Tag Archives: shrimp

Go Fish

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Fishing for trout, crappie, and blue gill: Andy with his dad, Gus, his sister, and her friend – Big Bear, California around 1953

Have you been bemoaning the fact that BigLittleMeals hasn’t blogged about any (ZILCH) recipe with seafood? There are several good reasons. We’ve been trying to give you recipes that freeze well and reheat well, and most recipes with fish or shellfish don’t do that. And really good, not-frozen seafood is both hard to find (unless you’re on a coast somewhere) and expensive. Also, given the complexity of trying to eat what doesn’t greatly harm the planet, it’s tricky knowing what seafood to enjoy and what to avoid – and whether to eat “farmed” seafood – or not.

In thinking about all of this, we realize how much we miss Louisiana and its readily-available crawfish and oysters and shrimp. I wouldn’t even begin to try to make my own Oyster Po-Boy here in California, nor would I order one out. You just can’t replicate that N’awlins’ favorite anywhere else….not even in Baton Rouge.  A shrimp and sausage gumbo is undeniably delicious but is awfully time-consuming for our keep-it-short-and-simple goals.  And every spring we think about having crawfish shipped to us, but we know it wouldn’t be the same.

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Loving our crawfish dinner on Centenary Drive, Baton Rouge, LA – around 1985

Without further adieu and without breaking the bank, or ruining the planet, or planting yourself in the kitchen for hours, here are a few suggestions for a simple fish dinner.

With Louisiana still on my mind, I’ll start with catfish.  Fresh, farm-raised USA catfish. Out of the three grocery stores we frequent (Whole Foods, Olivers, and the Sonoma Market, for those of you in our area),  two of the three regularly have fresh catfish filets on hand and Whole Foods often gets some in on Tuesday (don’t ask me why Tuesdays; weird). Our recipe for Summery Baked Fish can be made with catfish, cod, tilapia, or any nice firm fish filet.  The recipe is made in a nano-second and can be grilled or baked, depending upon your druthers.  It’s “summery” because fresh, juicy tomatoes are essential.

My Bestie in Los Altos, Diane, provided the Best of the Besties: Honey Garlic Shrimp. Diane is known for whipping up appetizers for 100 or so folks without batting an eye, doing cooking classes on hors d’oeuvres, and is offering to cook a Provencal French dinner for 10 – to be bid on at a charity auction to help abused women.   Diane knows and appreciates easy, delicious food…..plus, she’s pretty amazing.

For the Honey Garlic Shrimp use frozen shrimp that are NOT farm-raised and ARE peeled and deveined.  Better yet, buy fresh shrimp in the shell (not farmed) and peel and devein them; it’ll take a little time.  Read more about what to look for in purchasing shrimp in Consumer Report’s article in Food for Thought.

And if canned seafood is your best option, you’re going to love “Mom’s Tuna Noodle Casserole.” A trip down Memory Lane, if you’re of our generation.  It’s a little time-consuming to make, but unlike most fish dishes, it freezes well and reheats well.

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