Home Grid Images - Jenny Shea Rawn

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White Fish

Pan Fried Monkfish

Pan Fried Monkfish. Monkfish fillets sauteed in olive oil and butter with smashed whole garlic cloves and lemon slices....

March 16, 2022
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Scallops

Air Fryer Scallops

Air Fryer Scallops. Sea scallops breaded in seasoned panko crumbs and “fried” in the air fryer until crispy and...

March 13, 2022
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White Fish

Monkfish Curry

Monkfish Curry. Pan fried monkfish in a beautiful and creamy coconut milk and Thai red curry paste sauce with asparagus,...

March 9, 2022
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Lobster

Surf and Turf

Surf and Turf. A stunning, delicious, and totally do-able surf and turf dinner at home. Honey and chive butter glazed...

February 8, 2022
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Salmon and Fatty Fish

Teriyaki Salmon Bowl

Teriyaki Salmon Bowl. Teriyaki salmon served overtop brown rice with cucumber, edamame, avocado, seaweed salad, scallions and pickled ginger. This...

January 24, 2022
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Salmon and Fatty Fish

Teriyaki Salmon in the Air Fryer

Teriyaki Salmon Air Fryer. Salmon filets marinated in a quick homemade teriyaki sauce, then air fried to perfection until...

January 20, 2022
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🙋‍♀️Who loves a good lentil salad?! We al

✨Nature is painting for us, day after day, pictu

🍋Littlenecks with White Wine. If you have acces

😎Eerie, crazy, and INCREDIBLE. This is the sort

🐟Tuna Nachos! Packed with SO much flavor & text

🌷Spring Seacuterie Board. Smoked salmon dip, cr $🌷Spring Seacuterie Board. Smoked salmon dip, crab deviled eggs, sardines, mini bagels, tzatziki and more, make up this beauty of a board. Perfect for brunch on Easter, Mother’s Day, or for any spring celebration. Full details ⬇️. Serves: +\- 6 people Ingredients: For the crab deviled eggs · 6 eggs · 4 ounces lump crab meat, picked over for shell fragments · 3 tbsp chopped chives divided · 2 tbsp mayonnaise · 1 tsp stone ground mustard · 1 tsp Old Bay seasoning · 1/2 lemon, juice and zest · 1/4 tsp black pepper For the smoked salmon dip · 3.5 ounce can smoked salmon skin removed, flaked (we like @fishwife) · 1/2 cup whipped cream cheese · 2 tbsp chopped fresh dill · 1 tbsp minced red onion · 1 tsp fresh lemon juice · 1/8 tsp freshly ground black pepper For the seacuterie board: · 1 can sardines in preserved lemon · 1/2 cup tzatziki · 3 mini bagels halved and toasted · 6 carrots · 6 spears asparagus · 6 radishes thinly sliced · 2 tbsp capers · 1 lemon sliced into rounds or wedges · Dill for garnish INSTRUCTIONS For the deviled eggs: Add eggs to a large pot in a single layer. Cover with 1 inch of water. Bring to a boil. Turn off heat and cover the eggs with a lid. Let sit for 10-12 min. Drain water, remove eggs and place in an ice bath to stop the cooking process. Let sit in the ice bath for 12-14 more min. Peel eggs and slice in half. Remove yolk and place into mixing bowl, smash lightly with a fork. Add crab, 2 tbsp chives, mayo, mustard, Old Bay, lemon juice and zest and pepper to the yolks. Mix well. Spoon mixture into whites. Top with remaining chives. Refrigerate until ready to serve. For the salmon dip: Add salmon, cream cheese, dill, red onion, lemon juice and pepper to a mixing bowl. Mix well until combined. Assemble as you’d like, in an artful way. #eastereggs #seacuterie #seacuterieboards #fallinlovewithseafood #seafoodie #sardines #tinnedfish #tinnedfishdatenight #cannedsardines #seafoodboard #seafoodlover #sustainableseafood #easterplatters #eastereats #springcharcuterie #springeats #fishfriday #fishfridays$

✨Happy Registered Dietitian Day to all the smart

Skate wings - have you ever tried them?! If not, d

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