Hooked on Freshness
As spring emerges, diners crave meals that are fresh, vibrant, and packed with seasonal flavors. Seafood, with its naturally light and delicate profile, is the perfect centerpiece for spring menus. From bright citrus-infused dishes to herb-forward preparations, incorporating seasonal seafood options can help you craft a menu that feels refreshing and inspired. Here’s how you can elevate your offerings with light and bright seafood dishes that will entice guests and keep them coming back for more.
Embracing Seasonal Seafood Varieties
Spring is a great time to highlight fresh, sustainable seafood options that align with the season. Consider featuring:
- Halibut: This lean, mild fish pairs beautifully with spring vegetables and citrus-based sauces.
- Salmon: A favorite among diners, spring-run salmon is rich in flavor and works well with herbs and tangy elements.
- Scallops: Sweet and delicate, scallops shine when paired with light, buttery sauces and fresh greens.
- Lobster: Spring lobster offers a tender and sweet meat perfect for elegant dishes.
- Soft-Shell Crab: A seasonal delicacy, soft-shell crab adds a unique touch to springtime menus with its crispy, flavorful appeal.
Light and Bright Menu Inspiration
To capture the essence of spring, consider incorporating these seafood dishes into your menu:
Citrus-Kissed Seafood Creations
Lemon, lime, grapefruit, and orange infuse seafood dishes with a zesty brightness that complements their natural flavors. Try:
- Grilled Halibut with Lemon Herb Vinaigrette: A simple yet sophisticated dish that highlights the freshness of the fish.
- Citrus-Cured Salmon with Fennel and Dill: A fresh, no-cook option that showcases the beauty of cold-smoked or cured salmon.
- Shrimp Ceviche with Grapefruit and Avocado: A light and tangy appetizer that’s perfect for warmer days.
Spring Herb and Green Infusions
Fresh herbs and greens bring depth and vibrancy to seafood dishes. Consider:
- Salmon with Green Goddess Sauce: A creamy, herb-packed dressing that enhances the richness of salmon.
- Seared Scallops with Pea Purée and Mint: A visually stunning dish with a fresh, slightly sweet flavor profile.
- Soft-Shell Crab Salad with Tarragon Dressing: Crisp crab served over spring greens with a fragrant herb dressing.
Refreshing Seafood Bowls and Salads
Bowls and salads offer a lighter approach to seafood while incorporating seasonal produce:
- Mediterranean Seafood Bowl: Featuring shrimp, grilled octopus, cucumbers, tomatoes, and a lemon-oregano dressing.
- Lobster and Asparagus Salad with Champagne Vinaigrette: A luxurious yet fresh dish that’s perfect for spring dining.
- Ahi Tuna Poke with Spring Radishes and Sesame: A colorful, flavorful bowl that feels light and nourishing.
Enhancing Seafood Dishes with Seasonal Sides
Pairing seafood with seasonal spring sides enhances both flavor and presentation. Consider offering:
- Roasted Baby Carrots with Citrus Glaze
- Grilled Asparagus with Lemon Zest
- Spring Pea and Mint Risotto
- Butter-Braised Radishes with Fresh Herbs
Spring is the ideal time to showcase light and bright seafood dishes that reflect the season’s freshness. By featuring seasonal seafood varieties and pairing them with citrus, herbs, and crisp vegetables, you can create a menu that feels refreshing and on-trend. With a focus on vibrant flavors and sustainable sourcing, your seafood offerings can become a highlight of your restaurant’s spring menu, drawing in customers eager for a fresh and flavorful dining experience.
INGREDIENTS
Remoulade Sauce
· 1 cup Hertiage Harvest mayonnaise – SGC#
· 2 tbsp dill pickle relish – SGC# 218364
· 1 tbsp fresh lemon juice – SGC# 082214
· 2 tsp hot sauce – SGC# 088484
· 2 tsp capers roughly chopped – SGC# 078420
· 1 1/2 tsp Restaurant Marketplace paprika – SGC# 171653
· 1 tsp Heritage Harvest Yellow Mustard – SGC# 910651
· 1 tsp Worcestershire sauce – SGC# 125260
· 2 garlic cloves minced – SGC# 192922
· 3 tsp kosher salt – SGC# 052100
For the Fried Shrimp
· 2 tsp Restaurant Marketplace smoked paprika – SGC# 191331
· 1 tsp garlic powder – SGC# 191423
· 1/2 tsp cayenne pepper – SGC# 191389
· 1/2 tsp black pepper – SGC# 051109
· 2 lbs raw 26/30 Terra Sea Shrimp , peeled, deveined and tail off – SGC# 488298
· Canola or Vegetable oil for frying – SGC# 054361
· 1 1/2 cup all-purpose flour – SGC#
· 1 cup yellow cornmeal – SGC# 061404
· 1 cup Hiland buttermilk – SGC# 194536
· 3 tbsp hot sauce – SGC# 088484
Po Boy Assembly
· 4 French loaves 8 inches long, split horizontally – SGC# 183223
· dill pickles for garnish – SGC# 126244
· Shredded iceberg lettuce – SGC# 191403
· Sliced tomatoes – SGC# 192062
INSTRUCTIONS
For the Remoulade Sauce
1. Mix everything together and chill in the refrigerator until you are finished frying the shrimp
For the Fried Shrimp
1. Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half
2. Season the shrimp with half of the spice mixture
3. Mix the flour, cornmeal and the rest of the spice mixture together in a bowl
4. In a separate bowl, mix the buttermilk and hot sauce together
5. Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes.
6. Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° Fahrenheit
7. Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.
8. Build the Po Boy
INGREDIENTS:
· 1/2 cup soy sauce – SGC# 087411
· 1/2 cup mirin – SGC# 563805
· 1/4 cup packed light brown sugar – SGC# 051912
· 1/4 cup unseasoned rice vinegar – SGC# 124936
· 4 (4- to 5-ounce) skinless salmon fillets – SGC# 488119
· Canola oil, for brushing – SGC# 054247
· 4 baby bok choy – SGC# 191983
· 2 large green onions – SGC# 192014
· 4 double-prong skewers
· Kosher salt – SGC# 052100
· Toasted sesame seeds, for garnish – SGC# 191159
· Steamed rice, for serving – SGC# 051458
INSTRUCTIONS:
1. Whisk together soy sauce, mirin, brown sugar, and vinegar in a large bowl until sugar dissolves. Reserve 1/3 cup of the marinade. Add salmon to bowl, mix well, and refrigerate 30 minutes.
2. Preheat a grill to high (450°F to 550°F), or heat a grill pan over high, and brush grate with oil. Remove salmon from marinade. Thread sal-mon, bok choy, and scallions onto skewers. Brush with oil, and season lightly with salt.
3. Grill, turning once, until bok choy and scallions are lightly charred in spots and salmon is medium within, 6 to 8 minutes. Transfer to a platter, and garnish with toasted sesame seeds. Serve with steamed rice and reserved marinade.
INGREDIENTS:
· ½ c thinly sliced white onion – SGC# 192006
· 2 tbsp fresh lime juice, divided – SGC# 082245
· ½ tsp tajin seasoning – SGC# 623523
· 2 tbsp extra virgin olive oil – SGC# 054417
· 6 oz Mexican chorizo – SGC# 214867
· 1 tbsp tomato paste – SGC# 055603
· 1.5 tsp oregano – SGC# 170459
· 1tsp grated garlic – SGC# 192922
· 1 14.5oz diced tomato (drained) – SGC# 079913
· 2/3 c lager beer
· 2 tbsp hot sauce – SGC# 125658
· 3dz little neck clams – SGC# 488689
· ¼ c chopped cilantro – SGC# 193201
INSTRUCTIONS:
· Stir together onion, 1.5 tablespoons lime juice, and tajin seasoning in a small bowl. Let stand stirring occasionally.
· Heat oil in a larger dutch oven over medium high heat. Add chorizo and cook stirring to break into small pieces until beginning to brown and fat is rendered about 6 minutes. Add tomato paste, oregano, and garlic, stirring constantly until fragrant about 30 seconds. Add tomatoes, lager and hot sauce. Bring mixture to a simmer over medium high heat.
· Add the clams, cover and cook over medium high heat shaking pot occasionally until the clams open about 5-7 minutes. Remove from heat evenly divide clams among 4 serving bowls. Stir remaining ½ tablespoon lime juice into braising mixture in the dutch oven.
· Stir in cilantro and serve.
Grilled Lobster Tails with Garlic Mojo Sauce
INGREDIENTS
· 1/3 cup good olive oil - SGC# 065312
· 8 garlic cloves, peeled and halved - SGC# 192922
· 2/3 cup chicken broth - SGC# 090464
· Salt - SGC# 052100
· ½ teaspoon fresh black pepper (I like it coarsely ground), plus more for seasoning the fish - SGC# 191565
· 1 (or more)canned chipotle chiles en adobo, seeded and thinly sliced - SGC# 050719
· 4 5- to 6-ounce lobster tails (if frozen, defrost them in the refrigerator overnight) - SGC# 213722
· ½ cup chopped cilantro - SGC# 193199
· 1 large lime, cut into wedges - SGC# 192625
INSTRUCTIONS
· Light a gas grill, setting the temperature at medium-high; or light a charcoal fire, letting the coals burn until they're covered with white ash but still very hot.
· While the grill is heating, prepare the mojo. In a small skillet or saucepan, warm the olive oil over medium heat. Add the garlic and cook until soft, lightly browned and very aromatic, about 2 minutes. Pour the garlic and oil into a food processor or blender jar, add the broth, 1/2 teaspoon salt and the pepper. Blend until smooth, then pour about a quarter of the mixture into a small bowl; pour the remaining mixture back into the skillet or saucepan and stir in the chipotle chile; keep warm over very low heat.
· With a large, heavy knife, cut the lobster tails in half lengthwise. Using the smaller amount of garlic mixture, brush a generous amount over the flesh-side of each lobster tail half. Sprinkle with salt. Lay flesh-side down on the hot grill. After about 2 minutes, when the lobster has browned a little and can be easily dislodged from the grill, flip them over and cook shell-side down until the meat is done, usually 3 to 4 minutes longer. (Run the tip of a knife between meat and shell; when the meat is cooked, it will dislodge quite easily.)
· Transfer the lobster to dinner plates, spoon the warm mojo over the top and sprinkle with the chopped cilantro. Garnish each plate with a lime wedge.
INGREDIENTS
· ¼ cup mayonnaise - SGC# 123325
· 2 tablespoons sweet chili sauce - SGC# 054069
· 1 teaspoon sriracha - SGC# 487030
· 8 ounces 21-25 P&D Shrimp - SGC# 209062
· 1 tbsp Garlic minced. - SGC# 301247
· grated fresh ginger. - SGC# 191395
· 1 tablespoon sriracha - SGC# 487030
· 6 ounces 4-1/2-inch square wonton wrappers - SGC# 209073
For the Assembly:
· 6 ounces shredded mozzarella cheese - SGC# 055765
· 1 jalapeño pepper thinly sliced. - SGC# 193078
· 1 cup chopped fresh cilantro leaves. - SGC# 193201
· ½ cup shredded carrots - SGC# 192476
· ¼ cup thinly sliced green onions - SGC# 192014
· Lime wedges - SGC# 192625
INSTRUCTIONS
Sweet Chili Mayonnaise:
· In a small bowl, stir together mayonnaise, chili sauce and sriracha.
· In a large skillet, cook shrimp over medium-high heat for 8 to 10 minutes or until cooked through. Add garlic, fish ginger and sriracha; cook 1 minute, stirring constantly. Remove from heat.
Make the Wonton Chips:
· Heat Deep Fryer to 350 degrees. Adding one or two wonton wrapper halves at a time, fry 2 to 3 seconds per side or until deep golden brown.
