Category: Seafood

Roasted Sweet Potato, Shrimp and Greens Stir Fry

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This stir fry was inspired by some purple sticky rice I came across at an international grocery store, and I love how the orange sweet potato, two types of greens, and red radishes turn this into a colorful dish that is as delicious as it looks. If you can’t find purple sticky rice, forbidden or brown rice are great alternatives. While the list of ingredients and steps look long, this is a really easy meal to make and you likely have some of these ingredients on-hand in your kitchen. If you are lucky enough to have leftovers, this stir fry is great for breakfast topped with a fried egg. 

Ingredients:
1 cup purple sticky rice
1¼ cup water
3 teaspoons coconut oil, divided
1 large sweet potato, peeled and diced
2 teaspoons olive oil
6 radishes
2 cloves garlic, minced
2 baby Bok Choy, chopped
5 ounces baby spinach
½ pound raw shrimp, peeled and deveined

Sauce Ingredients:
2 teaspoons tahini
2 teaspoons chili garlic sauce
1 tablespoon soy sauce
1 teaspoon fresh grated ginger
½ cup and 2 tablespoons light coconut milk

Directions:

  1. Combine rice, water and 1 teaspoon coconut oil in a rice cooker and cook for 50 minutes.
  2. Preheat oven to 400 degrees Fahrenheit. Place sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to evenly coat and arrange in a single layer. Roast for 20 to 25 minutes, flipping with a spatula halfway through cooking. 
  3. Cut radishes julienne style, like thin matchsticks and set aside.
  4. In a small bowl, whisk together sauce ingredients and set aside.
  5. In a large wok or skillet over medium-high heat, add remaining two teaspoons coconut oil and heat until melted. Add garlic and cook for one minute, until fragrant.
  6. Add Bok Choy and spinach, stirring for 3 to 4 minutes, until tender and wilted. Push vegetables to the side of the wok or skillet, and add shrimp and sauce in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
  7. Add roasted sweet potatoes, and stir to combine shrimp, vegetables and sauce, cooking for another minute.

Servings: 4

Black Pasta with Seafood Medley

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Made with squid or cuttlefish ink, black pasta has a slight salty taste that makes it an ideal pair with seafood. This trendy style of pasta has been popping up in restaurants and speciality grocery stores. You can also purchase squid or cuttlefish ink from specialty grocery stores or online retail sites and make homemade black pasta by adding 4 teaspoons of this specialty ink into your favorite fresh-egg pasta recipe. Top this pasta with an easy seafood sauce with fresh tomatoes and pair it with your favorite Pinot Noir.

Ingredients:
1 tablespoon olive oil
3 cloves garlic, minced
2 large tomatoes, diced
½ cup red wine
1 teaspoon concentrated tomato paste
2 teaspoons fresh oregano, chopped
12 ounces seafood medley, defrosted if frozen
¼ teaspoon salt
¼ ground black pepper
8 to 10 ounces black spaghetti (made with squid or cuddle fish ink)
Freshly grated Parmesan cheese

Directions:

  1. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until fragrant, about a minute. Add tomatoes and cook until tender, about five minutes.
  2. Add wine, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat and add seafood medley. Simmer uncovered for at least 10 minutes while you prepare the pasta. Add more wine if needed.
  3. Prepare pasta according to package instructions. Drain and plate noodles, topping with seafood medley sauce and grated Parmesan cheese.

Servings: 4

Fish Tacos with Purple Cabbage and Avocado Cream

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With bright purple cabbage, one look at this dish is like sunshine on a rainy day. Filled with tender and flaky fish, crunchy cabbage and avocado cream, one bite of these tacos will have you reminiscing of ocean- or lake-front dining. Celebrate Cinco de Mayo by pairing these tacos with black beans, chips and salsa, and margaritas.

Ingredients:
4 cups purple cabbage, shredded
¼ cup cilantro leaves, chopped
The juice of 2 limes, divided
salt
1 small avocado, pit removed
1 cup plain, light Greek yogurt
1 ½ pounds white fish like cod, haddock or halibut
1 tablespoon olive oil
1 teaspoon ground chipotle pepper
½ teaspoon ground black pepper
12 flour or corn tortillas
⅓ cup Cotija cheese, crumbled

Directions:

  1. In a medium bowl, combine cabbage, cilantro, half of the lime juice and a pinch of salt. Stir until evenly coated and set aside.
  2. With a spoon, scoop inside of avocado from the outer shell and place in a food processor. Add yogurt and a pinch salt, and process until smooth. Refrigerate until ready to serve.
  3. Prepare an outdoor grill to medium-high heat. Brush fish with olive oil and season with chipotle pepper, black pepper and pinch of salt. Grill fish until opaque, about 4 to 5 minutes per side. Remove from grill and flake into large chunks with a fork. Drizzle fish with remaining lime juice.
  4. Place tortillas on the grill for about 30 seconds on each side, until light grill marks appear. Remove from grill and place an equal amount of fish in each tortilla. Top with cabbage, avocado cream and cojita cheese.

Servings: 6

Seafood and Bean Stew with Pesto

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Fish, shrimp, beans and pesto make the most delectable combination in this heavenly bowl of soup that will have you reaching for leftovers. Go ahead, it is comfort food with a conscience packed with three types of lean protein and juicy tomatoes. When basil is in season and my CSA box is full of this aromatic green goodness, I make batches of pesto and freeze tablespoon-size portions using mini-muffin tins. I store them in a freezer-safe container and enjoy during winter months in recipes like this. Don’t have fresh pesto on hand? Store-bought pesto will also work well and taste delicious in this dish.

Ingredients:
2 ounces pancetta, diced
1 onion, peeled and diced
2 cloves garlic, minced
1 (14 ounce) can no salt added diced tomatoes
4 cups vegetable broth
8 ounces any firm white fish, such as cod or halibut, cut into bite-size cubes
8 ounces peeled and deveined shrimp
1 (15 ounce) can no salt added cannellini beans
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons pesto

Directions:

  1. Heat a large stock pot over medium heat. Add pancetta and cook until brown and crispy, stirring occasionally. Remove pancetta with a slotted spatula and place on a paper towel-lined plate.
  2. Add onion to the stock pot and sauté, stirring occasionally for about 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.
  3. Add the tomatoes and vegetable broth to the stock pot and increase heat to medium high. Bring to a gentle boil.
  4. Reduce heat to medium low and add the fish and seafood to the soup. Cover and simmer for about five minutes.
  5. Remove lid and add beans, pancetta, salt, pepper and pesto to the soup, stirring to combine. Cook for two to three additional minutes and serve.

Servings: 4

Halibut with Tropical Salsa and Coconut Rice

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I created this recipe while on vacation using fresh seafood from a coastal fish market. I have enjoyed this dish back at home with local bell peppers from my CSA share and the taste brings back wonderful memories from vacation. The tropical salsa and coconut rice also make a great pair for grilled pork chops and filet mignon if you want to serve a variety of options for your guests. Cheers to firing up the grill with your protein of choice as we enjoy the last couple of weeks of summer.

Ingredients:
2 cups white rice
2 (13.5 ounce) cans unsweetened, light coconut milk
2 tablespoons sugar
½ cup dried unsweetened coconut flakes
1 lime
8 (4 to 6 ounce) halibut steaks or cod filets
2 tablespoons olive oil, divided
1 teaspoon salt, divided
½ teaspoon ground white pepper
3 small or 2 medium bell peppers, any color
1 pineapple, peeled, cored and quartered
2 tablespoons cilantro, chopped


Directions:

  1. Bring coconut milk to a boil, add rice and reduce to low heat. Cover and simmer for about 20 minutes, until milk is absorbed and rice is tender. Add sugar and coconut flakes and stir to combine, allowing sugar to melt into the steamy rice.
  2. Meanwhile, zest lime with a citrus zester or microplane grater. Brush halibut or cod with 1 tablespoon olive oil and season with ½ teaspoon salt, pepper and zest from lime. Set aside while preparing the tropical salsa.
  3. Heat a grill to medium-high heat. Remove seeds from bell pepper and slice in half. Brush pineapple and bell pepper with remaining olive oil. Grill produce until light grill marks appear on both sides, about 5 minutes. Remove from grill and set aside until cool enough to touch.
  4. Grill fish for about 4 minutes per side until the center is firm and opaque. Remove from the grill and cover with aluminum foil to keep warm.
  5. Dice pineapple and bell pepper and place in a medium bowl. Juice lime over salsa and add cilantro and salt, stirring to combine. Serve fish over coconut rice and top with tropical salsa.

Servings: 8

Shrimp and Vegetable Stir Fry

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In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table with my easy stir fry recipe. Earthy mushrooms compliment the asian greens and kohlrabi in this low-sodium meal. For a vegetarian version, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.

Ingredients:
1 medium kohlrabi bulb with leaves attached
1 medium or two small bok choy
2 teaspoons canola oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
3.5 ounces oyster mushrooms, sliced
8 ounces raw shrimp, defrosted if frozen
2 teaspoons coconut aminos (gluten-free choice) or low-sodium soy sauce
Brown rice, prepared

Directions:

  1. Remove leaves from kohlrabi bulb and roughly chop. Peel and dice kohlrabi bulb. Roughly chop bok choy, separating the light green stems from the darker top leaves. Set vegetables aside.
  2. Heat oils in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté for about 30 seconds, until fragrant. Add kohlrabi bulb and bok choy stems and sauté for 3 to 4 minutes, tossing with a spatula. Add kohlrabi and bok choy leaves and mushrooms. Continue cooking for 3 to 4 minutes, until vegetables are tender and leaves are wilted.
  3. Push vegetables to the sides of the wok or skillet and place shrimp in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
  4. Add coconut aminos or soy sauce and stir to evenly coat and mix shrimp with vegetables. Serve over brown rice and sprinkle with a little more coconut aminos or low-sodium soy sauce if desired.

Servings: 2

Grilled Scallop Salad

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Firing up the grill is one of my favorite activities. I love it even more when I can cook my entire meal over the grill in a matter of minutes. I know, lettuce is not the first thing that comes to mind when you think of cooking out. However, this sweet and smokey salad with grilled radishes and scallops may become your favorite go-to dish. In less than 15 minutes, you will have a delicious meal for two that is perfect for enjoying on your patio with your favorite white wine. Cheers to fast and healthy seasonal meals.

Salad Ingredients:
8 large scallops
1 bunch radishes, trimmed and halved
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon pepper
Zest of 1 lemon
1 head romaine lettuce

Salad Dressing Ingredients:
Zest and juice of 1 navel orange
2 teaspoons fresh ginger, minced
1 tablespoon olive oil
2 teaspoons Dijon mustard

Directions:

  1. Brush scallops and radishes with half the olive oil and season with salt, pepper and lemon zest. Prepare a grill for medium-high heat. Grill scallops and radishes for 2 to 3 minutes per side, until scallops are cooked through and radishes are slightly tender.
  2. Cut lettuce in half, leaving the core intact on both sides. Brush flat side with remaining olive oil. Place lettuce cut-side down on the grill and cook for about 5 minutes, until grill marks appear and lettuce is slightly wilted.
  3. In a small bowl, whisk together salad dressing ingredients. Top each lettuce slice with half the scallops and radishes and drizzle with salad dressing.

Servings: 2

Quick Kale, Shrimp and Grits

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Shrimp and grits are one of my favorite southern duos. This dish is often prepared with heavy cream and can take some time to make with slow cooking grits. I created this lighter, quick-cooking version, which is ideal for evenings when you want a delicious homemade meal in less than 15 minutes. Fast meals like this one free up time to enjoy beautiful spring evenings. Cheers to spending less time in the kitchen, while still making delicious and nutritious meals.

Ingredients:
½ cup quick cooking grits
1 tablespoon olive oil
2 cloves garlic, minced
1 bunch kale, thick stems removed and leaves coarsely chopped
12 large shrimp, peeled and deveined
¼ teaspoon salt
¼ ground black pepper
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 roasted red bell pepper, diced
¼ cup Parmesan cheese, freshly grated
2 tablespoons half and half

Directions:

  1. Prepare grits according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for about a minute, until fragrant. Add kale and continue cooking for about 2 minutes, until wilted. Add bell pepper and stir to combine.
  3. Push kale and pepper mixture to the edges of the skillet, creating an empty space in the middle. Add shrimp to the center of the skillet and sprinkle with salt, pepper, lemon zest and juice. When shrimp becomes pink on the bottom, flip and continue cooking until both sides are pink and shrimp is cooked through. Stir vegetables and shrimp together to combine.
  4. When grits are done cooking, remove from heat and add grated parmesan cheese and half and half. Stir until cheese is melted and grits are thick and creamy. Add grits to dinner plates and top with shrimp and kale mixture.

Servings: 2

Grilled Tilapia and Field Pea Succotash

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Growing up in the south, black-eyed peas were a staple in our house and they will always be one of my favorite vegetables. This dish brings back childhood memories of family potlucks with tables full of farm-fresh vegetables for supper and homemade pies for dessert. We might have had fried catfish with our field peas back then, but I’ve lighted things up with grilled tilapia. This succotash also pairs well with scallops, shrimp or any white fish of choice.

Ingredients:
2 tablespoons olive oil, divided
1 yellow onion, diced
3 cloves garlic, minced
1 green bell pepper, seeded and diced
2 cups cooked black-eyed peas or field peas, drained
1 cup frozen corn
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
4 (6 ounce) tilapia fillets
1 teaspoon lemon pepper seasoning

Directions:
  

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add onion and sauté until translucent and fragrant. Add garlic and bell pepper and continue cooking a few more minutes until tender.
  2. Add peas, corn, salt and pepper. Cook for a couple of minutes, and reduce heat to low to keep succotash warm while grilling tilapia.
  3. Season tilapia fillets with lemon pepper seasoning and brush with remaining olive oil. Prepare grill for medium heat. Grill fish for 3 to 4 minutes per side, until fish flakes with a fork. Serve fish over succotash.

Servings: 4

Grilled Garlicky Shrimp and Sweet Potato Pizza

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If you made my Spicy Sweet Potato Puree and have leftovers, this recipe will put them to good use. Don’t worry if you do not have leftovers, the puree is easy to make and will not add too much preparation to this easy recipe.

Pizza is one of my favorite foods and I love trying unique combinations like this one with sweet potatoes, spinach and shrimp, with a nice earthy balance of savory and sweet with a slight touch of heat.

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
¾ pound cooked frozen medium shrimp, defrosted, tail and peel removed
1 bunch or carton of fresh baby spinach
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pizza dough ball (about the size of a grapefruit)
¾ cup Spicy Sweet Potato Puree
½ cup shredded mozzarella cheese

Directions:

  1. Warm olive oil in a large skillet over medium-high heat. Add garlic and cook for one minute, until fragrant. Add shrimp and spinach to skillet and sauté for about 3 minutes, until spinach has wilted. Season with salt and pepper.
  2. Roll or stretch (I alternate rolling and stretching) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
  3. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  4. Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust.
  5. Remove crust from grill. Spread Spicy Sweet Potato Puree on top of the cooked side of the crust. Add shrimp and spinach mixture and top with mozzarella cheese.
  6. Return pizza to the grill and cook for about five minutes, until cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice and serve.

Servings: 4