Over the last twelve years, our Serve & Protect Chefs have developed some savory seafood recipes. This long-term sustainable seafood initiative is meant to be a fun-filled campaign that helps inland residents make better seafood decisions by providing an easy to understand foundation to build upon. We welcome you to download these recipes and try them at home!
Lemon-Lime Garlic Silver Carp Skewers
Spicy Fried Silver Carp Sandwich with Citrus Herb Sauce
Baked Lionfish with Boiled Peanut Broth & Okra
Coconut Lionfish with Tropical Jicama Salad
Grilled Lionfish Toast with Pink-Eyed Pea Hummus & Rayu
Asheville Hot Wreckfish Lettuce Wraps with Nasturtium Aioli & Pickled Ramps
Blackened Wreckfish with Cilantro Lime Butter
Pan-Roasted Wreckfish with Chanterelle Mushroom Butter & Corn Succotas
Beef Cured Cobia with Peas & Crispy Onions
Cast Iron Cobia en Turmeric Brodo with Carolina Gold Rice and Cherry Tomato Confit
Curry Braised Drum with Rice Fritters
Pan Seared Cobia with Summer Squash & Pistachio Pesto
Spiced Filet-o-Red Drum Sandwich
Charred Squid and Sweet Potatoes with Napa Cabbage and Spicy Lime
Miso-Glazed Catfish with Edamame and Spicy Winter Greens
Seared Diver Scallops with Butternut Squash and Fennel
Alchemy Spice Seared Scallops with Spinach and Orzo
Buttermilk Fried Scallops with Grits and Smoked Tomato Marmalade
Spicy Scallops and Summer Corn Chowder
Seared Sea Scallops with Gremolata and Sugar Snap Peas
Cantonese Pan-Seared Rainbow Trout
Fried Catfish Breakfast Biscuit
Eating sustainable seafood is not only good for the planet – it’s also good for you! Check out NOAA’s Six Reasons to Add Seafood to Your Menu here.