Seafood surges in demand during Lent, so it’s a good time to lure customers with something new and different. These five recipes showcase several varieties of fish and shellfish in easy-to-execute dishes with wide appeal.
Photo courtesy of California Table Grape Commission
Shrimp Tacos with Grapes, Charred Cabbage and Pickled Red Onions
These tacos give 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. Restaurant Associates created the recipe for its corporate cafe locations.
“Pescado en Escabeche,” traditionally prepared using swordfish steaks, is commonly found marinating with pickled vegetables in tapas bars throughout Spain. Chef Mario Martinez prepares a quick Jamaican version using a fiery Scotch bonnet or habanero chile pepper, ginger and fresh thyme to flavor the cooked fish, and substitutes snapper fillets for the swordfish.
Walnut Crusted Salmon with Stewed Chickpeas and Kale
Salmon is one of the most popular seafood choices among consumers, but to keep interest high, it pays to change up the usual preparation methods. Chef Alex Stratta puts a flavorful twist on the fillets by coating them with a walnut crust and serving the salmon alongside stewed kale and chickpeas.
Mediterranean-rooted shakshuka has gained popularity as a brunch dish in the U.S., but it also transitions well to lunch and dinner. In this seafood rendition, chef Kelly Armetta, director of F&B at the Hyatt Regency Boston, adds fillets of barramundi to the boldly flavored tomato and roasted pepper mixture, then tops it off with the traditional eggs.
This fish prep is a specialty at Walk-On’s Sports Bistreaux, a growing chain that originated in Baton Rouge, La. Redfish is a species used widely in Louisiana’s Cajun and Creole cuisine, and blackened seasoning is a common pairing. Walk-On’s kitchen adds an Italian accent with a Tuscan-style salsa.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.