We're all in this together: "Raid the Pantry Meals" - Dish on Fish
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We’re all in this together: “Raid the Pantry Meals”

Hello Seafoodies!

We recognize everyone’s lives are topsy-turvy right now. Many of you have stocked your pantries with essentials – including seafood. With that in mind, we want to be helpful with some menu inspiration featuring “raid the pantry” meals.

To help with that, we have some ideas for getting dinner on the table for the next few weeks. We will do this ourselves; while also picking up seafood take-out to support our local restaurants.

So, these meal suggestions feature simple ingredients and pantry and freezer staples that you likely have on hand. We care about our Dish on Fish community – hope this helps a little during this stressful time.

pantry meals

  • Frozen shrimp + frozen broccoli + rice + soy sauce = Shrimp Stir-Fry: Take simple bags of frozen shrimp and broccoli, some rice and a few splashes of soy sauce and effortlessly transform these basic ingredients into an unbelievable Asian dish.
  • Canned tuna + canned black beans + cheddar cheese + tortillas = Tuna Quesadillas: Let’s make use of some of those canned ingredients to create a family-friendly quesadilla your family will enjoy. Fast, easy and tasty.
  • Frozen scallops + pasta + lemons + garlic = Lemon-Garlic Scallops with Pasta: Turn this into a meal of Scallops with lemon & garlic pasta. Defrost the scallops in the fridge overnight. When you are ready to cook, boil a pot of water and cook pasta according to directions. Meanwhile, dry scallops with paper towels (you’ll get a better sear), and heat a skillet to medium-high heat. Once the pan is hot add a healthy drizzle of olive oil, the scallops and 2-3 cloves of fresh garlic (or the minced jarred equivalent) to the pan. Sear the scallops on both sides (about 2-3 minutes each side) until cooked thru and nice caramel color; remove from heat and set scallops aside on a plate. Drain the pasta, reserving a cup of pasta water. Put the pan back on high heat and add the juice of one lemon and the reserved pasta water to the pan. Scrape the “fond” (the remnants from the scallops and garlic and boil until a light sauce forms. Toss the pasta, sauce and top with the scallops.  You can also add frozen peas, asparagus or shelled edamame.
  • Frozen salmon + frozen green beans + olives + tomatoes = Sheet-Pan Mediterranean Salmon: Colorful in appearance and packed with brain-boosting nutrients, this baked salmon dish is perfect for those nights when time just isn’t on your side. Line a sheet pan with parchment and add all the ingredients. Bake at 350 for 30-40 minutes depending on how well done you like your salmon.
  • Canned salmon + whole wheat bread + avocado + lemon = Salmon Avocado Toast: This will be a great work-from-home breakfast or a snack break for the kids while they are working on their lessons.
  • Frozen whitefish + quinoa + frozen corn + salsa = Mexican-Style Fish & Quinoa Bowl: Bake or grill the fish and then make a healthy and tasty bowl for lunch or dinner.

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