{Pinterest Party} Seafood and Lent Recipes

Do you eat more seafood recipes during Lent? Here are some fish lent recipes for this time of the year no matter if you observe lent fasting or not.

Do you  have any fish or seafood recipes on your blog? I would especially love for you to share your favorites, favorite Pinterest board and/or Pinterest ID so that I can follow you back! My featured board is Seafood Recipes so stop in and see all the tasty recipes.

Want to join in the FUN today?

 

HOW TO JOIN THE LINKY Party (all optional)

1) Pin this Party Post to Pinterest- Please! 

2) Link up your most clicked on post, most followed Pinterest board, favorite pinterest pin, etc...anything goes.

3) Add your Pinterest name to the linky.

4) In turn pin a few things on the linky.

Please follow my boards on Pinterest- SusieQTpies Scraps of Life and cohost  Crystal and Company and  3 Boys and a Dog. We do follow back.

Here are more fish & seafood recipes on my blog:

Creole-Style Red Bean Soup with Shrimp
Springtime Menu and Recipes by Patricia L. Mote (Ota Ika)
Salmon with Balsamic Sauce
Thai Peanut Noodles 
Wild Salmon Patties with Quinoa

Wild Salmon Patties & Quinoa - 4 Thumbs up!

I love a good Salmon and Crab patty! I've never found a recipe that I like so I don't make them. I'm always hesitant in ordering them at a restaurant. I don't like a fishy taste. I like chunky, flaky meat. I also want my patty to be moiston the inside and crisp on the outside.

Guess what? I found a Salmon patty recipe that wasn't fishy, it had chunk, flaky meat and was moist inside and crisp outside!! Best yet I can order and make it myself!!!!

It is the Wild Salmon Patties Meal kit from Healthy Pantry. This is what Healthy Pantry has to say about the kit.

"This Meal Kit contains the perfect blend of ingredients to make great-tasting and nutritious salmon patties the entire family will love! You give us 2 eggs and 10 minutes and we’ll give you 4-6 great-tasting and nutritious salmon patties the entire family can enjoy! To make these patties, simply open our bag of specially blended mix and two cans of wild sockeye salmon (included), add 2 eggs (from your kitchen), form into patties, and saute, grill, or bake for 6 minutes. No hunting for ingredients, no measuring , and no chopping-- everything has been done for you."

The Meal Kit Contains: 1 bag of spice mix, 1 bag Quinoa with vegetables, and 2 cans of wild sockeye salmon.

Their site also states "Our wild (not farm-raised!) sockeye salmon from Vitalchoice is fantastic, the side dish of quinoa with vegetables is delicious, and we provide just the right amount of whole wheat bread crumbs, onions, bell peppers, tomatoes, sea salt, garlic, black pepper, and crushed red pepper."

(Post from 2009) I had never made Quinoa before. I've heard people say that the have made it and it never turns out. For my first experience it turned out super! It was very easy to make. I baked it like the directions stated. Now that I've eaten it I plan on adding fresh herbs to it next time. It would be yummy with toasted pine nuts, almonds or pecans tossed too!
Nutrition Information is a big concern when ordering kits. Rest assure that Healthy Pantry is just as concerned. This is what they have to say about the salmon patty:

"Each patty contains a whopping 33 grams of protein and nearly 1200 grams of heart-friendly Omega-3 fatty acids! Research by the American Heart Association has shown that Omega-3 fatty acids decrease the risk of heart attacks, lower triglycerides, and even lower blood pressure." and "Wild Salmon is also the richest food source of Vitamin D and Astaxanthin. A single patty contains nearly 100% of the recommended allowance of Vitamin D, which offers uniquely strong bone-building and anti-cancer benefits. Astaxanthin is a powerful anti-inflammatory and is a carotenoid-class antioxidant." Finally, "we've added some fiber to these patties in the form of whole grain bread crumbs. Fiber fills us up, slows the release of energy from food, and improves the processes. Getting adequate fiber is an important part weight and appetite control, and has also been shown to have other significant health benefits."
My husband and I loved the patties! We ate them for two days! You can easily cut this recipe in half if you are making it for two. I just made it all at once. We both gave double thumbs up and will order this again! We had lemon slices to splash on for that extra zing.

I have two wishes for this kit. First, it would be awesome if The Healthy Pantry would come up with a tasty and healthy sauce to eat with this. Second, would be able to have the option to just order the Salmon spice packet kit without the Salmon. This would allow me to make the patties with leftover Salmon from a previous meal!

If you have a recipe that you want to be made healthier just fill out their Recipe makeover form! Check out a previous post on a meal kit from The Healthy Pantry! Click to read about their Yummy Gourmet Turkey Asian Burgers!!!

Lent Fish Friday!

There are a lot of people who eat fish of some sort on Friday in Lent. Today we are celebrating that and collecting some tasty fish recipes! Of course, you can eat fish anytime you want to so bring on the recipes and find new ones to try out on your family!

Creole-Style Red Bean Soup with Shrimp

Have a Happy Friday and wonderful weekend!

Go Fish? 3 winners for Gorton's Seafood!

 When I was asked to review and offer a giveaway of Gorton's seafood products I was a little hesitant because I don't buy frozen, pre-made fish products. I will buy frozen filets or shrimp that are not cooked.  The reason has nothing to do with Gorton's. I just prefer to make my own food with my own seasonings.  

I decided to take on the challenge and try out their products.  I was given two coupons for free product so I got the Tilapia Fish Fillets and Popcorn Shrimp.

The Tilapia was fresh, flaky and not fishy.  The breading was crunchy and had a hint of lemon.  My entire family loved them.  The only problem was that there weren't enough in the box!  Everyone wanted seconds on the fish.  I would have purchased two boxes but I wanted everyone to try the Popcorn shrimp. CLICK HERE to download a coupon for the Tilapia. (right click to open a new tab so you can stay here and enter the giveaway.)

My daughters love popcorn shrimp. This shrimp was even better than I had imagined.  It had just the right amount of crunchy batter with the shrimp. The shrimp were tender and not fishy. These were all eaten, too!  Click HERE to print a coupon for the Popcorn Shrimp (remember to right click and open a new tab so you can enter to win below.) 

Overall, I was thrilled that I gave Gorton's a try!  These were quick and easy to make and everyone loved them. Since having the free coupons, I've purchased several packages of the above products and even tried out a few others. These are great for those crazy days when there isn't enough time in the day to make a huge meal.  We served our fish with a huge salad.  The next time we eat these I'm going to try "fish & shrimp" tacos! I'm sure it will be a huge hit.

GIVEAWAY

3 winners will get 2 FREE product coupons & recipe cards

USA only  ENDS May 25th

Required Entry – Visit Gorton’s website and view their seafood products. What would you love to try? Or what Gorton product have you already tried that you and your family love? Please comment and leave your email address.


BONUS entries-

1) Follow my blog via Google Friend Connect, Facebook, Twitter or Email subscriber (2 entries for each one so leave separate entries) 

2)  Go to Gorton's and sign up for their fun e-newsletter! 1 entry

3) Do tell... which recipe is your favorite Gorton's recipe? 1 entry

4) "Follow" Gorton's on Twitter and tweet about the Seafood Lovers Sweepstakes!

"Enter to win 2 FREE Gorton's Seafood Products. Ends 5/25 @Gortonsseafood" 

1 entry each tweet. Leave tweet link. unlimited tweeting. 

5) Go to the top of my blog and click on the SusieQTpies Personal Recipes.  Leave a comment on any of the recipes for 5 bonus points, each! Leave separate comments below on which ones you visited!


Thanks to the sponsor for sending me product coupons to try and to give to 3 blog winners!  My own tasty words & opinions are expressed here.

Quick, Healthy, Springtime Dishes- Featuring Herbs by Lidia Matticchio Bastianich

 

(Thanks to FSB Associates for providing the article and recipes. She is my Guest Chef today! I can't wait for my fresh herbs to get going strong so I can try out her Herb Pesto.  In the meantime, fresh herbs can be picked up at local markets/stores.) 

Quick, Healthy, Springtime Dishes -- Featuring Herbs!
By Lidia Matticchio Bastianich,
Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

The use of fresh herbs has exploded in the American kitchen today. I recall that as a young apprentice in Italy -- at my great-aunt's apron strings -- for every herb we had in the garden, there seemed to be a pot on the stove to match.
Some herbs were better to cook with while others were better added at the end to a finished dish. For example, rosemary, bay leaves and thyme are mostly used for long cooking where their oils are extracted slowly out of their leaves. Sage, oregano and marjoram need very little cooking time, and herbs such as basil, parsley and mint are great to toss in raw at the end -- just enough to release their refreshing aromas.
If you have small children a wonderful way to introduce them to the enticing aromas of herbs is to gently crush the herbs in your hands and let them smell. I did this with my grandchildren when they were very small and it's a great way to get them excited about the world of herbs and food at an early age.
In fact, once you get your small children excited about herbs, introduce them to your own dishes. Here I'm sharing some of the quickest, and most child-friendly. Enjoy!

HERB PESTO

Makes 1 ½ cups

• 1 cup packed fresh Italian parsley leaves
• ½ cup packed fresh basil leaves
• ½ cup packed mixed fresh sage, thyme, and marjoram leaves
• 4 garlic cloves, peeled
• 1 cup extra virgin olive oil
• Salt

Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste.

Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep refrigerated for up to 4 weeks or it may be frozen for up to 3 months. Make sure there is a thin film of oil over the pesto to keep its flavor and color bright.

HERB FRITTATA
Serves 2 as an appetizer, 1 as a lunch dish

From "Lidia's Family Table" (Alfred A. Knopf, 2004)

• 2 large eggs
• 2 tablespoons milk
• ¼ teaspoon salt
• 2 tablespoons chopped fresh chives
• 1 ½ teaspoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• 1 teaspoon butter
• 2 teaspoons extra virgin olive oil

Whisk the eggs, milk, salt, and fresh herbs until just blended together.

Heat the butter and oil in the small frying pan until it just starts to sizzle, then pour in the eggs and turn the heat down very low. Cook gently for 3 to 4 minutes. The eggs will start to puff up and sizzle at the edges. Lift a corner of the frittata with a spatula, and check to see if the bottom has browned in splotches. When it has, flip the frittata over by giving the pan a firm, quick shake up and over toward you so that the egg mass dislodges and flips over in one piece. Or, if that unnerves you, turn the frittata over with a spatula. Cook the second side for 1 ½ to 2 minutes, again checking to see if the bottom has browned to your liking. Serve right away, or let cool to room temperature and cut the frittata in wedges.

BAKED FISH WITH SAVORY BREAD CRUMBS
Serves 6

Landlocked Umbria does not have a seafood cuisine. But its mountain lakes, rivers, and streams abound in freshwater fish, like the tasty tench. This simple preparation is one I found in Umbria, and it is excellent for fillets of our sweet-water varieties, such as carp or whitefish, or even light ocean-fish fillets like sole.

• 2 pounds whitefish fillets
• ¾ teaspoon kosher salt
• 6 tablespoons extra-virgin olive oil
• Juice of a large lemon (about 3 tablespoons)
• ½ cup white wine
• 6 plump garlic cloves, crushed and peeled
• ½ cup fine dry bread crumbs
• Zest of a large lemon (about 2 teaspoons)
• 1 tablespoon chopped fresh Italian parsley
• ½ teaspoon dried oregano
• ¼ teaspoon peperoncino flakes, or to taste, chopped fine
• Fresh lemon slices, for serving

Recommended equipment: A 4-quart shallow rectangular baking dish; a heavy-bottomed skillet or saute pan, 12-inch diameter or larger, with a cover.

Preheat the oven to 400 degrees.

Lightly salt the fish on both sides, using about ¼ teaspoon salt in all. Pour 3 tablespoons of the olive oil, the lemon juice, white wine, and another ¼ teaspoon salt into the baking dish, and whisk together well. Drop in the garlic cloves, and stir with the dressing. Lay the fillets in the dish, turn and swish them in the dressing so both sides are thoroughly moistened, and arrange them, skin side down, in one layer.

Toss the bread crumbs in a bowl with the lemon zest, parsley, oregano, chopped peperoncino, and the remaining ¼ teaspoon salt. Drizzle with the remaining 3 tablespoons olive oil, and toss the crumbs well until evenly moistened with oil.

Spoon the seasoned bread crumbs on top of the fillets in a light, even layer. Bake, uncovered, until the crumbs are crisp and golden and the fish is cooked through, about 15 to 20 minutes.

Lift the fish out with a spatula, and set on a warm platter to serve family-style, or on individual plates. Spoon over it the juices left in the baking dish, and serve right away, with lemon slices on the side.

© 2010 Lidia Matticchio Bastianich, authors of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes


Author Bio
Lidia Matticchio Bastianich, coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, is the author of five previous books, four of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, and can be reached at her Web site, www.LidiasItaly.com.