All posts filed under: Seafood

Quick Pan-Seared Branzino with Artichoke Hearts and Lemon-Herb Sauce

Real Food Fast: Pan-Seared Branzino with Artichoke Hearts and Lemon-Herb Sauce

When I was a kid, a quick seafood dinner meant fish sticks with tartar sauce. While I’m sure my mom had the best of intentions when pulling the frozen minced fish logs from their packets, (“eat it, it’s good for you!” she’d say) it’s no wonder I grew up thinking I hated fish. It wasn’t until I travelled to italy as an adult (if you can call an 18-year-old an adult?) and tried their simple preparations of white fish that I found out it could be so much more than those mushy breaded sticks of my youth. One of the most popular fish on Italian menus is Branzino, a type of European sea bass with a delicate flavor and firm, flaky texture. It has become one of my favorite fish to prepare thanks to it’s versatility and light, almost sweet taste. Here it’s paired with savory artichoke hearts and a bright, lemony herb sauce. While this recipe is significantly more delicious than fish sticks, you’ll be surprised to find that it’s just as quick and easy to …

Everything Bagel Party Potato Salad

Published by Jacqueline King

This is a dish I made to bring along to a Fourth of July BBQ that everyone loved. It’s a fun and delicious rift on an everything bagel with the works. It was inspired by a recipe in one of my favorite cooking magazines Bon Appetit. I adjusted it to make it dairy-free and include more flavorful, crunchy and nutritious veggies. I took a vegan version to the party because I knew it would go well with anything else on the menu. My husband had some for lunch before we left along with the salmon on a bed of salad greens and really loved it. So depending on what else you are serving (or your dietary preference) you can decide whether to add the lox. I used packaged tofu cream cheese from the supermarket, but you could certainly make your own. My cashew sour cream would also work well in place of the cream cheese in this recipe. I hope you enjoy it at your next gathering! xo Jacq Ingredients: serves 8-10 3 pounds Baby or Fingerling Potatoes, halved …

Smoked Salmon, Almond Cream Cheese and Veggie Toasts

Published by Jacqueline King

Simple ingredients are elevated in these delicious mini toasts. They’re perfect for entertaining; easy to throw together and always a crowd pleaser. Salmon, cream cheese and veggies are natural partners and the lemon, dill and capers add a fresh and savory flair. I use pumpernickel cocktail bread as the base which is the perfect size and has a full flavor that pairs nicely with the other ingredients. You can also use your favorite sliced bread and cut it into quarters. This is the route to go if you want gluten-free or organic bread since I have not seen those offered in cocktail size. As for the salmon I always use wild Alaskan salmon. Alaska is known for responsible management of their fishery populations. Wild salmon is more nutritious than farmed because it’s eating a varied diet and swimming sometimes thousands of miles before it is caught. Farmed salmon is fed pellets that contain grains and soy and sometimes even chicken. They are often vaccinated and fed additives to make their flesh more pink. They’re kept …

Baked Salmon with Mango Chutney and Pecans

Published by Jacqueline King

This is one of the most popular recipes on my blog, which is no surprise since it’s one of the easiest dishes to make! It’s quick enough for a weeknight meal, but the complex flavors also make it a great choice for a dinner party. The sweet nuttiness of the pecans works beautifully with the spicy mango chutney and the salmon offers a brain boosting dose of omega-3s. It’s also perfect for a brunch buffet since it’s equally tasty hot out of the oven as it is after it’s cooled. Cook a side of salmon for a striking presentation and allow people to serve themselves as much as they like, or cook a small fillet for an easy date night dish. PREP // 5 minutes COOK // 15 to 30 minutes SERVES // 2 per pound (455 g) of fish Ingredients: 1 skin-on salmon fillet or side (2 pounds/910 g) PER POUND (455 G) OF FISH, USE 1/8 teaspoon kosher sea salt Pinch black pepper Pinch paprika 2 tablespoons mango chutney 1/3 cup (40 g) finely …

Fried Green Tomato with Lobster Salad and Lima Bean Puree

Published by Jacqueline King

This recipe was inspired by a dish I had years ago on vacation at a wonderful but now defunct restaurant on Martha’s Vineyard called Bittersweet. This is my favorite starter ever! I even had the catering company serve it at my wedding. You can also try it for lunch on a slice of toasted bread using the purée as a spread for a delicious open-faced sandwich. Serves 4 Lobster Salad 1 1/2 cups boiled, shelled lobster meat cut into chunks 1 Tbsp each vegan Mayonnaise and Coconut Yogurt 2 Tbsp finely diced Celery 1 tsp each finely chopped tender Celery Leaves, fresh Chives, and fresh Tarragon Dash of Heinz Ketchup or Sriracha Pinch of Salt and Black Pepper Lemon Zest for garnish Mix all ingredients except lemon zest in a bowl and chill. Lima Bean Puree 1 cup cooked Lima Beans 1/4 cup good Olive Oil 1 clove Garlic 3-5 chopped Basil leaves 3 Tbsp Vegetable Broth Salt if necessary to taste Puree in a food processor until smooth. If too thick add a bit more …

Fresh Lima Beans with Artichoke and Poached Shrimp

Published by Jacqueline King

Prepared correctly fresh lima beans are such a treat! These are not the mealy, mushy, tasteless beans of your youth. They have a bright, green, creamy flavor that pairs beautifully with delicate poached shrimp. I like to cook them till they are tender with still just a bit of bite. The preserved lemon adds a subtle complexity to this dish. It is available at specialty food shops and many supermarkets or you can make your own. Enjoy! -Jacq 4 appetizer or 2 main dish servings For Lima Beans: 2 1/2 cup Fresh Shelled or Frozen Baby Lima Beans 1 1/2 cup Vegetable Broth 1/2 cup Water 1/4 cup White Wine 3/4 cup Marinated Artichoke, drained and chopped 1 Tbsp Preserved Lemon, chopped Bring liquids to a boil in a saucepan, add lima beans and lower to a simmer until beans are tender but not mushy about 15 minutes. Drain (you can reserve liquid for another use) and stir in artichoke and preserved lemon. For Shrimp: 8 medium to large shrimp, peeled and deveined 1/2 cup Vegetable Broth 1/2 …

Baked Pesto Citrus Salmon

Published by Jacqueline King

This is one of my favorite stand-by recipes. It’s easy and fast enough for a weeknight dinner but also makes for a beautiful presentation at a dinner party or brunch. Try the leftovers cold over a mixed green salad for a healthy lunch! One small note- enjoy the flesh of the fruit with your fish but the rinds are not meant to be eaten. Enjoy! -Jacq Ingredients: Fresh Salmon, preferably wild caught, .5 lbs per person Fresh Basil Pesto, approx 3 Tbsp per pound Orange, Lemon and Lime Slices Salt Pepper Paprika Preheat oven to 375* Place a sheet of tinfoil 6 inches longer than your fish on a baking sheet. Lay the salmon skin side down in the center of the foil. Sprinkle with salt, pepper and optionally paprika. Spread a layer of Pesto on salmon as if you were putting jam on toast. Top with orange, lemon and lime slices. Sprinkle a little salt on citrus. Fold the sides of the foil together, longways at the top and fold over a couple of times …