It's tradition among many to skip meat on Fridays during Lent, which often means indulging in fish dishes instead. Even if you don't observe the holiday, you can still make easy seafood recipes for morning, day, and night. Whether you're passing up meat on Fridays or all yearlong, here are some tasty recipes to carry you through the 40 days and beyond.
Seafood cookery can seem a bit intimidating, but it's often a relatively simple process, with much of the dish's success relying on sourcing excellent fresh product. With a few guidelines and handy tricks in mind, these briny beauties need no longer be relegated to restaurant fare. Keep reading for the breakdown on purchasing guidelines for everything from fish fillets to caviar.
Seafood lovers: if you're tired of the same ol' sauté routine, we hear you! Take a look at these creative (yet quick) ways to cook fish, from cooking en papillote to serving up ceviche.
In an ideal world, we'd all have access to a friendly, reputable, neighborhood fishmonger, and could simply leave selecting fish for purchase up to them. Oftentimes these workers are very knowledgable, friendly, and a great resource for tips on both purchasing and consuming the fish at hand. Feel free to ask them questions; it's their job! To determine whether a fishmonger or fish counter is worth buying from (or for selecting any sort of prepackaged fish) try these tips:
For whole fish, check:
- The eyes should be bright, clear, and convex, never cloudy or sunken.
- If the fish has any noticeable odor, it should be briny and of the sea, like seaweed. Anything noticeably pungent, "fishy," or similar to the scent of a beach at low tide should be avoided, as this indicates decay, and the off-putting aroma will only be intensified by cooking.
- One of the best indicators of freshness are the gills: they should be bright red.
- Skin ought to be taut, clean, and glistening, almost as if the fish were still alive. Skin color is not necessarily indicative of the fish's state of decay, as with many varieties the color will fade almost immediately after death.
- The belly should be taut, not swollen or sunken. A distended or shriveled belly indicates that the digestive enzymes from the fish's gut have broken down and essentially digested some of the flesh.
The hCG diet recently became popular for its promise of quick weight loss. Participants follow a highly calorie-restrictive diet while also taking the pregnancy hormone hCG, which is said to encourage the body to release its fat stores to keep you nourished — leading to weight loss that can be as high as one pound a day. Safe? Not likely.I tried this diet when I was in a crunch to squeeze into a bridesmaids dress, and while the results proved true, it's almost impossible (and extremely unhealthy) to maintain such a low calorie intake. Since the diet restricts all sugar, wheat, and dairy, the recipes I ate while on the hCG diet got very creative. Here is one of the most satisfying dishes I found that would be a tasty addition to any dinner. It's also a plus for those who are gluten-free: the onions look like pasta when mixed in with the mustard.
Learn how to make this quick and easy recipe after the break!
As much as I love Fall produce, it doesn't always get the warm welcome from me that it deserves — probably because I'm always loath to let go of Summer's fruits and vegetables and the warm weather that they signify. So while pumpkins and peppers are slowly starting to pop up at markets, I can't help but still buy sweet corn and stone fruits, while I still can and before they're gone for another year entirely.
This week was all about peaches — floral, fuzzy yellow ones that I could smell from a mile away. I bought a huge load of ripe peaches, ate most of them out of hand, and saved a few to make peach salsa, one of my favorite toppings for any protein (seared tuna, swordfish, chicken, pork tenderloin, you name it). Right now, I'm loving it with flaky, meaty rockfish fillets. Check out the recipe after the break.
Now that I have the palate of an adult, I'm no longer disgusted, but as someone who's never tried gefilte fish, I remain intrigued. Gefilte is actually Yiddish for "stuffed," and this dish is really just white fish that's been chopped, seasoned with carrots, onions, and eggs, stuffed back into the skin of a fish, poached, then served chilled. Find out the story behind its creation when you read more.
A crunchy coating on soft and flaky fish always takes me back to my childhood and those frozen boxes of fish sticks. That's why a recipe for fresh baked cornflake-crusted snapper seemed like the perfect way to re-create the nostalgic dish with a little more adult flair.
Set up stations for the flour, egg white, and cornflakes, and your family will be sitting down for dinner in about a half hour. To keep the meal healthy, I served it with a simple side salad. However, if you're in the mood for a nutritious variation on fish and chips, why not offer it with oven-baked sweet potatoes?
Pull out the box of cereal at dinner to get started on this easy seafood dish.