2 Easy Seafood Recipes to Celebrate Seafood Nutrition Month
Take the pledge to eat fish or seafood twice a week for greater health! Eating seafood isn’t a fad. The USDA Dietary Guidelines recommend eating two servings of seafood per week. Only 20% of Americans actually follow the USDA recommendations on eating seafood twice a week. And Hoosiers do even worse. It doesn’t matter if you eat seafood that’s fresh, canned or frozen – all are nutritious and heart-healthy.
Using one of these easy seafood recipes, you can quickly make a meal your whole family will enjoy. Restaurant quality at home!
This week I shared 2 of my favorite easy seafood recipes on IndyStyle as part of ‘Seafood Nutrition Month’ because Indiana has a high rate of cardiovascular disease. This isn’t a list we want to be on. I urge you to learn more about how eating just 2 meals of seafood or fish a week can help raise your Omega-3 level and improve overall health on their website HERE.
Luckily, Indiana is home to one of the largest land-based fisheries in the country- Bell Aquaculture. They raise fish like Tilapia, Yellow Perch, Steelhead Trout and Coho Salmon indoors. They also find a use for every part of the process from the water to the fish castoff (waste). They even make their own Indiana Soybean based food! It is a pretty amazing place and you can see it in this video I made there late last year HERE.
I also discovered that Indiana is home to some amazing and innovative shrimp farms, one of them (the 3rd one in the nation actually) is RDM Aquaculture. This family owned and operated shrimp farm uses cutting edge technology to produce a pure and delectable shrimp. Read more about them HERE. They literally scooped up the fresh shrimp right from the tank just so I could use it on IndyStyle. Doesn’t get any more fresh than that! I cooked the shrimp in the manner suggested by the grower- with the shells and heads on- for better flavor! The taste is so sweet and pure. I was pretty amazed!
Watch me make the first easy seafood recipe HERE:
Sauteed Shrimp with Tomatoes and Garlic
2 TB olive oil
3 cloves garlic, sliced
3 small shallots, thinly sliced or diced
sea salt and pepper, to taste
1 14 oz can of Red Gold diced tomatoes, undrained
¼ C chicken stock
2 TB lemon juice
1/2 tsp sugar
15-18 full sized shrimp (using RDM Shrimp with head and shells on)
pinch red pepper flakes
In a large saute pan over medium heat, add the oil and shallots.
Saute until shallots are soft, about 5 minutes.
Add the garlic and tomatoes, saute on medium heat 3 minutes.
Add the stock, lemon juice, salt/pepper and sugar.
Stir to combine.
Add in the shrimp and cook for 2-3 minutes, flip each one and cook another 3 minutes.
You will know they are finished when they are just turning pink.
Remove from heat, toss together and serve over cooked rice.
Watch me make the second easy seafood recipe HERE:
Steelhead Trout with Mango and Black Bean Salsa
4 6oz steelhead trout fillets (or your choice of fish)
1 TB of canola, olive oil or unsalted butter
sea salt/fresh black pepper as needed
1 14 oz can of diced mango, drained OR 2 mangoes peeled and diced
½ C red onion, diced
1 TB chopped cilantro
juice of 1 medium lime
1 14 oz can of black beans, rinsed and drained
Combine mango, beans, lime, cilantro and onion in a bowl and set aside.
Warm a skillet over medium heat and add oil or butter.
Place fish, skin side down, in skillet.
Cook for 3 minutes then carefully flip.
Cook 3 more minutes or until fish is flaky.
Remove from pan and top with salsa.