Meet the Winner of the World Food Seafood Challenge

Thank you to everyone who entered their mouth-watering seafood recipes to the World Food Seafood Challenge. It was a pretty close call picking first place. The winning recipe is from Mari for her Sake Terriaki Ahi recipe!

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See what inspired Mari’s winning recipe:

“I am always looking for delicious ways to prepare tuna that is full of flavor and healthy at the same time. This recipe does all of that and more! The delicious sauce has the surprise kick of sake and creates the perfect glaze. I serve this tuna with Asian steamed vegetables and the snappy tang of pickled veggies for an unusual twist. Seafood has never tasted so good!”

There were so many great recipes submitted, we wanted to give a shout out to a few others:

Savory King Crab Salad with Watercress & Arugula Sauce

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Nancy’s inspiration for this recipe:

“Seafood dishes are always a hit at our house and half the fun of serving crabs is picking the meat from the shells because it brings folks together over newspaper draped tables. I wanted to showcase some of this in a flavored King Crab Salad, keeping it simple yet served elegantly with complimentary optional garnishes that anyone can made and is easy to present. The flavor combos are enticing and you’ll want more of this scrumptiously refreshing yet satisfying dish. By using King Crab in this creation you know you can readily find them frozen and precooked in the seafood section of your local grocery store just about all year long. This dish can also be served as a main course or as a large appetizer!”

Ragu of Mussels with Italian Sausage and White Beans

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See Amanda’s Inspiration:

“I had never had mussels until I started dating my fiance. He is 100% Italian (50% Sicilian) and loves all things seafood. Mussels are inexpensive and versatile. I’ve learned several different sauces all of which can be served as a one-pot meal by adding some beans or serve over pasta, rice, or even a crusty piece of bread. Mussels are fun to eat because you get to handle your food. They are casual and elegant at the same time. The broth they create begs to be sopped up. In fact, the “pot liquor” is my favorite part of the dish. This recipe is delicious and so easy to make, especially if you use store bought marinara and pesto. It comes together in just a few minutes but it tastes like you worked on it for hours.”

Cazuela de Mariscos

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Read more about the inspiration behind this recipe:

“Last year a good friends niece, Camilla was visiting us from Columbia. While she was with us we explored food native to her country by recreating a variety of those dishes. One of my favorite dishes is Bouillabaisse so we made the version popular in Bogota. It’s rich and creamy like a Boston Chowder but has hints of South American influences of coconut and yucca. I love spice so I gave it a dash of heat! This is a rich dish that is quick to make and easy to expand for a larger crowd. You can pick and choose the seafood based on fresh catch or family favorites!”

 

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