Scallops with an Apricot Grill Sauce: Guest post by my good friend Wink (and his wife Pattie) for Seafood for the Future
I’ve been working on coming up with some new recipes for fish. And, I thought it would be fun to try a glazed fish. So, my husband and I started tossing around ideas for the glaze. It was my husband who thought to try making our regular salad dressing (sweet and soy dressing) into the glaze. And, I must say, it was a fabulous idea that he had!
Crab Cake Sandwiches: I was going to make a nice simple crab salad, but for one reason or another, it just didn’t quite work out. So, I had a few ingredients left from the salad and decided to combine them in a different manner. Crab cakes are so iconic that I thought I’d try making them. Hmm, and I had some lettuce and tomatoes, and well, I had purchased a beautiful loaf of sourdough bread. It all just seems to say, “make crab cake sandwiches.” #seafood #shellfish #sustainable
This time, for Seafood for the Future, I made Seared Albacore Tuna and served it on a bed of Potato Puree with Roasted Asparagus. I wanted to prepare and serve the tuna as simply as possible. As I learned in my research, “the best fish dishes are where the fish is simply prepared.