Seafood is a great go-to option for a healthy meal, but you might want to mix up your traditional way of serving it up now and then. Have no fear with these great recipes from Adelphia Seafood.
Adelphia is the region’s leading fresh fish and seafood provider to both retail and wholesale customers. Head to your closest Adelphia in West Lawn, at the Fairgrounds Farmers Market in Reading, or at the Shillington Farmer’s Market for food from the seafood experts with rigorous standards, committed to providing you with “Fresh Seafood Daily.”
Sweet Cedar Plank Salmon
Ingredients
- 1 cedar plank
- 2 salmon fillets, skin on if available
- Salt & ground black pepper
- 6 Tbsp Dijon mustard
- 6 Tbsp brown sugar
Instructions
Soak cedar plank in water for at least 30 minutes prior to use to prevent burning. Season both sides of salmon with salt and pepper. Lay the salmon on the plank and spread the mustard over the top and sides. Place brown sugar in a bowl and crumble between your fingers. Sprinkle over the mustard. Heat grill to medium-high. Place cedar plank in the center of the hot grate, using indirect heat if possible. Cover and grill until cooked through, about 20 minutes or until fish is opaque throughout and flakes easily with a fork.
Thai Shrimp Linguine
Serves 3
Ingredients
- ½-pound medium shrimp, peeled & deveined
- 1 package, 9 oz, refrigerated linguine
- 1 cup fresh snow peas
- 2 cups shredded carrots
- ½-lb sliced mushrooms
- 1 cup Thai peanut sauce
Instructions
Cook linguine according to package directions, adding snow peas and linguine at the same time. Meanwhile, in a large skillet, cook carrots & mushrooms in oil over medium heat for 3 minutes. Add shrimp. Cook & stir 3 minutes longer, or until shrimp turn pink. Stir in peanut sauce; heat through. Drain linguine and snow peas. Transfer to serving bowl. Top with shrimp mixture. Toss to coat.
Pan Sautéed Sea Scallops
Serves 4
Ingredients
- 1 1/2 lbs Sea Scallops
- 1/3 cup fine, dry bread crumbs
- 1/4 tsp salt
- 1/8 tsp pepper (optional)
- Few grains paprika
- 1/2 cup butter, divided
- 1 Tbsp chopped parsley
- 3 Tbsp lemon juice
Instructions
Roll scallops in bread crumbs. Melt half of the butter in frying pan; do not brown. Add salt, pepper and paprika. Add scallops; sauté slowly until golden brown, turning often, about 10 minutes. Remove scallops to serving platter. Add remaining butter to frying pan with lemon juice and parsley. Heat until butter melts; pour over scallops.
Garlic Lemon Mahi Mahi
Ingredients
- Vegetable oil, for sautéing
- 2 mahi portions, 5 oz
- 2 Tbsp chopped garlic
- 1 lemon, juiced
- ½-cup white wine
- 1 oz unsalted butter, melted or cubed
- Salt & black ground pepper
Instructions
In a large sauté pan, heat the oil. Add the mahi and cook until the underside is golden brown. Turn the fish over and add the garlic, lemon juice and white wine. Once the wine and lemon juice have cooked down, add the butter. Finish cooking and season with salt and pepper.
Cod Piccata
Serves 4
Ingredients
- 2 Tbsp olive oil
- 1 lb cod fillet, cut into 4 pieces
- ½-cup coarse bread crumbs
- ½-cup chicken broth
- 2 Tbsp lemon juice
- ¼-cup finely chopped parsley
- 2-4 Tbsp capers, or as desired
Instructions
Heat olive oil in a large sauté pan over medium heat. Dredge fish in bread crumbs and add to pan. Do not overcrowd, but work in batches if necessary. Cook for 2-3 minutes, each side, or until lightly browned. Remove from pan and set aside. Add chicken broth and lemon juice to the pan. Bring to a boil, stirring to loosen any brown bits. Continue cooking until the sauce is slightly thickened. Return fish to pan to warm and garnish with capers and parsley. Place fish on plate and spoon sauce over.
