While we bid farewell to summer, the ocean’s bounty continues to inspire arm and comforting dishes that perfectly complement the changing weather. It reminds us that the coming of fall doesn’t mean it’s the end of seafood season – instead, it invites us to savor heartier options (like Salmon and Halibut) in recipes that warm the soul.
In honor of National Seafood Month, we’ve put together some of our family’s favorite fall-inspired recipes below – we hope you’ll love them as much as we do!
Servings: 4 Total Time: 20 minutes
- Preheat the oven to 400* F.
- In a small bowl, combine the brown sugar, maple syrup, olive oil, teriyaki sauce and seafood seasoning. Whisk until fully combined.
- Arrange the salmon in a single layer in a baking dish. Brush the glaze over the fish, coating evenly. Bake until the fish is cooked through, about 15 mins. Serve and enjoy!
- 4 – 6oz Halibut Filets
- Salt and Freshly Ground Black Pepper
- 8 Slices Prosciutto
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- Zest of 1 Lemon
- 3 cups shredded Brussels Sprouts
- 1 cup Couscous
- 1 cup Chicken Stock
- ¼ cup chopped Dried Cranberries
- Preheat the oven to 375* F.
- Sprinkle the halibut with salt and pepper. Lay 2 slices of prosciutto on a flat surface, slightly overlapping each other. Place a halibut filet at the end of the slices and roll up (like a mini burrito). Repeat with the remaining prosciutto and halibut.
- Heat the oil in a large ovenproof skillet over medium-high heat. Sear the halibut just until the prosciutto gets browned, about 1 minute per side (if your pan is hot enough, this will happen quickly. This is just for color and crisping the prosciutto; the fish will cook later in the oven!). Transfer the fish to a plate.
- Quickly stir the garlic and lemon zest into the skillet. Add the brussels sprouts and sauté until tender, 7-8 minutes. Season with salt and pepper. Sit in the couscous, hot stock and cranberries. Place the fish on top of the mixture and transfer to the oven. Bake for 8 minutes. Remove the fish from the skillet, fluff the couscous with a fork and serve.
Shrimp & Grits
Servings: 4 Total Time: 40 minutes
- 1 lb. Wild Caught Gulf Shrimp
- 4 cups Water
- Salt and Pepper
- 1 cup Stone-Ground Grits
- 3 tbsp Butter
- 2 cups Sharp Cheddar Cheese, shredded
- 6 slices Bacon, chopped
- 4 tsp Lemon Juice
- 2 tbsp Parsley (chopped)
- 1 cup thinly sliced Scallions
- 1 large Garlic Clove, minced
- Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20-25 minutes. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Cook the bacon in a large skillet until browned; drain well. In the bacon fat, add shrimp and cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions, and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
- Core 1 apple and cut into 1 inch cubes. Place in a blender with lemon juice and ¼ cup water and puree until smooth. Strain juice through a fine mesh sieve into a small bowl. Peel, core, and cut remaining apple into ¼ inch cubes. Add to bowl and set aside.
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened, and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.