Celebrate Summer With These 5 Seafood Recipes
Not all of us have the time or money for an exotic beach resort getaway this summer. But never fear, staycationers — soon you’ll be bringing the flavors of the ocean right into your kitchen (minus the sandy mess)!
Don your “When I Sea Food, I Eat It” apron and celebrate this season with five of our seafood favorites.
1. Maple-Bourbon Glazed Salmon
This recipe from Better Homes and Gardens combines the smoky notes of maple and bourbon with the subtle and refreshing flavor of salmon, making it the ideal entrée for a summer get-together. The Maple-Bourbon Glazed Salmon serves four and takes about 30 minutes to prepare.
- ⅓ cup pure maple syrup or maple-flavor syrup
- ⅓ cup orange juice
- 3 tablespoons bourbon whiskey or orange juice
- 4 four-ounce skinless salmon fillets
- Ground black pepper
- ¼ cup coarsely chopped pecans or walnuts
Directions: Preheat broiler. For syrup glaze, combine maple syrup, orange juice, and whiskey in a small saucepan. Cook, uncovered, over medium heat while preparing salmon.
Sprinkle salmon with salt and pepper. Place on a lightly greased broiler pan. Broil 3 to 4 inches from heat for five minutes. Remove two tablespoons glaze and brush on all sides of salmon. Turn salmon and broil five minutes longer or until salmon flakes easily when tested with a fork.
Stir pecans into remaining glaze; heat on high for about minutes or until glaze reaches the consistency of syrup. Serve salmon topped with pecan syrup.
2. Grilled Shrimp with Miso Butter
This miso and butter glaze over shrimp from Food and Wine offers a unique and palatable taste. It’s a fun summertime shake-up from your typical shrimp seasoning. This recipe serves four and takes about 30 minutes to prepare.
- 1 stick unsalted butter, softened
- 2 tablespoons white miso
- ½ teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon thinly sliced scallion, plus more for garnish
- 1 pound shelled and deveined large shrimp
- 2 tablespoons canola oil
- 1 large garlic clove, minced
- 1 teaspoon Korean chile powder (gochugaru) or other chile powder
- 1 teaspoon kosher salt
- 1 ½ teaspoons pickled mustard seeds in brine, from a jar of pickles
Directions: In a food processor, combine butter with miso, lemon zest, and lemon juice. Purée until smooth. Add scallion and pulse just until incorporated. Scrape the miso butter into a large bowl and set aside.
In another large bowl, toss shrimp in with oil, garlic, chile powder, and salt. Let stand for ten minutes.
Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until just cooked through – this should take about four minutes. Immediately add the shrimp to the miso butter and toss until well coated. Garnish shrimp with scallions and pickled mustard seeds in brine. Serve with grilled scallions and white or brown rice.
Note: The miso butter can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
3. New England Clam Chowder
Bacon makes everything better. Bon Appetit‘s New England Clam Chowder recipe is as savory as it is delicious! This recipe takes about an hour and a half to prepare and serves nine.
- 8 pounds cherrystone clams, scrubbed
- 1 tbsp unsalted butter
- 8 ounces bacon, cut into ½-inch pieces
- 2 celery stalks, minced
- 1 large onion, minced
- 1 garlic clove, minced
- 2 ½ pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 cups heavy cream
- Kosher salt, freshly ground pepper
- Chopped fresh chives
- Oyster crackers or Vermont Common Crackers
Directions: Bring clams and four cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes. Discard any that do not open. Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells. Discard shells.
Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure six cups. (Note: Clams and broth can be made 1 day ahead.) Cover separately and chill.
Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown. This should take about eight minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent; this should take about ten minutes. Add reserved broth (or six cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer. Cook until potatoes are tender; this should take around 20-25 minutes. Stir cornstarch and two tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. (Note: Base can be made 1 day ahead.) Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams’ natural brininess varies), and pepper.
Divide chowder among bowls. Garnish with chives and oyster crackers.
4. Grilled Fish with Mango Salsa
From Oprah Magazine comes this delicious recipe, a grilled fish fillet with a cool, fruity salsa accoutrement. The recipe makes six servings and takes around a half hour to prepare. A simple and delicious dinner solution!
- 4 ripe mangoes
- 1 medium red onion , minced
- 1 teaspoon ground cumin
- Juice of 2 limes
- ¼ cup chopped fresh cilantro
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 pounds Mahi-Mahi or tilapia fillets , about 1 inch thick
- 2 ½ tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
Directions: To make salsa: Stand each mango upright on its pointed end and slice off the two fleshy cheeks on either side, cutting as close to the pit as possible. Score or cut flesh into ¼-inch dice. Scrape flesh from mango skin with a spoon and drop into a medium bowl.
Combine diced mango with remaining ingredients. Toss lightly and set aside.
To make fish: Preheat grill to medium-high. If possible, cut fish into six equal pieces. Rub surface of fillets with olive oil and season with salt and pepper. Arrange fillets on grill rack, cover, and grill until flesh is opaque. This will take about four to five minutes per side. Slide fillets off grill and onto a platter or individual plates. Top with mango salsa and serve with steamed rice or a vegetable, if desired.
5. Bacon Wrapped Scallops with Spicy Mayo
Bacon wrapped scallops are already a party favorite, and they only get better with a spicy mayonnaise-based dipping sauce! Add some heat to your party with Tyler Florence of Food Network‘s spin on this hit appetizer. The recipe takes approximately 35 minutes to complete, yielding about 20 to 25 appetizer servings.
- 1 ½ pound large scallops
- ½ pound thin-sliced bacon
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 cup good quality mayonnaise
- ¼ cup hot chili paste (recommended: Sriracha Hot Chili Paste)
- 1 lime, juiced
- 2 tablespoons chopped cilantro, plus more for garnish
- 2 heads Bibb lettuce, washed
- 3 avocados, sliced
Directions: Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, two slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.
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