Seafood is an extremely versatile ingredients. Grill a simple filet, get incredible depth of flavour by simmering shrimp shells for a tasty broth, or eat raw. Seafood is great!
I dedicate this page to seafood and all those who love it. These are just a small handful of my favourites, with many more to come. Just click on the photo for the recipes!
LOBSTER & SWEET CORN ROTOLO
This is the type of dish that will allow you to linger in the kitchen on a weekend and the result is so satisfying. Imagine lasagna meets ravioli, all baked with with two sauces. One is a tomato based made with the lobster shells to give it the best seafood flavour and the other is a creamy bechemel that will bubble to a golden brown in the oven.
CITRUS SEA BASS WITH CAULIFLOWER & CHORIZO COUSCOUS
I have recently starting dabbling in a Ketogenic Diet, which is low carb and high fat diet. It allows you to have cheese, all the meat you can want, cream and the naughty things you haven't been able to have on other diets. This recipe is a good example and the cauliflower couscous will do the trick!
BROWN BUTTER ALMOND SEABASS WITH ROASTED RADISHES
This dish is a great midweek dinner, easy to make and takes almost no time at all but still delivers a satisfying meal full of flavour and texture. Roasted vegetables, moist fish with cripy skin, crunchy almonds and savoury brown butter with a dash of tangy lemon. We all want to eat more fish, so here's your big chance...give it a go!
SEAFOOD SQUID INK PASTA WITH GOAT CHEESE
Squid (or cuttlefish) ink is one of my newest discoveries and I really love it. Just the dramatic colour is so dark that it's almost vibrant, stark and has a huge impact on the plate. Pink shrimp, white cheese and green chives are a feast for the eyes. Also, it lends a subtle briny seafood flavour that brings seafood and pasta together so beautifully.
SCALLOPS, BLACK PUDDING, MINTED PEA PUREE AND ROASTED TOMATO VINAIGRETTE
As a newcomer to the UK (from Canada), I had never tried black pudding and when I finally did give it a go, it was love at first bite! Then I started hearing of this dish and was intrigued. They seemed to be completely different things that couldn't possibly go together, so I knew I had to try it out. It was AMAZING!! A classic!
I was working in a pub a few years back and the chef brought me an Oyster Rockefeller...and was sublime!! The best thing I have ever put in my mouth, EVER! I cannot stress this enough, it was amazing. Rich, briny, creamy, buttery, cheesy...just the most perfect bite you will ever have. Try these! My blender hollandaise makes it super easy.
SCALLOPS WITH TARTUFATA SAUCE, MUSHROOM PUREE AND TARRAGON OIL
Scallops are one of my favourite things in the world to eat, so when I get my hands on some, I like to give the very best treatment possible. Although, truffles are a bit rich for my blood, you can get really good Italian truffle purees, salts and oil which will add a nice richness to the sauce. You will really enjoy this version of surf and turf.
CITRUS & CUMIN MARINATED SALMON WITH SEAFOOD COUSCOUS
Zesty cirtus salmon and cumin are such a perfect match! You could serve this with a nice salsa or tomato sauce, but I've added mayo to the couscous and baked it, and that seems to keep it really moist, and the nice sweet and juicy corn doesn't hurt either. Give this a go! Healthy AND tasty!
BAKED MOROCCAN SALMON WITH COUSCOUS
Salmon is a perfect choice and can stand up to this extremely fragrant and flavourful sauce really well. I usually make a bigger batch of this sauce and keep it in the freezer and can just use bits whenever I need. Then this turns into a super quick recipe for a mid-week dinner, not to mention heathy!
CURRY HOLLANDAISE SALMON, ROASTED BEETS, RADISHES AND TURMERIC, PAPRIKA POTATOES AND SEEDS
This dish is perfect for a cool fall day with nice homey flavours, nice textures and nice balance of sweet and savoury. Try this blender hollandaise and you will never be intimidated by this "chef-y" sauce. It's practically foolproof and takes no time at all. I like to serve the sauce under the salmon to keep the skin nice and crisp. Enjoy!
CLASSIC MOULES FRITES...AND COCKLES
Moules or Mussels are amazing! I just love them! When cooked properly, they're soft and taste of the sea. This is the classic way of serving them up, lemon, white wine, garlic...and crispy salty shoe strings fries to sop up the sauce...and added cockles (which I'd never tried before) that are much like clams, and cook exactly like mussels, so you can cook them together and tasty little buggers too.
CRUNCHY TUNA MELT BURGER
My husband LOVES tuna melts...for whatever reason, I'm not sure. One day, I came into the kitchen and he was hard at work making these. He literally used anything we had leftover in the fridge and cupboards, and was pretty excited for us to try them. So these babies are all him and I must admit that they were mighty tasty.
CORN FLAKE BREADED SHRIMP WITH KOREAN DIPPING SAUCE
Gochujang is a Korean pepper paste and will completely change your life. If you are familiar with Sriracha or Sambal Oleek, you will absolutely adore Gochujang! It is the backbone of Korean food and is absolutely addictive, delicious and such a deep red colour, it is gorgeous to look at too...trust me. It has a slight heat, depending which one you buy and can be found in any Asian food store.
There is something comforting about things baked with mashed potatoes. Everything about this dish says I love you. Here in Britain, you can buy packages with three kinds of fish in them specifically for fish pies, but if you don't live in the UK, just get three fillets, or just use one kind of fish.
SMOKED MACKEREL BLUE CHEESE MAC 'N' CHEESE
I adore ooey gooey baked macaroni and cheese! Going through my grocery store's what I call the cheap bin, I found some smoked mackerel and knew I had to get, and the blue cheese compliments it so well.
PAN FRIED COD, SAFFRON CREAM SAUCE AND TANGY TOMATO AND OLIVE SALSA
I recently found saffron in the local supermarket and I immediately had to get it! As the world's most expensive spice, my curiosity was finally going to be satisfied. While I found the flavour subtle, the colour is was amazing. I'd recommend a nice white fish to compliment the colour of the sauce.
EGG CROSTINI WITH GREEN PUREE, SALMON AND MINTY BECHEMEL SAUCE
The secret to this dish is the crunchy bread underneath. Be sure to toast it well as all the other textures are soft and mushy, so you'll need to that crunch. The mint goes really well, so I wouldn't leave it out. Give this a try the next time your mother-in-law comes over or you have to host a small brunch. Serve it up with a simply dressed salad and you're good to go!
BREADED CATFISH WITH TOMATO & CAPER GREENS
We all know we need to eat our veggies and fish. This salad is so simple, but it packs a flavourful punch, so that eating right is a bit easier...which is something we could all use. The textures and contrasting tastes. You get salty, sweet, savoury, crunchy and soft. Everyone will enjoy this yummy salad!
We've all heard about Oysters Rockefeller, well this is a complete rip-off of that but with scallops...and I'm absolutely fine with it! Oysters Rockefeller are amazingly delicious, rich, buttery and taste of the best of land and sea, and these are no different. I was lucky enough to snag some scallops on the half shell and thought it would make a cute presentation.
SAFFRON RISOTTO WITH ROASTED FENNEL AND SPICY MUSSELS IN TOMATO SAUCE
This is a classic combination, and a great way to infuse summer in Spain into your winter. Saffron is the most expensive spice in the world. It is tasty and adds a vibrant sunshine colour to whatever you're cooking. which is why I chose to use it with this risotto.
CORIANDER CRUSTED SALMON WITH RED SWISS CHARD AND CORN HASH
This dish is a great example of a well cooked piece of fish. Really nice sear on the outside, while not dry and overcooked on the inside. Be sure to season really well and let the salmon rest for 2 ~ 3 minutes.
This is a great dish and guaranteed to match ANY take-out you order. Try it and you will be hooked! This recipe may not be completely traditional, but I love the contrasting textures and flavours. One piece of advice for this dish: get all your ingredients prepped and lined up in order. Once this is done, dinner is ready in less than 10 minutes. There is no single component to Pad Thai that really makes it, but rather it's the harmony between all the components and to leave any one of them out would change the dish.
N'AWLINS POT PIE
I love jambalaya, some purists will snub their noses at my version, but it is my version. Sometimes I add chorizo, chicken, crab, lobster, anything I have...or all of it. The secret to a really good jambalaya is the roux, a step you can't skip or cut corners. It needs to be as dark, if not darker than peanut butter and about the same consistency. This will take about 15 minutes or so...take the time to do it, so worth it!