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 KING OSCAR | OPINIONS ARE MY OWN
This recipe is all about bringing fabulous things together:
- Sardines and Tapatio® hot sauce, and
- Huevos Rancheros and Fisherman’s Eggs.
I know, I know — I’m excited, too!
If you’ve never had Huevos Rancheros before, or “Ranchers Eggs”, that means you’ve never had the pleasure of sinking your fork into a crispy tortilla topped with silky yokes and warm salsa, and my heart aches for you. The good news is you can create this gem in the comfort of your own home in 30 minutes or less.
Huevos Rancheros is a classic brunch-y dish served on rural Mexican farms, but since brunch has exploded in North America over the last decade, you’ve probably noticed it on the menu at your local trendy brunch joint.
I couldn’t pinpoint an origin for Fisherman’s Eggs — which is a baked mix of sardines, garlic, shallots, and eggs — but if I were to guess… it’s a hearty no-frills breakfast that fishermen fill up on to warm their bellies before hitting the chilly docks.
With that said, this recipe compliments Killing Thyme and the pescetarian diet beautifully; it brings together two important meals that fuel the individuals who put fresh grown veggies and sustainable fish onto our plates.