Side dishes that complement seafood are orange-roasted asparagus, roasted potatoes with grilled peppers and onions, grilled corn on the cob, grilled eggplant and red onions, green beans with mustard sauce and roasted carrots with cranberries. Cannelini beans cooked with chicken stock, salt and pepper also add a different texture to the dish.
Begin by placing an 800-gram can of cannelini beans in a saucepan along with 1/2 cup of chicken stock. Bring the stock to a boil, and cook for 10 minutes or until most of the liquid evaporates. Next, mash the beans to form a puree, and season the mixture with salt and pepper.
Salads also go very well with seafood to keep the meal light and low in calories. A less conventional potato and apple salad makes the entire dish much more interesting. Begin by boiling three red potatoes in a saucepan until they are soft. Next, dice the potatoes, and add them to a bowl along with 1 tablespoon of whole grain mustard, 1 tablespoon of red wine vinegar and a 3/4 tablespoon of olive oil. Add a single bunch of stemless watercress to the bowl along with one large, cored and sliced granny smith apple. Mix the ingredients together, and add 1/4 cup of chopped macadamia nuts.