Create "Wow" Pesca Meals

1. Seared Scallops with Lemon Garlic Butter

Ingredients:

• Large king scallops
• Butter
• Garlic, minced
• Fresh lemon juice
• Fresh parsley, chopped
• Salt and pepper

Instructions:

1. Pat scallops dry and season with salt and pepper.
2. Heat a pan over medium-high heat and add butter.
3. Sear scallops on each side for 2-3 minutes until golden brown.
4. Remove scallops, add more butter, garlic, and lemon juice to the pan.
5. Drizzle the garlic lemon butter over the scallops and garnish with parsley.
6. Serve in large scallop shells

2. Spicy Tuna Poke Bowl

Ingredients:

• Fresh sushi-grade tuna, diced
• Soy sauce
• Sesame oil
• Sriracha
• Green onions, sliced
• Avocado, diced
• Sea vegetable salad
• Cooked sushi rice
• Sesame seeds

Instructions:

1. Marinate tuna in soy sauce, sesame oil, and sriracha.
2. Assemble bowls with sushi rice, marinated tuna, avocado, seaweed salad, and green onions.
3. Sprinkle with sesame seeds before serving
4. Serve in pretty ceramic bowls

3. Mediterranean Baked Cod

Ingredients:

• Cod fillets
• Cherry tomatoes, halved
• Kalamata olives, pitted
• Red onion, thinly sliced
• Olive oil
• Fresh lemon juice
• Fresh basil, chopped
• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place cod in a ceramic baking dish and surround with tomatoes, olives, and onions.
3. Drizzle with olive oil and lemon juice, and season with salt and pepper.
4. Bake for 20-25 minutes until cod is flaky.
5. Garnish with fresh basil before serving.

4. Shrimp and Mango Ceviche

Ingredients:

• Fresh shrimp, peeled and deveined
• Fresh lime juice
• Red onion, finely chopped
• Jalapeño, finely chopped
• Mango, diced
• Cilantro, chopped
• Salt

Instructions:

1. Cook shrimp in boiling water until just done, then cool and chop.
2. Mix shrimp with lime juice, red onion, jalapeño, mango, and cilantro.
3. Chill in the fridge for at least 30 minutes before serving.
4. Serve on fish shaped platter snack dishes

5. Grilled Swordfish Steaks with Pineapple Salsa

Ingredients:

• Swordfish steaks
• Olive oil
• Salt and pepper
• Fresh pineapple, diced
• Red bell pepper, diced
• Red onion, diced
• Fresh cilantro, chopped
• Lime juice

Instructions:

1. Brush swordfish steaks with olive oil and season with salt and pepper.
2. Grill over medium-high heat for about 4-5 minutes per side.
3. Combine pineapple, bell pepper, red onion, cilantro, and lime juice for salsa.
4. Serve swordfish topped with pineapple salsa.
5. Serve on rectangle plates.

6. Vegetable and Ricotta Stuffed Mushrooms

Ingredients:

• Large portobello mushrooms
• Ricotta cheese
• Spinach, sautéed
• Garlic, minced
• Parmesan cheese, grated
• Olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Remove stems and scoop out the insides of mushrooms.
3. Mix ricotta, spinach, garlic, and Parmesan. Season with salt and pepper.
4. Stuff mushrooms with the mixture and drizzle with olive oil.
5. Bake for 20-25 minutes until mushrooms are tender.
6. Serve on small side plates

These dishes offer a variety of flavours and ingredients that can impress any pescatarian or seafood lover!