Seafood & Fish
2025 recipes found
Ginger-Scallion Stir-Fried Shrimp
Supremely quick and easy, this is a delightful anytime recipe that enhances the flavor of shrimp with three dynamic ingredients: garlic, ginger and scallions. The shrimp gets coated with cornstarch before cooking, which keeps the shrimp tender and adds body to the pan sauce. Whipped together with little more than tomato paste and water, the pan sauce soaks up the flavors of the scallions, ginger and garlic. This dish is best enjoyed with rice or noodles.
One-Pot Sesame Salmon and Quinoa
This vibrant and satisfying one-pot meal pairs quick-cooking quinoa with rich, silky salmon. Broccoli and garlic are softened in olive oil to create a flavorful vegetable base for the quinoa, which steams in the pot until al dente. Cubed salmon is added during the last 10 minutes of cooking to ensure juicy, tender and flaky fish. The punchy dressing combines just three ingredients — ponzu (a pantry flavor bomb), tahini and lemon juice — yet creates a rich and tangy sauce that can be doubled to use later in the week on roasted chicken or leafy green salads.
Greek Yogurt-Marinated Salmon
This weeknight-friendly recipe leans on Greek yogurt for a fish marinade that not only adds flavor, but also makes for salmon that’s even more tender than usual. The yogurt works on the salmon slowly, with less risk of “cooking” (or denaturing) the fish that citrus- or vinegar-based marinades pose, and acts as a protective crust, sealing in moisture as the salmon bakes. The marinade in this recipe calls for mostly pantry and fridge staples, along with grated fresh ginger and garlic, but feel free to use the yogurt as a starting point and add your own favorite spices and seasonings.
Lemon Butter Salmon With Dill
Glossed with a tangy blend of honey and lemon, this salmon caramelizes around the edges while staying juicy and tender. Dill, lots of it, brings freshness, green as cut grass. Wild salmon works especially well here because the butter in the sauce gives the lean fish richness. (Fatty farmed salmon will simply taste even richer, not a bad thing at all.) Quick-pickled cucumbers and mustard seeds offer a cool, crunchy pop to this dish, but the salmon is also tasty on its own. Serve this with rice, potatoes or a tray of asparagus roasted alongside the salmon.
Salmon With Radicchio and Anchovy Sauce
An edible bouquet of pinks and purples, this one-pan dinner for two serves up bitter and silky radicchio leaves against crispy-skinned salmon. Pan-roasting starts on the stove to give each a head start on caramelization, then finishes in the oven at a low temperature to cook through gently. The flavors are brought together by a sweet and punchy dressing of honey, mustard and anchovy, which is whisked up quickly as the oven does its thing and even allows for time to clean up. Substitute or mix in other bitter greens or chicories for the radicchio, like Treviso, Castelfranco or escarole. If you like, serve this with buttery mashed potatoes.
Spicy Shrimp Puttanesca
Puttanesca, the famous Neapolitan tomato sauce that’s briny and bold from olives, garlic, capers and anchovies, is pretty spectacular as is. This recipe leans into those intense flavors and adds shrimp for a complete dish that’s big on flavor and easy to pull off on a weeknight. Using tomato paste gives the sauce a deeper, more concentrated base that holds its own against the salty tang of olives and capers; it also helps the sauce cling beautifully to pasta and shrimp alike. A final dab of butter isn’t traditional, but it adds a glossy finish and pushes this pasta dish just over the edge of delicious.
Tinned Fish Hand Rolls
With tinned fish, tender rice and mixed vegetables, these meal-worthy hand rolls are all at once rich, fresh, crunchy and tender. They’re also pantry-friendly and customizable: Crack open a tin of any assertively-flavored fish (save the canned tuna for spicy tuna) and slice any mix of crunchy vegetables. (Pro tip: Baby carrots stay juicier in lunchboxes than regular carrots.) Clementines may be a surprising addition, but sweet citrus and oily fish are a common duo in Persian, Mediterranean and Mexican dishes. Try to use toasted nori sheets if you can; nori snack sheets are more brittle.
Honey-Garlic Salmon With Grapefruit
A flurry of chopped fresh parsley, lemon zest and garlic, gremolata is an Italian condiment that can brighten luxuriously meaty dishes like osso buco, or just about anything else that skews rich, including buttery roasted salmon fillets. This creative take on the classic garnish swaps the lemon with grapefruit, using both zest and fruit. Add the optional mint to the equation for additional brightness. Not one bit of the citrus is wasted: The juice is reduced and combined with honey and garlic to make a sweet glaze for the fish that offsets the bitter notes of the parsley and fruit.
Salpicón de Pescado (Spicy Citrus-Marinated Fish)
In Mexican cooking, salpicón is a dish of fish, shellfish or meat mixed with chopped vegetables and tossed in an aromatic dressing. In the Yucatán, salpicones are flavored with sour orange juice and habaneros. In this version, quick-roasted fish fillets are tossed in lime and orange juice to mimic that tropical flavor. The fattiness of the fish and avocado tame the heat of the habaneros, but if you are sensitive to spice, use half of a habanero or look for habanadas, a chile that tastes just as sweet and floral as a habanero but with zero heat! You can serve this dish right away while the fish is still warm, or refrigerate the fish and pico de gallo separately for a few hours — the flavors only get better. Then mix together cold for parties, picnics or a day at the beach.
Chile-Lime Crispy Rice With Roasted Vegetables
Cool-weather eating can mean heavy flavors and dishes that rely on richness to wake up your palate. This recipe makes a sharp left by combining sweet, caramelized vegetables with an ultrabright, spicy dressing and unexpected pops of crunch and chew from skillet-crisped rice. Serve as is, or toss in chopped peanuts, cooked shrimp, ground pork or shredded chicken for added protein.
Slow-Cooked Fish With Citrus and Herbs
During Nowruz, the Persian New Year, it’s customary to serve fish alongside sabzi polo, buttery herbed saffron rice, as a nod to renewal and prosperity. Traditionally, white fish is smoked or fried, but this dish brings in many of the same key ingredients — fragrant saffron, fresh herbs and citrus — while embracing a more effortless, slow-roasted approach. A flaky white fish like cod or halibut works beautifully here, but salmon also works and tastes especially luxurious when bathed in olive oil, garlic and dill.
Cucumber-Cabbage Salad With Sesame
Taking cues from Vietnamese flavors, this colorful salad can be served on its own or be a fine accompaniment to roast chicken, grilled meat or fish. The dressing, a zippy mixture of garlic, ginger, sesame oil, fish sauce, lime juice and jalapeño, makes sure the vegetables shine. Ordinary cabbage will work fine, but if you can find napa cabbage, so much the better.
Stir-Fried Cabbage and Pork in Fish Sauce Butter
This quick, weeknight cabbage and pork stir-fry is humble in ingredients yet packed with flavor, thanks to briny fish sauce, rich brown butter and potent aromatics (ginger, garlic and red-pepper flakes). Chopped cabbage gets a nice char in butter that browns as it cooks, adding richness to the lean vegetable. Fast-cooking ground pork is infused with garlic, ginger and scallions, and the final addition of salty fish sauce, bright lime juice and chopped fresh cilantro creates a punchy sauce. If you like a jolt of heat, use a thinly sliced bird’s-eye chile in place of the crushed red pepper.
Curry Shrimp and Sweet Potato
Inspired by the charms of Caribbean curry shrimp, this recipe provides a quick and adaptable path to dinner. Once the base recipe has been memorized, any number of substitutions can be made for the shrimp and supporting vegetables. The formula is simple: While shrimp marinate in curry powder, a medley of onions, bell peppers, garlic and chiles sweat their way to succulence. Sliced onions are added in two steps — once at the beginning and again at the end, with the shrimp — to offer both a mellow sweetness and a more pungent bite. This curry can be served on its own, but prefers to be spooned over freshly steamed rice.
Cod With Brown Butter and Pine Nuts
This easy baked cod takes your weeknight cooking to wonderful heights, in just 15 minutes. While the fish bakes, you’ll make a browned-butter topping that offers richness and crunch from the pine nuts, as well as a welcome acidity thanks to the sumac and lemon juice. Serve this with some lightly steamed greens or boiled new potatoes for a complete meal.
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Classic British Fish and Chips
Coated in a crisp, airy batter, fried until light golden, then spritzed with malt vinegar, these fish and chips are gloriously crunchy and tender.
Laksa
While chicken curry laksa is a popular restaurant dish across Southeast Asia, making it at home is entirely doable. It’s as simple as blending a spice paste, cooking it off and poaching some chicken thighs. It gets its complexity from rempah, a fragrant spice paste made with ingredients such as lemongrass and galangal (which can be swapped for ginger). This recipe calls for making your own rempah, but to save time, you can buy a good-quality paste and enhance it with fresh lemongrass, ginger and garlic (see Tip 2). The coconut milk-based broth is spicy, savory and rich, but not heavy, based on the curry laksa found at hawker centers in Malaysia and Singapore. The flavor improves over time, so it’s a dish worth making in advance.
Chicken Satay
Bursting with warming flavors and scents of spices like coriander, cumin, cinnamon and turmeric, this is a weeknight-friendly Thai chicken satay adapted from Canadian cookbook author and YouTube chef Pailin Chongchitnant. Satay, a popular street food of skewered marinated meats, made its way to Thailand and other Southeast Asian countries from Indonesia. Though it was originally prepared with beef, pork is now the most popular meat for satay in Thailand (and chicken is used more commonly outside of Thailand). In this version, adapted from Ms. Chongchitnant’s cookbook “Sabai” (Appetite by Random House, 2023), skewers of boneless marinated chicken breast are cooked on the grill or stovetop. A rich and sumptuous satay dipping sauce is prepared with roasted peanuts, coconut milk and red curry paste. Serve chicken satay with ajaad (tangy and crisp quick-pickled cucumbers) and a side of rice.
Marry Me Salmon
A take on Marry Me Chicken, this dish is the weeknight fish you cook for your future life partner. Perfectly seared salmon bathed in a creamy sun-dried tomato gravy is anchored by the familiar one-two punch of dried oregano and crushed red pepper. By cooking the fish mostly on the skin side, then gently poaching the flesh side in sauce, you get shattering skin yielding to plush salmon. Bottled clam juice, readily available at the grocery store, gives the creamy red sauce a seafood taste. Serve with crusty, fluffy Italian bread or your favorite pasta tossed with a dribble of oil from the jar of sun-dried tomatoes.
Buttery Shrimp With Garlic and Paprika
For this flavorful, richly aromatic shrimp dinner, use large shrimp if possible (preferably from the Gulf of Mexico or the Mid-Atlantic). They are hefty at 16 to 20 pieces per pound, enough for a main course for four. Use fresh or frozen shrimp, extra points for peeling and de-veining your own. They are to be sizzled in a generous amount of spicy butter sauce. If you don’t have hot paprika, use 1 tablespoon sweet paprika plus ¼ teaspoon ground cayenne, or more to taste. Or use Spanish pimentón picante. Serve the shrimp with plain polenta, little roasted potatoes, or steamed rice. Or just have a warm baguette for sopping.
Oysters Mosca
In this one-pan gratin, inspired by a favorite appetizer at Mosca’s, an Italian restaurant just outside of New Orleans, fresh oysters are covered in a garlicky butter sauce, topped with a mélange of breadcrumbs and freshly grated Parmesan and baked until tender yet juicy. It’s a hit with those who love oysters — and even those who aren’t fans of raw ones. The shellfish are full of flavor from the Creole seasoning that accents the sauce, with a hint of Italian influence from the herbs and Parmesan. At Mosca’s, they use plump Gulf oysters from nearby waters, a variety that’s especially good cooked and worth seeking out if you live near the Gulf Coast. Otherwise, any oysters work: Using preshucked oysters packed in their liquor at your local grocer or fishmonger makes preparing this dish a breeze. Best enjoyed warm from the oven, this appetizer is meant to be shared with a group.
Honey Garlic Shrimp
This speedy dinner comes together in less than 30 minutes and relies on pantry staples like honey and soy sauce for easy weeknight flavor. The honey-garlic sauce works double-time, serving as a sweet-and-savory marinade and as a pan sauce for the crustaceans. While large shrimp work best for this recipe (and are the most forgiving when it comes to cooking time), smaller shrimp will work, too. If your shrimp cook through before it’s time to add the sauce to the skillet, transfer them to a serving dish and reduce the sauce on its own before pouring it over the shrimp. Serve with steamed rice, and a simply cooked green vegetable or cucumber salad.
Blackened Salmon
Coating fish fillets in a flavorful spice mixture and cooking them in a searing-hot pan until blackened is a technique popularized by legendary Louisiana chef Paul Prudhomme. In this version, center-cut salmon fillets gain a crisp, deeply seasoned crust while remaining tender and flaky on the inside. For the telltale blackened crust, you’ll need to start with a hot pan (cast-iron works best). Be sure to crack a window and turn on the exhaust fan, if possible, as there will be some smoke. Serve blackened salmon with any combination of side salad, rice and grilled or roasted vegetables; or use as a filling for tacos or fish sandwiches.
Baked Cod
This is a very simple method for baking cod, with an ingredient list both short and mighty. Minced herbs, garlic and scallions give the mild, flaky fish lots of flavor -— but you can feel free to substitute whatever fresh or dried herbs you happen to have on hand, since cod takes well to a range of herbs and flavors. As the fish bakes, the lemon juice mixes with the olive oil and seasonings, resulting in a bright and savory sauce. Spoon it over the hot fish and serve directly from the baking dish, with roasted potatoes and a green salad on the side.