Seafood Recipes
Blackened Tilapia Tacos.
Ingredients:
1 pound tilapia fillets
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
8 small flour tortillas
Shredded lettuce
Diced tomatoes
Sliced avocado
Cilantro lime crema (1/2 cup sour cream mixed with the juice of 1 lime and chopped fresh cilantro)
Lime wedges (for serving)
Instructions:
In a small bowl, combine paprika, dried thyme, dried oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper to make the blackened seasoning.
Rub the blackened seasoning onto both sides of the tilapia fillets.
Heat olive oil in a skillet over medium-high heat.
Cook the tilapia fillets for about 2-3 minutes per side until blackened and cooked through.
Remove the tilapia from the skillet and flake it into smaller pieces.
Warm the flour tortillas in a dry skillet or in the oven.
Assemble the tacos by placing the flaked tilapia on each tortilla and topping with shredded lettuce, diced tomatoes, sliced avocado, and cilantro lime crema.
Serve the blackened tilapia tacos with lime wedges for squeezing over the top.
Garlic Butter Scallops.
Ingredients:
1 pound scallops
2 tablespoons unsalted butter
4 cloves garlic, minced
Juice of 1 lemon
Salt and black pepper to taste
Chopped fresh parsley (for garnish)
Instructions:
Pat the scallops dry with a paper towel.
In a large skillet, melt the butter over medium-high heat.
Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant.
Add the scallops to the skillet and cook for about 2 minutes per side until browned and cooked through.
Squeeze the lemon juice over the scallops.
Season with salt and black pepper to taste.
Garnish with chopped fresh parsley and serve the garlic butter scallops hot.
Spicy Cajun Crab Cakes.
Ingredients:
1 pound lump crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 green onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
Salt and black pepper to taste
Vegetable oil (for frying)
Lemon wedges (for serving)
Instructions:
In a large bowl, combine lump crab meat, breadcrumbs, mayonnaise, chopped green onion, chopped red bell pepper, Cajun seasoning, cayenne pepper, paprika, salt, and black pepper. Mix well to combine.
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 spicy Cajun crab cakes with lemon wedges.
Honey Sriracha Glazed Salmon.
Ingredients:
4 salmon fillets
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Salt and black pepper to taste
Sesame seeds (for garnish)
Sliced green onions (for garnish)
Instructions:
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together honey, soy sauce, sriracha sauce, rice vinegar, grated ginger, minced garlic, salt, and black pepper.
Place the salmon fillets on a baking sheet lined with parchment paper.
Pour the honey sriracha mixture over the salmon, spreading it evenly.
Bake for about 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
Garnish with sesame seeds and sliced green onions.
Serve the honey sriracha glazed salmon hot.
Cajun Shrimp and Grits.
Ingredients:
1 pound shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 slices bacon, chopped
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1 cup milk
1 cup stone-ground grits
Salt and black pepper to taste
Chopped green onions (for garnish)
Instructions:
In a bowl, toss the shrimp with Cajun seasoning until well-coated.
Heat olive oil in a large skillet over medium-high heat.
Add the chopped bacon to the skillet and cook until crispy.
Remove the cooked bacon from the skillet and set aside.
In the same skillet, add the chopped green bell pepper, chopped onion, and minced garlic. Sauté for 5 minutes until the vegetables are softened.
Add the seasoned shrimp to the skillet and cook for about 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In a saucepan, bring chicken broth and milk to a boil. Stir in the stone-ground grits and reduce heat to low. Cook for about 15-20 minutes, stirring occasionally, until the grits are thick and creamy.
Season the grits with salt and black pepper to taste.
Serve the Cajun shrimp over the creamy grits, garnished with cooked bacon and chopped green onions.
Grilled Mahi-Mahi with Pineapple Salsa.
Ingredients:
4 mahi-mahi fillets
2 tablespoons olive oil
Juice of 1 lime
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste
For Pineapple Salsa:
1 cup diced fresh pineapple
1/2 red onion, finely chopped
1 jalapeño, seeded and finely chopped
Juice of 1 lime
2 tablespoons chopped fresh cilantro
Salt to taste
Instructions:
Preheat the grill to medium-high heat.
In a bowl, whisk together olive oil, lime juice, ground cumin, chili powder, salt, and black pepper.
Brush the mahi-mahi fillets with the marinade, coating them evenly.
Grill the mahi-mahi fillets for about 4-5 minutes per side until cooked through and flaky.
In a separate bowl, combine diced fresh pineapple, finely chopped red onion, finely chopped jalapeño, lime juice, chopped fresh cilantro, and salt to taste. Mix well to make the pineapple salsa.
Serve the grilled mahi-mahi with pineapple salsa on top.
Thai Coconut Shrimp Soup.
Ingredients:
1 pound shrimp, peeled and deveined
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon Thai red curry paste
1 can (14 ounces) of coconut milk
4 cups chicken or vegetable broth
Juice of 2 limes
2 tablespoons fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 cup sliced mushrooms
Fresh cilantro and lime wedges (for serving)
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 5 minutes until the vegetables are softened.
Stir in the Thai red curry paste and cook for 1 minute.
Add the shrimp to the pot and cook for about 2-3 minutes until pink and cooked through. Remove the shrimp from the pot and set aside.
Pour in the coconut milk, chicken or vegetable broth, lime juice, fish sauce, and brown sugar. Bring to a simmer and cook for 10 minutes.
Add the sliced red bell pepper and sliced mushrooms to the pot. Cook for an additional 5 minutes until the vegetables are tender.
Return the cooked shrimp to the pot and heat through.
Serve the Thai coconut shrimp soup hot, garnished with fresh cilantro and lime wedges.
Greek-style Grilled Octopus.
Ingredients:
2 pounds octopus tentacles
1/4 cup olive oil
Juice of 1 lemon
4 cloves garlic, minced
1 tablespoon dried oregano
Salt and black pepper to taste
Chopped fresh parsley (for garnish)
Lemon wedges (for serving)
Instructions:
Bring a large pot of water to a boil. Add the octopus tentacles and cook for about 30-40 minutes until tender.
Drain the cooked octopus and let it cool.
In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Place the octopus tentacles in a shallow dish and pour the marinade over them. Let the octopus marinate for about 30 minutes.
Preheat the grill to medium-high heat.
Grill the octopus tentacles for about 3-4 minutes per side until lightly charred and heated through.
Remove the octopus from the grill and let it rest for a few minutes.
Slice the octopus tentacles into bite-sized pieces.
Serve the Greek-style grilled octopus hot, garnished with chopped fresh parsley and lemon wedges.
Shrimp and Avocado Salad.
Ingredients:
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
Juice of 1 lime
Salt and black pepper to taste
4 cups mixed salad greens
1 avocado, sliced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
Cilantro Lime Dressing:
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
Salt and black pepper to taste
Instructions:
In a bowl, toss the shrimp with olive oil, lime juice, salt, and black pepper.
Heat a skillet over medium-high heat and cook the shrimp for about 2-3 minutes per side until pink and cooked through.
In a separate bowl, whisk together lime juice, olive oil, honey, minced garlic, chopped fresh cilantro, salt, and black pepper to make the cilantro lime dressing.
In a large salad bowl, combine mixed salad greens, sliced avocado, cherry tomatoes, and thinly sliced red onion.
Add the cooked shrimp to the salad bowl.
Drizzle the cilantro lime dressing over the salad and toss to coat.
Serve the shrimp and avocado salad immediately.
Crab Stuffed Mushrooms.
Ingredients:
12 large mushrooms
1 cup lump crab meat
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons mayonnaise
2 green onions, finely chopped
1 clove garlic, minced
1 tablespoon chopped fresh parsley
Salt and black pepper to taste
Lemon wedges (for serving)
Instructions:
Preheat the oven to 375°F (190°C).
Remove the stems from the mushrooms and discard. Place the mushroom caps on a baking sheet lined with parchment paper.
In a bowl, combine lump crab meat, breadcrumbs, grated Parmesan cheese, mayonnaise, chopped green onions, minced garlic, chopped fresh parsley, salt, and black pepper. Mix well to combine.
Spoon the crab mixture into each mushroom cap, filling them generously.
Bake for about 15-20 minutes until the mushrooms are tender and the filling is golden brown.
Serve the crab-stuffed mushrooms hot, with lemon wedges on the side.
