Seafood Recipes Perfect for Fall

Seafood Recipes Perfect for Fall

As summer fades and fall begins, it's time to change up your restaurant's menu. Once fall arrives, consumers are looking to celebrate Autumn with seasonal menu items.

But diners aren't only looking for pumpkin spice and squash, they want protein-packed, nutritious meals.

That's why we are seeing restaurants across the country add more seafood dishes to their menus, specifically 42.3 percent of our Top 100 Chefs have increased their inclusion of seafood on their menus since last July.

Not to mention, fall is the best season to get plump seafood that's low in cholesterol, but also high in protein, vitamins, minerals, and omega 3 fatty acids.  

"Like most animals going into the colder seasons, seafood will fatten up in the fall. The good news is that seafood fat oils are where you’ll find important nutrients and omega 3 fatty acids. These are crucial in the human diet for all sorts of health benefits for brains, hearts, and eyesight," said Marco Suarez, High Liner Foods chef.

So how can you incorporate more seafood-focused dishes on your menu? Here are some recipe tips on how to diversify your fall menu with seafood options your diners are sure to love.

Swap Out that Chicken Dish With a Flavorful Fish

Why not swap a less exciting protein like chicken breast or pork with fish?

"Protein swapping seafood into your favorite fall recipes is easier than you might think. Try substituting a piece of tilapia in your favorite fall chicken breast dish or a roasted salmon filet in place of a cut of pork," said Suarez.

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How These Beer-Battered Fish Recipes Can Spice Up Your Seafood Menu Options

Chef Adrianne Calvo demos Baja Fish Tacos & Fish Sandwich recipes using High Liner's award-winning beer battered seafood product line. The two dishes she covers in this episode are a Baja Fish Tacos (Cod) with chipotle lime mayo and a Crispy Beer Battered Fish Sandwich (Haddock) with homemade tartar sauce.

On this episode of Foodable’s Smart Kitchen and Bar, our host Chef Adrianne will demonstrate for us two delicious recipes using High Liner’s award-winning beer battered seafood product line.

“When you work with a product like this, you tend to worry about [the] batter, too much batter or the quality of the fish,” says Chef Adrianne about the Cod Fillets with Corona®. “That is not the case here… we have a beautiful meaty flesh and the batter is nice and light.”

The two dishes she covers in this episode are a Baja Fish Taco with chipotle lime mayo and a Crispy Beer Battered Fish Sandwich with homemade tartar sauce.

Baja Fish Taco Recipe

Ingredients:

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  • 2 lbs Cod Fillets with Corona®

  • 1/2 head savoy cabbage, finely shredded

  • 1 bunch cilantro, leaves picked

  • 1 bunch chives, chopped

  • 3 limes, cut into wedges for garnish

  • 8 Corn tortillas

  • Chipotle Lime Mayo:

  • 1 cup sour cream

  • 1 cup mayonnaise

  • 3 chipotles in adobo

  • 1/2 lime, juiced

  • 1 teaspoon honey

  • Kosher salt and freshly ground black pepper

  • Mango-Radish Salsa:

  • 2 limes/mangoes, diced

  • 5 radishes, diced

  • 1 red onion, diced

  • 1 tablespoon chili powder

  • 1/2 bunch fresh cilantro, leaves chopped

  • 1/4 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

Directions:

Although the beer battered fish does not need any added flavor enhancements Chef Adrianne pairs her fish tacos with a chipotle lime mayo that goes well with tacos, burgers and even sandwiches. She mixes equal parts of sour cream and mayo with chipotles in adobo, lime juice, honey, salt and pepper in a blender until a coral colored sauce is achieved. Then, Chef Adrianne fries the Cod Fillets with Corona® for about 3-5 minutes until golden-brown color. To make sure the dish is balanced and fresh, a slaw is prepared with green onions, cabbage, cilantro, lime juice, salt, and pepper topped with a mango-radice relish made with red onions, cilantro, chilli powder and olive oil to go over the cod. Last thing you want to do when creating this dish is to grill the tortillas so they are still warm when building out the fish tacos. To assemble, place two pieces of fish in the center of each warmed tortilla. Dollop mayo and then top with salsa.

Crispy Beer Battered Fish Sandwich Recipe

For the Slaw:

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  • 1 small head cabbage, finely shredded (about 1 1/2 quarts)

  • 1/2 small red onion, thinly sliced (about 1/2 cup)

  • Kosher salt and freshly ground black pepper

  • 2 teaspoons cider vinegar

  • 1 teaspoon dijon mustard

  • 3 tablespoons mayonnaise

  • 1 tablespoon sugar

For the Tartar Sauce:

  • 3 tablespoons mayonnaise

  • 2 teaspoons sweet pickle relish

  • 2 teaspoons white onion, minced

  • 1 tablespoon capers, rinsed, drained, and chopped

  • 1 teaspoon sugar

  • 1 teaspoon dijon mustard

Directions:

To make the slaw, toss cabbage and onion with 1 teaspoon kosher salt and lots of black pepper and set aside. Meanwhile, combine vinegar, mustard, mayonnaise, and sugar in a medium bowl and set aside for at least 15 minutes. Then, to make the tartar sauce combine mayonnaise, relish, onions, capers, sugar, and dijon mustard. Set aside. To finish slaw, pick up salted cabbage and onions in batches with your bare hands and squeeze out excess moisture. Transfer to bowl with dressing. Discard excess liquid. Toss slaw to combine and season to taste with more salt and pepper if desired. Toast buttered brioche buns on a flat top or oven. To serve, place a small pile of slaw on the bottom half of each bun. Top with a piece of fish and a dollop of tartar sauce. Close buns. Serve with extra slaw and sauce on the side.

Seafood and its Rising Consumption by Millennials

Seafood and its Rising Consumption by Millennials

Today's foodie is looking for more than just a tasty meal, they are health-conscious and want proteins that are nutritious.

Besides being concerned about the nutritional benefits of their food choices, they want to know where the protein is being sourced. Menu items that have been hyper-locally sourced have become particularly popular.

Consumers, especially millennials, are asking about their food before they eat it. They are acutely aware of the impact we now have on our environment, which is causing the sustain movement to build momentum.

Currently, the millennial generation has the greatest buying power in the market. There are more millennials working and earning a living than any other age group. According to data from Kantar Futures, 49 percent of foodies are millennials.

This group is driving the food trends and what do millennials want?

More seafood.

According to our Foodable Labs data, social mentions by brand advocates on seafood menu items are up by 18.4 percent since last July. The overall seafood Sentiment is up 2.4 points from the same time last year.

We have tracked 318,630 total seafood conversations by brand advocates on social over the past year.

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Brunch Salmon Recipe: Seafood Versatility At The Center of The Plate

Brunch Salmon Recipe: Seafood Versatility At The Center of The Plate
  • Foodable Labs reports Love for seafood is on the rise, especially among millennials. Seafood has increased by 24.7% in social mentions by food influencers, showing the most improvement out of all proteins measured.

Featuring Faroe Island Salmon, Chef Pastor and Paul Barron discuss the growing demand for seafood and showcase seafood's versatility with a chef inspired Salmon recipe for a brunch menu application.

Seafood is on trend right now, and there are many reasons for that. Certain species, like Salmon, are one of the most sustainable proteins available to restaurants and consumers. It is also relatively well known that there are health benefits attributed to consuming more seafood. Chefs are innovating and paying close attention to their customer's wants and needs. As a result, we are seeing more seafood at the center of the plate.

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