This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Maybe I am just lucky. Or maybe I’ve been fortunate that my efforts to raise adventurous eaters have been successful. I am not really sure. What I am sure of is that my kids adore seafood of all kinds. And since seafood is so good for you, I am always happy to support that love.
When it comes to what my kids eat, I’ve always assumed they would eat something rather than worry they wouldn’t. This shift in perspective means that we talk about food from a place of yes — yes, we’ll try it; yes, it’s new; yes, it might just be your new favorite food. It’s worked for us.
And when it comes to seafood, they know they love it so they are willing to try just about anything. And since I love it too, that’s pretty awesome.
We often buy frozen, pre-portioned packages of wild-caught Alaska seafood. It makes having fish so, so easy. Varieties like halibut, sole, Alaska pollock and cod are all great for meals because they are so easy to cook and great for a variety of dishes. Did you know that Alaska fisheries produce nearly 60 percent of all seafood harvested in the United States? Known for its sustainability, Alaska’s cold, pristine waters produce some really excellent seafood.
For this recipe, I used Alaska sole, which is sometimes called flounder, to create a tender, lemony dish that is perfect for lunch or dinner.
To make it, you start by cooking quinoa, one of my favorite grains (technically, it’s a seed, not a grain, but it is widely referred to as a grain because it behaves like one). That’s then mixed with red peppers, tomatoes, shallots, garlic, lemon juice and parsley for a tasty side dish. Season it with salt and pepper, if you wish. Sometimes I do, sometimes I don’t.
The Alaska sole is rubbed with salt, pepper and lemon zest and then sauteed with garlic to tender. This only takes a few minutes. Then you serve the Lemon Garlic Alaska Sole on the quinoa dish. Delightful!
Visit www.wildalaskaseafood.com for hundreds of Alaska seafood recipes, cooking techniques and tips, and to learn why it is important to #AskForAlaska at the seafood counter and in restaurants.
- 1 cup quinoa, rinsed thoroughly
- 2 cups water
- 1 red bell pepper, diced
- 1 shallot, finely chopped
- 1 cup grape tomatoes, halved
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1/4 cup flat leaf parsley, finely chopped
- 1 lb Alaska sole or flounder fillets
- salt and pepper, to taste
- Combine the quinoa and water in a small saucepan. Bring to a boil on the stove, then reduce the heat to medium low. Cover and simmer for 20 minutes.
- In a mixing bowl, combine the cooked quinoa, diced red bell pepper, tomatoes, shallot, lemon juice and one minced garlic clove. Mix thoroughly. Add the parsley and season, as desired, with salt and pepper.
- Rub the sole fillets with salt, pepper and lemon zest. Heat the oil in a large skillet and add the sole and garlic to the pan. Cook, flipping once, for about 3 minutes per side, until cooked through.
- Divide the quinoa and sole fillets among four plates. Enjoy.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.