Popular Fish and Seafood Recipes
Fresh fish, shrimp, crab and lobster 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 clam chowders 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.
Shrimp and Sweet Pepper Fajitas
From Family Circle
Broiled Lobster Tails with Garlic-Chili Butter
Garlic-chili butter dresses up these broiled lobster tails. This no-fail recipe will have everyone clamoring for more.
From Better Homes and Gardens
Pepper-Lime Shrimp and Grits
Fresh or frozen jumbo shrimp set the stage for this Mexican take on a traditionally Southern dish. Added bonus: Each serving is only 382 calories, making it perfect for dinner.
From Midwest Living
Roasted Salmon With Green Bean, Apricot and Pistachio Salad
In just 20 minutes you can whip up a nutritious and delicious meal that's less than 400 calories. The salmon provides lots of healthy omega-3 fatty acids while the nutty and fruity vinaigrette dressing used on both the fish and beans keeps the flavors light and refreshing.
Fish and Peppers
Poach fish and sweet peppers in a lemon-scented broth for a quick, healthy and satisfying supper.
From Better Homes and Gardens
Roasted Cod with Stone Fruit Salad
Make the most of fresh, in-season fruit by serving it as part of this protein-packed dinner. You can use fresh or frozen cod—or thaw the fish overnight in the refrigerator if starting with frozen.
Wilted Spinach and Tilapia Salad
With ample protein from the fish and vitamins from the veggies, this dinner dish is clean and lean. Try baby kale in place of the spinach as a delicious variation.
From Diabetic Living
Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.
Steamed Mussels in Tomato Broth
With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.
Herbed Scallop Kebabs
Grilled under a watchful eye to avoid overcooking, these skewers are a snap to prepare. A light lemon-and-herb marinade allows the sweet, succulent flavor of the scallops to shine. Be sure to purchase sea scallops, which are a good size for kebabs.
This makes a great finish for baked or broiled fish, or serve with Mediterranean Burgers.
Salmon Roasted with Tomatoes & Olives
Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.
Halibut Roasted with Red Bell Peppers, Onions & Russet Potatoes
The firm flesh of halibut makes it the perfect choice for this dish, but feel free to substitute salmon, cod or any other thick fish. The bell peppers can be varied as well--exchange green for red or use a combination of red, green and yellow. You can also add rosemary, basil or even mint to the gremolata, a classic Italian seasoning of parsley, garlic and lemon zest. Accompany the dish with greens, such as spinach or chard.
Miso sauces have recently moved out of Japan and into the global culinary landscape--and why not? Here, the fermented bean paste, familiar as a soup base, becomes a sweet, delicious glaze, turning a simple roast salmon into an international sensation.
Halibut with Herbs & Capers
A vibrant herb paste brings robust flavor to a delicate fish.
Oven-Poached Salmon Fillets
Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with your favorite sauce, if desired.
Light Lemon Sauce with Herbs
Fines herbes, a mixture of parsley, chervil, tarragon and chives, is a classic combo in French cooking. The herbs give this simple sauce, which is similar to hollandaise, a delightful lift.
Fresh Tuna Salad with Tropical Fruits
Colorful tropical fruit contrasts with slightly bitter salad greens and fresh tuna steak to make a refreshing main-dish salad. Good-quality tuna is key to the success of this recipe. The secret to buying fresh fish is to ask to smell it: the tuna should smell briny, clean and fresh, like the ocean on a spring morning, not like the tidal flats on a hot summer afternoon. Do not use fresh pineapple juice, which has an enzyme that "cooks" the fish as it marinates.
Margarita Shrimp Salad
The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don't shy away from avocados because they're high in calories - avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.
Warm Shrimp & Arugula Salad
Bursting with vibrant flavors, this summery salad makes a terrific supper, light but still satisfying. Fresh, raw corn kernels lend a sweet, candylike crunch to the dish - and work well against the salty shrimp and peppery arugula.
Endive & Pomegranate Salad
Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-red pomegranate seeds. The addition of cooked shrimp makes this an elegant first course.
Shrimp with Broccoli
Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.
This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the batch and using the remaining salmon in a tossed salad the next day.
Indian Spiced Shrimp
The magic in this dish happens in the spice grinder, where all the layers of flavor are brought together before cooking even begins. Serve with brown basmati rice.
Grilled Salmon with North African Flavors
Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.
Top 25 Slides in Fish and Seafood Recipes
- Shrimp and Sweet Pepper Fajitas
- Broiled Lobster Tails with Garlic-Chili Butter
- Pepper-Lime Shrimp and Grits
- Roasted Salmon With Green Bean, Apricot and Pistachio Salad
- Fish and Peppers
- Roasted Cod with Stone Fruit Salad
- Wilted Spinach and Tilapia Salad
- Athenian Orzo
- Steamed Mussels in Tomato Broth
- Herbed Scallop Kebabs
- Olive Ketchup
- Salmon Roasted with Tomatoes & Olives
- Halibut Roasted with Red Bell Peppers, Onions & Russet Potatoes
- Midori Salmon
- Halibut with Herbs & Capers
- Oven-Poached Salmon Fillets
- Light Lemon Sauce with Herbs
- Fresh Tuna Salad with Tropical Fruits
- Margarita Shrimp Salad
- Warm Shrimp & Arugula Salad
- Endive & Pomegranate Salad
- Shrimp with Broccoli
- Mustard-Crusted Salmon
- Indian Spiced Shrimp
- Grilled Salmon with North African Flavors