ROASTED FISH AND VEGGIES WITH QUINOA AND PINE NUTS Serves 4 This easy, colorful meal is roasted in a parchment-paper-lined pan to avoid the need for added oil. We garnish the finished dish with cilantro and pine nuts, but a combination of basil and almonds or sunflower seeds and parsley would be delicious as well. [...]
SEAFOOD RISOTTO WITH SQUID, SCALLOPS AND SHRIMP Serves 6 Mixed seafood and saffron make this simple risotto a spectacular dish. Clam juice adds a rich seafood taste to the cooking broth and the seafood itself releases liquids when cooked that are absorbed into the rice finishing the dish with a deep flavor. Ingredients: 5 cups [...]
Serves 4 Rice would be the traditional accompaniment to this Thai-inspired fish curry, but red quinoa is also a tasty and colorful partner, and will cook in about the same amount of time as the curry. Wild blue catfish is thicker and more flavorful than most catfish varieties — it resembles striped bass — but [...]
Serves 4 Cooking in a pouch, while fancy in appearance, works quite well for a quick weeknight meal. Simply pile vegetables and fish on a square of parchment or foil, seal and bake. The contents will steam and the flavors will blend. Serve with a mound of fluffy rice. You can adapt this recipe according [...]
Seafood Soup with Kale and Potatoes Serves 4 Caldo verde, or “green soup,” is traditionally made with sausage and loads of potatoes. The lighter seafood version is nourishing and satisfying with protein-rich scallops and calcium-packed kale. Ingredients: • 2 tablespoons extra-virgin olive oil, divided • 2 slices bacon (optional) • 1 large leek, white portion [...]
Serves 4 Tender, flaky turbot is an ideal fish for this creamy baked gratin, packed with spinach and shallots and seasoned with a hint of nutmeg. Ingredients: 1 1/2 tablespoon unsalted butter, divided, plus more for the dish 3/4 pound boneless, skinless turbot fillets, patted dry 1 large shallot, chopped (about 1/2 cup) 2 cloves [...]
Caption: Photography by Rusty Chinnis On Sunday afternoon, April 22nd, START’s Earth Day Culinary Celebration attracted a full house at The Studio on Gulf and Pine on Anna Maria Island. They came to support START’s Gulf Coast Oyster Recycling and Renewal (GCORR) program that keeps used oyster shells from restaurants out of our landfills and [...]
