Put Your Garden to Work: Seafood Cooking with Fresh Herbs | Dish on Fish
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Put Your Garden to Work: Seafood Cooking with Fresh Herbs

Here’s to another great #SeafoodSunday, Seafoodies!

One of July’s biggest perks is the sheer abundance of summer herbs. They’re everywhere! If you’re growing basil or rosemary at home, now’s the time to start harvesting. Missing a green thumb? Pick up a few bunches of herbs at your local farmers market! Nothing else can approximate the taste of fresh herbs, and there is no better way to flavor your seafood without added sodium or fat. It’s no wonder flavorful herbs feature prominently in the heart-healthy Mediterranean Diet. When it comes to seafood cooking, they are the ultimate kitchen helper!

Cooking with fresh herbs is simple when you keep a few things in mind. If you’re substituting fresh herbs for dried, use roughly three times the amount called for in the recipe. You can use many fresh herbs—like basil—liberally without overwhelming delicate seafood. With others, like mint and rosemary, a little goes a long way. And the less heat, the better! Fresh herbs lose much of their magic when exposed to high heat. They work best when stirred in toward the end of cooking time or sprinkled on top once your dish is cooked.

Fragrant, fresh herbs don’t just taste (and smell) great: They’re good for you, too. They contain antioxidants, anti-inflammatories, vitamin C and potassium. When you add them to seafood—which already boasts plenty of protein, omega-3 fatty acids and other essential nutrients—you’ve got a perfectly seasoned and healthful powerhouse of a meal.

To inspire you, we’re sharing 10 of our favorite seafood recipes with herbs. Whether you’re in the mood for fish or shellfish, pasta or stir-fry, you’ll find a mouthwatering way to make the most of your herb garden. Think: Salmon and asparagus with garlicky herb butter, pollock with zesty chimichurri sauce, frittata squares packed with crab and fresh oregano. These flavors are pure summer. Enjoy!

Wild Alaska Pollock en Papillote with Chimichurri Sauce

Wild for white fish? Try this tangy pollock dish served with a vibrant green pulse of fresh basil, parsley and garlic.

Tuna Puttanesca 

This pasta dish is brimming with tomatoes and olives. Instead of using dried herbs, stir in some fresh chopped basil right before serving.

Caribbean Shrimp with Tropical Fruit 

Don’t skip the fresh mint in this sublime shrimp dish! It provides a bright contrast to the sweet fruit and spicy jerk seasoning.

Fresh Vietnamese Spring Rolls 

Fresh mint and cilantro add a refreshing note—and authentic flavor—to these shrimp and veggie rolls.

One-Pan Salmon and Asparagus with Garlicky Herb Butter 

Another great use for herbs: compound butters! Garden-fresh parsley makes all the difference in this sheet-pan salmon.

Lemon-Parsley Baked Cod 

When you’re short on time, try this 20-minute cod. The bare-bones preparation lets the fresh herbs shine through!

Grilled Sardines with Charred Rosemary Vinaigrette 

Grilled fresh rosemary goes boldly where no other herbs will go, holding its own with salty sardines!

Cheesy Butternut Squash with Shrimp 

Simmering rosemary with squash and rice gives this shrimp a subtly piney flavor.

Grilled Shrimp with Lemon Butter Pasta 

Fresh oregano takes this lemon-garlic shrimp to the next level—just be sure to triple the amount specified for dried.

Crab Frittata Squares 

Mix fresh oregano into these savory crab squares, and top them with a few extra sprigs for a festive touch.

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