The top 3 places people in Florida frequently buy seafood from are restaurants, the grocery store, and local seafood markets. So far this year, Americans are cooking more seafood at home. Seafood is a healthy part of your diet. It is a low calorie, high quality source of lean protein, low in saturated fats, low in cholesterol, and many types of seafood are rich in heart healthy omega-3 fatty acids.
Florida Sea Grant is creating a series of seafood-centric Facebook Live cooking demonstration videos that have step-by-step instructions for preparing seafood at home. During these “Seafood at Your Fingertips LIVE” events you will learn about smart seafood choices and quick and easy seafood recipes that you can do at home. The weekly series is at 6:00pm EDT on Wednesdays on Florida Sea Grant’s Facebook page.
On June 3, 2020, I’ll be cooking an easy, budget-friendly recipe using canned sardines and avocado on toasted bread. If you’ve never had sardines before they are similar to canned tuna in texture but with a stronger taste. This recipe is from my favorite celebrity chef, Alton Brown. If you can’t catch the demonstration live, this video and all of the demonstrations will be archived for future viewing on Facebook and the Seafood at Your Fingertips LIVE website. You can view the cooking demonstration schedule at the website too. There are also a couple of other demonstration videos such as how to fillet an African Pompano.
How to Cook Along
This recipe is easy and if you wanted to cook along during the demonstration video you definitely could. Below is the ingredient list. You can get a preview of the steps we will take by downloading the recipe Seafood Recipe – Sardines & Avocado on Toast. The ingredients below will yield 4 servings. I hope to see you on Facebook on June 3, 2020.
Ingredients:
2 tins sardines in olive oil
2 Tbsp chopped parsley leaves or dried parsley
1 Tbsp sherry vinegar (or whatever type of vinegar you have on hand)
¼ tsp lemon zest, keep lemon for juice
4 slices of crusty bread such as sourdough
1 large or 2 small ripe Hass avocado(s)
Freshly ground black pepper
Coarse sea salt
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