Since the pescatarian diet is actually a version of vegetarianism, pescatarians by default consume more vegetables, and less animal fat, than their meat-eating counterparts. This means that, on average, pescatarians get more nutrients with fewer fat and calories than meat-eaters. Moreover, by consuming plenty of seafood, pescatarians get plenty of Omega-3s, as well as protein, zinc, B12, and vitamin D. Seafood is a very versatile food, so pescatarians need not feel deprived of flavor in their search for health.
5 Easy Pescatarian Meals for Beginners
We've pulled together five easy pescatarian meals for beginners that explore delicious seafood flavors, yet are simple to prepare.
*Note: If you like, you can make these tacos using fresh tuna instead of tilapia.
1 fresh tilapia fillet
1 handful fresh cabbage, sliced into thin strips
6 cherry tomatoes, cut in half
1 large carrot, grated
½ avocado, diced
1 Tbsp olive oil
2 tsp chili powder
Salt and pepper to taste
For the tartar sauce:
1 Tbsp sweet relish
½ lime, juiced
4 Tbsp mayonnaise
- Prepare the tilapia by rinsing it in cold water. Blot dry with a paper towel. Sprinkle both sides of the tilapia with salt, pepper, and chili powder. Set aside.
- Add the olive oil to the saucepan and heat over medium heat. When the oil is hot, add the tilapia.
- Cook the tilapia over medium heat until it is white and flaky (about two minutes per side).
- While the fish is cooking, prepare the tartar sauce. In the small bowl, combine the mayonnaise, relish, and lime juice, with salt and pepper to taste.
- When the tilapia is finished cooking, remove it from the pan and set aside.
- Prepare the tortillas by sauteing them in olive oil until crispy (about one minute per side).
- Serve the tilapia with the tortillas and tartar sauce. Enjoy!
Salmon Cakes with Avocado Dip
14 oz fresh salmon
¼ cup shredded cheddar cheese
½ cup sour cream
1 small onion, minced
2 Tbsp fresh parsley, chopped
½ cup bread crumbs
3 Tbsp brown rice flour
3 Tbsp butter
2 Tbsp olive oil
1 Tbsp lime juice
½ tsp black pepper, halved
¼ tsp garlic salt
- In the large bowl, combine the salmon, egg, cheese, onion, parsley, bread crumbs, and pepper. Stir your "dough" until evenly mixed.
- Section the "dough" into fourths. Shape each section into a circular patty.
- Dust each patty with brown rice flour. Place on the large plate and chill for 20 minutes.
- After the patties have chilled, place the butter and olive oil in the saucepan and heat over medium heat until the butter is melted.
- When the butter is melted, add the salmon patties. Cook over medium heat until brown on each side (about five minutes on each side).
- When the salmon cakes are finished, remove from heat.
- Make the avocado dip by mashing together the avocado, sour cream, seasonings, and lime juice in the small bowl.
- Serve the salmon cakes hot with a dollop of avocado sauce.
*Note: If you want to serve your ceviche chilled, prepare this recipe the day before you want to serve it.
Large pot for boiling the shrimp
Martini glasses for serving
1 ½ cups fresh shrimp
1 orange, peeled and thinly sliced
¼ cup cilantro
¼ cup lime juice
½ cup coconut water
1 ½ Tbsp soy sauce
1 tsp Sriracha
- Peel and devein the shrimp. (Here's how.)
- Fill the pot halfway full with water and heat to a boil. Add the shrimp and cook for one minute. Remove from heat, drain, and set aside.
- In the bowl, combine the lime juice, coconut water, soy sauce, Sriracha, orange, and cilantro. This is your marinade.
- Add the shrimp to the marinade. If you want to chill the ceviche, refrigerate it for several hours. If you want to serve it warm, there's no need to wait!
- To serve ceviche, simply drain the excess liquid from the shrimp.
- Top with avocado and serve in a martini glass for extra flair.
Baked Salmon with Blueberries
Large baking dish
10 ounce fresh salmon fillet
½ yellow onion, diced
1 cup white wine
1 ½ Tbsp white wine vinegar
1 cinnamon stick
1 cup blueberries
2 Tbsp butter
1 Tbsp honey
4 cups mixed greens
- Preheat the oven to 400 degrees Fahrenheit.
- Sprinkle the salmon with salt. Set aside.
- In the pot, combine the white wine, onion, vinegar, and cinnamon. Bring to a simmer over low heat. Simmer until most of the liquid evaporates (about 10 minutes).
- Add the blueberries, honey, and butter. Cook on low heat until the blueberries turn dark pink (about five minutes). Remove and set aside.
- In the baking dish, arrange the salmon. Top the salmon with the blueberry mixture. Bake until the salmon is cooked completely (about eight minutes).
- Serve with fresh greens and enjoy!
1 pound fresh crab
1 medium onion, chopped
Fresh parsley (garnish)
2 tsp all-purpose flour
1 quart whole milk
2 cups half-and-half
3 Tbsp butter, halved
1 bottle white wine
? tsp white pepper
? tsp ground mace
1 Tbsp salt
In the saucepan
In the double boiler:
- Melt 1 ½ tablespoon of the butter over low heat. Add the onion.
- Saute over low heat until the onion is softened (about three minutes). Remove from heat and set aside.
- Fill the bottom double boiler pan with one inch of water. Bring to a boil, then reduce to a simmer.
- Assemble the double boiler, placing the top pan over the bottom one.
- In the top double boiler pan, add the remaining butter. Simmer until melted.
- Whisk in the flour.
- Stir in the onion and milk, stirring constantly. When blended, add the crabmeat, pepper, and mace.
- Cook 20 minutes.
- Stir in the half-and-half. Remove from heat and stir in the salt and ½ cup of the wine.
- Serve hot, with the remaining white wine!
FultonFishMarket.com delivers fresh, sustainably-sourced seafood straight to your door. Check out our selection, and plan a delicious pescatarian menu tonight