No. 1 : Quick Recipe
Savory Seafood Salad
- Dressing1/3 Cup Red Wine Vinegar
1 TB Dijon Mustard
2 Tsp Anchovy Paste (or 2 anchovy filets finely chopped
2 Cloves Garlic, Grated*
1 Tsp Minced Fresh Thyme
1/2 Cup Extra Virgin Olive Oil
Sea Salt and Pepper To Taste
- 1 – 2 LBs Your Choice of Fresh Fish Fillets, cut into 1” pieces12 Jumbo Shrimp, shelled and deveined and/or Large Sea Scallops
1/4 Cup Extra Virgin Olive Oil
1 Tsp Chopped Rosemary
Sea Salt and Freshly Ground Pepper
3 Cups Grape Tomatoes, halved
Romaine Lettuce, coarsely chopped
Lemon Wedges for garnish
Make the dressing by adding the vinegar, mustard, anchovy paste, garlic, thyme, oil, salt and pepper to a jar and shaking well. Season with salt and pepper.
To make the salad, brush the fish, shrimp and/or scallops with the olive oil and season with the rosemary. Sprinkle with salt and pepper to taste. Set aside for 10 minutes, and then grill the fish, shrimp or scallops until just cooked through, about 2 to 3 minutes per side. Toss the romaine and the tomatoes together with the dressing. Top with the grilled fish, shrimp and/or scallops. Garnish with lemon wedges.
No. 2 : Kitchen Smidgen
Anchovies are SO good for us – but they are one of those foods that many people dislike. They have probably eaten a whole salty anchovy topping a pizza or salad and decided NO WAY am I ever going to try this again. But when you chop anchovies finely and blend them into a dressing like this recipe, or warm them with oil until they break down, they are no longer too salty, too squishy or too fishy – they just have a pleasant lightly salty briny flavor!
No. 3 : Get Creative
Worried about what you have heard about the carcinogens created by grilling protein like fish, seafood, poultry and meats? Making a quick and easy marinade with fresh herbs and olive oil like the one in this recipe reduces the amount of carcinogens significantly.
No. 4 : Wine FIND of the Week
Chateay du Jaunay Muscadet
Total Wine about $13.00
This crisp, fresh citrus-y aromatic wine is the traditional accompaniement to seafood in the Loire Valley of France. Muscadet is the name of the wine – it indicates the place of the wine. It’s made with a funny named grape called “Melon de Bourgogne”. When you serve a simple seafood from the grill, this is a super match!