Seafood Dinner Recipes

SEAFOOD DINNER

Steps:

• Heat olive oil and butter over medium heat.
• Cut fish into large chunks and sprinkle with salt and pepper, to taste and brown lightly in oil and butter (about 1 minute per side).
• Remove fish from pan and set aside.
• Add wine (careful to keep wine from direct heat while pouring into pan) and deglaze pan.
• Stir in jar of salsa and chicken broth. Let broth simmer over medium heat until liquid begins to bubble.
• Add scallops and shrimp to broth, stir gently, cover, and let simmer for 10 minutes.
• Cut lemon in half, squeeze juice into pan.
• Add fish back to pan and gently stir.
• Replace cover and simmer another 6-7 minutes.
• Serve in large bowls with crunchy bread and enjoy!

FISH STICKS WITH PEAS

Steps:

• Prepare your dredging station and make the fish sticks: Place the flour, turmeric, onion powder, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper on a large plate; stir to combine. In a pie plate or shallow bowl, beat the eggs with 1 tablespoon of water and sprinkle with a little salt. Place the bread crumbs and 3/4 teaspoon salt on another large plate and stir to combine. Place a baking sheet beside you.
• Dry the fish well with paper towels. Season the fish with 1 teaspoon salt and 1/4 teaspoon pepper, then cut into 1 1/2- to 2-inch strips. Dredge each piece of fish in the seasoned flour (shaking of any excess flour), then in the egg, then in the bread crumbs; place breaded fish pieces on the baking sheet.
• Pan-fry the fish sticks: In a large (12-inch) pan, heat the oil over medium-high. (To bake the fish sticks, see Tip.) When the oil is hot but not smoking, reduce the heat to medium and fry the fish sticks on all four sides until golden and crisped, about 4 minutes per side. You may need to do this in batches; add more oil if needed.
• While the fish fries, prepare the peas: In a large pan, heat the oil over medium-low. Add the garlic and cook, stirring continuously until fragrant, about 2 minutes, taking care not to burn it. Add the lemon zest and some red-pepper flakes, and cook, stirring, until fragrant, about 2 minutes. Add the peas and 1 1/2 teaspoons salt, stir to combine, then cook for 1 minute in the lemony oil. Add 1/4 cup water, increase the heat to medium and simmer, uncovered, stirring occasionally, until the peas are tender but not mush and most of the water has been absorbed, 5 to 7 minutes. Taste and adjust seasoning. Remove from the heat and stir in the mint.
• Serve the fish sticks with the peas and tartar sauce, plus some lemon wedges to squeeze over the fish.