Autumn Seafood Inspiration: 4 Recipes to Warm Your Table
Does anyone else feel that autumn chill in the air or is it just us?!
With the end of summer approaching, it’s officially time to break out the knit sweaters and turn on some spooky movies. But, we all know the best changes that come with the change of seasons are – of course – the seasonal recipes. These creative autumn recipes, using our quality, sustainably-sourced seafood, pair perfectly with fall favorites like pumpkin spice cider.
Recipe #1
Maple-Dijon Glazed Cod with Roasted Root Vegetables
Ingredients (Serves 4)
4 Pacific cod loins (5–6 oz each)
2 carrots, cut into chunks
2 parsnips, cut into chunks
1 large sweet potato, cubed
3 Tbsp olive oil
2 cloves garlic, minced
1 tsp rosemary
¼ cup maple syrup
2 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
1 tsp soy sauce
¼ cup toasted pecans, chopped
Salt & pepper
Directions
- Preheat oven to 400°F (200°C). Peel and cut carrots, parsnips, and sweet potato into even chunks. Toss with olive oil, garlic, rosemary, salt, and pepper until coated, then spread in a single layer on a baking sheet. Roast 25–30 minutes, stirring once halfway through for even browning.
- While vegetables roast, whisk together maple syrup, Dijon mustard, apple cider vinegar, and soy sauce to make a glaze. Pat cod loins dry and brush generously with the glaze. Place on a lightly greased or parchment-lined baking sheet and bake 12–15 minutes, until the fish is opaque and flakes easily with a fork.
- Serve cod over the roasted vegetables and finish with toasted pecans for crunch.
Recipe #2
Crispy Cod Sandwich with Cranberry Slaw
Fall kicks off the season for “comfort food” style options. This irresistibly flaky sandwich, paired with a crisp fall lager or some spiced apple cider, warms the heart and the palate.
Ingredients (Serves 4)
4 breaded cod fillets (4–6 oz each)
4 brioche buns, toasted
4 slices sharp cheddar
4 tsp honey mustard
Slaw
3 cups shredded cabbage (green + red)
1 carrot, grated
1 apple, julienned
1/3 cup dried cranberries
1/2 cup Greek yogurt
2 Tbsp mayo
1 Tbsp apple cider vinegar
1 tsp honey
Salt & pepper
Fries
1 lb sweet potato fries
1 tsp cinnamon + 1 tsp sugar + 1/2 tsp salt
Directions
- Preheat oven to 400°F. Place cod fillets on a parchment-lined baking sheet and cook for 12–15 minutes, until the coating is crisp and golden brown and the fish flakes easily with a fork.
- While the cod is baking, prepare the slaw. In a large bowl, combine the shredded cabbage, grated carrot, julienned apple, and dried cranberries. In a separate small bowl, whisk together the yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Pour the dressing over the vegetables and fruit, then toss well to coat. Cover and refrigerate until ready to assemble sandwiches.
- For the fries, cook sweet potato fries in the oven or air fryer according to package directions. Once crisp, toss them in a small bowl with the cinnamon, sugar, and salt mixture until evenly coated.
- To assemble the sandwiches, spread a teaspoon of honey mustard on the bottom half of each toasted brioche bun. Place a slice of sharp cheddar over the bun, then top with a hot cod fillet straight from the oven. Add a generous portion of the cranberry slaw, then cap with the top bun.
- Serve the sandwiches warm with cinnamon-dusted sweet potato fries on the side.
Now let’s get creative with some fresh herbs and earthy flavors to kick in the spooky season spirit. Try this deliciously creamy pollock recipe for cozy fireside dining on chilly evenings.
Recipe #3
Butternut Squash & Sage Cream Pollock
Ingredients (Serves 4)
4 pollock loins (5–6 oz each)
2 Tbsp butter
1 small butternut squash, peeled & cubed (about 3 cups)
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken or veggie broth
1 Tbsp olive oil
6 fresh sage leaves (2 for sauce, 4 for garnish)
Salt & pepper
Cooked wild rice or farro, for serving
Directions
- Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Place the cubes on a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Roast for 25–30 minutes, stirring once halfway through, until the squash is tender and lightly caramelized on the edges.
- Once roasted, transfer the squash to a blender or food processor. Add the heavy cream, chicken or vegetable broth, garlic, and two of the fresh sage leaves. Blend until smooth and creamy, adjusting seasoning with additional salt and pepper if needed. Keep the sauce warm.
- Meanwhile, pat the pollock loins dry and season lightly with salt and pepper. Heat the butter in a large skillet over medium-high heat until foamy. Add the pollock loins and cook for 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and keep warm.
- In the same skillet, add a little extra butter if needed and fry the remaining sage leaves for 30–60 seconds until crisp and aromatic. Drain them on a paper towel.
- To serve, spoon a generous layer of the butternut squash cream sauce onto each plate. Place a pollock loin on top, garnish with the crispy sage leaves, and pair with a side of cooked wild rice or farro. Serve hot for a cozy, fall-inspired meal.
Of course, we can’t have an Autumn recipe lineup without some crisp apple and white wine elements. Boasting a delicious blend of sweet, oniony flavors, this recipe is perfect for the superior quality of Southstreams’ wild caught Haddock.
Recipe #4
Apple Cider Poached Haddock with Caramelized Onions
Ingredients (Serves 4)
4 haddock fillets (5–6 oz each)
2 large onions, thinly sliced
2 Tbsp butter
1 cup apple cider
1 cup chicken stock
1/2 cup dry white wine
4 sprigs fresh thyme
Salt & pepper
Roasted Brussels sprouts or apple-fennel slaw, for serving
Direction
- Slice the onions thinly and cook them slowly in butter over low heat, stirring occasionally, for 25–30 minutes until they become soft, golden, and deeply caramelized.
- In a large deep skillet, pour in the apple cider, chicken stock, white wine, thyme sprigs, salt, and pepper, then bring the mixture to a gentle simmer.
- Carefully add the haddock fillets, cover with a lid, and let them poach for 8–10 minutes until the fish turns opaque and flakes easily with a fork.
- Remove the fillets and keep them warm. Continue simmering the poaching liquid uncovered for 5–7 minutes to slightly reduce and intensify the flavors.
- To serve, place the haddock on plates, spoon the caramelized onions over the top, and drizzle with the cider reduction. Pair with roasted Brussels sprouts or a crisp apple-fennel slaw for the perfect fall-inspired meal.
Chilly evenings and vibrant foliage signal it’s time to embrace Fall flavorites!
Chances are, you’ve enjoyed our fish… so whip up any of these tasty recipes and be sure to snap a photo and tag our socials.
