6 Scrumptious Seafood Recipes

Catch of the Day. You won’t need to fish for compliments when you serve up this scrumptious selection of fish and seafood recipes.

Honey-Baked Coconut Shrimp

Ingredients
Coconut Shrimp
½ cup honey
1½ cups panko (Japanese breadcrumbs)
1 cup flaked sweetened coconut
½ tsp ground cumin
½ tsp kosher salt
¼ tsp freshly ground black pepper
26 large raw shrimp, peeled and de-veined

Apricot Dipping Sauce
2 /3 cup apricot jam
3 tbsp Heinz chili sauce
2 tsp Dijon mustard

Directions
1) Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with non-stick cooking spray.

2) For the shrimp, pour honey in a medium bowl and warm on high in the microwave, 20-25 seconds.

3) On a large plate, combine panko, coconut, cumin, salt and pepper.

4) Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking.

5) For the sauce, place jam in a medium bowl. Warm in the microwave for 45 seconds. Add chili sauce and Dijon mustard, stirring to combine. Serve with baked coconut shrimp.

Serves 4-6

fish-wraps

Crunchy Fish & Creamy Coleslaw Wraps

Ingredients
Baked Fish Sticks
1 cup dry bread crumbs
1 cup panko (Japanese) breadcrumbs
2 tbsp olive oil
2 tsp grated lemon zest
½ tsp dried thyme
½ tsp dried oregano
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup flour
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 egg, lightly beaten
1½ lbs sole fillets, sliced into strips

Creamy Coleslaw
½ cup mayonnaise
½ cup sour cream
2 tbsp cider vinegar
1 tbsp honey
1 tbsp fresh lime juice
½ tsp Sriracha sauce
½ tsp kosher salt
4 cups shredded cabbage
¼ cup chopped Italian flat leaf parsley

6 (10-inch) flour tortilla wraps
Tomatoes, sliced
Avocado, sliced

Directions
1) Preheat oven to 450ºF. Place a baking rack coated with non-stick cooking spray on a baking sheet. Place the bread crumbs, panko, olive oil, lemon zest, thyme, oregano, salt and pepper in a food processor. Process 10 seconds, until finely ground. Transfer to a shallow bowl. Place flour, salt and pepper in a second shallow bowl. Place eggs in a third bowl. Coat each piece of fish in the flour, shaking off any excess. Dip into the eggs, followed by the breadcrumb-panko mixture, being sure to coat the fish well. Place the coated fish on the baking rack and bake 12-15 minutes. Remove from oven and let cool slightly before assembly.

2) For the coleslaw, in a large bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, lime juice, Sriracha sauce and salt until well combined. Toss cabbage and parsley with dressing. This can be chilled for a few hours until assembly.

3) To assemble, place wraps on a flat surface. Spoon a small amount of coleslaw down the center of the tortilla. Top with one or two sticks of fish (depending how large they were cut), top with avocado, tomato and then an additional spoonful of coleslaw. Fold in the sides of the tortilla, then roll up “burrito-style”. Repeat with remaining wraps.

Yield: 6 fish stick wraps

citrus-salmon

Sweet Citrus-Spiced Salmon

Ingredients
Citrus Marinade

3/4 cup pineapple juice
6 tbsp fresh lemon juice
6 (6oz) salmon fillets, skin removed

Sweet & Spicy Topping
1/2 cup packed brown sugar
2 tsp lemon zest
2 tsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground cinnamon

Directions
1) In a large resealable plastic bag, combine pineapple juice, lemon juice and salmon. Refrigerate for 1 hour, turning occasionally.

2) Preheat oven to 400°F. Coat an 11×7-inch baking dish with non- stick cooking spray.

3) For the topping, in a small bowl, combine brown sugar, lemon zest, chili powder, cumin, salt and cinnamon. Remove salmon from refrigerator and dispose of marinade. Place fillets in prepared baking dish and rub brown sugar mixture over salmon. Bake 12 minutes or until fish is flaky.

Serves 6

shrimp-rolls

Shrimp Rice Paper Rolls

Ingredients
Zesty Shrimp Filling
¼ cup mayonnaise
1 tbsp chopped Italian flat leaf parsley
2 tsp wasabi paste
1 tsp soy sauce
1 tsp fresh lime juice
½ tsp lime zest
8oz cooked shrimp, coarsely chopped

6 round rice paper wrappers (8.5-inch diameter)

6 romaine lettuce leaves
1 large carrot, peeled and julienned
1 cucumber, peeled and julienned
1 avocado, thinly sliced
2 tbsp chopped fresh basil

Wasabi Dipping Sauce
¼ cup mayonnaise
2 tsp soy sauce
1 tsp wasabi paste
1 tsp fresh lime juice

Directions
1) For the shrimp rice paper rolls, in a medium bowl, combine mayonnaise, parsley, wasabi paste, soy sauce, lime juice and lime zest. Stir well to combine. Add shrimp and mix together. Place 1 rice paper sheet in a shallow bowl of hot water just until softened, about 1 minute. Lay rice paper sheet on a damp tea towel. Place lettuce leaf down the center of the rice sheet, leaving a 1-inch border at the top and bottom. Place 2 heaping tablespoons of the shrimp mixture lengthwise on the lettuce leaf, followed by carrots, cucumber, avocado and a sprinkling of basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.

2) For the dipping sauce, in small bowl, whisk together mayonnaise, soy sauce, wasabi paste and lime juice. Serve with rice paper rolls

Yield: 6 rice paper rolls

jerk-cod

Jerk Cod with Pineapple Salsa

Ingredients
Jerk Fish Marinade
2 tsp brown sugar
1 tsp ground allspice
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp dried basil
½ tsp dried thyme
½ tsp cayenne pepper
½ tsp ground nutmeg
¼ tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp red wine vinegar
2 tbsp fresh orange juice
1 tbsp fresh lime juice
2 thinly sliced scallions, green part only
1 tbsp finely minced shallots
2 tsp finely grated fresh ginger
2 tsp finely diced jalapeno peppers

6 (6oz) pieces cod fillets

Pineapple Salsa
1 ½ cups diced fresh pineapple
2 tbsp diced red onion
¼ cup diced red bell pepper
1 tbsp fresh mint, thinly sliced
1 tbsp fresh lime juice
1 tsp honey
Kosher salt, to taste

Coconut Rice
2 tsp vegetable oil
2 cups Basmati rice, rinsed and drained
2 cups canned coconut milk
2 cups water
1 tsp kosher salt

lemon-cod

Baked Lemon Cod with Orange Jicama Salad

Ingredients
Orange Jicama Salad
2 medium oranges, peeled and cut into wedges
1 small jicama, peeled, quartered and thinly sliced into sticks
1 tbsp fresh lime juice
1 tbsp olive oil
1 tbsp chopped Italian flat leaf parsley
Pinch cayenne pepper
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Lemon Breadcrumbs
1 cup coarse fresh breadcrumbs
2 tbsp olive oil
1 tbsp lemon zest
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Lemon Mayonnaise Spread
4 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp prepared horseradish
½ tsp minced garlic

2 tbsp olive oil
4 (6oz) cod fillets
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Directions
1) For the orange jicama topping, in a medium bowl, combine orange, jicama, lime juice, olive oil, parsley, cayenne, salt and pepper. Stir to combine and refrigerate until ready to serve with fish.

2) For the lemon breadcrumbs, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add breadcrumbs, stirring until crunchy about 2 minutes. Transfer to a bowl and toss with lemon zest, salt and pepper.

3) For the lemon mayonnaise, in a small bowl, whisk together the mayonnaise, lemon juice, horseradish and garlic.

4) For the fish, preheat oven to 425ºF. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Pat fish dry and season both sides with salt and pepper. Skin side up, place the fish in the pan and sear for 2 minutes. Transfer the fish onto a baking sheet skin side down. Spread a layer of lemon mayonnaise and then a layer of breadcrumbs over each piece of fish. Bake in preheated oven for 5-6 minutes. Serve with orange jicama salad.

Serves 4