If you're looking for inspiration for meatless Fridays during Lent or just love to eat fish and shellfish, here are 21 piscine recipes that are sure to please. And before you hit the fishmonger, you may want to arm yourself with the resources in our Sustainable Seafood 101 roundup.
Seared Scallops with Spring Onion and Tarragon Cream by lastnightsdinner
Salmon in Sorrel Sauce by MrsWheelbarrow
Olive Oil Poached Fish or Shellfish by amanda
Fish Baked in Foil with Fennel and Lime by merrill
Vietnamese-Inspired Sweet & Spicy Catfish with Pickled Vegetables by melissav
Mussels for One (or Two) by lastnightsdinner
Suya Swordfish by Kitchen Butterfly
Fried Oysters with Saffron Aioli by Savorykitchen
Hot Smoked Salmon, Soba and Asian Greens Salad by cheese1227
Tuna Noodle Casserole - Redux by fiveandspice
Whole Baked Fish in Sea Salt with Parsley Gremolata by TasteFood
Leftover Salmon Kedgeree by deensiebat
Mediterranean Octopus Salad by Sasa Stucin
Sicilian-Style Swordfish by cucinettaNYC
Salmon Papillotes with Red Peppercorns, Lime and Fresh Ginger by Babette's Feast
Cod Mare Chiaro by Giulia Melucci
Linguine with Sardines, Fennel & Tomato by lastnightsdinner
Written by: Food52
Popular on Food52
6 Comments
And the article you point to for Swordfish (your best recipes), was sponsored by Whole Foods, yet they only today agreed to improve their sourcing.
Tuna is the other one. What can F52 editors do, then? EDUCATE people on what to buy and what not to buy, and in these cases, labeling (maybe an article on red label fish) helps educate the cook but also F52 as well.
http://www.enature.com/articles/detail.asp?storyID=509
The Marine Stewardship Council has even certified harpoon-caught swordfish from Nova Scotia, which is available at Whole Foods Markets. There was a bit of discussion around this at the time of last summer's swordfish-themed contest, for which the two swordfish dishes featured above were finalists. http://www.food52.com/contests/164_your_best_swordfish_recipe
See what other Food52 readers are saying.