Do you typically organize your sock drawer or alphabetize your spices? Maybe not—but we’ve learned that a little organization can go a long way when it comes to seafood cooking. And since we’re celebrating National Pescatarian Month, we want to share another of our tried-and-true Seafoodie tips for going pescatarian: plan and prep!
Meal planning gives you a roadmap — and a shopping list — for the week ahead. A little advance effort yields significant Seafoodie Return on Investment (SROI): big on nutrition and variety with no frantic, last-minute trips to the store. Prepping is all about timing and economies of scale: Chop once, use twice! Cook once, eat multiple meals! Prep ahead, enjoy later! (Check out our best suggestions for meal-prepping like a pro.) The plan-and-prep mindset works wonders when you’re trying to fit in the recommended 2 to 3 servings of seafood a week. Another upshot: no need to rummage through the fridge and pantry before dinner!
If this sounds like an unrealistic dream, no worries! Sometimes it helps to break the tasks down into smaller steps and visualize what you’ll need. Or, you can check out our popular #SeafoodSupperClub recipe series, which does this very thing! We created this virtual seafood cooking school to emphasize proper technique, with step-by-step instructions and photos that guide you through the finer points of each dish. Scan a few of the recipes, and you’ll get a sense of whether you need to save time for a last-minute step like debearding mussels, or if you can do some prep, such as marinating, earlier in the day. The Supper Club is a great way to familiarize yourself with the ins and outs of seafood cooking — like grilling on a cedar plank — and dare we say it, start adopting a plan-and-prep mindset!
Plus, these recipes are delicisouly good. Truth: You’d be hard-pressed to find a more appealing sammie than our grilled salmon gyro; the char-grilled oysters give their famous N’awlins inspiration some serious competition, and the lemony, air-fried salmon scores major points for both taste and cook time. Once you get these recipes and techniques under your belt, you’ll return to them again and again. Happy planning (and eating)!
Superfood salmon makes a delectable gyro, paired with fresh veggies, olives and tzatziki in a warm pita. It’s easy to grill with a cedar plank — just save about an hour to soak it.
Once you’ve mastered the art of debearding, you’re a certified mussels pro! This minimalist recipe lets their natural sweetness shine through.
This recipe demystifies two essential Seafoodie how-tos: butterfly lobstah tails and broil them to perfection! Thaw the lobster overnight if you’re starting with frozen.
Skewers are a tasty way to get your tuna (and veggies)! Or, sub in whatever ingredients you have on hand: This garlic-rosemary marinade works well with shrimp or white fish, too.
Meal planning can be as simple as having some salmon in your freezer. With just a couple pantry staples and a few minutes in the air fryer, it makes a flavorful, satisfying meal.
Grab a towel, and start shucking! These cheesy, Big Easy bivalves are seriously addictive.
When in doubt, grill! This skewered shrimp dish is weeknight-ready: 30 minutes from start to table.
Perfectly seared scallops are the crown jewel of a Seafoodie’s repertoire. They perfectly complement a fruity salad like this one, or just about anything else, so they’re a lesson well worth learning!
Another Seafoodie lesson: Rules are meant to be broken! This unconventional take on the classic brunch dish is as good as ever, layering lump crabmeat with lush avocado and a poached egg on an English muffin.
Weeknight 101: Delicate tilapia just needs a flash in the pan, plus a few seasonings — here, we use lemon, garlic and capers — and dinner is done!