9 Swimmingly Delightful Pescatarian Appetizer Ideas

The Posh Pescatarian


 

T

he official launch of the holiday season has begun at The Posh Pescatarian. From now until January there are parties to plan and affairs to attend, and of course lots of great food to enjoy. The Posh Pescatarian is an authoritative voice on the pescatarian lifestyle and promotes a plant-based diet that is supplemented with seafood. My reputation for making fresh, sustainable recipes, combined with my status as a health & fitness icon inspires thousands of fans around the world to eat well & get fit pescatarian style.  Whether I’m catering my own soirée or a friend’s, my goal is to create a menu that is deliciously memorable and incredibly simple. After all, the whole point of a party is to, well, party! Most of these recipes can be prepared well in advance and work great at room temperature. They can also easily double or triple in serving size.

 


Goat Cheese, Roasted Corn & Crab Dip


This crowd-pleasing appetizer uses two decadent ingredients, prepared lump crab and goat cheese. This dish can be assembled ahead of time and popped in the oven the day of the event.

Ingredients:

Serves 6-8  

  • 2 pounds crab meat, a mix of lump and jumbo lump
  • 8 ounces brick of cream cheese, at room temperature
  • 4 ounces chevre or goat cheese, at room temperature
  • ½ cup shredded pepper jack cheese
  • 1 cup roasted corn
  • ¼ cup Shishito peppers, minced
  • ¼ cup tomato, diced
  • ½ fresh lemon, juice, and zest
  • ½ cup sautéed white onion
  • 1 teaspoon Sea salt
  • Parsley for garnish
  • Serving suggestions: Fresh tortilla chips, toasted pita, carrot sticks or cucumber slices.

Direction:

  1. Preheat the oven to 375 degrees.
  2. Mix the cream cheese, chevre, sea salt, roasted corn, tomato, onion, and peppers with the lime zest and juice until well blended.
  3. Gently fold in the crab, be careful not break it up too much. Save some of the larger pieces for garnish.
  4. Transfer the mix to a safe oven dish and bake for 10 minutes at 375 degrees.
  5. Top the dish with the shredded pepper jack cheese and extra crab garnish, and broil for another 5-6 minutes until the cheese melts and browns a bit.

Posh Pescatarian


Squid in Spicy Tomato Sauce


This simple squid (calamari) dish can be prepared ahead of time and gently reheated the day of the event. It works great as a starter for a dinner party or an outdoor affair.

Ingredients:

Serves 5-6

  • 6 ½ pounds, cleaned calamari fresh or frozen, thawed and drained
  • 2 cups of chopped canned tomatoes, with liquid
  • ½ cup of white wine
  • 1 Spanish onion, sliced
  • 2 cloves garlic, minced
  • Water, about 2 cups
  • ½ cup cilantro, chopped (save some leaves for garnish)
  • 2 anchovies
  • 1 pinch red pepper flake
  • 1 lemon, sliced into quarters
  • Olive oil
  • Sea salt & fresh cracked black pepper
  • Toasted pita or naan or pita

Directions:

  1. In a heavy-bottomed pot pour enough olive oil to coat the bottom and add the garlic, red pepper flake pepper, onion, and anchovies. Turn the flame on low and with the top off sauté for about 2 minutes.
  2. Add the wine, tomatoes, water, sea salt and pepper to taste, and half of the chopped cilantro. Bring to a simmer and add the squid.
  3. Turn the heat to medium and cook the stew for 25 minutes. Check the squid for doneness; it should be tender and not chewy. If it’s not perfect, give it another 10 minutes on the stove. This is also a good time to adjust the seasoning if needed.
  4. Serve in a large decorative pot and allow guests to serve themselves or ladle the stew into bowls and garnish with lemon slices, a splash of olive oil and cilantro. Serve with toasted pita or naan.

Posh Pescatarian


Smoked Salmon Quesadillas


These quesadillas are simple to make and are great if you are hosting on a tight budget. Serve these up with a single signature salsa (mango is my favorite).

Ingredients:

Serves 6-8

  • 8 flour tortillas
  • 8-10 ounces smoked salmon
  • 3 cups of pepper jack cheese
  • Fresh arugula for garnish
  • Avocado oil
  • Optional: Sour cream, mango salsa, tomatillo salsa, guacamole

Directions:

  1. Place roughly 2 ounces of cheese on one side of the tortilla along with one ounce of smoked salmon. Fold the tortilla in half so that the side without the filling covers the side with the filling. Repeat this process for all 8 tortillas.
  2. Heat a large skillet to medium-high and add enough oil to cover the bottom. Once the skillet is hot add the filled tortillas and cook on one side until brown, then turn over and cook the other side until brown. Repeat until all tortillas are cooked adding oil to the pan as needed.
  3. Cut the cooked quesadillas into halves or thirds and add them to a platter. Garnish with fresh arugula and optional ingredients as desired.

Posh Pescatarian


Satisfying Seafood Sliders


These mini seafood burgers will go quickly so make extra. Use whatever type of bun that suits your fancy. Good options are sesame seed, Hawaiian sweet rolls or my favorite baby brioche. Posh Pescatarian recipes.

Ingredients:

Serves 10-15

  • 6 pounds swai fish, chopped
  • 2 pound fresh tilapia, chopped
  • 2-pound shrimp, deveined
  • 1 ½ cups of panko breadcrumbs
  • ½ cup fresh cilantro, chopped
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated garlic
  • 1 egg
  • Lemon juice and zest
  • 1 tablespoon sea salt
  • Avocado oil
  • Mini burger buns
  • Optional: Thai sweet chili sauce, pickled jalapenos, fresh arugula or mango salsa.

Directions

  1. Add the swai, tilapia, and shrimp to a food processor and pulse to combine. Use a spatula to scrape down the sides as needed. The mixture should be chunky and not a paste.
  2. Pour the mix into a large bowl and add the lemon juice and zest, cilantro, egg, panko, sea salt, granulated onion and granulated garlic. Refrigerate for 30 minutes.
  3. When ready to cook, heat a skillet over medium-high heat and add enough oil to coat the bottom. When the pan is hot scoop out enough of the mix to nicely fill your bun (this will vary depending on the size of your bun) and form a patty. Cook the fish patty until brown on both sides.
  4. To serve, place the cooked seafood patty between the bun alongside optional toppings.

Posh Pescatarian


Delicious Coconut Clam Chowder


Slightly exotic, this coconut clam chowder is great for outdoor dinner parties. Make it the day ahead for maximum flavor.

Ingredients:

Serves 4-6

  • 3 cups minced clams
  • 1 cup coconut milk
  • 2 cups clam juice
  • 2 vegetable broth, low sodium
  • 2 tablespoons ghee (clarified butter)
  • 1 large Spanish onion, chopped
  • 1 large russet potato, diced
  • ½ cup white wine
  • 1 cup whole, peeled tomatoes (with liquid), roughly chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • Pinch of crushed red pepper
  • 2 tablespoons parsley, chopped
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Sea salt to taste
  • Freshly ground black pepper
  • Cilantro for garnish

Directions:

  1. Heat the ghee in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and sauté for 6 minutes, until the vegetables soften.
  2. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add it to the pot along with the potatoes, tomatoes, clam juice, vegetable broth and white wine, and simmer for 10 minutes. Add the coconut milk, stir in the clams and season with salt and pepper. Taste and adjust seasoning as needed. Cover and bring to a low simmer until the potatoes soften.
  3. To serve in soup bowls and sprinkle with the parsley. Serve immediately.


Spicy Salmon & Chickpea Patties


Spice infused canned salmon is the way to go for these hors d’oeuvres. Simple and affordable, you can customize these crispy treats to suit the palates of your guest; my spice recommendations are just that. Try these Posh Pescatarian recipes.

Ingredients:

Serves 4-6

  • 2 ½ cups of cooked wild salmon
  • 1 cup cooked chickpeas
  • 1 large egg
  • ½ cup panko breadcrumbs
  • Various herbs and spices – toasted cumin, coriander, ginger, black pepper, granulated garlic, granulated onion, red pepper flake, dried parsley
  • Sea salt to taste
  • Ghee and grapeseed oil for pan-frying
  • Parchment paper
  • Optional: Fresh mango salsa

Directions:

  1. Mix the salmon and chickpeas in a medium-sized bowl. Occasionally break up the chickpeas, leaving some whole and some in pieces. Add the breadcrumbs, herbs, spices, and egg, and mix until combined. Refrigerate for at least 10 minutes.
  2. To cook, use a large cookie scoop to measure the salmon mixture and form a patty. Proceed until all of the mix is gone. Keep in mind that you can customize the size of your patties based on your number of guests.
  3. Melt 2 tablespoons of ghee and ½ cup of grapeseed oil together in a large heavy skillet over medium heat. When the oil is hot add the salmon patties. Fry them on both slides until slightly brown. (The goal is to brown them only – they will cook through in the oven).
  4. Drain on paper towels, transfer to a cookie sheet and add to a 400-degree oven to finish cooking, about 5 minutes. Serve with mango salsa.

Posh Pescatarian


Mediterranean Squid


Serves 8-10

If you are having a sit-down style affair, this Mediterranean-inspired calamari steak will hit the spot. Easily prepared a couple of hours in advance, this is a great way to bring a bit of summer into your fall affair. You can serve this as a steak or cut the squid into strips for smaller, appetizer size calamari “fingers.” For more great recipes, check out Posh Pescatarian!

Ingredients:

  • 10 previously frozen calamari steaks, defrosted
  • 2 cups all-purpose flour
  • 3 whole eggs
  • 1 tablespoon of water
  • 4 garlic cloves, crushed
  • 1 cup capers
  • 3 cups chopped tomatoes
  • Fresh thyme
  • 3 fresh lemons, slice two into thin rings and half the other
  • Sea salt
  • Fresh cracked black pepper
  • Parsley for garnish
  • Grapeseed oil for frying
  • Two tablespoons of olive oil for sautéing

Directions:

  1. Prepare the steaks by seasoning the calamari with the sea salt and black pepper. Set them aside and prepare the flour coating by adding the flour to a large paper bag. Mix the eggs and water in a large bowl.
  2. Dip each steak into the egg mixture then add it to the bag of flour. Shake gently to coat the calamari. Once coated lay the steaks on a baking sheet lined with parchment paper and allow them to rest for 10 minutes (this helps form a thin crust).
  3. In a large frying pan add about ½ cup of grapeseed oil and heat to 375-degrees. Fry the calamari steaks on each side until brown. Remove the steaks from the pan and add to a baking sheet with parchment paper and place in the oven at 400 degrees for 10 minutes to finish cooking.
  4. To make the sauce, add two tablespoons olive oil to a pan over medium-high heat. Toss in the garlic and sauté until fragrant. Next include the tomatoes, capers, fresh thyme springs and a dash of sea salt. Sauté for three minutes then squeeze the juice of half a lemon. Cook until a simple sauce develops.
  5. Serve by pouring the sauce over the crispy calamari steak.

Posh Pescatarian


Shrimp Flatbread


Using premade flatbread or Indian naan makes this appetizer a breeze. Good quality mozzarella provides a nice creamy base, while the tomatoes and fresh arugula add brightness. This recipe works any time of year. Experiment by exchanging the shrimp for smoked salmon, scallops or mushrooms. Make this with Posh Pescatarian.

Ingredients:

Serves 5 – 8 people

  • 5-6 premade flatbreads
  • 3 cups shredded mozzarella
  • 2 pounds cooked, prepared shrimp (sauté shrimp in olive oil, garlic, sea salt and black pepper)
  • 1 cup fresh arugula
  • Tomatoes, 1 cup if using canned, 4-5 sliced thin if using fresh
  • Red pepper flake to taste
  • Olive oil for finishing

Directions:

  1. Dress each flatbread by adding a layer of cheese, tomato, and shrimp.
  2. Add the flatbread to a 400-degree oven and bake for 5- 6 minutes until the cheese has melted. Remove from the oven.
  3. Serve by cutting into slices and top with red pepper flake, arugula, and spritz of oil.

Posh Pescatarian


CATFISH FINGERS


Catfish is one of those American standards that can be dressed up or down, kind of like the classic little black dress or suit. I transformed these catfish fillets into crispy fingers using panko breadcrumbs. They are a definite crowd pleaser.  Keep things easy and serve them with a prepared mango habanero sauce or apricot pepper jam. Recipe by Posh Pescatarian.

Ingredients:

Serves 6 – 10 people

  • 5 pound fresh catfish, cut into fingers
  • 3 cups Panko breadcrumbs
  • 1 cup dried shredded coconut
  • 3 whole eggs, scrambled
  • Sea salt
  • Granulated garlic
  • Black pepper
  • Ginger powder
  • Grapeseed oil for frying
  • Sauce for serving
  • Optional: Mango habanero sauce, apricot pepper jam, Thai sweet chili sauce, hot sauce or barbeque sauce

Directions:

  1. Cut the catfish into bit sized pieces or “fingers” and season them with sea salt, black pepper, ginger powder and granulated garlic.
  2. Prepare the coating by adding the Panko and coconut to a large paper bag. Mix the eggs and water in a large bowl.
  3. Dip the catfish pieces in the egg mixture then add them to the bag of flour. Shake gently to coat. Once coated lay the fish on a baking sheet lined with parchment paper and allow them to rest for 10 minutes (this helps form a thin crust).
  4. In a large frying pan add about 1 cup of grapeseed oil and heat to 375-degrees. Fry the fish until brown on all sides. Remove the fish from the pan and drain on paper towels.
  5. Serve alongside the sauce of your choice.

Posh Pescatarian


Recipes by Stephanie Harris-Uyidi poshpescatarian.com

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