Recipes with British Influence for National Seafood Week

Appliance City - National Food Weeks - Recipes

I don’t think there is a week in the year that doesn’t have a food attached to it. This week is no exception. Touted by the fish mongers and fish and chip shops, it’s National Seafood Week. We plan to bring you a new favourite recipe whether your a lover of langoustines or a connoisseur of crab we’re sure you’ll find a recipe to whet your appetite.

Langoustines

We’ll start with a British favourite. The langoustine. Is it a prawn? Is it a lobster? No, just a strange combination that looks a little bit like both and tastes just as delicious. Langoustines are ideal when used in one pot dishes like paella or when grilled and seasoned to perfection.

Grilled Langoustines with Chilli, Garlic and Coriander

Appliance City - National Seafood Week - Langoustine Recipe

Looking for something to freshen up a date night spent at home? This recipe from Leith’s will bring a bit of a taste sensation to the table. Grilled in a just minutes, the langoustine is the meatier cousin of the prawn with claws like a lobster. When grilled with chilli, garlic and coriander it takes on a beautiful Italian flavour that livens up this crustacean.

Image Credit: Morsoe

Monkfish

The other day when strolling through the supermarket I came upon an abundance of monkfish on sale. Now before this trip, I had never tasted monkfish but I couldn’t just pass this offer by. I had to try it! I browsed the internet on my mobile phone looking for the perfect recipe that would have my husband drooling from the aroma of walking in the door from work and settled on this gem.

Monkfish with Red Peppers and Saffron Rice

Appliance City - National Seafood Week - Monkfish Recipe

Monkfish are traditionally caught down off the coast of Devon through sustainable fishing practices, making this fish a great choice when at the supermarket. This recipe from Jono & Jules is a British take on the traditional paella. Tasting just like a paella without all the extra ingredients it’s sure to be tantalising addition to any menu.

Cod

I think this fish is the most iconic to find in nearly every single nook and cranny in Britain. If there is a shop window, there is a fish and chip shop somewhere nearby that is loaded with this classic white fish. Whilst I could have celebrated National Seafood Week with a trip to my local diner instead I chose to glorify the cod with this fantastic recipe.

Spice Crusted Cod with Baby Greens, Beets and a Lemon-Yogurt Sauce

Appliance City - National Seafood Week - Cod Recipe

What a way to take the fish out of the chip shop and make it more elegant. This recipe I found on Not Eating Out in NY isn’t just for those on the other side of the pond. Cod is a highly accessible fish here in the UK. The spice crust is made up of black peppercorns, coriander seeds and cumin seeds. The Indian inspiration in this dish is so tantalising your partner may not want to go back to the fish and chip shop.

Salmon

One of my favourite fish, Salmon is as versatile as it is succulent. Smoked with breakfast, poached over salad for lunch or steamed with a citrus glaze for tea. Whatever the time of day, Salmon is always the proverbial answer. I digress, what is a celebration if I just make something I’ve already made over and over? Not a celebration of course! So I had to find something that both my partner would like and that I would feel was perfect for the occasion.

Soy Ginger Salmon

Appliance City - National Seafood Week - Salmon Recipe

Now normally, I’m not a fan of anything salty so I tend to stay away from soy sauce. Alas, I will try any recipe at least twice so I gave this one a go. All Recipes showcased this stunning salmon recipe with spring onions, soy sauce and ginger glaze. The salmon is marinated overnight in a homemade marinade that includes orange juice of all things! The next day you can broil the salmon which turns out incredibly juicy and delicious. Even if you aren’t a fan of salmon, I would definitely give this recipe a try.

You don’t have to use British seafood to celebrate National Seafood week but hey, why not?