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Seafood Meal Plan | March 2020

Our 2020 March Meal Plan has a variety of delicious recipes. We have some classics, like Baked Fish and Chips and Creamy Tuscan Shrimp, and some tasty recipes, like Salmon Burgers with Pickled Cucumbers and Baked Tilapia with Parmesan Crust to get you ready for spring! Give these gourmet tasting recipes a try, and let us know which one is your favorite!

Week One

Salmon Burger with Pickled Cucumbers

Salmon Burgers with Pickled Cucumbers

Serves 4 | 1 hour 30 minutes | Get this recipe on Bon Appétit

Ingredients

1 1/2 lbs. boneless, skinless center-cut salmon, patted dry
5 scallions, green parts finely chopped, white parts thinly sliced
1 1-inch piece ginger, finely grated
1 garlic clove, finely grated
2 tablespoons, plus 2/3 cup mayonnaise
Kosher salt
1 teaspoon toasted sesame oil
4 teaspoons unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
1/2 serrano chile, very thinly sliced crosswise
1 teaspoon sugar
1/4 cup vegetable oil, plus more as needed
1/2 cup rice flour
2 cups tender herbs, such as torn mint or cilantro leaves with tender stems
3/4 cup trimmed watercress
2 teaspoons toasted white sesame seeds (optional)
4 brioche buns, lightly toasted

Directions

Step 1. Cut salmon into 2″ pieces. Transfer one-third of salmon (about 8 oz.) to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4–5 times until pieces are no bigger than ¼” (be careful not to make it too smooth). Transfer to a large bowl.
Step 2. Mix in scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt; toss to combine. Form mixture into 4 patties about ¾” thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 (you’ll want to chill the patties so that they hold their shape before getting cooked).
Step 3. Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside until ready to use.
Step 4. Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes, squeezing lightly to expel water; discard cucumber liquid. Add chile, sugar, and 2 tsp. vinegar to bowl; toss to coat. Chill until ready to assemble burgers.
Step 5. Heat oil in a large nonstick skillet over medium-high until oil begins to shimmer. Remove salmon patties from fridge right before cooking and sprinkle with flour just to coat the outside (you won’t need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3–4 minutes on each side (you don’t want to overcook).
Step 6. Toss herbs, watercress, sesame seeds, if using, scallion whites, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, reserved special sauce, herb mixture, and pickles.
Baked Fish and Chips

Baked Fish and Chips

Ingredients

For the Horseradish Tartar Sauce
1/2 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon prepared horseradish, more to taste
1 tablespoon chopped dill
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
sea salt and black pepper
For the Fish and Chips
6 tablespoons extra virgin olive oil, more as needed
1 1/3 cups panko bread crumbs
1 1/2 teaspoons minced thyme
1 large garlic clove, grated or minced
1 teaspoon black pepper
1/4 cup Dijon mustard
2 large eggs
1 1/4 cup all-purpose flour
1 1/4 pounds skinless white fish (such as cod, haddock, swai), cut into 1-inch thick strips
1 1/2 teaspoons kosher salt, more as needed
1 1/2 pounds russet potatoes (about 3 large), cut into 1/4 inch thick sticks

Directions

Step 1. Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
Step 2. Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
Step 3. In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
Step 4. In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
Step 5. Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate).
Step 6. In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven’s lower rack. Roast until slightly golden and crispy, tossing after 15 minutes. 
Step 7. Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven’s top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
Step 8. Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.

Week Two

Creamy Tuscan Shrimp

Creamy Tuscan Shrimp

Serves 4 | 15 minutes | Get this recipe on Salt and Lavender

Ingredients

1 pound shrimp (31-40 count size recommended), thawed and peeled
2 tablespoons butter
1 teaspoon flour
4-5 garlic minced
1 cup heavy whipping cream
1/2 teaspoon lemon juice
2 dashes Italian seasoning
1/4 cup sun-dried tomatoes, chopped or julienned
1 cup (packed) fresh baby spinach
Handful fresh basil cut into thin strips
Salt and pepper to taste

Directions

Step 1. Melt the butter on medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
Step 2. Add the garlic and cook for about 30 seconds or until fragrant.
Step 3. Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it’s bubbling too much.
Step 4. Add the shrimp and cook for around 5 minutes or until they’re cooked through and the sauce is slightly thickened, taking care not to overcook them.
Step 5. Add the spinach and basil and cook for another 2 minutes. Season with salt and pepper as needed. Serve immediately. I like to squeeze extra lemon juice over top when serving (up to you). You could also grate some fresh Parmesan over top if you wish.
Steamed Cod with Ginger and Scallions

Steamed Cod with Ginger and Scallions

Serves 4 | 20 minutes | Get this recipe on Martha Stewart

Ingredients

4 skinless Cod fillets, (6 to 8 ounces each)
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons finely grated, peeled fresh ginger
coarse salt and ground pepper
6 scallions, green parts cut into 3-inch lengths

Directions

Step 1. In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
Step 2. Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
Step 3. Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Week Three

Seared Scallops with Garlic Basil Butter

Seared Scallops with Garlic Basil Butter

Serves 4 | 10 minutes | Get this recipe on Inspired Taste

Ingredients

12 large sea scallops
2 teaspoons all-purpose flour
salt and pepper
2 tablespoons oil (olive oil, avocado oil, or grape seed oil)
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Directions

Step 1. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
Step 2. Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
Step 3. While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
Step 4. Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
Step 5. Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
Baked Tilapia with Parmesan Crust

Baked Tilapia with Parmesan Crust

Serves 4 | 35 minutes | Get this recipe on Pescetarian Kitchen

Ingredients

2 tilapia fillets
1/2 cup vegetarian Parmesan, finely grated
1/4 cup breadcrumbs
1 handful parsley, finely chopped
1 1/2 tsp paprika
1/2 tsp black pepper
3 tbsp olive oil
1 lemon, cut into wedges

Directions

Step 1. Begin by preheating the oven to 400 Fahrenheit
Step 2. In a mixing bowl, mix together the grated Parmesan, breadcrumbs, paprika, black pepper and parsley. Spread the mixture onto a large, flat baking tray and leave to one side.
Step 3. In a small jug, mix together the lemon and olive oil, Take just under half of the olive oil mixture and rub over both sides of 1 tilapia fillet, then dip into the Parmesan mixture, covering the whole fillet. Then repeat the process with the second fillet, leaving a little leftover oil.
Step 4. Once both tilapia fillets have been covered, check for any spots where the crust may not be sticking and dab a little extra oil onto it, followed by a sprinkling of the Parmesan mix.
Step 5. Place both of the tilapia fillets in the oven and leave to cook for around 20 minutes. You will know the tilapia us done when the crust turns a golden brown color and the tilapia fresh is white and flaky.

Week Four

Butter-Roasted Halibut with Asparagus and Olives

Butter Roasted Halibut with Asparagus and Olives

Serves 6 | 45 minutes | Get this recipe on Epicurious

Ingredients

2 bunches asparagus, trimmed, halved lengthwise if thick, divided
6 tablespoons unsalted butter
7 tablespoons extra-virgin olive oil, divided
1 teaspoon Aleppo-style pepper
2 1/2 lb. skinless halibut
Kosher salt and fresh ground pepper
2 bunches ramps or scallions, trimmed
3/4 cup Castelvetrano olives, pitted, torn
1/4 cup finely chopped chives
1/4 cup fresh lemon juice
2 tablespoons coarsely chopped tarragon, plus leaves for serving
boiled small waxy potatoes and lemon wedges (for serving)

Directions

Step 1. Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
Step 2. Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
Step 3. Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets.
Step 4. Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
Step 5. Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.
Salmon with Garlic Lemon Butter Sauce

Salmon with Garlic Lemon Butter Sauce

Serves 4 | 15 minutes | Get this recipe on Cooking Classy

Ingredients

4 (6 oz. ) skinless salmon fillets (about 1-inch thick)
Salt and freshly ground black pepper
2 teaspoon olive oil
2 garlic cloves, minced
1/4 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
3 tablespoons, plus 1 teaspoon unsalted butter, diced into 1 tablespoon pieces
1/2 teaspoon honey
2 tablespoon minced fresh parsley
lemon slices for garnish

Directions

Step 1. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
Step 2. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. 
Step 3. Add garlic and saute until lightly golden brown, about 1 – 2 minutes. Pour in chicken broth and lemon juice. 
Step 4. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
Step 5. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. 
Step 6. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. 
Step 7. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 – 3 minutes longer.
Step 8. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

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