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.

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.

From Fitness

Roasted Salmon With Green Bean, Apricot and Pistachio Salad

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

Fish and Peppers

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.

From Fitness

Roasted Cod with Stone Fruit Salad

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

Wilted Spinach and Tilapia Salad

Athenian Orzo

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.

From EatingWell

Athenian Orzo

Steamed Mussels in Tomato Broth

With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.

From EatingWell

Steamed Mussels in Tomato Broth

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.

From EatingWell

Herbed Scallop Kebabs

Olive Ketchup

This makes a great finish for baked or broiled fish, or serve with Mediterranean Burgers.

From EatingWell

Olive Ketchup

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.

From EatingWell

Salmon Roasted with Tomatoes & Olives

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.

From EatingWell

Halibut Roasted with Red Bell Peppers, Onions & Russet Potatoes

Midori Salmon

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.

From EatingWell

Midori Salmon

Halibut with Herbs & Capers

A vibrant herb paste brings robust flavor to a delicate fish.

From EatingWell

Halibut with Herbs & Capers

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.

From EatingWell

Oven-Poached Salmon Fillets

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.

From EatingWell

Light Lemon Sauce with Herbs

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.

From EatingWell

Fresh Tuna Salad with Tropical Fruits

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.

From EatingWell

Margarita Shrimp Salad

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.

From EatingWell

Warm Shrimp & Arugula Salad

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.

From EatingWell

Endive & Pomegranate Salad

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.

From EatingWell

Shrimp with Broccoli

Mustard-Crusted Salmon

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.

From EatingWell

Mustard-Crusted Salmon

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.

From EatingWell

Indian Spiced Shrimp

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.

From EatingWell

Grilled Salmon with North African Flavors

Sauteed Flounder with Orange-Shallot Sauce

Look for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.

From EatingWell

Sauteed Flounder with Orange-Shallot Sauce

Sizzled Citrus Shrimp

This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as a tapa (appetizer).

From EatingWell

Sizzled Citrus Shrimp

South Pacific Shrimp

Vibrant Southeast Asian seasonings are a natural with shrimp. Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry.

From EatingWell

South Pacific Shrimp

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