Fish -

by Emily

Spicy Garlic Shrimp Salad

Shrimp! And white wine! When it comes to this combo, consider me a regular Beaver Boy. (And if you aren’t a Tim and Eric fan, that video might not make sense, but roll with it.)

Another thing that’s great together, besides shrimp and white wine, is shrimp and avocado. Also, shrimp and garlic. This salad mixes up all of these things! You sauté fresh shrimp in coconut oil, lemon, white wine, lemon, and of course lots of garlic and red chili flakes. Then It’s tossed with a delicate green salad full of fresh avocado, cherry tomatoes, and lots of fresh cracked black pepper. Since shrimp cooks so quickly, this entire salad takes about 10 minutes to throw together. You’re welcome.

Spicy Garlic Shrimp Salad

Seared Tuna with Ginger Wasabi Vegetables

by Emily

Seared Tuna with Ginger-Wasabi Stirfry

For some reason making seared tuna at home is impressive to people. I mean, I get it, seared tuna is a somewhat “fancy” thing you’d order at a restaurant, but here’s a secret: it’s SO simple (and usually more inexpensive) to prepare in your own kitchen. I promise. This recipe looks good and tastes even better, and if you have guests over they’ll be wowed. Only you have to know the truth: seared tuna takes about 6 minutes to make and is virtually fool-proof.

Tropical Seared Tuna with Ginger-Wasabi Stirfry

by BS

The Endless Road Trip, Philly: A Smorgas-bread of Brunch Foods

Most tourists only make it to South Philly for the gloopy fake-cheese fest at the intersection of Pat’s and Geno’s, but it’s worth going just a little further south for a taste of the North Sea at Noord Eetcafe. Dutch-born chef Joncarl Lachman pays homage to his home country as well as the foods of Denmark, Norway and the rest of Northern Europe at this homey BYOB spot. Anyone who thinks Sunday brunch is the time for chefs to phone it in should check out the full-fledged flavors on display here, from warm, caraway-studded grilled bread and butter plopped on the table immediately…

….to the pickled cauliflower, onions and green tomatoes that come with nearly everything, including the crispy fried mushroom and chicken kroket:

Noord’s daily-changing take on Scandinavian smorrebrod sandwiches always features an array of smoked fish—salmon, scallops and head-on shrimp when I stopped in—finished with a deliciously creamy, mustard seed-spiked dressing, plus more of those lovely pickled veggies.

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by Emily

Miso-Cured Salmon with Cucumber Vinaigrette

Looking for a new way to prepare dinner? Try curing! Yeah, it takes a little bit of planning and patience (like, you need to plan to do this days in advance) but once you get your ingredients it’s just a super simple waiting game. Salmon and miso go so well together in this recipe from Finn & Porter. Paired with a fresh cucumber vinaigrette, this is a light, bright meal that will turn you into a curing convert.

Miso-Cured Salmon with Cucumber Vinaigrette

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by BS

Cinco de Eato: Salmon Tostados and Shrimp Empanadas

Despite what ES-ers may think/
Cinco Mayo’s ’bout more than the drink/
So chop up your fish and spice up that dish/
It’s time for a Mexican feast.

OK….not sure why I decided to close today out with a limerick…but it’s just that time of the week ya’ll. And with Cinco De Mayo falling on a Monday this year, we’re thinking all-weekend Mexican party. To get things started on the appetizer front, we’ve got two delightful recipes courtesy of our friends over at McCormick.

Salmon Tostada with Chamoy and Charred Corn Relish

Chamoy is a versatile condiment from Mexico with sweet, sour and spicy flavors. In this dish, it serves as a perfect complement to baked salmon, which is flaked and served in tostada shells with a charred corn relish.

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by Emily

Artsy Photo of the Day

I’ve always loved sushi, but ever since I worked for a sushi restaurant during college in my early 20s and got used to eating it on a daily basis, I’ve been even more obsessed. I crave raw fish. One thing I don’t really like? All that rice. I usually pick off most of it, to the disgust of my dining companions.

Anyway, this leads me to search for rolls with little to no rice so I can pack in the protein. I found my new favorite sushi roll at Pirhana Killer Sushi in downtown Austin. It’s the Vietnamese Summer Roll: salmon, tuna, crab, greens, mango, and asparagus wrapped with rice paper. Tons of fish, tons of fruit and vegetables, and no rice! Sushi heaven.

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by Twin Tastes

A Blackout Pasta Dish

Monica’s Mercato, around the corner from our apartment in Boston, has hands-down the best Italian subs in Boston, but we were also mesmerized by the display of fresh and dried pastas. The eery ebony squid ink spaghetti called out to us. While we had never experimented with this type of pasta before, we had sampled it in Italy and various North End eateries, and loved its salty, briny sea flavor.

To accompany the spaghetti, we bolted across the street to the North End Fish Market and grabbed a few jumbo sea scallops to sear and pair with crumbled bacon and a garlicky lemon sauce. The combination of the slightly orange-hued bacon and the black spools of pasta got us thinking it’s about time to start planning for the upcoming ghoulish holiday.

Black Squid Ink Pasta with Seared Scallops and Bacon

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