It's halfway through the Lenten season! Our Chef Anthony Dattolico has gathered a few of his favorite recipes that substitute seafood for meat, giving you a creative alternative to just another Fish Fry Friday. Try our salmon wellington, or buffalo blowfish tails, or a tuna burger made with the best quality yellofin tuna to deliver a creative and mouth-watering Lent-friendly meal!
Here are our top three favorite recipes that substitute fish for meat. If you try them out, be sure to submit a photo to our Facebook or Instagram pages. We love seein our fan food creations, and may even feature you in one of our upcoming posts!
The Salmon Wellington (or Saumon en Croûte) is an elegant seafood-based take on beef wellington. Any of our tasty fresh salmon selections would be a perfect choice to prepare this simple, rich recipe.
for 2 servings
- 1 salmon fillet
- 2 tablespoons butter
- 2 cloves garlic, chopped
- ½ medium onion, chopped
- 5 oz fresh spinach
- 1 teaspoon salt, for spinach
- 1 teaspoon pepper, for spinach
- ⅓ cup breadcrumb
- 4 oz cream cheese
- ¼ cup shredded parmesan cheese
- 2 tablespoons fresh dill, chopped
- 1 sheet puff pastry, softened to room temperature
- 1 teaspoon salt, for salmon
- 1 teaspoon pepper, for salmon
- 1 egg, beaten
1. Preheat oven to 425°F (220°C).
2. In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
3. Add the spinach, salt, and pepper, cooking until spinach is wilted.
4. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
5. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
6. Place several spoonsful of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
7. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
8. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with the back of a knife, cutting shallow diagonal lines to create a crosshatch pattern.
9. Brush the top again with the egg wash.
10. Bake for 20-25 minutes, until pastry is golden brown.
The sweet, mild flavor of blowfish tails, fried and tossed in your favorite hot sauce are a unique appetizer that will be the talk of any potluck dinner or just a fun twist on Fish Friday. Order blowfish tails from FultonFishMarket.com and have them delivered directly to your door to make this creative recipe with the freshest seafood ingredients.
for 4 servings
- 1lb blowfish tails, cleaned
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup Frank’s Red Hot sauce
- 1 cup unsalted butter
- 3 tablespoons white vinegar
- ½ teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 cups canola or frying oil
- Celery for garnish
- Blue cheese dressing
1. Preheat oil in pan to 375 degrees.
2. Preheat butter in saucepan over medium heat. As butter melts, whisk in hot sauce, vinegar, Worcestershire sauce, cayenne pepper, garlic powder and paprika. Lower heat and keep warm.
3. In a mixing bowl, combine all-purpose flour, cornstarch, salt and pepper until well mixed.
4. Dredge the blowfish tails in the flour mixed until fully coated. Shake off excess coating.
5. Carefully place blowfish tails in hot oil and cook until golden brown. Remove and drain.
6. In a clean mixing bowl, toss cooked blowfish tails with hot sauce until coated.
7. Serve with celery and blue cheese dressing.
Our fresh, wild tuna makes this seafood burger an incredible treat. Serve this with your favorite burger sides - fries, summer salads, or grilled veggies - for a unique and delicious meal that your entire family will love.
for 4 servings
- 1.5lbs Yellowfin Tuna, raw and best quality
- 4 scallions
- 1 sprig of fresh basil
- 1 sprig of fresh mint
- 1 fresh red chili pepper
- 1 lemon
- 1 pinch of ground coriander
- 1 pinch salt
- 1 pinch ground black pepper
- 4 tablespoons canola or frying oil
- Lettuce, tomato and 4 buns for garnish
1. Pick and wash herb leaves. Trim and rough chop the scallions and red chili pepper. Finely zest the lemon. Place in food processor.
2. Rough chop the tuna into large dice and place in the food processor along with the coriander, salt and pepper. Pulse until well combined and fine.
3. Divide into 4 equal portions, shape into patties and place in refrigerator for 30 minutes to become firm.
4. Preheat pan to high heat. Brush burgers with oil. Season with salt and pepper Add remaining canola oil to pan. Cook the burger for 2 to 3 minutes on each side or to your degree of liking. Also depends on how thick you’ve made the patty.
5. Wash and dry the lettuce and tomato. Place burger on sliced bun. Add lettuce and tomato and your favorite sauce such as ketchup or tartar sauce.
About Chef Anthony Dattolico
Chef Anthony Dattolico comes from a long line of culinary experts. Before beginning his career with FultonFishMarket.com, he graduated from the Culinary Institute of America in August of 1999. He honed his skills as an Executive Chef for 11 years before coming onboard with FultonFishMarket.com in 2014.