THIS RECIPE IS SPONSORED BY AUSTRALIS BARRAMUNDI | OPINIONS ARE MY OWN
As much as I love grilling on the patio, I’m always eager to pull out my stock pots, Dutch ovens, and braisers come September. In North Carolina, most of September and even October can be quite warm — but that fall feeling still fills the air!
Or maybe it’s just my Canadian blood. Either way…
I’ve wasted no time in whipping up pots of steamy soup, vats of vegetarian chili, and now, this incredibly belly-warming Thai Coconut Fish Curry With Kabocha Squash.
This silky and slightly spicy curry brings meaty barramundi to your bowl with it’s mild and buttery flavor, and it’s everything pescetarian dreams are made of.
Who didn’t *love* fish sticks dunked in ketchup as a kid? I mean, my breaded seafood of choice was definitely deep-fried scallops with a vat of tartar sauce (I had a refined palette for a six year old), but fish sticks were definitely up there — even above chicken fingers.
The fact that I grew up to be a pescetarian is a surprise to no one.
But as I grew up, it became increasingly obvious that the stuff I once loved from the frozen food section of the supermarket was lacking a certain je ne sais quois; basically, it’s battered mush. (And I swear that’s not me being a food snob, because Totino’s® Pizza Rolls FTW.)
But as far as fish stick go, we can do better.
Enter: flaky cod covered in golden crisp panko bread crumbs.
If I could describe this melt-in-your-mouth King salmon in one word, it would be ‘euphoric’. The texture is silky and buttery, the color is a bright coral hue with distinct marbleization, the flavor is clean, and it’s got omega-3 fatty acids like whoa.
King salmon all day, every day!
It pains my little pescetarian heart that people tend to limit fish consumption to the warmer months. I fully understand the excitement that comes with grilling and throwing salmon fillets onto a cedar plank or impaling shrimp and scallops with skewers — but fall flavors and fish get along swimmingly, too!
This recipe smothers your King salmon fillets with warming spices and a savory blend of apples, onions, and dried cranberries, and it’s quite possibly the best thing ever.
How did I think of this? And why did I think throwing apples and cranberries onto salmon would be okay? Welp, before my pescetarian days, I’d slather this saucy medley over pork chops. And whenever I find myself searching for new ways to jazz up my fish, I think about meaty recipes I used to enjoy and try to bring the essence of those dishes to the pesce world. Fish is versatile, and it usually works out nicely.
This experiment-turned-success is no exception.
THIS RECIPE IS SPONSORED BY ORCA BAY SEAFOODS, INC. | OPINIONS ARE MY OWN
Find a 15% off promo code at the end of this post!
The long standing hashtag of #TacoTuesday is proof that tacos never gets old — *especially* fish tacos. They do, however, tend to be on the predictable side which is exactly why I wanted to put a seasonal spin on these bad boys: to demonstrate that fish tacos can in fact be versatile. With fall coming, I thought this was the perfect opportunity.
The inspiration for this recipe comes from good ol’ North Carolina BBQ and my husband, who is the pit master in our group of friends. His pulled pork is mind-blowingly delicious, and despite his modesty, he could easily compete with the big guns in the Raleigh area. His dry rub and mop for it are lip-smackingly delicious and, now that I’m pescetarian, I’ve been missing out.
THIS RECIPE IS SPONSORED BY LEE KUM KEE | OPINIONS ARE MY OWN
These Korean BBQ Jackfruit Sliders are everything.
Jackfruit has become a bit of a big deal over the past year, and for good reason. Late last year I made this Smokey Slow Cooker Pulled Jackfruit Chili and that was my first introduction to this meat-disguised fruit; it was divine.
But over the past year, after reading further into jackfruit and its uses, I’ve come to learn that the *real* trick to enjoying jackfruit is to throw it in a recipe where it can mimic pulled meat, such as pork, beef, or chicken.
Y’know, like on a saucy sandwich.
So, when it came to feeding my girlfriends a few weekends ago while hosting a potluck, I decided to take a stab at it. With the help of Lee Kum Kee’s Panda Brand™ Sauce for Korean BBQ Stir Fry, I was able to create these succulent Korean BBQ Jackfruit Sliders.
To say the very least, we lost our collective minds.
It would be unfair of me to keep a recipe like this a secret.
With Labor Day coming up, I am urging you to slap these bad boys onto your guests plates. People won’t even *care* that there isn’t any meat in them. I hate using the exhausted (tacky) food blog statement of, “Even my husband loved it!”, BUT HE DID. And he’s a master when it comes to pulled pork, so y’know, kind of worth mentioning in this case.