Seafood has many health benefits for children and adults. So try these quick to cook recipes and add seafood to your diet.
Mussels and Meatballs
12 fresh mussels in shells
1/2 pound pork sausage
1 slice white bread
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried basil
1/2 cup tomato sauce
2 bay leaves
Scrub and rinse mussels under cold water, then use a knife to carefully open the mussel shells.
Next soak bread in water, then squeeze out water. In a bowl, mix together sausage, bread, egg, garlic, and spices. Form round meatballs and place balls inside mussel shells. Close the shells leaving the meatballs inside.
Place the shells in the bottom of a sauce pot. Pour tomato sauce over the shells and add bay leaves. Bring to a gentle boil, then reduce to low heat, cover, and simmer for about 7 to 9 minutes. Remove shells from pot. Open each shell, remove one shell and place shell with meatball and mussel on a large serving plate, mussel side up. Spoon remaining sauce over each mussel. Serve with angel hair pasta.
Cashew Battered Shrimp
1/2 cup flour
2 eggs, lightly beaten
1 cup breadcrumbs
1/2 cup cashew nuts, chopped
2 dozen large shrimp or king prawns
1/4 cup vegetable oil for frying
1/4 cup lime juice (or lemon juice)
2 tablespoons honey
1/4 cup olive oil
Set out three bowls: one with flour, the second with beaten eggs, and the third bowl with breadcrumbs and cashews. Dip each shrimp in flour, then egg, then roll in breadcrumb mixture and coat well.
Place prawns on a large plate or tray and refrigerate for 30 minutes. Heat ingredients for sauce in a small saucepan and stir for 2-3 minutes until honey is well distributed.
Deep fry or cook in frypan on each side until golden brown. Drain on paper towel. Serve with dipping sauce.
Smoked Salmon Rolls
12 pack of bread rolls
juice of a small lemon
6 ounces smoked salmon
Bake bread rolls in oven according to package instructions, then let cool. Cut each bread roll down the middle. Next add a slice of avocado and a a slice of smoked salmon then drizzle with lemon. Serve with mayonaise or French mustard on the side.
Lime and Garlic Shrimp
1 bunch of fresh English spinach, chopped
3 tablespoons olive oil
3-4 large cloves garlic, minced
1 dozen large shrimp (prawns)
juice of 1 lime
salt and pepper to taste
Peel shrimp and devein. Set aside.
Add a little water to a covered sauce pot and bring to a boil, then add spinach and cook 1-2 minutes. Drain spinach well. Place on a large platter, add salt and pepper to taste, and drizzle with olive oil.
Next heat oil in a large frypan on medium heat. Add garlic and stir for about 1 minute (careful not to burn the garlic). Add shrimp to pan and cook for 2 to 3 minutes, until pink. Add lime juice, salt, and pepper and stir through for another minute. Spoon over spinach on platter. Serve while hot with steamed rice.
Tuna and Lemon Spaghetti
1 packet spaghetti
1 8 ounce can tuna in olive oil, undrained
juice of 1 lemon plus rind, finely grated
baby spinach leaves or fresh basil, chopped
salt and pepper to taste
parmesan cheese, shaved or grated
Cook pasta following the package instructions. Drain pasta, then add to large bowl. Add tuna (including olive oil) and baby spinach or fresh basil and toss. Finely grate the rind of the lemon and add to spaghetti. Add the juice of the lemon for extra zest and toss. Add salt and pepper to taste. Serve with crunchy French bread. Top each spaghetti serving with plenty of Parmesan cheese.
Easy Fillet of Salmon
2 cups water
2 spring onions, cut into 1 inch lenghts
3 tablespoons oyster sauce
3 tablespoons soy sauce
3 tablespoons brown sugar
4 salmon fillets
Add 2 cups water to large frying pan. Add spring onions, oyster sauce, and brown sugar. Bring to a boil, then simmer for 3 minutes. Add salmon fillets to pan and cover. Cook for 3 minutes, then remove lid and turn. Cook for another 2 to 3 minutes. Plate salmon with sauce and top with spring onions. Serve with steamed white rice and any vegetable such as steamed broccoli.
More seafood recipes coming soon!