Do you observe Fish Fridays? It’s that time of year when, for some of us, we must not eat meat on Fridays for religious reasons. That just means your steaks or surf and turf will have to wait for another day. And that’s okay. You can do it. I know it.

Okay, I can do it. I know it.

This Fish Friday, if you’re observing, why not try something new? There’s no rule that says Fish Fridays have to be boring. That would be sad. But no, it’s quite the contrary! Want something yummy and satisfying? Taste this amazing Seafood Feast! It’s definitely different than your typical fish fillet. You don’t have to eat just a plain piece of salmon – although you can if you want to!

This amazing Seafood Feast really is a feast. It contains four Maine lobster tails, 16 shrimp, 16 clams, 16 mussels, eight scallops, four half-size corn cobs and 20 baby potatoes drenched in herbed lemon butter sauce.

It’s a regular smorgasbord of seafood flavors, textures, colors and more. And it’s got side dishes built right in. How thoughtful! It’s flavored for you, packaged for you and ready to go. And oh, man, it’s so delicious!

This seafood bake is really, truly incredible. And incredibly easy to prepare. You simply place the foil package containing all the ingredients in the oven or on the grill and when you cut the bag open it’s so steamy and the aroma will be absolutely mouth-watering.

And that’s good because, well, you can eat it.

Sound good? I thought so. And even if you don’t officially observe Fish Fridays, you can still enjoy this delicious meal – any day you want!

So what will you be preparing for upcoming Fish Fridays? Put this Seafood Feast in the rotation and everyone will be cheering!

Seafood in the spring is always a fun, fresh alternative that’s light and delicious.

If you’re a shrimp lover you’ll adore this Shrimp Scampi recipe that’s oh, so flavorful.

I just love the garlicky scampi and the citrus garnish. Makes it so refreshing!

Ingredients:
18 Jumbo Shrimp
1/4 cup butter
4 tbsp. garlic, minced
6 green onions, thinly sliced
1/2 cup dry white wine
2 tbsp. lemon juice, fresh
8 sprigs parsley, finely chopped
salt and pepper to taste

Directions: Rinse Jumbo Shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1-2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice. Cook until shrimp are pink and firm – 1 to 2 minutes on each side. Add chopped parsley, salt and pepper. Garnish with lemon slices and parsley sprigs.

Servings: 6

Source: The Kansas City Steak Company

It’s Fish Friday again! Only this time it’s spring. This makes me jump for joy!

Since we won’t be having surf and turf or steak, let’s celebrate springtime with some beautiful salmon.

It’s light and delicious – just like spring!

Looking for something a bit more filling? Sea bass is a great option. Drizzle some lemon on top and it’s seafood heaven.

Now, you can never, ever go wrong with coldwater lobster tail or jumbo shrimp. Those are perfect for Fish Friday. But have you ever tried lobster flatbread or crab stuffed sole? They’re absolutely not to miss!

Seafood really does give us lots of choices when steaks are not an option.

What Spring Catches will YOU be serving on Fish Fridays?