Fish and Seafood

Fish and seafood are a great source of protein, so why not find the best possible recipes for them? We've collected the tastiest fish and seafood recipes that Foodtalk has to offer. Pick up the catch of the day and cook up something delicious today!

Top Fish and Seafood Recipes

Honey-Lime Glazed Salmon

Salmon fillets fried with a honey glaze on the outside and bathed in a Browned-Butter Lime Sauce right after cooking. The results are a crisp outside with a sticky honey-lime glaze and a super juicy, flaky inside. You'll love this Honey-Lime Glazed Salmon recipe!!!

The Grove Bend Kitchen

The Best Ahi Tuna Recipe

One of my favorite meals is Rare Ahi Tuna. I crave this dish from my favorite restaurant but it’s so expensive. It’s served with an Asian slaw and wasabi mash potatoes which really add to the flavor. I recently ran across a hand written recipe for a Tuna Marinate and I decided to give it a try. In addition, I’ve been perfecting the sides as well.

Rachel The Ponds Farmhouse

Old Bay Shrimp Fajitas

Today, we’re making Old Bay Shrimp Fajitas!This is one of those sheet pan meals that comes together so easily and in no time at all. You gotta love those!

Nicole - The Yummy Muffin

Sheet Pan Clam Bake

With summer in full swing, it only makes sense to advantage of the fresh seafood that's in abundance. Clams, lobsters, oysters, and crab have never been sweeter and fresher. To prepare a crab boil in your own kitchen, go the easy route and make a sheet pan clam bake. This clam bake has all the goods of a clam boil including sausage, corn, potatoes, and of course, loads of clams. Toss everything in a kickin' Cajun spiced butter for extra flavor and bake until the clams open up. The best part? All of the ingredients soak up the flavors instead of boiling away in a pot!

Christine Ma

Pan Seared Scallops With Rice and Asparagus Puree

Pan seared scallops with herb rice and a creamy asparagus purée. This recipe has the feel of fancy but easy to make for the perfect date night in dinner.

Kaylene

Blackened Ecuadorian Mahi Mahi Fillets

Mahi Mahi is one of my favorite varieties of fish. I grew up in Guayaquil, Ecuador, just 1 hour away from Salinas and other beach towns, so Mahi Mahi was a very popular fish caught daily and sold fresh at the fish market, called "La Plaza de Salinas". I remember going with my mom and grandfather to La Plaza and I was so fascinated with the wide variety of fresh seafood. Here is where I got passionate and interested in trying more fish and seafood.A popular way to cooked this fish in Ecuador is to lightly seasoned with salt, pepper, dusted with flour and pan fried to perfection ( a little crunchy but still moist inside), served with pickled onions and white rice. Inspired by my childhood memories, and my husband favorite dishes, I decided to make this fish but adding more seasonings and bringing more flavors to this delicious fish. With a blend of my favorite pantry spices I came up with this simply delicious blackened Mahi Mahi dish. I decided to served with my husband's favorite garlic mashed potatoes and pan fried asparagus.To make this balckened Mahi Mahi, you will need Cajun seasonings. You may find the ingredients for this blend at any grocery store and you may have them already in your pantry. The Cajun seasoning is a simple blend of the following: garlic powder, smoked paprika, dry thyme, dry oregano, pink salt, and @traderjoes onion seasoning. I also aded a pinch of pepper and cayenne pepper.You will need to pad dry the fillets with a paper towel, then you will want to lightly coat the fillets with a drizzle of extra virgin olive oil and cover each piece with cajun blend of spices. Then, in a hot cast iron pan, melt the butter with a drizzle of olive oil and pan fried each fillet till golden crispy look. Then bring it out of the heat and let it rest for 3 minutes. You will want to serve it with warm creamy garlic mashed potatoes and pan fried asparagus. And don't forget a drizzle of lemon over the fish at the end.I think this is a simple, delicious, comforting dish and very EASY to make, even for weeknight dinners. I bet it will become your favorite too. You will not want to have it any other way.I hope you enjoy this recipe, so please don't forget to leave a comment below.DISH...PLAY.... IT...& ENJOY!Cheers,Myriam@dishplay_it

Dishplay_it with Myriam

Swordfish Tacos With Mango Avocado Salsa

ENGARDE! Swordfish tacos coming into battle! 🤺⠀⠀⠀⠀⠀⠀⠀⠀⠀Taco Tuesday has a new favourite: Swordfish Tacos with Mango Avocado Salsa! Swordfish is a super meaty fish, which makes it great for beginners who are too afraid to grill because of the fish sticking. Slice up your fillets into 1 inch strips, bring them to a nonstick pan, grill each strip for 1-2 mins a side, and presto - fantastic taco stuffers! And what could be bad with having a fresh mango salsa right on top? Yes, you are right. Nothing at all. A fresh and delicious meal that comes together in less than 30 minutes!

Jordan and Hayley Finewax

Garlic Parmesan Creamed Spinach Salmon

Easy Garlic Parmesan Creamed Spinach Salmon for a restaurant quality dinner at home. Pan seared salmon smothered in a cheesy, garlicky, creamy spinach sauce. A delicious and healthy dinner in 20 minutes.I think I defrosted my salmon at least twice for this recipe before finally getting to it. I just knew it would take me forever to make.Well it’s a really easy dish, but since there was going to be a photo shoot involved, I’d have to make sure to cook it pretty.Cut the salmon right.Get the perfect “cook marks”.Keep one pan for cooking and another for the shoot.Plate it clean – which can actually get quite messy with saucesJust too much. Glad I saved it for the weekend – and even more that I actually made it!

Haylee Jane Monteiro

Seafood Crab Boil

One of the reasons I love summer weather is because of this dish, a good seafood crab boil. I typically make this during summer and fall seasons and my family love it. This is a great dish especially if you’re planning on feeding a lot of people. It also makes the seafood stretch, everything gets cooked in the same pot, it’s loaded with lots of flavor and it’s always fun to eat. Sometimes, after it’s finished cooking, I dig into the pot, grab all the seafood and ingredients and plate it, no, not really plate it, more like throw it over butcher block paper in the center of the table and let everyone dig in. It makes for a fun way to enjoy the food and clean up afterwards is much easier because all you need to do is roll up the shells in the paper and dispose of it. I also tend to use the broth as a dipping sauce for the bread. This is always a great hit, doesn’t require side dishes except for garlic bread because the sides are cooked with the seafood. This recipe contains shrimp, crab legs, claws, crawdads/crawfish, clams, baby octopus (opt.), onions, potatoes, and corn on the cob. The seafood sometimes varies depending on availability but I can tell you, it’s always yummy!Everything is then steamed/boiled in a huge pot with lots of garlic, smoked paprika, black pepper, parsley, old bay seasoning, lots of butter, water, lemon juice, and some white wine. I don’t cover the seafood with lots of fluid because I think it makes the seafood a little too mushy for my family’s liking. I add enough to steam the ingredients and enough so that it doesn’t evaporate during the cooking process. Make sure to keep an eye on the liquid. Now come on, doesn’t that sound wonderful? You can never go wrong with a good seafood crab boil and it’s a guarantee that people will be returning for more.This seriously is a delicious meal if you are into seafood! If you’d like to see more of what I cook, please visit me at https://www.instagram.com/mycreativekneads/Alright, enough said, let’s get cooking!

Irma | mycreativekneads

Tuna Ceviche Stuffed Fried Avocado

Being a bartender for 8 years, you’re around A LOT of food. The restaurants I worked in were mainly mid class restaurants, but the creativity I saw in the kitchen was under-appreciated. The thing I love most about cooking is taking recipes and mixing them up a bit. Normally tuna ceviche has avocado in it, but I figured lets fry that sucker and put the ceviche on top. That’s how Val and I got our Tuna Ceviche Stuffed Fried Avocado.

Marvelous Munch

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