Fish and Seafood Recipes

Fresh fish, <a href="/recipes/seafood/shrimp/">shrimp</a>, <a href="/recipes/seafood/crab/">crab</a> and <a href="/recipes/seafood/lobster/">lobster</a> taste like the ocean, with a briny sweetness that's meant to be enhanced, not overpowered -- so the best recipes keep things light. When you're buying seafood, seek out firm flesh, bright eyes, and above all, that clean, sweet scent of the sea (yes, we're suggesting you smell the fish before you buy). Then, once you bring it home, well ... leave it alone. Sure, sprinkle it with a bit of fresh lemon juice, a drizzle of clarified butter, and some fragrant fresh herbs. Even hearty fish and/or <a href="/recipes/seafood/soups/fish-chowder/">clam chowders</a> are straightforward, with fish stock and heavy cream creating a rich base for the seafood. Because fresh fish should always be the star of the show - treat it like a diva.

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Great Lakes Salmon Chowder

From Midwest Living

Asparagus slices add color, and the dill and lemon zest add fresh flavor to salmon that¿s packed with protein and heart-healthy omega-3 fatty acids.

Great Lakes Salmon Chowder

Chicken and Shrimp Jambalaya

From Midwest Living

Cajun seasoning adds loads of flavor to this low-calorie Southern-style recipe. Generous amounts of lean proteins and brown rice keep it healthy and super filling.

Chicken and Shrimp Jambalaya

Shrimp Cobb Salad

From EatingWell

Cooked peeled shrimp is perfect for quick and healthy meals--here we use it in place of chicken in our simplified Cobb Salad.

Shrimp Cobb Salad

Seared Scallops with Sauteed Cucumbers

From EatingWell

Sweet sea scallops pair beautifully with lightly sauteed cucumbers. Try adding a handful of julienned snow peas to the cucumbers, for extra crunch. Serve simply with crusty bread or a few boiled new potatoes.

Seared Scallops with Sauteed Cucumbers

Puerto Rican Fish Stew

From EatingWell

Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used, so we opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.

Puerto Rican Fish Stew

Crispy Fish Sandwich with Pineapple Slaw

From EatingWell

A fish sandwich doesn't have to be deep-fried and doesn't have to be off your list of "healthy" foods. Try our version with a tangy, zesty pineapple slaw. It's worth taking the extra minute to chop pineapple slices instead of using crushed pineapple-the crushed is too small and disappears into the slaw. Try this with oven fries.

Crispy Fish Sandwich with Pineapple Slaw

Mediterranean Tuna Panini

From EatingWell

For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.

Mediterranean Tuna Panini

Scallop & Shrimp Dumplings

From EatingWell

People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables. In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don't have to be loaded with fat. Cooking them in a mix of water and oil makes them crisp on the bottom, tender and juicy inside.

Scallop & Shrimp Dumplings

Summer Paella

From EatingWell

Paella started as an outdoor dish. Grilling seafood, zesty sausage and vegetables before combining them with saffron-scented rice replicates that traditional character. This takes a little planning to get everything finished as needed, but the results are worth it. The first time, for simplicity, do the grilling and slicing before cooking the rice. If you have a side-by-side grill and burner, later you can perform both tasks simultaneously, which makes you look like a cooking wizard. Note that perfectly done paella rice will be dry and the slightest bit toothsome: it's not creamy or overly moist.

Summer Paella

Tilapia Corn Chowder

From EatingWell

This light soup is a great way to slip fresh corn (and tilapia, of course!) into your late-summer menu. Make it a meal: Enjoy with a mixed green salad and oyster crackers.

Tilapia Corn Chowder

Mock Ceviche

From EatingWell

Traditionally, ceviche is raw fish that's "cooked" by marinating it in acidic citrus juice. Here we quickly poach the tilapia then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy summer dinner. Make it a meal: Serve with warm corn tortillas.

Mock Ceviche

Tilapia & Summer Vegetable Packets

From EatingWell

Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results. Tilapia and summer vegetables pair with olives and capers for a Mediterranean flair.

Tilapia & Summer Vegetable Packets

Grilled Whole Trout with Lemon-Tarragon Bean Salad

From EatingWell

This freshwater favorite is a snap on the grill. Grilling with the skin on keeps the fish from falling apart and gives the skin a delightful crispy texture. Grill some garlic-rubbed bread and enjoy a glass of Sauvignon Blanc.

Grilled Whole Trout with Lemon-Tarragon Bean Salad

Salmon with Pepita-Lime Butter for Two

From EatingWell

Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Salmon with Pepita-Lime Butter for Two

Tuscan Spice Rub

From EatingWell

Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.

Tuscan Spice Rub

Seafood Linguine

From EatingWell

This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste and extra-saucy consistency of canned diced San Marzano tomatoes in sauces like this one. Marjoram pairs well with the seafood, but basil or even parsley works too. Serve with a Caesar salad.

Seafood Linguine

Salmon with Pepita-Lime Butter

From EatingWell

Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Salmon with Pepita-Lime Butter

Broccoli Rabe with Garlic & Anchovies

From EatingWell

Pungent broccoli rabe (or broccoli rape, broccoli raab or rapini) is tossed with a rich mixture of garlic, olive oil and anchovies in this easy side dish.

Broccoli Rabe with Garlic & Anchovies

Tuna-Stuffed Peppers

From EatingWell

These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.

Tuna-Stuffed Peppers

Smoked Trout Salad

From EatingWell

The fast of Yom Kippur is often broken with smoked fish as in this trout salad. This easy dinner, which can be made ahead, is great for any night, holiday or not. Serve it on a bed of greens to dress it up and add a whole-grain bagel to make it a substantial meal.

Smoked Trout Salad

Shrimp Saganaki

From EatingWell

Shrimp top a delicious saute of fennel, scallions and feta in this version of saganaki. A saganaki is a shallow, two-handled skillet that is one of the most traditional cooking vessels in Greece. Saganaki is also the fried cheese, made in the pan, that is one of Greece's most famous appetizers.

Shrimp Saganaki

Salmon Pinwheels

From EatingWell

Don't be intimidated by this fancy-looking breaded-salmon pinwheel, it's quite easy to do. This technique works best when you use "center-cut" salmon fillet. If you don't have a center-cut fillet or want to simplify the preparation, leave the fillet whole, spread the mayonnaise over it, top with the breadcrumb mixture and bake. To cut down on prep time, ask your fishmonger to skin the salmon for you. Serve with garlic-rosemary roasted potatoes and wilted spinach.

Salmon Pinwheels

Greek Fava with Grilled Squid

From EatingWell

Fava is the Greek word for bean puree, almost exclusively made with yellow split peas--here it's served with grilled squid, but the simplest and most traditional is raw onion, olive oil and lemon juice; in Santorini it is topped with stewed capers and onions, a combination referred to as "married" fava in Greek. For a vegetarian topping, try a combination of arugula and caramelized onions.

Greek Fava with Grilled Squid

Fish Couscous with Onion T'faya

From EatingWell

T'fayas, special-occasion dishes served all along Morocco's Atlantic coast, are known for their thick, sweet and heavily spiced sauces. This one gets a pleasant layer of sweetness from raisins and a touch of sugar, which marries perfectly with halibut.

Fish Couscous with Onion T'faya

EatingWell Fish Sticks

From EatingWell

You can make these homemade fish sticks in about the same amount of time it takes to bake a box of the frozen kind. Make it a meal: Serve with lemon wedges, coleslaw, roasted new potatoes and a dollop of tartar sauce.

EatingWell Fish Sticks

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