recipes

Celebrate Seafood Month this October with these recipes

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Jacques Pepin's fish tacos, made with local black sea bass fillets.
Jacques Pepin’s fish tacos, made with local black sea bass fillets. Local fluke or flounder fillets can also be used. Judy Benson / Connecticut Sea Grant

Jacques Pepin’s fish tacos, made with local black sea bass fillets, are an easy and delicious way to celebrate National Sea Food Month this October.
Pepin, world-famous chef and resident of Madison, provided this recipe as part of two collections of 21 recipes from eight Connecticut chefs compiled by Connecticut Sea Grant.
Connecticut Sea Grant is offering these collections, first published in the Spring-Summer 2018 issue of Wrack Lines magazine, as part of the #ShowUsYourSeafood and #EatSeafoodAmerica campaigns this month.

 

 

 

 

PDFs of Recipes of the Sea collections can be downloaded from these two links:

https://seagrant.uconn.edu/wp-content/uploads/sites/1985/2018/05/RECIPES.ofthe_.SEA_.pdf

https://seagrant.uconn.edu/wp-content/uploads/sites/1985/2018/05/wracklines-Spring-2018-5_7-RECIPES.pdf

Italian Veggie Balls Recipe with UConn EFNEP

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Heather Pease from our UConn Extension Expanded Food and Nutrition Education Program (EFNEP) walks us through the process of making Italian Veggie Balls. You can make this delicious and nutritious recipe with a few simple items. It’s healthy and budget-friendly.