Seafood Jam

seafood platterWe eat a lot of fish in our house and we are always looking for ways to make this dinner staple more interesting. As an artisan jam maker the one thing we always have plenty of in our house is a large selection of tasty preserves. So I began pairing some of our sweet and savory Fall and Winter conserves and fruit mustards with seafood and came up with some delicious combinations.

When I heard there was going to be a seafood throw down contest at one of the local farmers markets where we sell our jam, I had to share my recipes. One of our flavors, a spicy orange marmalade called South Beach Sizzle was even selected by one of the competitors to be used in their dish. So here are a few pairings you might like to try and  I will post more ideas when the summer flavors arrive:

Coat a boneless cod filet with Cranberry Fruit Mustard and a sprinkle of panko breadcrumbs. Place in a lightly oiled shallow baking dish and roast at 350 degrees until the fish is cooked through.

Falling Leaves fig, apple, cranberry conserve fills baked trout with a rich earthy flavor. Take 2 cleaned and prepared whole trout and lay each on a lightly oiled square of foil.  Slice and saute a medium sweet onion in a little olive oil until tender. Spread about a tablespoon of Falling Leaves on the inside of each fish.  Layer in the sautéed onions. Add a small sprig of rosemary and drizzle with some lemon juice. Wrap the foil around the fish and cook at 400 degrees until cooked through (about 15 minutes).

Make a delightful appetizer by serving grilled shrimp with a dipping sauce of South Beach Sizzle – our spicy orange marmalade.

Salmon and orange marmalade are a match made in heaven. Mix a few tablespoons of Orange Blossom Express blood orange and Meyer lemon marmalade with some dried dill and a teaspoon of hot water. Sear the salmon in a very hot pan, turn the heat to medium and add a splash of white wine. When the salmon is nearly done, glaze with the marmalade and cook for a few minutes and serve.

With the delicious flavors of horseradish and dill, our Spring! conserve makes a great topping for grilled swordfish and other grilled fish steaks. Simply grill the fish until done and top immediately with a few spoons of Spring!.

Sea scallops get a warm smoky heat when paired with Evil Apple our spicy apple and chipotle conserve. Sear Scallops in a mix of butter and oil a very hot pan. Serve imediately over fresh greens with a dollop of Evil Apple on each scallop.

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