Healthy Seafood Picnic Ideas

We have prepared two interesting seafood picnic recipes this time for you. One is with sea bream and the other – calamari – as main ingredient. These picnic ideas are easy and very healthy. Enjoy!

Grilled Sea Bream with Vegetables.

Grilled sea bream with vegetables

Due to its white, mild, and firm flesh many gourmands prefer sea bream also as picnic food. Its slightly sweet taste goes perfectly together with grilled tomatoes and potatoes. This picnic idea takes half an hour for preparation and about 30-40 minutes cooking time; yields 4 portions.

Ingredients

Tomatoes

7 oz (or 200g) baby plum tomatoes

olive oil

sea salt (preferably) and black pepper

Note: halve the tomatoes and use freshly ground pepper

Potatoes

2 tbsp of white wine vinegar

2 fl oz. (or 50ml) olive oil

14 oz. (or 400g) potatoes (preferably new)

5 oz. (or 150g) of fresh white crabmeat

a bunch of spring onions

Note: thinly slice the onions

Sauce

4 oz. (or 125g) of cherry tomatoes (vine)

3fl oz. (or 100ml) olive oil

1 tsp of caster sugar

1 tsp of sherry vinegar

3fl oz. (or 100ml) double cream

1oz (or 25g) of cubed butter

Sea Bream

4 sea bream fillets with skin

about 3 tbsp olive oil

plain flour (for dusting)

Instructions:

Tomatoes

You may prepare the picnic food on grill or in the oven. If in the oven, preheat it to 300 F (or 150 C, Gas 2). On a baking tray lay tomato halves skin side down. Sprinkle olive oil over the baby tomatoes, flavor with pepper and salt. Place the baking tray in the oven, cook for no more than 20 minutes. When done, remove from the oven, set aside keeping warm.

Potatoes

In a small bowl, combine white wine vinegar and olive oil. Season and whisk well.

Pour water in a pan, add salt, bring to the boil. Carefully put the potatoes in the boiling water and let them boil until desired doneness. When done, remove the potatoes from water, drain. You may either halve the potatoes or crash them randomly. Drizzle oil-vinegar liquid over. Add crabmeat and chopped onions over, stir combine sand coat well; season with pepper and salt to taste.

Sauce

Pour olive oil in a small pan, add tomatoes, cook 10 minutes. When done place tomatoes in the food processor, add sherry vinegar and sugar; blend well. Process the pureed mixture through a sieve. Return to the pan; add double cream; season with pepper and salt, to taste.

Tip: add butter, whisk when serving.

Note: always use freshly ground black pepper.

Sea Bream

Add pepper and salt to the flour. Thinly dust the seasoned flour over the sea bream fillets. You may grill the fish fillets or slightly panfry it with skin side down, then turn round. Remove the fish from the frying pan shortly.

Prepare 4 plates to serve the fish picnic food. Lay fillet on one side and potatoes, roasted/grilled tomatoes on the other. Drizzle sauce randomly all round.

Grilled Calamari.

Grilled Calamari with Vegetables

Calamari – also known as squid – is a very rich in vitamins seafood. It contains zinc, B12, copper and other elements good for health. This is a quick picnic recipe, to be prepared in 30-40 minutes and cooked in little more than 5 minutes; yields 4 portions.

Ingredients

Vegetables

1 fennel bulb (medium)

1 zucchini (medium)

1 tbsp olive oil (preferably extra virgin)

7oz (or 200g) sun-dried tomatoes

pinch of sea salt

pinch black pepper

Note: have the fennel trimmed and finely sliced lengthways, zucchini likewise.

Calamari

3 x 7oz (200 g) calamari

2 tbsp of olive oil

1 tsp of lemon juice

2 pinches of sea salt

1 red chilli

2 tsp brown sugar (or 1 tsp grated palm sugar)

Note: clean the calamari; deseed the chilli and remove the pith, chop thinly.

Rocket Salad

1 tbsp balsamic vinegar (mature)

2 tbsp olive oil (extra virgin)

4 small handfuls rocket

pinch black pepper

Note: use freshly ground black pepper. For garnish use parmesan shavings, drizzle with extra virgin olive oil.

Instructions:

Vegetables

Slightly panfry fennel and zucchini. Season with salt and pepper, sprinkle with olive oil; set aside.

Calamari

Open calamari lengthways, cut a “criss-cross” part on one side; make 3 pieces of each. In a medium bowl, combine lemon juice, olive oil, sugar, chilli, and sea salt. Add calamari and set in fridge for 30 minutes.

Have the grill (or griddle pan) very hot. Grill calamari for 15-20 (max. 30) seconds per side. Good air ventilation will be required if cooking indoors.

Salad

Combine olive oil, balsamic vinegar, and pepper; add rocket. Stir.

When serving the picnic ideas, have the rocket salad in the plate center and calamari with vegetables around. Decorate with several sun-dried tomatoes sprinkled with olive oil and parmesan. Bon Appetite!

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