White Fish – George Hughes Fishmonger https://georgehughesfishmonger.com George Hughes Fishmonger Wed, 23 Mar 2022 13:24:15 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 https://georgehughesfishmonger.com/wp-content/uploads/2022/04/Method-Draw-Image-150x150.png White Fish – George Hughes Fishmonger https://georgehughesfishmonger.com 32 32 How to cook fish on the barbecue https://georgehughesfishmonger.com/how-to-cook-fish-on-the-barbecue/ Tue, 12 Jun 2018 13:54:43 +0000 http://www.georgehughesfishmonger.com/?p=2161 Barbecueing is the ultimate way to share good times with friends and family and enjoy tasty food. Adding fish to the mix can make your BBQ extra special and can be very rewarding if you know a few tricks to make sure your barbecued fish is a success.

Ideally, you should use a mesh-type grill so you can cook more delicate fish easily. If you don’t have such a grill then you can cook the fish in tinfoil.

Be sure to oil your fish before placing it on the grill so it doesn’t stick. A clean grill will also help prevent the fish from sticking to it.

How to cook fish fillets on the BBQ

If you want to cook fish fillets directly on the grill, choose firm-fleshed fish that can stand the heat without falling apart, such as salmon, monkfish or halibut. To cook more delicate fish such as seabass or lemon sole, wrap the fillets in foil with a bit of liquid and some herbs and spices. It will steam the fish and keep it moist.

You can also use fillets to make fish skewers or fish burgers, which often helps to make it more appealing for young children.

How to cook whole fish on the BBQ

You can also choose to cook fish whole. This style of serving makes for an impressive main course and helps keep the fish moist and flavourful. You can also stuff whole fish, which is a great way to add flavour.

One way to cook whole fish is to use a fish basket, which consists of two metal grids that ‘sandwich’ the fish and helps the stuffing stay inside. It also produces a crispy skin. If you don’t own a fish basket, you can wrap your whole fish in foil. It won’t have a crispy skin but the flesh will be wonderfully moist.

Seasoning fish for BBQ

Try marinating your fish – something as simple as a drizzle of olive oil, a squeeze of lemon juice and a few herbs can work wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid flavours that will overpower the fish and mask its taste. You can also use flavoured butters or side sauces.

Sides to serve with barbecued fish

Grilled vegetables complement fish cooked on a BBQ. Try Mediterranean veg such as courgettes, tomatoes, aubergine or bell peppers. You can also serve light salads as a side dish. If you prefer something more substantial, serve your fish with rice or roast potatoes.

]]> Fish Recipes for Good Friday https://georgehughesfishmonger.com/fish-recipes-for-good-friday/ Mon, 26 Mar 2018 06:00:08 +0000 http://www.georgehughesfishmonger.com/?p=2121 Good Friday marks the anniversary of the crucifixion of Jesus Christ and traditionally people of faith would eat fish rather than meat out of respect. These days of course an increasing number of people are not religious but many will follow the centuries-old practice of making dinner with fish rather than beef, lamb, chicken or the flesh of other warm-blooded animals.

Ahead of Good Friday we’ve found two recipes you can ponder for the big family meal at the end of the week.

Grilled or roasted monkfish with black olive sauce and lemon mash

Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours.

Grilled or roasted monkfish with black olive sauce and lemon mash
Author: Jamie Oliver
Cook time:
Total time:
Serves: 4
Ingredients
  • Sea salt
  • 2 lemons, zest of, plus a little juice
  • 1 sprig fresh rosemary, leaves picked
  • 4 x 200g monkfish fillets
  • 2 bunches rocket, washed and drained
  • FOR THE BLACK OLIVE SAUCE
  • 2 large handfuls black olives, stoned and very roughly chopped
  • ½ fresh red chilli, deseeded and finely chopped
  • 1 small handful fresh herbs (basil, marjoram and parsley), finely chopped
  • 1 heart celery, yellow leaves chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 lemon, juice of
  • Freshly ground black pepper
  • 2 slugs extra virgin olive oil
  • Balsamic vinegar
  • FOR THE LEMON MASH
  • 1kg floury potatoes
  • Sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • Milk
  • 1 lemon, juice of
Instructions
  1. In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
  2. Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
  3. If you’re roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
  4. Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn’t make it taste any better but it will make it silky smooth, shiny and lovely. If it needs thinning with a little extra milk, feel free.
  5. To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
  6. To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper.

Giorgio Locatelli’s cod, parsley sauce and lentils

This recipe uses seasonal vegetables and will comfortably feed a family of four.

Giorgio Locatelli’s cod, parsley sauce and lentils
Author: Delicious Magazine
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 thick skinless cod fillets, about 220g each
  • 3 tbsp vegetable oil
  • 50g unsalted butter, diced
  • FOR THE LENTILS
  • 250g brown or green lentils (preferably castelluccio)
  • 2 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 small leek, finely chopped
  • 100g piece unsmoked pancetta
  • Fresh rosemary sprig
  • 2 bay leaves
  • Small bunch fresh sage
  • 1.5 litres vegetable stock
  • Small handful fresh flatleaf parsley, chopped
  • 50g unsalted butter, diced
  • FOR THE PARSLEY SAUCE
  • Small bunch fresh parsley
  • 100ml extra-virgin olive oil for the salad dressing (makes 375ml)
  • ½ tsp salt
  • 3 tbsp red wine vinegar
  • 2 tbsp white wine vinegar
  • 300ml extra-virgin olive oil
  • FOR THE BROCCOLI AND ALMOND SALAD
  • 1 broccoli, cut into small florets
  • 1 tbsp chilli oil (see tips)
  • ½ tbsp garlic oil (see tips)
  • 1 red chilli, cut into fine strips
  • 1 green chilli, cut into fine strips
  • 100g whole blanched almonds: toast in a dry pan, then roughly chop 25g (keep the rest whole)
Instructions
  1. For the lentils: put in a medium bowl and cover with cold water. Set aside for 30 minutes, then drain.
  2. Heat the 2 tbsp olive oil in a large pan and add the chopped onion, carrot, celery, leek and the pancetta. Cook for 10-15 minutes until the veg are soft but not coloured.
  3. Tie the rosemary, bay leaves and sage together with string and add to the pan with the lentils. Cook for 3-4 minutes, stirring, until the lentils start to stick to the base of the pan. Don’t season at this point, as salt will make the lentils harden.
  4. Add around a litre of vegetable stock (enough to cover the lentils by 2cm) and keep the rest hot on the hob in case you need it. Bring the pan to the boil, then turn down the heat and simmer for 45 minutes until the lentils are soft, adding more stock if they get too dry. Remove and discard the pancetta (see tips) and herbs, then set aside; keep the stock warm.
  5. For the parsley sauce, put the bunch of parsley and 100ml olive oil in a mini food processor and pulse to a green sauce (or pound in a pestle and mortar or finely chop by hand).
  6. For the dressing, put the salt in a bowl, then add the vinegars and stir to dissolve the salt. Whisk in the olive oil and 4 tbsp cold water until the mixture emulsifies (see make ahead).
  7. For the salad, bring a pan of salted water to the boil and cook the broccoli for 2-3 minutes, depending on the size of the florets. Drain, then put into iced water to stop the broccoli cooking and keep its bright colour.
  8. Drain the broccoli and dry on kitchen paper. Put the chilli oil and garlic oil (see tips) in a large pan over a medium heat. Add the broccoli and toss to warm, then put in a serving dish and toss with the chilli strips and 25ml of the dressing. Scatter over all the almonds.
  9. Season the fish well. Heat 2 non-stick frying pans (or use one large pan) and divide the vegetable oil between them. When smoking hot, put in the fish fillets, skin-side down; press them down with a fish slice and check underneath every now and then – the skin should turn crisp and golden. The flesh will begin to turn opaque in 4-5 minutes. When it’s white almost all the way through, turn the fish over. Add the butter to the pan(s).
  10. When the butter is foaming, put the lentils back on the heat. They should have a risotto consistency, so if necessary add a bit of the reserved hot stock or drain off some liquid. Add the chopped parsley and stir in the butter. Season.
  11. Spoon the lentils onto the plates. Tilt the fish pan(s) towards you so you can spoon the buttery juices over the fish, then put a piece on top of each serving of lentils. Drizzle with the parsley sauce, then serve with the broccoli salad.

Fancy making any of these recipes? Get all the fresh fish & seafood you need from our online shop! Find more food inspiration on our blog!

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]]> Fish & Seafood Recipes for St David’s Day https://georgehughesfishmonger.com/fish-seafood-recipes-for-st-davids-day/ Tue, 27 Feb 2018 12:35:42 +0000 http://www.georgehughesfishmonger.com/?p=2111 St David’s Day is a perfect time to celebrate Welsh Food – whether you want to go for classic recipes or something with a modern twist, we’ve selected 3 recipes that all fish & seafood lovers can enjoy on St David’s Day!

St David’s Day Risotto

A light and creamy risotto that’s simple and elegant – easy to make too! Would also work well with other firm white fish such as cod or halibut.

St David’s Day Risotto
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 smoked haddock fillets (about 200g each)
  • 1 leek, trimmed and sliced
  • Small knob butter
  • 300g risotto rice
  • 3 tbsp mascarpone
  • Handful chives, chopped to serve, optional
Instructions
  1. Put the fish in a large bowl, cover with 1.2 litres boiling water and leave for 8-10 mins until it flakes easily. Remove it with a slotted spoon, peel off skin and flake into large chunks. Keep the warm liquid.
  2. Cook the leek in butter in a large frying pan until softened. Stir in the rice, then pour over the fish poaching liquid. Give it a good stir, then let it bubble for 15-20 mins until the rice is nearly cooked.
  3. Carefully stir in fish flakes without breaking them up. Cook rice for 2 mins more, stirring occasionally until cooked and most of the liquid has evaporated. Stir in mascarpone and sprinkle with chives if using.

Smoked Haddock Rarebit

A quick recipe that’s delicious & comforting! Try it with other smoked fish such as smoked mackerel or even salmon!

Fish & Seafood Recipes for St David’s Day
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 300g smoked haddock
  • 100ml full-fat milk
  • 25g butter
  • 25g flour
  • 75ml ale or beer
  • 1 tsp wholegrain mustard
  • 50g strong cheddar
  • 2 chunky slices country-style loaf, lightly toasted
Instructions
  1. Place the fish in a pan and pour over the milk. Bring to a simmer and gently poach for 2 mins until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk.
  2. Heat grill to high. Melt the butter in a small pan, then stir in the flour for 1 min. Gradually whisk in the reserved milk, followed by the ale or beer. Cook, whisking all the time until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with pepper.
  3. Top the bread with the fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.

Crab & Leek Tart

Leek is the official emblem of Wales and it’s also an ingredient that goes very well with fish & seafood! This delicious crab & leek tart can be eaten hot or cold and would make a fantastic light lunch!

Fish & Seafood Recipes for St David’s Day
Author: The Hairy Bikers
Serves: 6
Ingredients
  • For the pastry:
  • 100g plain flour, plus extra for rolling
  • 100g wholemeal flour
  • 125g cold butter, cubed
  • 1 free-range egg, beaten
  • For the filling:
  • Knob of butter
  • 2 medium leeks, trimmed, sliced thinly
  • 50g butter
  • 300ml half-fat crème fraîche
  • 3 free-range eggs, beaten
  • 100g fresh brown crab meat
  • Pinch sea salt flakes
  • 100g fresh white crab meat
  • 50g mature cheddar, finely grated
  • Freshly ground black pepper
Instructions
  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the pastry, pulse the flours and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the egg in a thin stream and blend until the mixture begins to form a ball.
  3. Roll the pastry into a circle on a floured work surface and use it to line a 23cm/9in loose-based fluted tart tin. Press the pastry with your fingertips firmly into the base and sides. Trim any excess pastry and lightly prick the base of the tart using a fork. Chill in the fridge for 30 minutes.
  4. Line the pastry with a large sheet of crumpled baking parchment and half fill with baking beans. Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for a further 5-10 minutes or until the surface is dry and beginning to brown. Remove from the oven and reduce the oven to 180C/350F/Gas 4.
  5. For the filling, melt the butter in a large heavy-based frying pan over a low heat. Add the leeks and fry gently for 2-3 minutes, stirring until just softened. Remove from the heat and set aside.
  6. Put the eggs in a large jug and beat lightly with a whisk. Stir in the crème fraîche, season with salt and freshly ground black pepper. Beat together with a wooden spoon until thoroughly combined. Stir in the brown crab meat.
  7. Scatter the leeks over the pastry case and dot the white crab meat around them. Pour over the crème fraiche mixture and sprinkle with the cheese. Cook on the baking tray for 25 minutes, or until the filling is golden-brown and just set. (It should still wobble a tiny bit in the centre as it will continue to set as it cools.)
  8. Remove the quiche from the oven and leave to cool in the tin for 15 minutes before removing.

Fancy making any of these recipes? Get all the fresh fish & seafood you need from our online shop! Find more food inspiration on our blog!

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]]> Health Benefits of White Fish https://georgehughesfishmonger.com/health-benefits-of-white-fish/ Tue, 20 Feb 2018 15:19:04 +0000 http://www.georgehughesfishmonger.com/?p=2101 The NHS recommends eating at least 2 portions of fish a week, including a portion of oily fish. We’ve previously covered the health benefits of oily fish such as salmon but white fish (such as cod, haddock, halibut, sole, etc) shouldn’t be ignored! If white fish is great because it’s so versatile, it also has many health benefits and is an essential part of a healthy, balanced diet.

Helps fight inflammation

White fish is a great source of vitamin B6, which helps fight inflammation in the body. Vitamin B6 can help reduce pain caused by inflammation-related illnesses such as asthma and arthritis, but everyone can benefit from it.

Supports the immune system

White fish is also a good source of vitamin B3, which is known to boost the immune system and can help recover from infections faster. Who knew your fish dinner could help fight colds?

Helps to keep your bones strong

White fish is high in phosphorus, which plays an essential part in maintaining bone structure and density. Eating white fish on a regular basis could then help keep your bones healthy and strong, helping prevent conditions such as osteoporosis.

Supports nervous system and blood cells health

Vitamin B12 is an essential vitamin for the healthy function of the nervous system as well as blood cells health. Consuming white fish as part of a balanced diet is a great way to get vitamin B12.

Low in LDL Cholesterol

There are 2 types of cholesterol: LDL (the ‘bad cholesterol’) and SDL (the ‘good cholesterol’). White fish is low in LDL cholesterol which can help you keep your cholesterol levels in check!

Low-fat source of protein

If you’re trying to lose weight or generally stay healthy, white fish can be a great food to include in your diet! It’s low in fat and high in protein. Protein can help you feel fuller and is also an essential part of building muscles.

These are only some of the main health benefits of white fish – there are many other benefits associated with the regular consumption of white fish including brain health and eye health.

White fish also contains omega-3 fatty acids but at much lower levels than oily fish, which is why a balanced diet should include both white, oily fish and shellfish, so you can get a wide array of vitamins and minerals.

Want to get started? We’ve got plenty of recipes and cooking tips on our blog!

]]> 3 Date Night Recipes https://georgehughesfishmonger.com/3-date-night-recipes/ Tue, 13 Feb 2018 11:06:45 +0000 http://www.georgehughesfishmonger.com/?p=2085 Whether you are celebrating something or just want to spend some time with a loved one, why not make it extra special by cooking a meal at home? There are plenty of recipes that are quite easy to make but will still taste delicious and look great too! Here are 3 recipes that we think would be perfect for a romantic meal!

Prawn Fra Diavolo For Two

Keep it simple and light with this healthier version of an Italian classic – still full of flavours and incredibly tasty! If using cooked prawns, adjust cooking time so you don’t overcook them. Serve with a side salad or your favourite greens.

Prawn Fra Diavolo For Two
Author: EatWell
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 115g whole-wheat penne (about 1½ cups)
  • 2 tablespoons extra-virgin olive oil
  • ½ small onion, sliced
  • ½ medium fennel bulb, cored and sliced, fronds reserved
  • 2 large cloves garlic, grated or minced
  • ½ teaspoon crushed red pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 can chopped tomatoes
  • 225g raw prawns, peeled and deveined
Instructions
  1. Bring a medium pot of water to a boil. Add penne and cook according to package directions. Drain, return to the pot and cover to keep warm.
  2. Meanwhile, heat oil in a medium pan over medium heat. Add onion and fennel and cook, stirring, until starting to soften, 4 to 5 minutes. Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook 1 minute more. Add tomatoes and their juice; bring to a simmer. Cook, stirring occasionally, for 10 minutes. Add shrimp and cook, stirring, until they are just cooked through, about 4 minutes.
  3. Stir about ½ cup of the tomato sauce into the pasta to lightly coat it. Divide between 2 pasta bowls and top with the remaining prawns and sauce. Serve sprinkled with chopped fennel fronds, if desired.

Honey & Orange Roasted Seabass

This simple and elegant dish is perfect if you don’t want to spend a lot of time cooking dinner but still want a satisfying meal. The recipe calls for seabass but other white fish would work well too – try cod, haddock, halibut, sea bream or lemon sole!

Honey & Orange Roasted Seabass
Author: Katy Gilhooly
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 sea bass fillets (or other white fish such as cod, haddock)
  • zest and juice ½ orange
  • 2 tsp clear honey
  • 2 tsp wholegrain mustard
  • 2 tbsp olive oil
  • 250g cooked Puy lentils
  • 100g watercress
  • small bunch parsley, chopped
  • small bunch dill, chopped
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
  2. Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.

Salmon & Leek Parcels

Date night is all about enjoying tasty food and spending time with your loved one – not spending all your time in the kitchen! Try this easy salmon parcels for a tasty dinner with minimal prep time.

Salmon & Leek Parcel
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 250g leek (about 3 small ones), thinly sliced
  • 85g mascarpone
  • 1 tbsp chopped dill, plus 1 tsp
  • 2 skinless salmon fillets
  • ½ lemon, grated zest of ¼, plus a good squeeze of juice
  • 2-3 tsp capers
  • baby potatoes and wilted spinach, to serve (optional)
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
  2. Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
  3. Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
  4. Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
  5. Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.
]]> Recipes for 2 – Perfect to Treat a Loved One https://georgehughesfishmonger.com/recipes-for-2-perfect-treat-loved-one/ Tue, 06 Feb 2018 15:27:23 +0000 http://www.georgehughesfishmonger.com/?p=2062 Treating a loved one to a home-cooked meal is a great way to make them feel special. Of course, you don’t have to wait for Valentine’s day! Here are some recipes that would be perfect for when you feel like cooking something special for someone – whether that’s for an anniversary, Valentine’s day or just when you fancy it!

Seared Scallops, Prawns & Balsamic Strawberries

You may be thinking that pairing scallops and strawberries is an odd idea but don’t judge until you try it! The sweet flavours of the dish are well-balanced by the rocket – but if you’re not a fan of rocket use baby spinach instead. To achieve perfectly seared scallops, make sure to check our cooking guide.

Fresh Scallops

Seared Scallops & Prawns with Balsamic Strawberries
Author: Doug Ducap
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1/4 cup balsamic vinegar
  • 1/4 cup light brown sugar
  • 3-4 large strawberries, stems removed and sliced (or quartered)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup thinly sliced shallots
  • 6 cups (lightly packed) rocket or spinach leaves (large stems removed)
  • 2 tablespoons grapeseed oil or light olive oil (see c ook’s notes below)
  • 4-6 scallops (depending on size)
  • 6-8 uncooked prawns, peeled & deveined
  • Coarse sea salt or Kosher salt
Instructions
  1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you’re ready to start cooking.
  2. Heat the extra virgin olive oil in a large skillet over medium heat. Saute the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green. Remove greens to a strainer and keep warm.
  3. Dry the scallops and prawns well and sprinkle with the coarse salt. Heat a frying pan over medium-high heat until quite hot. Add the grapeseed or light olive oil, let the oil heat a moment, then carefully add the scallops and prawns.
  4. Let the prawns sear for about 1 minute per side until just opaque. Remove and keep warm. Don’t move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop – if the surface has a nice caramelized colour, turn them over.
  5. Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.
  6. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.
  7. To serve, place the greens on a plate, top with the scallops, prawns, and strawberries, then drizzle the balsamic reduction over the scallops and prawns.

Brown Butter Sole with Peas & Mussels

If you’re a fan of classic flavours, try this lemon sole and mussels dish! Perfect if you’re looking for something easy to make that looks elegant enough for a special occasion and – above all – tastes delicious!

steamed mussels

Brown Butter Lemon Sole with Peas & Mussels
Author: Barney Desmazery
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 tsp sunflower oil
  • 50g butter
  • 4 lemon sole fillets
  • 200g fresh podded pea (or frozen)
  • 100g mussels washed and de-bearded
  • Small splash of dry cider (about 2 tbsp)
  • Juice ½ lemon, plus wedges to serve
  • Large handful pea shoots, to serve
Instructions
  1. Heat the oil and butter in a deep frying pan until foaming. Add the fish fillets and cook for 3-4 mins. Carefully turn over and baste with the butter, which should be nut-brown.
  2. Increase the heat and add the peas, mussels, cider, lemon juice and some seasoning. Cover with a lid and cook for another 3-4 mins until the mussels have opened – discard any that remain closed.
  3. Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.

Tikka Salmon & Jewelled Rice

If you like spicy food, try this super flavoursome salmon dish! The yogurt, pomegranate & apricot brings some sweetness to the dish, so feel free to change the recipe to balance sweetness and spiciness depending on your own preference!

Salmon Rice

Tikka Salmon & Jewelled Rice
Author: Cassie Best
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 tbsp tikka curry paste
  • 150ml pot natural low-fat yogurt
  • 2 salmon fillets, skinned
  • 2 tsp olive oil
  • 1 large red onion, chopped
  • 1 tsp turmeric
  • 50g soft dried apricots, chopped
  • 200g brown basmati rice
  • 100g pack pomegranate seeds
  • Small pack coriander leaves picked
Instructions
  1. Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.
  2. Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.
  3. Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

Lobster Risotto

Fancy trying extra special and treat your loved one to luxurious lobster? Lobster meat is absolutely delicious, firm, meaty and has a delicate sweet taste. It’s an incredible experience that your loved one will remember! To help you out, we’ve got full cooking and preparation guides for live lobster.

Lobster Risotto

Lobster Risotto
Author: Erin McDowell
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 4 small or 2 large lobster tails
  • 4 tablespoons unsalted butter, divided
  • 1 sweet onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup arborio rice
  • 1 lemon, zested and juiced
  • 2½ cups seafood broth or chicken broth
  • ½ cup grated Parmesan cheese
  • 6 sprigs fresh thyme
  • Salt and freshly ground black pepper
Instructions
  1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. If you’re using fresh live lobster, check out our cooking and preparation guides.
  2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
  3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer.
  4. Add the broth ½ cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another ½ cup of broth and repeat. Continue until all the broth has been added and absorbed.
  5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more.
  6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper.
  7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.
]]> Halloween Recipes Kids Will Love https://georgehughesfishmonger.com/halloween-recipes-kids-will-love/ Tue, 24 Oct 2017 11:32:38 +0000 http://www.georgehughesfishmonger.com/?p=1879 Halloween is just around the corner and you may have started planning for the big day already! If you have kids, Halloween can be a great day filled with fun and tasty treats! If the first thing that comes to mind may be sweets and chocolate, there are different ways you could celebrate! Why not turn your Halloween dinner into a fun and spooky experience for all the family? Here are a couple of recipes we think would be great!

Scary ‘Maggots and Eyeballs’ Pasta

Halloween Pasta

Scary ‘Maggots and Eyeballs’ Pasta
Author: Fish is the Dish
Serves: 4
A tasty dish the whole family will love! A spooky trick to get kids to eat more seafood without them even realising it!
Ingredients
  • 200g cooked prawns (defrosted if frozen)
  • 200g spaghetti
  • 1tbsp vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • ½ tsp mixed herbs
  • 20 mini mozzarella balls
  • 2 black olives, chopped
Instructions
  1. Cook the spaghetti in boiling water according to the pack instructions.
  2. Heat the oil in a separate pan over a medium heat. Add the onion and cook for about 5 minutes until the onion is softened. Add the garlic and cook for 1 minute. Then add the canned tomatoes, tomato puree and mixed herbs. Bring to the boil, turn down the heat and simmer gently for around 10 minutes until the sauce thickens.
  3. Add the prawns to the tomato sauce and heat through for 3-4 minutes until piping hot.
  4. Top each of the mozzarella balls with a small piece of black olive to make the ‘eyeballs’!
  5. When the spaghetti is cooked, drain and divide between 4 bowls. Pile the prawn and tomato mixture in the centre and top with the ‘eyeballs’. Tuck in…if you dare!

Spooky Witch Fingers

Halloween Fish Fingers

Spooky Witch Fingers
Author: Fish is the Dish
Serves: 4
Fish fingers are often a kids’ favourite! This recipe takes the classic to the next level with a fun presentation twist that should please even the fussiest eaters!
Ingredients
  • 300g white fish, such as cod, haddock or sole, cut into finger-sized pieces
  • 1 tbsp rapeseed or vegetable oil plus extra to grease
  • 3 tbsp plain flour
  • 1 large egg, beaten
  • 50g breadcrumbs
  • Skin from 1 large tomato, cut into fingernail shapes
  • 4 tbsp tomato ketchup, to serve
  • Lettuce leaves, to serve
Instructions
  1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Lightly grease a large baking tray with oil.
  2. Season the flour with a little salt and pepper and place in a wide, shallow bowl. Place the egg and breadcrumbs in separate bowls. Working in batches, coat the fish strips in the seasoned flour, then in the beaten egg and finally the breadcrumbs. Arrange the ‘fish fingers’ in a single layer on the baking tray. Drizzle with the 1 tbsp of oil and bake for about 10 minutes, turning over halfway until the fish is firm and cooked through.
  3. Serve immediately, topped with a piece of tomato skin at the end of each finger to make a nail, and served with the tomato ketchup and the lettuce.
  4. Tip: As an alternative to ketchup, try homemade tomato sauce or salsa. This goes well with oven-baked wedges or mashed potatoes and baked beans or peas.
]]> 3 fish dinners ready in 30 minutes or less https://georgehughesfishmonger.com/3-fish-dinners-ready-in-30-minutes-or-less/ Wed, 30 Aug 2017 14:23:30 +0000 http://www.georgehughesfishmonger.com/?p=1629 If every week you spend some time wondering “what can I cook for dinner?”, don’t worry you are not alone! Luckily, there are plenty of easy recipes out there that are perfect for weeknights when you get home late or simply don’t have the time to cook anything sophisticated. Here are 3 recipes we have selected that you can add to your recipe collection!

White fish with Garlic and Lemon Butter Sauce

White Fish with Garlic Lemon Butter Sauce
Author: Amy @ Chew Out Loud
Serves: 4
You can’t go wrong with lemon, butter and garlic! It’s a light yet flavourful way to prepare any firm white fish such as Halibut or Cod. Serve with your favourite veggies for a quick dinner!
Ingredients
  • 4 fillets of firm white fish, such as cod fillets or halibut fillets
  • 3 Tbsp salted butter
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • ⅔ cup dry white wine
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp fresh parsley, chopped
  • grated zest of 1 lemon
  • 3 Tbsp olive oil
  • kosher salt and ground black pepper
Instructions
  1. Start by making the sauce: Heat butter, shallots, and garlic in a large frying pan and cook on medium heat, stirring often for 2 min. Add wine and lemon juice and bring to a boil. Boil until sauce thickens slightly, 2-3 min. Stir in parsley and lemon zest. Season with pinches of salt and pepper to taste. Cover and keep warm.
  2. Using paper towels, pat the fish fillets dry to remove as much moisture as you can. Sprinkle a light layer of kosher salt and black pepper over both sides of each fillet. In a large nonstick frying pan over medium heat, add the olive oil. Arrange 2 fillets in the pan and cook with the lid slightly open to allow steam to escape. Cook about 3-4 min or until bottoms of fillets are browned.
  3. Flip carefully and brown the other side 3-4 min (keep in mind that if your fish is less than 1 inch thick, you’ll need to adjust for shorter cooking time.) You want the fish just cooked, but not over-cooked.
  4. Repeat with other 2 fillets (unless your frying pan is large enough to cook all 4 fillets without crowding, it’s best to cook in batches; otherwise, the fish will be more steamed than browned.)

    Plate the fish fillets and pour warm sauce over them. Serve immediately.

Roasted Salmon with Crispy Potatoes & Broccoli

Roasted Salmon with Crispy Potatoes & Broccoli
Author: Woman’s Day Kitchen
Serves: 4
This roasted salmon recipe is a great way to get a portion of oily fish into your weekly routine and is super easy to make as it’s all cooked on one tray!
Ingredients
  • 1 head broccoli
  • 450 g potatoes
  • 1 large red onion
  • 3 tbsp olive oil
  • Kosher salt
  • pepper
  • 680 g skinless salmon fillet
  • ¼ cup mayonnaise
  • 1 tbsp fresh lemon juice
  • ½ clove garlic
Instructions
  1. Heat oven to 220 degrees C. On a baking sheet mix together the broccoli, potatoes, and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in an even layer and roast for 15 minutes.
  2. Season the salmon with 1/4 teaspoons each salt and pepper, place it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more.
  3. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, and garlic. Serve with the fish and the vegetables.

Cod with Chorizo and Tomato Sauce

Cod with Tomato and Chorizo Sauce
Author: Olive Magazine
Serves: 2
Chorizo is a great way to add some spice to a dish! This tomato and chorizo sauce is packed with flavour and makes a healthy dinner when paired with grilled cod.
Ingredients
  • Olive oil
  • 1 clove garlic, sliced
  • 4 thin slices chorizo, cut into matchsticks
  • A pinch of dried chilli flakes
  • 400g tinned or fresh chopped tomatoes
  • 2 skinless cod fillets or other white fish
  • Cooked green beans to serve
Instructions
  1. Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes.
  2. Add the chilli and tomatoes and simmer for 10 minutes until thickened, season.
  3. Meanwhile rub the fish with a little more oil, season and grill or steam until cooked through, about 4-6 minutes. Serve the fish with the sauce and green beans.

 

]]> Baked Haddock with Onions and Herbs https://georgehughesfishmonger.com/baked-haddock-with-onions-and-herbs/ Tue, 15 Aug 2017 09:35:03 +0000 http://www.georgehughesfishmonger.com/?p=1616 Using herbs and simple things you may always have in your kitchen, this simple recipe is great for busy weeknights. This recipe uses fresh haddock but you can easily substitute for any white fish you like such as cod, halibut, lemon sole, hake or even monkfish! Serve with your favourite veggies, rice or potatoes!

Baked Haddock with Onions and Herbs
Author: Christine Pittman
Serves: 2
Ingredients
  • 450g skinless haddock fillet
  • 2 Tbsp. melted butter
  • 2 Tbsp. chopped onion
  • salt
  • pepper
  • 2 Tbsp. chopped dill
  • lemon slices
Instructions
  1. Preheat your oven to 220°C and line a baking tray with aluminium foil or parchment paper. Place fish on the tray.
  2. In a small bowl, combine melted butter and onion. Pour over fish and sprinkle lightly with salt and pepper.
  3. Bake in the oven until cooked through and the fish flakes apart, about 10 minutes.
  4. Top the fish with chopped dill and lemon slices to serve.

 

 

]]> Healthy Fish and Chips Recipe https://georgehughesfishmonger.com/healthy-fish-and-chips-recipe/ Tue, 25 Jul 2017 14:27:02 +0000 http://www.georgehughesfishmonger.com/?p=1583 Who doesn’t love fish and chips? It’s an absolute classic and a popular takeaway choice! While it’s not the healthier option for eating out, it doesn’t mean you cannot enjoy this tasty treat once in a while! This healthier recipe is a lighter version of a traditional fish and chips, perfect for a tasty treat without the guilt!

This recipe is perfect with cod but can easily be replaced with haddock, hake, halibut or pretty much any firm white fish that you like. Let us know if you try it, we’d love to see your creations!

Healthy Fish and Chips Recipe
Author: Becca Spry
Serves: 2
Ingredients
  • 400g potatoes, peeled and cut into chips
  • 1 tsp vegetable oil
  • 1 large egg, separated
  • ½ lemon, zest only
  • handful fresh lemon thyme
  • 2 x 150g skinless, boneless cod loin fillets
  • 150g peas, fresh or frozen, to serve
  • 1 lemon, cut into wedges, to serve
  • salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
  2. Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes.
  3. Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white.
  4. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned.
  5. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges.

 

]]> How to cook fish on the BBQ https://georgehughesfishmonger.com/how-to-cook-fish-on-the-bbq/ Tue, 30 May 2017 10:43:02 +0000 http://www.georgehughesfishmonger.com/?p=1504 In the UK, we know how to make the most of warm and sunny weather. Barbecue is the ultimate way to share a good time with friends and family and enjoy tasty food. Adding fish to the mix can make your BBQ extra special and can be very rewarding if you know a few tricks to make sure that your barbecued fish is a success!

Ideally, you want to be using a mesh-type of grill so you can cook more delicate fish easily. If you don’t have any, you can always cook fish in foil. Also, make sure to oil your fish before placing it on the grill, so it doesn’t stick. Making sure the grill is clean can also help prevent the fish from sticking.

How to cook fish fillets on the BBQ

If you want to cook fish fillets directly on the grill, choose firm-fleshed fish that can stand the heat without falling apart, such as salmon, monkfish or halibut. To cook more delicate fish such as seabass or lemon sole, wrap the fillets in foil with a bit of liquid and some herbs and spices. It will steam the fish and keep it moist.

You can also use fillets to make fish skewers or fish burgers, which often helps to make it more appealing for young children!

How to cook whole fish on the BBQ

You can also choose to cook fish whole. Serving whole fish always makes for an impressive main course and leaving the fish whole helps to keep the fish moist and flavourful. You can also stuff whole fish which is a great way to add flavour.

One way to cook whole fish is to use a fish basket, which consists of two metal grids that ‘sandwich’ the fish and helps the stuffing stay inside. It also produces a crispy skin. If you don’t own a fish basket, you can wrap your whole fish in foil. It won’t have a crispy skin but the flesh will be wonderfully moist.

Seasoning fish for BBQ

Try marinating your fish – even something as simple as a drizzle of olive oil, a squeeze of lemon juice and few herbs can do wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid overpowering flavours that would take over the fish and mask its taste. You can also use flavoured butters or side sauces to add some flavour to your fish.

Sides to serve with barbecued fish

Simply grilled vegetables compliment well fish cooked on a BBQ. Try Mediterranean vegetables such as courgettes, tomatoes, aubergine or bell peppers. You can also serve light salads as a side dish. If you prefer something more substantial, you can serve your fish with rice or roast potatoes.

]]> Classic Irish Seafood Recipes https://georgehughesfishmonger.com/classic-irish-seafood-recipes/ Wed, 15 Mar 2017 10:21:43 +0000 http://www.georgehughesfishmonger.com/?p=1290 Irish Seafood Coddle

A traditional Dublin Coddle uses sausage and bacon but this version is full of tasty seafood. You can choose any fish and seafood you like, it’s really up to your personal preference! You can serve it with rice or potatoes on the side.

Irish Seafood Coddle
Author: Gerry Galvin
Serves: 4
Ingredients
  • 900ml vegetable or fish stock
  • 3 scallions, finely chopped
  • 2 medium carrots, chopped small
  • 1 stick celery, chopped small
  • 480g mixed fish/seafood such as prawns, salmon, white fish, crabmeat, cooked mussels, shucked oysters – all or any combination of these
  • Salt & pepper
  • 2 tablespoons fennel or parsley finely chopped
Instructions
  1. Bring the stock to the boil.
  2. Add scallions, carrots and celery and simmer for 20 minutes.
  3. Add fish/seafood of your choice and simmer for another five minutes.
  4. Taste and season if necessary.
  5. Serve in deep plates or bowls, with generous sprinklings of fennel or parsley.

Irish Fish Cakes & Tartar Sauce

These fish cakes are great made with fresh fish but they also are good to make if you have leftover fish to use! You can play around with the ratio of fish and potatoes, depending on how you prefer your fish cakes!

Irish Fish Cakes and Tartar Sauce
Author: TVFGI
Serves: 4-6
Ingredients
  • For the fish cakes
  • 1 lb russet potatoes
  • 1 lb cod fillet
  • 1 Tbsp spicy ketchup or chilli sauce
  • a handful of minced fresh parsley
  • juice of 1/2 lemon
  • 2 large eggs, beaten
  • 1/2 tsp each salt and fresh ground black pepper
  • 1 sleeve Ritz crackers, finely crushed (use a small food processor or a rolling pin)
  • several Tbsp vegetable oil for frying
  • sliced green onion, to garnish
  • chopped parsley, to garnish
  • Tartar sauce
  • 1 pasteurised egg, at room temperature
  • 1 cup vegetable oil, at room temperature
  • 1 tsp grainy Dijon mustard
  • juice of 1/2 lemon
  • 2 tsp capers
  • about 1/2 cup dill pickles, chopped
  • 1/4 tsp salt
  • fresh cracked pepper to taste
Instructions
  1. Peel and chop the potatoes into large chunks. Put them in a saucepan, cover with cold water, add 2 teaspoons of salt, and bring to a boil. Cook until the potatoes are very soft.
  2. Put the cod in a shallow saute pan and cover with cold water. Bring to a boil, and then cover, turn off the heat, and let the fish poach for about 10-15 minutes. Drain.
  3. Drain the potatoes and put them into a large mixing bowl. Use the back of a fork to mash them, leaving a little bit of texture.
  4. Add the ketchup, parsley, lemon juice, beaten eggs, and salt and pepper. Stir briefly to combine, and then add the fish, breaking it apart with your fingers as you add it. I like the fish to remain fairly chunky, so don’t break it apart too much. Fold the fish into the mixture until everything is evenly incorporated. It will be fairly wet.
  5. I use a 1/3 cup measure to scoop out the mixture and form into patties. Flour your hands if necessary.
  6. Roll each patty in the Ritz cracker crumbs, to coat all surfaces and set on a platter. You can cover and refrigerate the cakes at this point for later cooking if you like.
  7. Coat the bottom of a skillet with vegetable oil and heat over medium heat until hot. Fry the cakes for about 5 minutes on each side until golden, crispy, and hot throughout. Note: the cakes will be very delicate, move and flip them with extra care.
  8. Serve immediately on top of a bed of greens. I like to mix the greens with a few chopped ripe tomatoes and some thinly sliced red onion. You can add a little oil and vinegar to the salad if you like before adding the cakes.
  9. Serve lots of fresh tartar sauce and lemon wedges on the side.
  10. To make the tartar sauce: Put all the ingredients into a jar that fits the head of your blender.
  11. Set the head of the blender down at the bottom of the jar, and turn it on. Blend for a few seconds and as the sauce starts to thicken, gently raise the blender up to blend all of the contents. This will only take a few seconds. you can pulse the blender a few times to continue to thicken the tartar sauce.
  12. Remove the blender, give the sauce a stir, and taste to adjust the seasoning. Screw the cap on the jar and keep refrigerated until needed. Use within a week to 10 days.

Dublin Lawyer With Rice

This delicious seafood consists of lobster meat flavoured with whisky and cream. If you’re starting with live lobster, check out our guide on how to prepare lobster. If you’re not keen on using lobster, you can always use prawns!

Dublin Lawyer With Rice
Author: Amy Stafford
Serves: 4
Ingredients
  • ½ cup unsalted butter
  • 1 tablespoon of salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon paprika
  • 500g lobster or prawn (peeled and deveined)
  • ½ cup Irish Whisky
  • 1 cup heavy cream or 1 cup of coconut cream
  • Chopped chives
  • 1 cup cooked rice
Instructions
  1. Start by cooking the rice.
  2. Cut the lobster meat in big chunks (or prawns if you are using them).
  3. Melt butter in a large saucepan over medium-high heat.
  4. Add lobster meat (or prawns) to the butter and season with salt, pepper, cayenne and paprika.Cooking should take around 3-4 minutes depending on the size of your seafood.
  5. Remove seafood from pan and reserve on a plate.
  6. Gently add whisky to the pan.
  7. Using a lighter catch whisky on fire. Wait until the fire goes out and alcohol is burned off. This should take just a few minutes.
  8. Add cream and simmer for 3-5 minutes or until starts to thicken.
  9. Add seafood back into the saucepan and toss to coat.
  10. Spoon rice in bowl and top with a spoonful of seafood. Top with a sprinkling of diced chives
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