Seafood Restaurants Range from Casually Inexpensive to High-End Gourmet (Jhon Smith Ben)

Restaurants that serve seafood range from inexpensive fast-food drive-thrus to high-end, four star dining, and everything in between. Serving fresh or frozen seafood, seafood restaurants offer many choices to diners. The diner may choose a restaurant right at the ocean's edge or a chain restaurant located in the middle of a desert. The likelihood of being served frozen seafood rises with the distance from the ocean. Fresh seafood is readily available in coastal cities, although chains may still serve the frozen variety as designated by corporate structure.

Fresh seafood is a favorite of coastal dwellers. Many local people are familiar with fresh seafood markets that also cook their freshly caught offerings. The markets serve the cooked food in seating areas right outside the market doors. Al fresco dining is popular in many port cities. Frequently, the fishing boat that caught the seafood is visible from the dining area. This is usually an inexpensive way to enjoy the sea's bounty, while getting some fresh air and enjoying the local cooking. Walk-up kiosks that serve fresh seafood are found in many cities around the world. Word of mouth advertising keeps these small informal restaurants in business. Tourists visiting these areas have been known to ask for directions to such seafood restaurants. Local people are usually happy to provide the names and locations of these establishments, where the day's catch is prepared immediately. Spreading the good word about a seafood market helps ensure that the market will stay in business for the locals to enjoy.

Chain restaurants that offer previously frozen seafood are popular in many areas. People who enjoy seafood, but live a considerable distance from an ocean, rely on the frozen offerings, and are happy to order them. The cooks rely on recipes and techniques that have been researched and developed by corporate chefs. While the seafood comes to the restaurant frozen, it retains much of its nutritional goodness. Those who consider frozen seafood inferior have probably not tried it in recent years. Frozen seafood, especially shellfish, is sometimes difficult to distinguish from fresh, especially if it is prepared correctly. Chain restaurants that offer seated dining may be heavily reliant on frozen seafood; however, most offer a fresh catch of the day, no matter their geographic location.

A step up in offering fresh seafood is a sit-down restaurant with a menu and waitstaff. Many times, the seafood offered in these casual restaurants is fixed in a specific way. The chef may specialize in grilled fish or broiled shellfish, for instance. Others may offer fried fish or kebobs. Fish stews are another popular choice. Many times these fresh seafood restaurants are owned and operated by the chef. His menu may be highly regarded in the community. These restaurants are not part of a chain. Their success is dependent on offering the freshest of seafood in a tasty manner.

Fine dining seafood restaurants and dining establishments rely almost exclusively on freshly caught seafood that is frequently flown to their restaurant directly from the fishing boats. If the catch of the day is sufficiently iced, it can make a multi-hour trip without losing any of its freshness and tastiness. The chefs in fine dining restaurants have a way of making even the most humble fish or shellfish a gourmet delight. Special sauces or cooking techniques may be employed to enhance the flavor of the seafood. Prime fish, such as high quality tuna, is frequently made into sushi. These raw fish offerings are highly sought after. A good sushi chef can offer a tender, fully flavored morsel that will please even the most discriminating palate.

Many restaurants, which are not specifically designated as seafood restaurants, offer fish, shrimp, oysters, and other seafood items on their menus. Even high-end steakhouses will frequently offer a 'catch of the day,' a fresh fish that has been rushed to the restaurant via air. Many people, who enjoy eating fish rather than beef or pork, will still go to a steakhouse to be in the company of their friends. Chefs and management gladly offer fresh seafood for these discriminating diners.

While small, independent seafood restaurants found near coastal waters may offer the freshest fish, tasty menu offerings are available nearly everywhere.

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Kick Off Summer With Fresh Seafood Appetizer Recipes (Twistson Snacks)

The days begin to warm, and the nights follow suit as summer lays ahead. While the thermometer in your home town may not be screaming summer is almost here, today's celebration of Victoria Day in Canada and next week's Memorial Day holiday in the US signal the coming of summer. What better way to greet the season than with fresh seafood appetizer recipes at your next gathering?

As things heat up, people enjoy lighter fare. With doctors recommending we add more seafood to our diet, serving up a taste of the ocean should be the wave of the summer. Thoughts of the sand and the surf call to us this time of year. But, if a trip to the shore isn't on your agenda, take a little trip with bite-sized seafood treats.

Seafood safety
You may worry that serving seafood can be tricky. After all, it needs to be fresh and kept cool. With proper planning, and proper handling, you have nothing to worry about. Once you've determined your menu of seafood appetizer recipes, do your shopping no more than one or two days before the event. Keep everything refrigerated immediately after preparing, and serve on chilled platters or over ice.
Here's a great product to protect cold items from Tropix.

(For information on the safe purchasing and handling of seafood, read these important tips from the FDA.)

Great ideas
You may not want to serve seafood exclusively, but your next party should have a variety of seafood dishes for people to choose. We found several unique recipes that includes several types of shellfish and a fish dip.

First up are these Coconut-Poached Shrimp Tostadas. The combination of shrimp, pineapple and guacamole is refreshing.

Next, put these Mini Lobster Rolls out and watch them disappear.

Round out the shellfish selection with these Mini Asian Crab Cakes, these bite-sized morsels are easy to eat and have a bit of kick from Wasabi.

Have guests that are allergic to shellfish? Here's a Smoked Salmon Dip that is simple, yet delicious.

You may also get adventurous and want to fry up your own homemade fish-sticks, or grill skewers of shrimp or sturdy, meaty swordfish. The nice thing about fresh seafood is that simple marinades or seasoning is all you need to complete the dish. No overpowering spices or sauces needed - let the taste of the seafood shine through.

The accompaniment
The best thing to serve with your fresh seafood appetizers are crisp white wines or light cocktails.
Shellfish pairs well with light selections like Vouvray, Champagne, even off-dry Gewurztraminer.
White fish calls for a White Burgundy (made from Chardonnay.) According to foodandwine, salmon, while typically served with white wine, works well with a lighter red like Pinot Noir.

As for cocktails, there are really no recommended pairings, but if people don't care for wine, serve a light, refreshing adult beverage like this "Afterglow".
2 ounces vodka
1 ounce Cointreau
Splash of lavender syrup
Blackberry garnish
Pour first 3 ingredients in an ice filled shaker and shake vigorously. Strain into a martini glass and garnish with blackberry

So pop a tasty bit of seafood into your mouth and close your eyes. Imagine you hear the sound of the surf, smell the salt water mixed with the scent of sunscreen, and feel your toes in the wet sand. Welcome summer.

Source: http://www.twistsonsnacks.com/kick-off-summer-with-fresh-seafood-appetizer-recipes

We are the best source on the web for delicious, entertaining easy snack recipes ideas. Twists on Snacks are sponsored by John Wm. Macy's Cheese Sticks. They're known for our award winning, twice-baked and hand rolled gourmet snacks.

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Spicy Fish Tagine with Harissa & Pomegranate Couscous

A delicious combination of spices and seafood, every mouthful brings a different taste.  The couscous compliments this dish perfectly!

Serves 4

Preparation time: 45 minutes

Cooking time: 45-50 minutes

Ingredients

For the spice:

3 tsp coriander seeds

3 tsp cumin seeds

2 tsp ground turmeric

Pinch of saffron threads

1 red chilli, seeds removed & finely chopped

For the tagine:

3 tbsp olive oil

1 onion, finely chopped

1 celery, finely chopped

1 carrot, peeled & finely chopped

3 garlic cloves, peeled & crushed

Sea salt

5 new potatoes, peeled & quartered

3 tomatoes, seeds removed & finely chopped

1 litre of chicken or vegetable stock

1 red pepper, seeds removed & finely chopped

1 yellow pepper, seeds removed & finely chopped

1 green pepper, seeds removed & finely chopped

1 red chiili, seeds removed & finely chopped

200g black olives, pitted

1 large orange, grated zest and juice

1 handful of coriander leaves, chopped

For the chermoula:

1 tsp cumin seeds

1 tsp coriander seeds

1 lemon, zest & juice

½ orange, zest only

1 handful of coriander leaves, chopped

For the seafood:

400g skinless cod fillets, cubed

8 scallops

12 raw king prawns

For the harissa:

2 tbsp paprika

2 tbsp cayenne pepper

1 tbsp ground caraway

1 tbsp ground coriander

2 red chillies, seeds removed & finely chopped

2 tsp salt

6 tbsp olive oil

2 tbsp tomato puree

3 garlic cloves, crushed

1 handful coriander

½ lemon, juice only

For the couscous:

Knob of butter

300g couscous

Handful of pomegranate seeds

1 heaped tbsp harissa (see above ingredients)

1 tbsp olive oil

1 small squeeze of lemon juice

Preparation method

1.  For the spice, in a frying pan dry fry the coriander and cumin seeds for 1-2 minutes.  Place into a spice grinder or pestle and mortar, add the remaining ingredients and blend to a paste.

2.  For the tagine, heat the olive oil in a large tagine or heavy based pan.  Add the onion, celery, carrot, garlic and a pinch of salt and fry for 5 minutes or until softened. 

3.  Now add the potatoes, chopped tomatoes and the spice mix and fry for 7-8 minutes.  Add a ladle of stock and chopped peppers, bring to the boil and pour over the remaining stock.

4.  Add the chilli, olives, orange zest and juice, cover the tagine and simmer for 30 minutes.  If required add more stock.

5.  For the chermoula, in a frying pan dry fry the coriander and cumin seeds for 1-2 minutes, now grind in a spice grinder or pestle and mortar and add the remaining chermoula ingredients.  Mix all the seafood with the chermoula and let marinade for 10 minutes.

6.  To make the Harissa, dry fry all the spices for 1-2 minutes then grind in a spice grinder or pestle and mortar, add the remaining harissa ingredients and blend to a paste.

7.  To make the couscous, prepare the couscous as per packet instructions along with a knob of butter and set aside to absorb the water.  Fluff up with a folk and add the remaining ingredients.

8.  For the tagine, add the marinated seafood to the tagine and simmer for 3-4 minutes or until the seafood is opaque and the prawns are pink.

9.  Serve the tagine with the couscous and a sprinkling of coriander.  Enjoy!

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Clams with Aioli

A delicious alternative to moules mariniere! The aioli helps make a wonderful flavoursome sauce – serve with crusty baguette.

Serves 6

Preparation time:  15 minutes

Cooking time:  10-15 minutes

Ingredients

For the aioli

2 large egg yolks

1 tsp white wine vinegar

1 tsp English mustard

Sea salt & freshly ground pepper

250ml groundnut oil

2 garlic cloves, peeled & crushed

Pinch of paprika

For the clams

2-2.5kg fresh clams, cleaned

2-4 tbsp olive, plus extra to drizzle

6 shallots, peeled & thinly sliced

Few thyme sprigs

4 bay leaves

Splash of dry white wine

Small bunch of flat leaf parsley, roughly chopped

To serve

Crusty baguette

Drizzle of olive oil

Preparation method

1. To make the aioli, in a mixing bowl add the egg yolks, white wine vinegar, mustard and a pinch of salt.  Whisk together at the same time slowly add the oil until it is thick and emulsified.  Now add the garlic, paprika and mix through, season to taste. Cover the aioli and place in the fridge.

2. In a very large pan heat the oil and add the shallots, sauté for 3-4 minutes or until softened.  Now add the clams, thyme, bay leaves and a splash of wine.  Cover the pan with a lid and let the clams steam and give the pan a good shake, let steam for 4-5 minutes until the clams have opened.  Take the pan from the heat.

3.  Remove the clams from the pan with a slotted spoon and transfer to serving bowls, throw away any that have not opened.

4.  Return the pan to the heat and add 4 tbsp of aioli to the pan juices with the chopped parsley and mix through.  Spoon the sauce over the clams and a drizzle of olive oil.  Serve with crusty bread and place the remaining aioli in a bowl for guest to have more.

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Prawn & Pancetta Pasta

Prawn & Pancetta Pasta

A super quick delicious mid-week meal that can be made in the time it takes to cook the pasta! 

Serves 4

Prep time:   5 minutes

Cooking time: 12 minutes

Ingredients

400g/14oz pasta (penne, rigatoni, spaghetti or spiralli)

1 tbsp olive oil

225g/8 oz pancetta cubes

2 cloves of garlic, peeled & finely chopped

25g/1 oz butter

350g/12 oz ready to eat peeled king prawns

3 tbsp crème fraiche

Freshly ground salt & pepper

1 heaped tbsp roughly chopped parsley

1 lemon, cut into wedges

Method

1.  Cook the pasta as per packet instructions.

2.  In a large frying pan or wok, heat the oil and fry the pancetta until golden brown.  Add the garlic and butter and stir over a medium heat for a minute.

3.  Add the prawns and stir through for a further minute before adding the cooked pasta.  Toss all together and then add the crème fraiche, season to taste and mix through.

4.  To serve, divide between serving plates topped with a sprinkling of fresh parsley and a wedge of lemon, enjoy!

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Quick and Easy Crab Pasta

Quick & Easy Crab Pasta

A taste of the sea, this pasta dish is so quick and easy to make but very delicious.  I used cuttlefish ink spaghetti but your favourite pasta will work used as good.

Serves 4

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

500g/17 ½ oz of your favourite spaghetti or linguine, cooked as per packet instructions

3 tbsp olive oil

1 garlic clove, peeled and finely chopped

1 red chilli, de-seeded and finely chopped

2 shallots, peeled and finely chopped

350g/12oz pre-prepared crabmeat

100ml/3 ½ fl oz white wine

Freshly ground salt and pepper

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

1 lemon, juice only

Method

1.  For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine or spaghetti according to packet instructions, until al dente.

2.  In a large frying pan or wok heat the olive oil.  Add the garlic, chilli and shallots and fry until softened, 2-3 minutes.

3.  Add the crabmeat and cook for a further minute and then add the wine and simmer until most of the alcohol has evaporated, season with salt and pepper.

4.  Drain the pasta, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season with freshly squeezed lemon juice and serve.

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Freshly Made Linguine with Mussels, Tomato Sauce & Pesto

Freshly Made Linguine with Mussels, Tomato Sauce & Pesto

There is nothing more satisfying than making your own pasta; the mussels, tomato sauce and pesto compliment this dish perfectly.

Serves 4

Prep time: 45 minutes

Cooking time: 20 minutes
Ingredients

For the linguine

340g 00 pasta flour

12 egg yolks

30ml cold water

15ml extra virgin olive oil

2g salt

Semolina for dusting (optional)

For the pesto

60g/2 ½ oz fresh basil leaves

50g/2oz pine nuts, toasted

50g/2oz parmesan, grated

1 clove of garlic, peeled

75ml/3 fl oz extra virgin olive oil

For the mussels & tomato sauce

3 tbsp olive oil

1 onion, finely chopped

1 stick of celery, finely chopped

2kg/4lb 4oz mussels, cleaned, beards removed (discard any mussels that stay open after rinsing)

150ml/5fl oz white wine

2 garlic cloves, peeled & finely chopped

800g/1lb 12oz canned tomatoes

6 fresh basil leaves (plus a few extra for serving)

Salt & pepper freshly ground

Method

1.  For the linguine, pour the flour into a mound onto a flat surface and make a well in the centre. Add the egg yolks, olive oil, water & salt into the well and gradually mix with either a blunt knife or a folk. When the dough has become a thick paste use your hands to incorporate more of the flour.

2.  You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.

3.  Wrap the dough in cling film and place in the fridge for at least 20 minutes.

4.  Divide the fresh pasta into four and keep three portions wrapped in cling film while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, using a machine.   

5.  Attach the cutting attachment to the pasta machine flouring it well.  Run the sheets through the machine cutting them into linguine.  Dust the linguine with semolina and place on a plate.  Set aside.

6.  For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a puree.  Add the olive oil and continue to blend until you have a paste.

7.  For the mussels and tomato sauce, heat 1 ½ tbsp of oil in a large frying pan with a lid.  Fry the onions and celery until softened, 1-2 minutes.  Now add the wine and mussels and cover with the lid, cook for 2-3 minutes until the mussels have opened.

8.  Empty the mussels into a colander, reserving the cooking liquid in a bowl.  Discard the shells from half of the mussels and set aside.

9.  Return the large frying pan to the heat and add 1 ½ tbsp of olive oil.  Add the garlic and fry for 30 seconds.  Add the cooking liquid, tinned tomatoes and basil and bring to the boil and then simmer for 10 minutes or until the sauce has reduced by one third.  Season to taste and stir in all the mussels.

10.  Meanwhile, bring a large pan of salted water to the boil and add the linguine, separate the strands with your fingers.  Cook the linguine for 2 minutes, then drain.

11.  Stir in the pasta into the mussels and tomato sauce.

12.  To serve, spoon the linguine and mussels onto four plates and top each with a spoonful of pesto and a few basil leaves.  Enjoy!

Cooks tips

v You can prepare the pasta days in advance and store in the fridge.

 

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