A Rainbow of Seafood Recipes to Celebrate LGBTQIA+ Pride Month

To me, one of the most beautiful aspects of the culinary world is the vibrant landscape of humans who inform and inspire it — a rainbow of diversity made of passionate, unique and talented individuals. 

I believe it’s this very vibrancy of dynamism that gives way to the rich palette of nuanced cooking and eating experiences that we all know and love today — because it constantly offers new perspectives, ideas, insights and personal riffs on the magnificent art of eating.

And LGBTQIA+ Pride Month is a great time to celebrate the multitudes of individuals from this particular community, who enthusiastically contribute to thriving culinary ecosystems all around the world, their creativity and expertise often leading the way. 

To honor their hard work and passion, we’ve rounded up some of our favorite seafood recipes from LGBTQIA+ chefs for a true rainbow of possibilities to cook up this year:

• If you’re a sheet-pan-everything kind of person, look no further than Jonathan Melendez’s sheet pan fish and chips, a one-stop wonder of textural perfection and a great way to prepare our cod.

• Sumac and scallops — name a more iconic duo. You can thank Nik Sharma for this gem of a flavor profile with his sumac-seared scallops with mostarda, a testament to the joy that arrives with the unexpected.

• Chef Julia Turshen lists canned salmon to make her famed ricotta and potato chip fish cakes with peas, but I’m itching to try this recipe using flakes fish from a couple of poached coho or sockeye fillets instead!

• Here’s another bold-flavored recipe from Turshen: parchment-baked fish with North African chermoula sauce, a dish (perfect to make with our halibut!) that masterfully delivers on flavor and presentation.

• Say hello to your new summer staple, Von Diaz’s shrimp and avocado salad with citrus vinaigrette, a dish that’s as bright and tangy as it is simple to execute. 

• A rice bowl is essentially a canvas of opportunity, and David Tamarkin’s rice bowl with smoked fish, quick pickles and dill brings all the flavors into a delicatessen-like crescendo of briney, herbaceous bliss. Why not try this one using our smoked salmon?

• And our love for the Tamarkin food bowl continues with this lemony salmon and spiced chickpeas, all of which sings beneath a good glug of garlicky za’atar dressing.

• Halibut lovers, take note. Cat Cora’s recipe for halibut with pepitas, capers, cherry tomatoes and basil is bound to be your summer flavor savior.

• Finally, I say a fish pie is the culinary equivalent of a group hug — so I can’t wait to make Ruby Tandoh’s cider-spiked fish pie, which honestly sounds more like a dance party.

I hope these help to keep you inspired and well-fed this summer and beyond.

Live wild!
Monica

Pictured Above: A plate of our garam masala baked cod with mint chimichurri — a recipe that joyfully celebrates the expression of all possibilities.