Tag:

seafood

Pan-Seared Haddock with Red Pepper Caper Relish

by Reed Dunn May 12, 2020

It’s been unseasonably warm the past few days in Seattle, and the last thing I’ve wanted to do is heat up my kitchen. This two-skillet stovetop dish was inspired by a recent delivery the Sizzlefish team sent me to try out.

The mail-order seafood company is Whole30 Approved, and their Whole30 sampler box includes 10 individually packed servings. Among the box were two portions of haddock, a saltwater fish that’s a fast-cooking protein with a hearty texture. It’s a fish I don’t often cook with, and having it in this sample inspired a weeknight dish that comes together in about half an hour.

The haddock serves as a vessel for a skillet caper relish that comes together in about 10 minutes and adds so much flavor to the plate. This relish would go well on cod, tilapia or any white fish.

Pan-Seared Haddock with Red Pepper Caper Relish

Reed Dunn It’s been unseasonably warm the past few days in Seattle, and the last thing I’ve wanted to do is heat up my kitchen. This two-skillet stovetop dish was inspired by… Print This

Serves: 2 Prep Time: 15 minutes Cooking Time: 20 minutes

Rating: 4.0/5

( 4 voted )

Ingredients

½ red bell pepper, diced (about ½ cup)
1 shallot, diced
2 cloves garlic, minced
3 tablespoons capers
1 lemon
2 tablespoons fresh parsley, minced
2 haddock filets (4 to 6 ounces each)
4 tablespoons avocado oil
Salt
Pepper

Instructions

In a medium skillet, add 2 tablespoons avocado oil over medium heat. Add diced shallot and cook, stirring, for 2 minutes. Add in minced garlic and cook another 1 to 2 minutes.

Reduce heat to low and add in capers, along with zest of 1 lemon and juice of half a lemon. Reserve other lemon half for serving. Stir until heated through, about 3 to 5 minutes, until peppers are cooked through but not soggy.

Stir in fresh parsley and season with a pinch of salt and pepper. Remove from heat until ready to serve.

In a large skillet, heat other 2 tablespoons avocado oil over high heat. While oil is heating, use a paper towel to dry haddock filets. Season both sides with salt and pepper.

Once oil is heated, add haddock, skin side down, and cook for 4 minutes. Use a fish spatula to carefully flip the filets and cook for an additional 2 to 3 minutes.

Plate filets, skin side down, and top with a few tablespoons of Red Pepper Caper Relish. Serve with vegetables of your choice and a wedge or slices of reserved lemon half.

May 12, 2020 0 comment

Pescatarian Whole30

Pacific Northwest Cioppino

by Reed Dunn October 5, 2019March 11, 2020

Pike Place Market is a must-see for tourists visiting Seattle. The iconic fish throwing and neon entrance sign draw out thousands of cell phone cameras every day.

Year-round you’ll find tourists slowly sauntering down the hall of the market, looking at fish vendor after flower vendor after fresh produce vendor. Maybe sampling a sliver of apple or pear or stopping for a bite of chocolate pasta.

The Seattle landscape wouldn’t be the same without Pike Place Market, and I certainly wouldn’t be the cook I’ve become without this spot for constant inspiration. Even though the market offering looks similar day after day to tourists – give or take the seasonal flower display differences – I like to dig a bit deeper.

After what felt like a never-ending work week, I took a late Friday afternoon trip to the market for some dinner inspiration. I squeezed my way past tourists gawking at types of seafood they’d never seen before and stopping to take a colorful photo of the perfectly placed produce.

It’s worth noting I’ve stopped for those photos many times. It doesn’t get old, unless you’re on a mission.

I needed to find seafood that would inspire a delightful dinner. It was day 20 of this round of Whole30, and I had been stuck in a bit of a seafood rut. So, as I made my way through the crowd to my favorite seafood vendor, I saw the inspiration right front and center of Pure Food Fish Market – local mussels from Taylor Shellfish.

I got so excited, I didn’t even take a photo of the display. Generally, I turn into the guy who takes a photo of the before, during and after. Just in case, you know? I just grabbed two pounds of the mussels, and immediately knew it would be the start to a Pacific Northwest Cioppino that would also include some shrimp and Alaskan cod.

Cioppino is a seafood stew that gained popularity in San Francisco and is served regularly at restaurants up and down the West Coast. Access to fresh seafood from the Pacific Ocean, the kind of stuff you find at Pike Place Market, makes this dish a bit more affordable to make.

This version is Whole30-friendly and checks all of the boxes for a paleo diet. No use of a white wine, a mainstay for traditional recipes, in the broth. This would be perfect served alongside a loaf of crusty bread (plenty of options to pick that up at Pike Place Market, too), but that’s a definite no-no during a Whole30.

Pacific Northwest Cioppino

Reed Dunn Pike Place Market is a must-see for tourists visiting Seattle. The iconic fish throwing and neon entrance sign draw out thousands of cell phone cameras every day. Year-round you’ll find… Print This

Serves: 6 Prep Time: 20 minutes Cooking Time: 1 hour

Rating: 4.7/5

( 3 voted )

Ingredients

2 pounds mussels
1/2 pound shrimp
1/2 pound cod (or other white fish)
1 large onion
1 shallot
3 cloves garlic
1 red bell pepper
1 fennel bulb
28-ounce can crushed tomatoes
6-ounce can tomato paste
1 tablespoon dried parsley
1 tablespoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)
1 bay leaf
4 cups low-sodium vegetable broth
8 ounces clam juice
2 tablespoons olive oil

Instructions

Prepare vegetables by dicing onion, shallot and red pepper. Cut fennel bulb into half-moon slivers, and fine dice garlic.

Once vegetables are prepared, add 2 tablespoons olive oil to a dutch oven over medium-high heat. Add in diced onion and shallot, stirring to cook for about 5 minutes, until soft and translucent.

Stir in diced red bell pepper and cook for another 3 minutes or so, careful not to burn vegetables. Toss in minced garlic and fennel bulb slivers, and cook for another 1-2 minutes.

Add in 4 cups vegetable broth, clam juice and crushed tomatoes. Once the broth begins to boil, add in bay leaf, parsley, oregano, red pepper flakes (optional), salt and pepper.

Reduce heat to medium-low to simmer, and stir in tomato paste. Let simmer for about 20 minutes. While broth is simmering, prepare seafood.

Clean mussels, removing beards and rinsing thoroughly, discarding any ones with cracked shells. Peel and devein shrimp, if needed, leaving tails on (optional). Cut cod into chunks about the same size as shrimp, or approximately 1-inch cubes.

Once broth has been prepared, return heat to medium-high and add in mussels. Put a lid on the pot to allow steam to help mussels open up. This should take about 7-10 minutes.

After mussels have opened, remove lid and add cod chunks and shrimp, stirring to combine. Cook for about 5 minutes, until cod is cooked through.

Serve.

October 5, 2019March 11, 2020 0 comment

Pescatarian Whole30

Seafood Chowder

by Reed Dunn February 11, 2019March 14, 2020

It has been snowing and snowing in Seattle this past week, which is unusual for the city itself. As a collective, we’re not equipped to handle road clean up, and there are a lot of additional intricacies that compound the problem. The snow is the only topic of conversation and has become an equalizer for everyone.

Grocery stores last week experienced long lines (think 2-hour waits at checkout), and the shelves were empty. It’s as if people were planning for a true shut-in experience, and even I got sucked into the madness. During all of this, all I want to do is eat comfort foods. Winter often brings that out in me.

During these chilly winter months, there’s nothing more comforting than a bowl or two of warm soup or stew. This healthy take on a Pacific Northwest clam chowder gets a creamy consistency from mashing sweet potatoes and adding a cup of coconut milk. This hearty chowder is great fresh or reheated for lunches and make-ahead meals.

Seafood Chowder

Reed Dunn It has been snowing and snowing in Seattle this past week, which is unusual for the city itself. As a collective, we’re not equipped to handle road clean up, and… Print This

Serves: 6 to 8 Prep Time: 20 minutes Cooking Time: 35 minutes

Rating: 4.0/5

( 30 voted )

Ingredients

6 cups white sweet potatoes, diced (about 3 medium potatoes)
1½ cups carrots, cut into coins
1½ cups celery, sliced
1½ cups diced onion
2 cloves garlic, minced
4 to 5 cups vegetable broth
1½ pounds shrimp, diced into 1-inch pieces
1 6.5-ounce can clams, drained
2 teaspoons dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
1 can coconut milk
3 tablespoons olive oil

Instructions

Prepare ingredients: Peel and rough dice sweet potatoes into 1-inch pieces. Peel carrots and cut into ½-inch coins. Slice celery into ½-inch pieces. Dice onion and mince garlic. Peel shrimp and cut into 1-inch pieces.

Add olive oil to a large pot over medium-high heat. Add prepared carrot, celery and onion. Cook for 7-10 minutes, until vegetables are soft and onion is translucent. Add garlic and cook for 1 more minute. Add diced potatoes and cover with 4 to 5 cups of vegetable broth, just covering potatoes. Bring to a boil.

Once potatoes are boiling, add dried thyme, salt and pepper. Reduce to a simmer and cook until potatoes are soft, about 18 to 20 minutes. Use a potato masher to break up potato chunks, which will thicken the chowder. Stir in coconut milk and return to a simmer.

Add diced shrimp and drained, canned clams. Cook for another 5 minutes, until shrimp is cooked through but not overdone. Taste and adjust seasoning, as needed. Serve.

February 11, 2019March 14, 2020 0 comment