Fasting Fridays- You Don’t Eat Meat Series vol. 3

My people!  Here’s a wonderful seafood feast to enjoy on Friday when you’re craving meat but can’t have it.  Of course for all the non-Catholic or non-Lent observing folks feel free to make and enjoy any day of the week!

Seafood Sampler alongside Sweet Potato Mashers, Fresh Snaps, and Sauteed Baby Spinach

The three pieces comprising the Seafood Sampler are:

  • Broiled BBQ Glazed Wild Caught Salmon
  • Broiled Lemon Garlic Herb Wild Caught Sea Scallops
  • Steamed Seasoned Shrimp.

Here’s what you’ll need (to serve 3)…

  • 10 oz. Wild Caught Salmon fillet
  • 1 lb. Wild Caught Sea Scallops
  • 1/2 lb. 6-10ct Shrimp (unpeeled)
  • 3-4 Sweet Potatoes
  • 1 lb of Fresh Snaps (Green Beans)
  • 1 Bag of Baby Spinach
  • Pine Nuts
  • Pecorino Romano cheese block
  • Grater
  • Old Bay
  • Lemons or Lemon Juice
  • Fresh Basil
  • Fresh Garlic cloves
  • BBQ sauce
  • Horseradish
  • Cinnamon spice

Now we’ll do this in order, first the marinades…

BBQ Glaze for the Salmon… combine in a small mixing bowl: 2tbsp of BBQ sauce, 3-4tbsp of Lemon Juice, 1/2tsp of Horseradish.  Mix all these ingredients together in the bowl until you have a good viscous glaze.  Drizzle this over the Salmon and marinade as long as possible (overnight won’t hurt you either!).

Lemon Garlic Herb for the Scallops… combine in another small mixing bowl: 5tbsp Lemon Juice, 3-4 pressed Garlic cloves, 1-2tbsp finely chopped Basil leaves.  You can substitute for the fresh Garlic and fresh Basil here but let me tell you, using the fresh stuff versus dried spices really makes a difference in the flavors!!  Mix all these ingredients together and then pour over Scallops and marinade as long as possible, again overnight won’t hurt you.

Now for the cooking part…

Rub the outside of the Sweet Potatoes lightly with some ELOO and then bake at 400ºF for ~40min. or until fork tender.  Be sure to “poke and prod” the sweet potatoes before you bake them as this allows them to come out more tender.  Once those are done you’ll want to cut them in half, scoop out the insides and hand mash them (which shouldn’t be difficult) in a serving bowl.  Once mashed real good sprinkle Cinnamon over top and mix some more.

The Snaps should be sauteed in an appropriately sized pan over medium heat on the stove top, as should the Spinach.  For an extra kick add a little ELOO to the bottom of both pans but in the Spinach add the Pine Nuts and in the Snaps add some Garlic as well.  Sauté the Spinach and Snaps until both are tender.  Remember, sautéing Spinach usually only requires 2-3 minutes covered.

On to the Seafood!  Bring a pot of water to boil and place a steamer on top.  Once the water is boiling add your Shrimp and season (in my case heavily) with Old Bay.  Normally I would add butter here as well but the P90X nutrition plan disallows this piece, feel free to add it on your own if you’d like.  Steam the shrimp until they just start turning pink.  You won’t want to steam them too long or the peeling process becomes a real bear!  You’ll want to coat two smaller baking pans with nonstick cooking spray or even better place foil down first then cover with the spray.  Place the Salmon on one and the Scallops on the other.  Broil the Scallops for ~4-6 minutes and the Salmon for ~8-10 minutes.  The times with these are very finicky depending on your oven and the thickness of the meats.  You’re better off to just keep an eye on these and constantly check them.  Be sure not to overcook the Scallops or you’ll end up with rubber hockey pucks.  You’ll want to cook them until when you place a fork in the center, the Scallop just barely hangs on then falls off the fork.

Once it’s all done put it in some nice looking serving dishes, place it on the table, and enjoy!

Nothin' Like a Gooood Seafood Dinner

Until next time, Cheers!

ps… sorry for the delay in getting these up but I’ve just been crrazzy busy with this move to NYC, more to come on that later.

About Jeremy

Born and raised in the Hampton Roads region of Virginia, Jeremy grew up with the sand between his toes and the sun shining on his skin all year long. A "student of the game" in both baseball and golf, he wishes he had more time to enjoy them up in the Big Apple. A somewhat recent graduate of Virginia Polytechnic Institute and State University, more fondly called Virginia Tech, his studies yielded two bachelor's degrees. The first a B.S. in Human Resource Management and the second a B.A. in Public and Non-Profit Management. While he misses Blacksburg, the Home of the Hokies, he's embraced a new life in New York, where as Mr. Sinatra says, "... if you can make it here, you can make it anywhere." He currently works for New York City's premier volunteer organization, planning customized corporate service projects.
This entry was posted in Wine & Dine and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s