Seafood Meal Plan | December 2019

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With the end of 2019 upon us, we want to finish the year with a delicious December meal plan! Ranging from salmon cooked sous vide to restaurant-quality lobster bisque, we’ve incorporated some of the most festive and mouth-watering dishes of the year. Enjoy!

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Crab n' Cheese Spirals

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Lobster Bisque

Prep: 20 min. | Bake: 15 min. | 24 servings

Thaw: 4-6 hours | Prep/Cook: 1 hr 15 min | 4-6 servings

  • 2 packages (8 oz. each) cream cheese, softened
  • 2 cups chopped imitation crab meat
  • 1 can (4-1/4 oz) chopped ripe olives
  • 1/4 cup minced chives
  • 3 tubes (8 oz each) refrigerated crescent rolls
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded Parmesan cheese
  1. In a small bowl, beat the cream cheese, crab, olives and chives. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.
  2. Spread with 1 cup cream cheese mixture; sprinkle with 1/4 cup of each cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  3. Using a serrated knife, cut into 10 slices; place cut side down on a greased baking sheet. Repeat with remaining crescent dough, cream cheese mixture and cheeses.
  4. Bake at 375° for 14-16 minutes or until golden brown. Serve warm.
  • 3 packages (8 oz. each) cream cheese, softened
  • 2 tablespoons steak sauce
  • 1/4 cup Miracle Whip
  • 1 garlic clove, peeled and minced
  • 1 small onion, finely chopped
  • 2 cans (3-3/4 oz each) smoked oysters, drained and chopped
  • 3 cups chopped pecans, divided
  • 3 tablespoons chili powder
  • Minced fresh parsley
  1. In mixer bowl, combine the cheese, steak sauce, Miracle Whip, garlic and onion. Stir in oysters and 1 cup of pecans. Shape into two 9-in. logs.
  2. Roll logs in mixture of chili powder, remaining pecans and parsley.

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

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Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

Prep: 10 min | Cook: 40 min | 6 servings

Cook/Total: 25 min. | 2 servings

  • blood or navel orange, very thinly sliced, seeds removed
  • Meyer or regular lemon, very thinly sliced, seeds removed
  • 4 sprigs dill, plus more for serving
  • Kosher salt
  • Coarsely ground pepper
  • medium fennel bulb, thinly sliced
  • red Fresno chile or jalepeño, with seeds, thinly sliced
  • Flaky sea salt
  • 1 (2 lb.) skinless salmon fillet, preferably center cut
  • 3/4 cup olive oil
  1. Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
  2. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
  3. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.
  • 2 (9 oz.) bags of spinach
  • 2 (5 oz.) salmon fillets with skin
  • 1/3 cup chopped shallot (1 very large)
  • 1/3 cup halved pitted Kalamata olives
  • 2 tablespoons olive oil, divided
  • 1/3 cup golden raisins
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  1. Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, toss spinach until most leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches.Toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
  2. Wipe skillet dry. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
  3. Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
  4. Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.
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Broiled Cod with Fennel and Orange

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Grilled Scallops with Lemony Salsa Verde

Prep: 30 min | Cook: 30 min | 4 servings

Prep: 15 min. | Cook: 5 min. | 4 servings

  • 1/4 cup mayonnaise
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 garlic cloves, finely grated, divided
  • 1 teaspoon kosher salt, divided
  • 1 fennel bulb, very thinly sliced (about 12 ounces)
  • 4 (6-ounce) skinless cod fillets
  • 1 bunch broccolini, trimmed, halved (about 8 ounces)
  • 1 small orange, preferably blood, thinly sliced
  • 2 tablespoons olive oil
  • 1/4 cup sliced almonds, chopped (about 1 ounce)
  • 1 (15.5-ounce) can white beans, drained, rinsed
  • 2 teaspoons finely grated orange zest, divided
  • 1 tablespoon rosemary leaves
  1. Heat broiler to high. Mix mayonnaise, red pepper flakes, 1 tsp. garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a small bowl.
  2. Arrange cod fillets on a rimmed baking sheet. Spread mayonnaise mixture over each fillet.
  3. Toss fennel, broccolini, orange, beans, oil, rosemary, and remaining garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a large bowl. Arrange around fish on baking sheet, placing orange slices on top of beans and vegetables.
  4. Place baking sheet under broiler and broil until fish is golden-brown on top, about 5 minutes. Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.
  1. Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde.
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Oyster Cheese Appetizer Log

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Salmon with Cranberry Ginger Mustard Sauce

Prep/Total: 20 min. | 32 servings

Prep: 20 min. | Cook: 30 min. | 4 servings

  • 3 packages (8 oz. each) cream cheese, softened
  • 2 tablespoons steak sauce
  • 1 garlic clove, peeled and minced
  • 1 small onion, finely chopped
  • 2 cans (3-3/4 oz each) smoked oysters, drained and chopped
  • 3 cups chopped pecans, divided
  • 1/4 cup Miracle Whip
  • 3 tablespoons chili powder
  • Minced fresh parsley
  1. In mixer bowl, combine the cheese, steak sauce, Miracle Whip, garlic and onion. Stir in oysters and 1 cup of pecans. Shape into two 9-in. logs.
  2. Roll logs in mixture of chili powder, remaining pecans and parsley.
  • Note: This recipe has instructions for sous vide, grilling, baking, and pan-frying, all available at the recipe link below- pick the best one for you!
  1. For grilling: Preheat the grill for medium heat. Lightly oil grill grate and place the salmon on the grates skin-side up. Grill for about 4 minutes, turn the salmon over and grill for another 4-6 minutes or until just cooked through. During the last couple of minutes of grilling, top the salmon with the cranberry sauce. Serve immediately.
  2. Serve the salmon with steamed jasmine, basmati or wild rice and your choice of vegetables.

Has our December meal plan piqued your interest? We’ve got you covered! Check out last month’s plan here, or check out our blog for all of our plans!


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