The Posh Pescatarian - Page 3 of 20 - Eat well & get fit pescatarian style!

Pescatarian “Date Night” Sea Scallops with Spicy Apricot Glaze

in Recipes, Seafood Recipes, Videos on 02/13/20

This recipe is special enough for a celebration meal or suited for a more practical weeknight supper. Aside from being delicious, one of the best parts is that it can be cooked and on the table in 15-minutes. I use homemade apricot jam crafted by my mom. Her jam tends to have less sugar than commercially prepared varieties. With his… View Post

Mediterranean Garlic & Herb Char Grilled Branzino (sea bass)

in Recipes on 12/07/19

Branzino, also known as Branzini, loupe de mer and European seabass, is one of my favorite fish to prepare whole. The flavor is mild yet distinct, the flesh is firm, and the bones are easy to work around. My first experience with this fish was in Paris on Christmas day with my then boyfriend (now husband). It was two days… View Post

Oaxacan Inspired Ancho Coffee Rub Shrimp with Jicama Taco Shells

in Recipes on 11/21/19

Cooking with exotic spice blends are a great way to explore different regions and cultures without having to leave home! This wild shrimp taco recipe created by The Posh Pescatarian uses The Spice House’s Oaxacan Ancho Coffee Rub to create a southern Mexican treat. The jicama taco shells add variety and refreshing flavor. Ingredients: 1 lb wild sustainable shrimp, peeled,… View Post

Veracruz Style Fish with Wild Cod

in Recipes, Seafood Recipes on 06/30/19

Along the Eastern Coast of Mexico, you’ll find the port city called Veracruz, which stretches along the Gulf Coast like the graceful tentacle of a sea creature. Known for its tropical weather, friendly people and Afro-Caribbean vibe, seafood and spices are the culinary hallmark of this coastal city where Mexican flavors blend with West African accents and is a pescatarian… View Post

Bubble & Squeak Patties with Wild Pollock

in Recipes, Seafood Recipes on 06/27/19

Traditionally a vegetarian dish made from potatoes and cruciferous veggies like cabbage and Brussels sprouts, my version adds a bit of wild pollock, which makes it special.

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