Looking to add more seafood recipes to your weekly meals? Below are three great seafood recipes that are a bit frugal and very easy to make. It can be quite challenging if you are not sure which type of seafood to buy. If you are unsure, you can ask your fishmonger to help you make the right choices for your needs.
Seafood needs herbs and spices. Fresh herbs and spices are usually the best way to season your seafood. Adding salt and pepper alone is not sufficient. Parsley, garlic, and lemon are great for seafood. They add tons of flavor and especially if your seafood is fresh. [vc_row][vc_column][vc_column_text]
Choosing the right seafood dishes
How would you like to spend three days of the week and eat seafood? I bet you will love that idea if you have not been able to incorporate more seafood into your diet.
The recipes below are not intended to give you a menu plan for the week. It is merely to help you realize that there are other foods or seafood options. You can create recipes that are easy and with everyday ingredients.
A weekly meal plan is excellent only if you add varieties. The dishes should not be boring; they should be a combination of meat, poultry, and seafood. Combining a variety of grains, pasta and vegetables are ideal for a balanced diet.
When choosing a seafood recipe, serving sizes are very important. You don’t cook a red snapper for example and have leftovers for a week. If you want leftovers, one day should be enough. A seafood meal does not usually taste good after two days.
The Roasted Red Snapper recipe below is for a serving of eight. It could serve six people if the portions are more significant. You could also adjust the recipes. This recipe is for large dinners, if you are entertaining and if you want a seafood dish for the holidays.
From experience, white wine and vodka are the best. White wine adds a nice acidic flavor to seafood whereas vodka adds a smooth taste.
Vodka mixed with tomato sauce or crushed tomatoes is even better. Have you had Penne a La Vodka? If you had, then you know. If not, make sure you get to taste it one day.
When using white wine, make sure that it is either dry or semi-dry. You should not add sweet wine to seafood unless you want a sweet dish.
Sake, the Japanese alcohol, is an excellent alternative to regular white wine. In my opinion, it adds a delicious aroma to certain types of seafood.
Shopping for seafood
You probably believe that you cannot eat certain types of fish because they might be too expensive. That is not the case! Do you know how to shop around? Do you know how to shop for deals? If you answer YES to both questions, then you are doing fine. If not, it is time to learn.
Check your circular, visit a couple of fish places to compare prices and most of all check the quality, variety, and cleanliness.
Here are your recipes. Hope you enjoy them.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_tta_tabs][vc_tta_section title=”Shrimp” tab_id=”1511962399300-5947ec39-8012″][vc_row_inner][vc_column_inner width=”1/4″][vc_single_image image=”71003″][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Polenta with Spinach and Shrimp: a full meal, a one meal pot; no side dished needed.
2 tablespoons olive oil
1 cup tomato, chopped
1 garlic clove, minced
1 small onion, finely chopped
1 teaspoon Italian seasoning
½ teaspoon original gourmet hot sauce
1 cup coarse cornmeal
8 oz fresh baby spinach
1 thyme sprig
½ pound shrimp, cleaned and deveined
Salt and pepper to taste
In a small bowl, add shrimp and season with salt and pepper and a few lemon juice drops. You can also use old bay seasoning. Set aside.
In a saucepan over medium heat, add oil, chopped tomatoes, and garlic. Cook tomatoes for about 3 minutes or until you create a reddish sauce.
Add onion, Italian seasoning, and hot sauce. Cook for about 1 minute. Add 4 cups water, thyme and bring to a boil.
In a bowl, mix cornmeal with 1 cup of water – make sure there are no lumps. Stir cornmeal slowly into the boiling seasoned tomato water. Lower heat, cook stirring occasionally for about 15 – 20 or until almost fully cooked.
Add spinach and stir to mix. Add shrimp and mix all ingredients together. Season to taste. Cover and continue cook until cornmeal if fully cooked. Remove thyme, cool for about 5 minutes, and served.[/vc_column_text][vc_single_image image=”71003″ img_size=”large”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”Red Snapper” tab_id=”1511962399301-3db0eae5-2e97″][vc_row_inner][vc_column_inner width=”1/4″][vc_single_image image=”71001″][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]One 4 pounds whole red snapper, scaled, cleaned and gutted
2 tablespoons gourmet pineapple hot sauce 8 fish sauce
6 garlic cloves
1/2 tablespoon rice wine vinegar or white vinegar or lemon juice
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon ground black peppercorn
1 teaspoon honey
1 lemon, 1 rosemary sprig, 1- 2 parsley sprigs
Heat oven to 425 degrees F or prepare grill; heat should be medium-high and rack about 4 inches from the fire. Combine gourmet hot sauce, fish sauce, garlic cloves, salt, ground peppercorn 2 tablespoons olive oil, vinegar, hot sauce, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes. Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper. To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook the second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when the exterior is crisp and a thin-bladed knife passes easily through the flesh. Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.[/vc_column_text][vc_single_image image=”71002″ img_size=”large”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”Codfish” tab_id=”1511962581805-0a3cac0f-d2b8″][vc_row_inner][vc_column_inner width=”1/4″][vc_single_image image=”71010″][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]2 Tablespoons olive oil
¼ teaspoon Gemma’s Gourmet Original Hot Sauce
1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, or red snapper) cut into 2-inch pieces
1 cup fresh Tomatoes, diced, (grapevine or Campari, preferably)
2 garlic cloves, chopped finely
1 large Parsley sprig
½ cup Shallots, chopped or sliced
½ cup Vodka
1 – 16 oz can Chickpeas, drained and rinsed
Freshly ground black pepper to taste
Salt to taste
Heat olive oil in a large nonstick pan over medium-high heat. Add gourmet hot sauce and codfish and sauté on both sides. Remove codfish, add tomatoes and let cook until all the juice is released. Add garlic, parsley, and shallots and cook for about 2 minutes. Add vodka and bring to a boil. Add codfish and then chickpeas. Gently stir and bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Salt and pepper to taste.
Serve with rice or a side of veggies.[/vc_column_text][vc_single_image image=”71011″ img_size=”large”][/vc_column_inner][/vc_row_inner][/vc_tta_section][/vc_tta_tabs][/vc_column][/vc_row]