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

Ok I am not a huge fan of seafood. But it is so healthy for you and I am trying to balance out my family's diet a bit more. I would like to try to eat it maybe twice a week (maybe once using tinned tuna/salmon or frozen fish and once using fresh seafood). I can stomach mild-tasting fish, fresh prawns, fresh crab, calamari (fresh and frozen), good quality tinned/frozen fish. That's about it.
I usually just flour fresh fish and lightly fry it and eat it with lemon on it, sometimes if I feel like it I might have parsley butter on it. Prawns are usually done with a chilli/garlic marinade. Calamari is salt and pepper if it is fresh. If it's frozen then I get the crumbed stuff and have it with sweet chilli sauce. Tinned fish is usually tuna morney, tuna/salmon patties, tuna/salmon pasta bake. Frozen fish is the crumbed stuff, served with lemon. Sides I use are generally a garden salad/potato salad/chips. I prefer more simple plain sorts of meals with seafood. I'm not a fan of saucy fish dishes or anything like that.
But having said all of that I only usually serve these meals maybe once a fortnight, maybe once a month. It's not a regular thing.
So inspire me with your seafood masterpeices please!!

:bump: anyone.....??

Noone?...Really??

Throw some seafood on top of a pizza.. I marinade prawns, scallops, squid in garlic oil - put it on any old pizza base (I make my own) and once cooked top with sliced avo YUM!! DS is 19 months and will eat 4 slices :o

Or a toasted tuna wrap for slacko nights - mountain bread (or whatever flat bread you use) tinned tuna, sweet chilli sauce, baby spinich, red onion, tin corn kernels and cheese. Yes it sounds odd but is scrummy!

Oh my fave.. pan fry salmon fillets and mix the following for a yummy sauce - tub of creme fraiche (or sour cream) lime juice (to taste) zest of lime and hint of djion mustard mmmmm serve with a simple green salad and boiled baby potato.

Hope this helps :) by no means are they masterpieces

Not very exciting here either. We have baked salmon once a week - pop it in a foil envelope first (saves on cleaning too) then 180 deg for 20mins. Serve with basmati rice and asparagus/brocolli whatever you have/like.

Moroccan fish stew also great
- 1 tablespoon olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 cinnamon stick
pinch of cayenne pepper
400g tin chopped tomatoes
pinch of sea salt
500g firm white fish fillets (such as cod, snapper or ling), cut into chunks
400 g (14 oz) tin chickpeas, rinsed
2 teaspoons honey
freshly ground black pepper

To serve
fresh coriander leaves
flaked almonds, lightly toasted


Heat the olive oil in a large heavy-based pan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until the onion is translucent. Add the garlic, ginger, cumin, turmeric and cinnamon and cook, stirring, for 2 minutes more, or until fragrant.
Add the cayenne, tomatoes, salt and 250 ml (1 cup) of water and cook, stirring frequently, for 10 minutes.
Add the fish and simmer for 5 minutes, or until the fish is just tender. Add the chickpeas and honey and cook for a further 2-3 minutes. Season to taste.

Spag Marinara
Saute some onion and garlic add Truss tomatoes and soften in pan (can used tinned) and I add Marinara mix - woolies can be quite good sometimes.

Ginger fish stir fry
2 tablespoons cornflour
500g boneless, skinless white fish fillets, cubed
2 tablespoons oil
5cm knob fresh ginger, peeled, thinly sliced
1 long green chilli, sliced
½ bunch baby pak choy, leaves separated
50g baby spinach leaves
1 tablespoon lemongrass paste
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
steamed rice, shredded green onion, to serve

Place cornflour in a medium bowl and season to taste. Add fish, tossing to coat. Shake off excess.
Heat half the oil in a wok or large frying pan on high. Stir-fry ginger and chilli for 1-2 minutes. Transfer to a small bowl.
Heat remaining oil in same wok and stir-fry fish for 4-5 minutes. Add ginger mixture, pak choy and spinach. Stir-fry for 2 minutes, until pak choy wilts.
In a jug, combine lemon grass, sauces and sugar. Add to fish mixture and stir-fry for 1-2 minutes, until bubbling. Serve with steamed rice. Top with shredded green onion.

HTH's maybe try Taste website too.

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 :)

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

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!)

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.