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Basilmomma goes fishing for some Fall seafood recipes

Did you know that October is National Seafood Month?! To celebrate, Heather Tallman, aka Basilmomma, shares some seafood dishes, along with cooking tips and nutritional information about eating seafood!

Here are a few facts about the Seafood Nutrition Partnership:

The Seafood Nutrition Partnership is a nonprofit whose mission is to inspire a healthier

America through partnerships and education outreach that raises awareness about the

essential health and nutritional benefits of seafood.Guiding Principles:

Essential Health Benefits

Seafood provides unique health benefits as a lean protein and it is the best source for

Omega-3 fatty acids (EPA & DHA) which are healthy fats essential to human health and

development.

Science Driven:

The health benefits of seafood are supported by science and science-based research

drives us and guides are communications. The health benefits of eating seafood

include reduced risk of heart disease and improved baby brain and eye development.

• The target audience is women and young moms to address heart and brain health.

• Only 1 in 10 Americans eat seafood two times a week.

• The biggest barrier to eating seafood: lack of confidence to select, buy and eat seafood.

• The risk of dying from heart disease in people who eat 8 oz. of seafood a week is lower by 36%.

• Moms-to-be who eat 8-12 oz. of seafood a week have a better outcome for their baby’s brain, eye health and 5.8+ IQ points.

• Older adults who had the highest blood levels of the fatty acids found in fish lived, on average, 2.2 years longer.

• Omega-3 improvements can be seen within 4 months of eating seafood twice a week.

Here are today’s recipes:

Sauteed Shrimp with Tomatoes and Garlic

2 TB olive oil

3 cloves garlic, sliced

3 small shallots, thinly sliced or diced

sea salt and pepper, to taste

1 14 oz can of Red Gold diced tomatoes, undrained

¼ C chicken stock

2 TB lemon juice

1/2 tsp sugar

15-18 full sized shrimp (using RDM Shrimp with head and shells on)Directions:

In a large saute pan over medium heat, add the oil and shallots.

Saute until shallots are soft, about 5 minutes.

Add the garlic and tomatoes, saute on medium heat 3 minutes.

Add the garlic, stock, lemon juice, salt/pepper and sugar.

Stir to combine.

Add in the shrimp and cook for 2-3 minutes, flip each one and cook another 3 minutes.

You will know they are finished when they are just turning pink.

Remove from heat, toss together and serve over cooked rice.

Steelhead Trout with Mango and Black Bean Salsa

4 6oz steelhead trout filets (or your choice of fish)

1 TB of canola, olive oil or unsalted butter

sea salt/fresh black pepper as needed

1 14 oz can of diced mango, drained OR 2 mangoes peeled and diced

½ C red onion, diced

1 TB chopped cilantro

juice of 1 medium lime

1 14 oz can of black beans, rinsed and drainedDirections:

Combine mango, beans, lime, cilantro and onion in a bowl and set aside.

Warm a skillet over medium heat and add oil or butter.

Place fish, skin side down, in skillet.

Cook for 3 minutes then carefully flip.

Cook 3 more minutes or until fish is flaky.

Remove from pan and top with salsa.**Don’t forget to send YOUR best fish and seafood recipes to indysbestseafood@gmail.com for your chance to win a $100 gift card from Caplinger’s Fresh Catch!

To learn more, visit: