Seafood Recipes
Grilled Swordfish Steak.
Ingredients:
2 swordfish steaks
2 tablespoons olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
Lemon wedges and fresh parsley (for serving)
Instructions:
Preheat the grill to medium-high heat.
In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Place the swordfish steaks in a shallow dish and pour the marinade over them. Let the steaks marinate for about 15-20 minutes.
Remove the swordfish steaks from the marinade and grill for about 4-5 minutes per side until cooked through and grill marks appear.
Serve the grilled swordfish steaks with lemon wedges and fresh parsley.
Crab Cakes.
Ingredients:
1 pound lump crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
2 green onions, finely chopped
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil (for frying)
Lemon wedges and tartar sauce (for serving)
Instructions:
In a large bowl, gently combine lump crab meat, breadcrumbs, mayonnaise, chopped green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
Form the mixture into small patties.
Heat vegetable oil in a skillet over medium heat.
Fry the crab cakes for about 3-4 minutes per side until golden brown and crispy.
Serve the crab cakes with lemon wedges and tartar sauce.
Shrimp Scampi.
Ingredients:
1 pound shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup white wine
Juice of 1 lemon
1/4 teaspoon red pepper flakes
Salt and black pepper to taste
Chopped fresh parsley (for garnish)
Cooked pasta or crusty bread (for serving)
Instructions:
In a large skillet, melt the butter over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the shrimp to the skillet and cook for about 2 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the white wine, lemon juice, and red pepper flakes. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
Return the shrimp to the skillet and toss to coat in the sauce. Cook for an additional minute to heat the shrimp through.
Season with salt and black pepper to taste.
Serve the shrimp scampi over cooked pasta or with crusty bread garnished with chopped fresh parsley.
Thai Fish Cakes.
Ingredients:
1 pound white fish fillets (such as cod or haddock)
1 tablespoon red curry paste
2 green beans, finely chopped
2 kaffir lime leaves, finely chopped (optional)
1 tablespoon fish sauce
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
Vegetable oil (for frying)
Sweet chili sauce (for serving)
Instructions:
In a food processor, blend the fish fillets until smooth.
Add red curry paste, chopped green beans, kaffir lime leaves (if using), fish sauce, lime juice, and chopped cilantro to the fish mixture. Pulse until well combined.
Shape the mixture into small patties.
Heat vegetable oil in a skillet over medium heat.
Fry the fish cakes for about 3-4 minutes per side until golden brown and cooked through.
Serve Thai fish cakes with sweet chili sauce for dipping.
Baked Cod with Lemon Herb Crust.
Ingredients:
4 cod fillets
1/2 cup breadcrumbs
Zest of 1 lemon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons melted butter
Salt and black pepper to taste
Lemon wedges (for serving)
Instructions:
Preheat the oven to 400°F (200°C).
In a small bowl, combine breadcrumbs, lemon zest, chopped parsley, chopped dill, melted butter, salt, and black pepper.
Place the cod fillets in a baking dish.
Press the breadcrumb mixture onto the top of each cod fillet.
Bake for about 12-15 minutes until the fish is opaque and flakes easily with a fork.
Serve the baked cod with lemon wedges.
Salmon Teriyaki.
Ingredients:
4 salmon fillets
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
Vegetable oil (for cooking)
Sliced green onions (for garnish)
Cooked rice (for serving)
Instructions:
In a bowl, whisk together soy sauce, mirin, honey, rice vinegar, and grated ginger to make the teriyaki sauce.
Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Let the salmon marinate for about 15-20 minutes.
Heat vegetable oil in a skillet over medium heat.
Remove the salmon fillets from the marinade and cook for about 3-4 minutes per side until cooked to your desired doneness.
Pour the remaining teriyaki sauce into the skillet and simmer for 1-2 minutes until slightly thickened.
Serve the salmon teriyaki over cooked rice, drizzled with the teriyaki sauce and garnished with sliced green onions.
Clam Linguine.
Ingredients:
8 ounces of linguine pasta
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup white wine
1 pound clams, scrubbed and rinsed
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Lemon wedges (for serving)
Instructions:
Cook the linguine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add the minced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant.
Pour in the white wine and bring to a simmer.
Add the clams to the skillet, cover, and cook for about 5-7 minutes until the clams open. Discard any clams that do not open.
Stir in the cooked linguine and chopped parsley. Cook for an additional minute to heat through.
Season with salt and black pepper to taste.
Serve the clam linguine with lemon wedges.
Grilled Halibut with Mango Salsa.
Ingredients:
4 halibut fillets
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and black pepper to taste
1 ripe mango, peeled and diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
Juice of 1 lime
2 tablespoons chopped fresh cilantro
Salt to taste
Instructions:
Preheat the grill to medium-high heat.
Brush the halibut fillets with olive oil and sprinkle with ground cumin, paprika, salt, and black pepper.
Grill the halibut fillets for about 4-5 minutes per side until cooked through.
In a bowl, combine diced mango, diced red bell pepper, finely chopped red onion, lime juice, chopped fresh cilantro, and salt to taste. Mix well to make the mango salsa.
Serve the grilled halibut with mango salsa on top.
