Fall Vegetable and Seafood Pairing Guide
This is probably one of the best times of year for produce! A whole new variety of food-stuffs to play with~heartier, robust and quintessentially, Fall. We’ll guide you through all the bounty that’s available this season and how to successfully pair it with seafood!
Let’s get cooking with these 6 Fall harvest vegetable for seafood and fish pairings!
Beets are a sweet, earthy root veggie that happens to be a super food! That’s right, loaded with essential vitamins and minerals. So, why not partner beets with another super food, Salmon! Pair the two in a salad, or roasted together for a one pan meal. Fennel, another Fall veg, goes very well with both of these ingredients.
Check out this recipe for Roasted Salmon and Beets with Herb Vinaigrette from Good Housekeeping for inspiration!
Brussel sprouts are super delicious little mini cabbages that surface every Autumn, adorning restaurant menus (and at-home menus) everywhere. They’re herbaceous, savory and slightly bitter (like their cabbage cousins). Partnering brussel sprouts with seafood that’s a little on the sweeter side will create a balanced plate, that’s why we love brussel sprouts and Scallops!
Check out this recipe for Seared Scallops with Brussel Sprouts and Bacon from epicurious.
Fall Leafy Greens
There are oodles of leafy green Fall vegetables; spinach, chard and kale (just to name a few). These greens can range from sweet to savory to bitter, but all pair extremely well with seafood. Especially the more delicate seafood options, like, Cod, Mahi Mahi or Tilapia.
A great example of leafy greens and delicate flaky white fish is with this recipe for Steamed Fish with Chard and Potato Hash Recipe.
The seasonal squashes have to be the fan favorite of Fall. Butternut, acorn, pumpkin and delicata, all deliciously sweet and adaptable to many-a-recipe. Being that these veggies pack a flavorful punch all their own, they definitely need a paired seafood option that can hold up to the pressure. And that’s why we swoon over Shrimp and Fall squash!
The perfect example of this pairing is in this recipe for Butternut Squash Risotto with Shrimp!
Carrots are the workhorse of the Fall season. As the standard orange carrots are the most common, they can come in a variety of colors; red, white, yellow and even purple. And each color can create a slightly different flavor profile from the next, sweet to earthy to sharp (almost a little like horseradish).
That’s why we can’t get enough of carrots paired with lobster! Lobster has a similar versatility to to that of the wide variety of carrots available all season long. Delicious! And, this recipe for Butter Poached Lobster with Baby Carrots.
Last on our Fall vegetable guide, are the crowning glory of the season, sweet potatoes! These savory, earthy and, of course, sweet, tubers are prime and delish! Roasted, mashed, scalloped or fried…you can’t go wrong! That’s why we paired our all time favorite seafood with this valuable veg…Jumbo Lump Crab.
A highlighted recipe doesn’t have to be complicated to be good. That’s why we’re crazy over this recipe for Sweet Potato and Crab Soup!
Ready to get cooking?
Is it time to stock up seafood? All the delicious fish and shellfish listed in this article are available at our online store! Click the link to explore more…
Do you have a Fall harvest vegetable for seafood and fish pairings that you would like to share? We’re always looking for new and innovative ways to cook our seafood. Post your images or recipes on any of our social pages. We can be found @cameronsseafoodonline on Instagram or @CameronsSeafood on Facebook.
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.