Seafood, how much do you eat and how do you prepare it??

[Lisa]

We buy Basa fillets for the kids as it is a fresh water fish (so not exactly seafood!) and we lay them on foil that has been lighty oiled with olive oil and then we put grated ginger, lemon zest & shallots on it... sometimes we put de-seeded & de-membraned chili on too... we put chili on for the adults ones.

Then we fold it all up and cook in the oven. Sooooooooooo yummy.

With canned tuna, we buy the flavoured varieties and sometimes toss them through pasta... the tomato & onion one we add some cream & cheese to make it extra yummy.

Prawns we make garlic & chilli pasta with canned tomatoes and tomato soup as the base.

Paella is a good dish too as it seafood risotto.

All the best with your adventures into eating more seafood

[lauren22]

With fish i tend to get a softer fish maybe Red emperor or king george whiting and place it on foil on a oven tray overing with soy sauce 1 tablespoon grated ginger couple cloves of garlic hand full of coriander leaves and i wrap it up tight and pop in for 12 minutes serve with some rice and steamed bok choy.
With oily fish like salmon i usually pan fry so the skin is crispy ( most people take it off but honestly its throwing away the best part) and make a lemon cream sauce served with steamed asparagas, snow peas, brocolli and squash

I have many more if you want some like whole baked snapper and seafood spring rolls and rice paper rolls and fish stir fry pm me if you would like them
I also second the seafood rissoto and paella which i have a fab recipe for Im trying to keep it short but i just love seafood x

[MrsFabuloso]

Ooohh, thanks ladies!

Tan, the wrap sounds yummy to me! Something easy and yummy to make, what more could I want! Not so sure about seafood on pizza....maybe prawns?? And I don't like fresh salmon, but I might try that sauce with some tuna steaks...

Mak, not sure about the stew. I don't know why, but the sounds of a liquidy sort of fish dish doesn't do much for me. Though it sounds like I could substitute for chicken and it would be yum, lol! The spag marinara sounds good though. Thanks!

Lisa, I could do your baked fish dish too. That sounds yummo. Something I could eat! And your garlic and chilli prawns sounds good too. I have thought of making paella, though I think it's a pretty labour intensive dish isn't it? I would need time to do that, maybe a weekend dish!

I'm hoping the more seafood we eat the more I like it!!

Thanks again ladies!

ETA Lauren, post away, lol!! The more recipes the better! I'm not such a fan of fresh salmon. The flavour is just too strong for me. I can do tinned salmon in the form of patties, with potato and other flavours in it to tone it down a bit, but to have it fresh, ick! (For me that is. I wish I liked it more, it always looks so yummy!)

[lauren22]

I had to post this it is to die for and is good to change and make your own, my mother does it without chilli and my best mate without sherry and it tastes amazing
Karen Martini's Paella

This is to die for and is still amazing without the prawns.
100 ml olive oil
2 chicken thigh fillets, skin removed,
cut into 2 cm pieces
6 green (raw) prawns, peeled and deveined, with heads and tails intact
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon chilli powder
100 ml fino sherry
200 g chorizo sausage, sliced
3 green chillies, seeded and chopped 6 cloves garlic, chopped
2 large red onions, chopped
Sea salt and freshly ground black pepper
2 red capsicums (peppers), roasted in a 200?C oven for 25 minutes, then peeled and chopped
350 g calasparra or arborio rice
1.5 litres hot chicken stock
1/2 cup frozen peas; defrosted
Handful coriander leaves


Heat half the olive oil in a large deep frying pan or a 5o cm paella pan over high heat, add the chicken and cook for 4 minutes. Add the prawns, half the paprika and half the chilli powder and stir for 1 minute. Add the sherry, stir well, then transfer the chicken mixture to a bowl.

Heat the remaining oil in the pan over medium heat and cook the chorizo for 2 minutes, then add the chilli, garlic and onion and cook for 6 minutes. Stir in the remaining paprika and chilli powder and season with salt and pepper. Add the roasted capsicum and rice and stir for 3 minutes, then add the stock and stir well. Simmer over low heat for 10 minutes, then return the chicken mixture to the pan and add the peas and a little more stock, if necessary. Cover and cook over low heat for i minute, then rest, covered, for 5 minutes.

Scatter with coriander and mint leaves and serve with lemon wedges.