During the Lenten season, which began Wednesday, seafood gains popularity with operators and customers. These fish and shellfish dishes make tasty menu additions.
Salmon pairs well with Middle Eastern flavors in this meatless take on shawarma. Chef Bob Bankert at UMass Dining serves it over turmeric basmati rice topped with an onion-cucumber salad and a side of herbed green tahini sauce.
Photo courtesy of California Table Grape Commission
Shrimp Tacos with Grapes, Charred Cabbage and Pickled Red Onions
Shrimp is paired with grapes, cabbage and pickled onions in these tacos for a burst of sweet, smoky and tart flavors in each bite. Crema or sour cream blended with Peruvian aji amarillo paste tops each taco off with a mellow yellow drizzle.
Blue Ribbon’s clam stew is a heartier take on the classic chowder, incorporating potatoes, onions, carrots, green beans and tomatoes. Serve with garlic bread for a complete seafood meal in a bowl.
Pesto is traditionally tossed with pasta, but here, it enhances grilled fish. Chef Dominic Iannarelli pumps up the color and texture of his pesto by blending the ingredients with edamame.
Seafood salads make a welcome starter, small plate or light entree. If halibut is not available or too expensive, cod or another firm-fleshed white fish can substitute.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.