3 Great Ways to Prepare Alaska Seafood

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You will never stop being challenged when it comes to the way you prepare meals for your family. Even people who say they are not picky eaters will eventually become fed up with the same old story week after week. It’s a great idea to mix in seafood at least twice a week, for the sake of both health and variety in your routine. Here are a few recipes from the Alaska cookbook.

Shrimp fajitas: One great Alaska seafood recipe comes from the shellfish department. It is not only the crabs from Alaska which are always causing a sensation. The shrimp are equally celebrated among seafood lovers. Simply sauté shrimp in a pan and get ready for the classic fajita setup. That means stocking black beans, warm tortillas, guacamole, sour cream and freshly grated cheese on the side. The shrimp will be matched with sautéed peppers and onions for the perfect compliment.

Penn alla salmon: A second winning Alaska seafood recipe comes with that staple from the Northwest, salmon. Prepare pasta as you would and get the salmon ready simultaneously. Probably the best way to handle it is with garlic, olive oil and just a touch of cream. Mix a green salad with a balsamic vinaigrette for the ideal compliment. You can use either fresh salmon (highly recommended) or the salmon which is being packaged and drained of excess fluid. The latter is very easy to store in pouches whenever you are ready to use it.

Alaska cod over Israeli couscous: Cooking cod is the way to go when you feel like you have exhausted all the regular options. Cod can get a bad rep in some circles and be known as simply a frying fish. It isn’t. Show everyone that you know how to handle this very elegant fish. Get a half pound of shrimp and a half pound of clams and cook with Israeli couscous. Grill your fish with just a little salt and pepper. About two minutes before you would consider it finished, take it off the heat and let it sink in with the rest of your ingredients. It’s one subtle yet very delicious Alaska seafood recipe.