We find people can be intimidated by the seafood. They’re afraid to cook it wrong or have had a bad experience in the past, but seafood can actually be simple to make and a great quick meal solution on a busy weeknight. We’ve worked with cookbook author, Carla Snyder, to share some simple seafood recipes and tips.
Before you get cooking, it’s important to start with quality seafood. Good seafood shouldn’t have a fishy smell. We have a variety of fresh seafood options, ask your Seafood Associate for fresh seafood recommendations.
The first recipe is a delicious and hearty Sauteéd Sole with Curried Browned Butter, Cauliflower and Toasted Almonds. It has a great balance of Indian flavor with the addition of curry powder. Sole is a relatively thin fish, so while most one-inch pieces of seafood cook through in about seven minutes, 2-3 minutes should do the trick for sole.
Sauteéd Sole with Curried Browned Butter, Cauliflower and Toasted Almonds
- 1/2 large head of cauliflower
- 1/2 cup melted unsalted butter
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- Four 6-oz sole fillets
- 1/4 cup all-purpose flour
- 2 teaspoons curry powder
- 1/3 cup sliced almonds, toasted
- 2 tablespoons parsley, minced
- Preheat the oven to 400 degrees F
- Spread the caulifloweron a sheet pan and dirzzle with about 3 tablespoons pf butter. Sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast the cauliflower in the preheated oven for about 20 minutes or until the cauliflower is tender and lightly browned on the edges. Remove the pan from the oven and keep warm.
- Salt and pepper the fish with the remaining salt and dredge them into the flour, shaking off the excess.
- Heat a large skillet over medium-high heat and add 3 tablespoons butter to the pan. When the butter sizzles, add the fish to the pan and cook for 3 minutes. Turn the fish with a wide spatula and cook the other side for another 2 minutes or until golden and cooked through. Transfer the fish to the sheet of cauliflower to keep warm.
- Add the curry powder to the butter in the pan and cook for another minute or until the butter is browned and
the curry is fragrant.
- Arrange the fish and cauliflower on serving plates and drizzle with the curry browned butter. Garnish with the
toasted almonds and parsley if desired.
Note: To make this dish even more delicious, pair it with Chalkhill Chardonnay from our Wine Department.
The next recipe Sesame Crusted Salmon with Charmoula. A zesty, thick and spicy pesto-like sauce, Charmoula is a delicious addition to salmon because lemon and lime are seafood’s best friend. The acidic citrus flavors combined with a hearty filet of salmon are undeniably extraordinary.
Sesame Crusted Salmon with Charmoula
- 5 tablespoons extra virgin olive oil
- 1/2 cup red pepper, chopped
- 3 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon, paprika, plus extra for garnish
- 1/2 teaspoon salt, plus more
- 1/4 teaspoon red pepper flake
- 1 bunch flat leaf parsley, stemmed and chopped
- 1 bunch fresh cilantro, stemmed and chopped
- 1 lemon, zested and squeezed
- Four 6-oz salmon fillets, skin on
- Freshly ground black pepper, to taste
- 1/4 cup black sesame seeds
- Heat a saute pan over medium-high heat and add 2 tablespoons of the olive oil. When the oil is hot, add the shallot and red pepper. Sauté for about 3 minutes or until the vegetables begin to soften. Add the garlic, cumin, coriander, paprika, 1/2 teaspoon sea salt and pepper flake. Sauté for 1 minute or until the garlic is fragrant. Transfer the contents of the pan to a medium bowl.
- Add the parsley, cilantro, lemon juice and zest to the vegetables and stir to mix until blended. Taste for seasoning and add more sea salt, lemon juice or pepper flakes if it needs it.
- Arrange the salmon fillets skin side down on a cutting board. Pat them dry and sprinkle with salt and pepper.
drizzle them with a little of the oil (about 1 tsp) and rub it around with your fingers. Sprinkle over the sesame
seeds and press lightly to make them stick.
- Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil to the pan. When
the oil is hot, add the salmon sesame side down. Turn the salmon after 3 minutes. The sesame seeds should
be crispy. Cook the second side for another 3 minutes or until cooked through.
- Transfer the fillets to warmed plates and serve with a dollop of charmoula. Add pinches of paprika around the edge of the plate as garnish if desired.
Note: For added enjoyment, pair this dish with Souvenir Pinot Noir from our Wine Department
Now that you have a few recipes in your recipe box, it’s time to get cooking, but before you heat up the pan or oven, make sure to follow these tips:
- Begin cooking fish skin side down. This allows for the flavors of the skin to meld with the fish and it makes for a nicer presentation
- Cook on high heat. Restaurants cook seafood fast at high temperatures, so always make sure to cook your seafood in a hot pan.
- Pat fish dry. Moisture on the top of fish prevents it from browning.
- Be aware. Most fish will continue to cook for a few minutes after being removed from the heat. Keep this in mind to prevent fish from becoming overdone when cooking.
Cooking with seafood isn’t so scary when you have delicious recipes and tips to guide you. Now let’s have some #FunWithFish