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Apr 13, 2012 09:18 AM

Catch of the Day - your favorite seafood dish

With Summer winging its way here, we tend to think of lighter foods & seafood seems a quick & refreshing way to blend in with the bounty of fruits & summer veggies that will soon be popping up everywhere. Tell us about your favorite seafood dish & what you serve with it.

Here is a delicious recipe adapted from Pastry Queen Parties by Rebecca Rather
Can be made up to 2 days in advance & stored in fridge.

4 cups water
½ teaspoon kosher salt
2 ½ cups jasmine rice or long-grain rice
2 ½ cups mayonnaise, preferably homemade
2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
3 tablespoons Major Grey's chutney or Fischer & Wieser Whole Lemon Fig Marmalade (available online). Maybe you are lucky & have some homemade in the pantry.
1/4 cup curry powder(use a little less & add according to your taste)
½ teaspoon ground white pepper
2 ½ cups diced celery (about 7 large stalks)
1 cup thinly sliced green onions, green and white parts
1 ¼ cups dried cherries or dried cranberries
1 cup chopped, cooked ham, shrimp, turkey or chicken (optional) I like to use shrimp
1 cup slivered almonds - toasted(stir in right before serving)

Bring the 4 cups water and salt to a boil in a large saucepan over medium-high heat; add the rice and decrease the heat to medium-low. Simmer, covered, until the water is absorbed, 15 to 20 minutes. Spoon the rice into a large bowl, fluff it with a fork, and cool for about 15 minutes.

In a bowl, stir together the mayonnaise, lemon juice, chutney, curry powder and white pepper. Stir the mayonnaise mixture into the rice along with the celery, green onions, dried cherries and cooked meat or seafood, if you are using it. Refrigerate the salad for at least 4 hours, or preferably overnight, which allows the flavors to meld and develop.

Preheat the oven to 350 F. Arrange the almonds on a baking sheet in a single layer and bake until golden, about 5 minutes; set aside. Stir in the almonds at the last minute. Makes 10 to 12 servings.

You can divide the rice mixture into 2 serving bowls, reserving one for those who may not like meat or shrimp..

You could use brown jasmine rice - follow package directions since it takes about twice as long to cook.
For a lighter dressing, you could use 1 1/4 cup each of mayonnaise & low fat yogurt or reduced fat sour cream, but as Rebecca says, no - fat translates to no flavor.

I like to serve the watermelon salad with tequila-lime dressing (recipe in her book also)

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  1. Simple Steamed Fish or Lobster for me. It can be served with butter, a light sauce or Asian Style, with Ginger and Scallions.

    My favorite salad of all time is a Cold Lobster Salad with Citrus Vinaigrette:

    * Shelled Main Lobster
    * Julienne Vegetables consisting of:

    Red and Yellow Peppers, Sugar Snap or Snow Pea Pod, Carrots and Endive

    * Fresh Green Peas Asparagus or Pea Shoot Tips optional

    * Orange or Grapefruit sections optional.

    1. While "CURRIED JASMINE RICE SALAD" may be refreshing, it's not as "quick" as you might expect for the category you've established. A stuffed filet of sole wrapped in foil and cooked on the BBQ (we cook outside when it's hot) and served alongside asparagus spears with a pasta/rice salad using white rice, orzo, scallions, tomatoes, parsley, and a lemon/olive oil vinegarette does the trick at our house.

      2 Replies
      1. re: todao

        We would do a similar thing constantly when I was growing up, less elegant than your sole, todao. Whatever my dad caught on his salt-water fishing trips (often mackerel) he'd filet and lay the filets on foil with onion, tomato, garlic and whatever green was available (bell pepper, arugula) on top, dotting with butter and seasoning with S&P. We had a tiny hibachi and a huge supply of Kingsford--all you really needed to accompany was a salad and crusty bread. Super easy, minimal clean-up.

        1. re: todao

          todao, my mistake for trying to be clever. What I meant by the "Catch of the Day" was whatever you found to be good at the grocery store, NOT necessairly what was actually caught right there on the beach.

          You are absolutely correct, the recipe I posted is not a "fix on the beach thing". Sorry to mislead you folks.

        2. I don't like seafood salads.

          That said, growing up on the waterfront, we eat seafood 2-3 times a week. Thus it's really impossible to give you any favorites - we love it all. It's easier to say what aren't our favorites - which would be except for "fish & chips" & calamari, we're not big on fried seafood dishes. Everything else is fair game.

          1. Cuttlefish ink risotto. Succulent chunks of cuttlefish with black risotto is divine. We have it several times on each of our trips to Italy and Croatia (obviously not here in land-locked Alberta!).

            Vanilla bean and butter poached lobster.

            Slow roasted sea bass baked peka style meaning in a large cast iron pan with potatoes, tomatoes, leeks, fennel, lemon and fresh herbs under a lid that has been heaped with coals. Unbelievable.

            1. seared scallops , nothing better.

              4 Replies
              1. re: magiesmom

                Roasted Striped Bass , Calamari ,Israeli Couscous ,capers and mixed olives .I like to drizzle E.V.O. before and aft .Steamed Cauliflower with lemon on it all . I just had this a little while ago. I also Like mixed seafood in a fra diavalo any firm fish (not salmon though ) Calamari ,Scungilli (whelk) shell fish ,fresh or dried fennel ,with Large Shell pasta not anything long like Linguine ,Fettuccine, Spaghetti etc. Fresh Trout ,bacon and eggs with taters and strong coffee right from the campfire or stove .

                1. re: scunge

                  Almond crusted flounder. Never tried it but it was ready made in the fish department today at the supermarket with a 75 cent coupon attached. What can wrong with that?

                  1. re: classylady

                    paella but one I prefer to eat out too many steps algouth I do make a seafood paella risotto

                2. re: magiesmom

                  Ooooh - when I can get authentic, fresh, diver, dry-pack sea scallops - like hockey-puck size - I'm in HEAVEN. Nothing I like better than to sear them lightly for 2-3 minutes or so (depending on size) on both sides in a cast-iron pan just lightly sprayed with extra-virgin olive oil. Then I serve them individually topped with a small dollop of either Thai Sweet-Chili Sauce, or Italian Basil Pesto, or a fine salsa - you get the idea. A big mixed green salad on the side, & maybe some nice artisinal bread? Great meal.