about any type of seafood, although some of it (like octopus and squid) needs to be prepared by someone other than me, hahaha. Tell me about your favorites in the comments. Which recipe would you like to try?