If you're in the mood for Mexican, but don't want to go the taco-enchilada route, I have the perfect dish for you: fish Veracruzano. It's a fragrant recipe from Katie Lee that was inspired by a meal she had in Veracruz, Mexico. The fish is cooked in a lip-smacking good sauce that's full of onions, jalapeños, and tomatoes. Green olives and capers give the sauce an irresistible salty and briny quality. The ingredient list calls for red snapper, but since it's on the avoid list in terms of sustainability, I opted for another white flaky fish. For a complete meal, serve with Spanish rice and a cold beer! Get the scrumptious recipe now.
Roast chicken and potatoes is one of my go-to meals for quick entertaining. All you have to do is season with herbs and olive oil and toss the two ingredients in the oven. However, when I'm in the mood for something a little more special than chicken, I change it up and use delicate, flaky salmon fillets.
The key is to cook each of the elements (potatoes, asparagus, salmon) for different amounts of time. Start with the potatoes, then add the asparagus, and finally the salmon. It's not as simple as a chicken, but it's a delicious and sophisticated meal that's perfect for a celebratory occasion like Easter. Keep reading for the uncomplicated and rewarding recipe.
I love paella but always thought it was a complicated dish to make at home. Recently a friend gave me a paella pan to prove how uncomplicated it is to put together. After my first attempt, I stand corrected: this dish is simple and can be easily made in a large saute pan. Once most of the ingredients are prepped, the scallop paella takes about an hour from start to finish.
The recipe calls for sea scallops, but a cheaper protein like shrimp or mussels would be just as tasty. The paella is perfect, with the essential crunchy crust along the bottom and moist almost-creamy rice on top. I fretted about overcooking the scallops, since they are such a delicate protein, but they were moist and full of flavor, thanks to the green chiles and roasted bell peppers.
If you want to celebrate Spring with a Spanish feast, keep reading for the succulent recipe.
Studies and survey documents from private national universities to state regulation agencies show escolar masking as white tuna, tilapia sold as red snapper, and emperor fillets marketed as grouper in staggering numbers, by both food distributors and dining establishments.
Suppose that steamed red snapper sashimi you're reveling over is merely your garden-variety tilapia. Would you want to know the truth about its mislabeling — or, since you're enjoying it anyway, would you prefer to turn a blind eye?
The weather, I promised myself I would not talk about the weather.
But forget it man, this is Minnesota, and we talk about the weather. So here it is: It rained ice last night, as John and I were on our way from not one but two fabulous dinners.
See how she conquered the cold with fish tacos (recipe included!) when you keep reading.
I've had more thoughts in the past week about the sustainablity of seafood than I have about the Super Bowl. Chalk it up to lots of conflicting information. The one question in my head is this: should we be eating more fish in our diets or less?
According to Parents, the USDA's new dietary guidelines mean we should be increasing our seafood intake in order to reduce consumption of other animal products. According to USDA secretary Tom Vilsack, upping fish in our diets means lowered risk of heart health, cardiovascular disease, and stroke.
Not so fast, cautions environmental economist: according to an article in the Guardian this week, what we (people in the UK, at least) should be doing is eating less fish. "Responsible customers can reduce the amount of fish they eat — by far the safest option when it comes to . . . the sustainability of stocks." Where do you stand: should we be eating more fish, or less of it?
Ever since I made cioppino, I've been craving brothy, tomato-based seafood stews. When I saw a recipe for a Catalan one in a recent issue of Food & Wine magazine, I had to give it a try. Unlike most variations, which call for canned tomatoes, this one uses the pulp of fresh tomatoes. It makes for a stew that's light in texture and full in flavor. The ingredient list doesn't include capers, but I threw some in for extra salty brininess. At my local market, halibut was expensive, so the fish monger suggested I use a cheaper firm white fish. The results were superb. This is a definite must make for seafood lovers! Check out the recipe now.
If you enjoy eating seafood, get excited. The Monterey Bay Aquarium has recently released an updated seafood watch guide. Their popular seafood guide lists three types of fish: those that you should avoid, those that are a good alternative, and a best choice for sustainable seafood. Our friends at Slashfood have all the details on the update. To find out which fish are now safe to eat, head over to Slashfood for the whole story.
I am stuffed to the max from rich holiday foods. Even though I was successful in avoiding gluten and grains, the salt really catches up to me. Puff city. And after a week of heavier foods, salads, fish, and brothy soups just sound so right to me.
While these recipes aren't new, I thought you might appreciate having a few ideas for taking it down a notch this week. Above is one of my favorite salads, Grilled Salmon with Greens and Avocado. Warm salmon, cool greens, and a mustard vinaigrette hit the spot in any season.