Wednesday, March 7, 2012

Not Your Ordinary Seafood Dinners

Tired of fish sticks and fried fish?  How about a seafood dinner that is a little more unusual?  Read on!

About a year and a half ago, my husband put a recipe app on his ipod touch (this was before we bought the ipad this past December), and started looking for new recipes to try.  One of the first ones he found, for Crab Tostadas, has become a favorite of ours.  

Photo by Lucy Schaeffer courtesy of

Even though the recipe calls for crab, that is expensive where we shop, so we have used steamed shrimp or even lobster tail when it goes on sale.  Another adjustment we make is to smash the avocado and spread it on the tostadas instead of using slices.  This is a yummy seafood dinner that even the kids like.

For a twist on the burger, try Grilled Wild Alaskan Salmon Burgers, using canned wild salmon.  It is very important that you choose wild salmon over farmed, because wild salmon is much higher in healthy omega-3 fats.  Read more about the benefits of this type of fat from my blog here and from SuperFoods Rx.  And, canned wild salmon is much more affordable than wild salmon fillets.  This recipe also stretches one can of salmon to feed four people.

Courtesy of SuperFoods Rx

Don’t forget to put these burgers in the fridge for at least an hour so they will stay together when cooked.

A number of years ago, a friend introduced me to a variation of a pasta salad that I had been eating for years without seafood.  This recipe uses canned tuna, but for a vegetarian or vegan version, leave out the fish and/or the boiled eggs.  The vegetarian version was a staple meal for me when I was single and living on my own.  Adjust the amounts for how much you need.  This recipe is so flexible; all of the ingredients are optional.  Use what you have on hand, or what your family likes.


          by Elisa Garza

drained canned tuna
cooked pasta (shapes, not strings)
boiled eggs, sliced or chopped
chopped vegetables: tomatoes, cucumbers, broccoli, cauliflower, shredded or matchstick carrots, green onions, celery, etc.
chopped fruit: pineapple, apples, raisins
sunflower seeds, poppy seeds
extra virgin olive oil
balsamic vinegar
pepper, dried oregano, fresh basil

Mix everything together in a large bowl and serve.  Use whatever ingredients and amounts you prefer.  You can shake the olive oil and vinegar together first (use less vinegar than oil if the sharp taste is not to your liking), but I just pour them into the bowl with everything else.  You don’t need much.  Or, use your favorite dressing instead.  Serve with bread or fruit on the side, or by itself.  See, totally flexible!


  1. These look delicious - I make a fettuccine alfredo with shrimp or crab or scallops that is really good and just a bit different!

  2. Thanks, Christy. I would like to know your recipe for alfredo sauce. My husband also makes pasta alfredo with shrimp, but he uses sauce from a jar.

  3. That crab tostada is making me salivate! Thanks for linking these Lenten-friendly ideas to Food on Fridays!

  4. These look great! Thanks so much for linking up with "Try a New Recipe Tuesday" I have been looking for different recipes for Fridays during Lent. :-) I hope you will be able to join us again this week.

  5. This looks and sounds delicious. We really need to introduce more fish into our diets.

    Thanks for joining in with Motivational Monday

  6. Thanks to each of you for hosting such great link ups. I hope to post something new to share with you soon.


Your feedback, reactions, and ideas are appreciated!

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