By Shelley Basinger

Fresh Catch Summer Salad with Strawberries
Enjoy late summertime on a plate with this refreshing, sweet, and delicious salad!

1-2 pounds fileted fish
(our favorites are black bass, speckled trout, or any of the fresh catch from Marsh Roots Seafood)
1/4 cup olive oil
1 ounce Key West Blend Seasoning (available at Marsh Roots Seafood)
2 tablespoons butter
1 lemon slice
Pinch of salt and pepper

1 bag of spring mix
1 bag of arugula
1 pint strawberries, sliced
4 ounces goat cheese, crumbled
1 cup candied pecans, crushed (optional, can be found in stores)
Sunflower sprouts and your favorite microgreens (optional)

2/3 cup olive oil
3 teaspoons lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 shallot finely diced
Salt and pepper as needed

Grab your favorite fish filet from your favorite local seafood market (Read: Marsh Roots Seafood Company). Rinse and pat dry—always make sure while patting dry to feel for bones along the spine of the filet and remove if necessary.

Once patted down, coat evenly with Key West seasoning and salt and pepper on both sides. Drizzle with olive oil. Slice butter and lemon. Add butter directly onto the filet and then add lemon slices. Wrap in foil and cook in the oven at 350º for 20-25 minutes or on the grill. You can also pan roast in a cast iron pan on the stove top with a little olive oil to avoid the filet sticking to the pan.

While the fish is cooking, make your dressing by adding the dressing ingredients to a bowl or mason jar. (We always do this in case there is any left over, then just cap and throw it in the fridge. Ready to pour on tomorrow’s salad!) Once added, whisk together well and add salt and pepper to taste. Set aside.

Assemble your salad with your bed of fresh greens, sliced strawberries, goat cheese, and crushed candied pecans. Add the fish filets and pour the dressing.

Cast Iron Seafood Pasta
This coastal twist on the traditional spaghetti night is easy and flavorful!

1 pound linguine or angel hair pasta

1 pound shrimp peeled/deveined
Half pound, 10-20 ct. sea scallops
2 tablespoons butter
2 teaspoons minced garlic

Sun-Dried Tomato Pesto
8 ounces sun-dried tomatoes
4 garlic cloves
1/3 cup basil leaves
1/4 cup parsley
1/3 cup grated parmesan
1/4 cup pine nuts
Olive oil as needed
Salt and pepper as needed

Cherry tomatoes
Basil or parsley for garnish

Bring 1-2 quarts of water to a boil and salt heavily. Add pasta. While the pasta is cooking make your homemade pesto by adding all the pesto ingredients to a food processor and blending. (If you decide to buy store-bought pesto, pour yourself a glass of wine!) Note: the ingredients should reach a smooth consistency from a slow addition of olive oil as they process, and once you see that fine grain you are good to stop blending. Set aside.

Bring your cast iron pan to low heat. Add butter and garlic, and allow butter to melt. Add shrimp and scallops, evenly spaced, wait about 2 minutes then flip each one to cook on the opposite side. Remember: Scallops should turn white and shrimp should turn pink when cooking. As you cook, make sure everything is getting a nice garlic-butter bath. If you are going to add cherry tomatoes now is the time, and allow them to begin softening.

Drain your pasta and set aside.

Once your shrimp and scallops have cooked for about 2-3 minutes on each side, add the pesto and allow to reach a simmer. If you are adding spinach, now is the time—let it begin to soften and wilt in the sauce. Add your pasta to the simmering seafood and pesto in your cast iron and coat thoroughly through the mixture. Leave on low for another 3-5 minutes covered or uncovered.

Serve with fresh basil and grated parmesan. Enjoy!

Written By

Savor Virginia