I just returned from a spring break with the family in Santa Barbara, Calif. Known as the American Riviera, Santa Barbara’s coast is full of beautiful beaches and breathtaking views of the Santa Ynez Mountains. We loved the time at the beach as well as hikes on the foothills.
The more fishing-adventurous members of my family went out to the Channel Islands off the coast of Santa Barbara on a fishing excursion. They caught rockfish, whitefish, lingcod and sculpin.
We enjoyed a variety of fresh seafood on our vacation. Now that we’re back in Minnesota, I wanted to make a few seafood dishes that would harken back those wonderful memories.
It’s one pot of deliciousness! This shrimp boil features shrimp, sausage, corn and potatoes along with lots of seasonings to create one pleasing pot.
16 cups water
2 lemons divided
1 red onion peeled and cut into 4 wedges
4 cloves garlic minced
1 tablespoon Old Bay seasoning
1.5 pounds baby red potatoes halved, sliced lengthwise (or medium potatoes quartered)
1 tablespoon salt
4 ears of corn each cut into 4-5 pieces
1 14-16 ounce smoked andouille sausage sliced into 1-inch slices
1.5 pounds large shrimp peeled and deveined, tails left on
1/4 cup unsalted butter melted
ground black pepper to taste
2 tablespoons chopped parsley
To a large pot or Dutch oven, add water, lemon wedges, onion, garlic and old bay seasoning. Give the mixture a quick stir, bring to a boil over medium-high heat and add the potatoes. Season with salt and cook the potatoes for 10-12 minutes or until they’re almost done. Add the corn ears and sausage, and cook for 4-5 more minutes. Remove the Dutch oven from heat. Add the raw shrimp and cook for 1-2 minutes or until opaque. Be very careful not to overcook the shrimp. Drain the mixture immediately (reserving 1/2 cup of the broth for serving). Place all of the ingredients on a platter or sheet pan, drizzle with melted butter (and some of the reserved broth if desired), lemon juice, sprinkle with additional Old Bay seasoning, ground black pepper and garnish with chopped parsley.
Sometimes the most delicious way to enjoy seafood is in a dip form in a hollowed-out bread loaf. The crab, sour cream and cream cheese combination is a tasteful trifecta of flavor.
Baked Crab Dip
8 ounces cream cheese, softened
2 cups sour cream
2 cans (16 ounces each) crabmeat drained, flaked and cartilage removed or 2 cups flaked imitation crab meat
4 green onions, thinly sliced
2 round loaves (1 pound each) sourdough or Italian
additional sliced green onion (optional)
assorted fresh vegetables, crackers and / or toasted bread cubes
In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onion. Cut the top third off each loaf of bread carefully hollow out bottoms, leaving 1-inch shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. Bake uncovered, at 350 degrees until the dip is heated through, 40-50 minutes. Garnish with green onion if desired. Serve with assorted fresh vegetable, crackers or toasted bread cubes.
Who doesn’t love a salmon fillet? It’s heart-healthy and delicious. This recipe calls for a honey-glaze on the salmon which add a spectacular splash of sweetness.
Honey Garlic Glazed Salmon
4 (6 ounce) salmon fillets
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon blackening seasoning
3 tablespoons butter
2 teaspoons olive oil
6 minced garlic cloves
1/2 cup honey
3 tablespoons water
3 tablespoon soy sauce
1 tablespoon sriracha
2 tablespoons lemon juice
Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
Add butter and oil to a large, oven-safe skillet over med-high heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through. Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness. Garnish with minced parsley if desired.
With the Lenten season upon us, fish fries are a popular Friday night event. You don’t have to leave your home to enjoy that flakey fish in a light and crispy batter – just give this beer battered recipe a try.
Beer Battered Fish
2 quarts vegetable oil, for frying
24 ounces cod fish fillets, cut into 8 pieces
1-1 / 2 cups flour, divided
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon baking soda
2 teaspoons fine sea salt
2 teaspoons ground black pepper
1 egg, lightly beaten
12 ounces light beer
Heat oil in a deep fryer to 365 degrees. If you don’t have a deep fryer, you can use a large Dutch oven or cast iron skillet. Rinse fish and pat dry. Leave whole or cut into smaller pieces. Combine 1 cup flour, garlic powder, paprika, fine sea salt, baking soda, ground black pepper in a shallow dish, stirring to combine. Stir egg into dry ingredients. Gradually mix light beer until a thin batter is formed. Toss fillets in 1/2 cup flour and tap off excess, this helps the batter stick. Dip fish fillets into the batter and immediately drop into hot oil. Work in batches to not crowd the pan. Turn once to ensure all sides are lightly brown and crispy, approximately 3-4 minutes per batch (although this will be dependent on the thickness of your filets as well). Transfer to a wire rack on a backing sheet to drain. Set into a hot oven to keep warm. Serve with cocktail or tartar sauce.
Whether you’re enjoying some locally caught fish or seafood from far off oceans, treat your taste buds with one of these tantalizing recipes.
Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at firstname.lastname@example.org.