Traditional recipes

9 Tips for Hosting a Fall Seafood Bake

9 Tips for Hosting a Fall Seafood Bake

Delicious fare from the sea doesn't have to get washed away with summer

You don't have to wait until spring to enjoy seafood!

In case you haven't noticed, fall is officially upon us. We have already made our peace with the fact that we are trading in swim trunks for sweaters, our roster of activities has shifted from pool parties to tailgates, and our menus have experienced a similar, familiar change. But no matter how much you love the chilling weather or how much you can't wait to start carving pumpkins, there's likely a small piece of you that still longs for summer weather and menus.

Between planning vacations and celebrating summer holidays, you may think you missed your chance to host a seafood bake. We often think that when the warm weather goes away, we can't enjoy the flavors of summer, especially when it comes to seafood. But just because the warm weather has passed doesn't mean the opportunity to indulge in seafood and celebrate with friends outside has as well.

The crisp fall weather can prove to be an effective backdrop for the perfect seafood bake. Chef Ted Pryor of the Sea Fire Grill says that a fall seafood bake is something anyone can host with the right gear and a little know-how. "The essential seafood ingredients are largely the same," assures Pryor. "The vegetables have moved from summer squash, ripe tomato, and fresh greens to late-harvest corn, new potatoes, late greens, and fall squash." Essentially, a clam bake is a simple "boil," a large mix of seafood and vegetables boiled together and served in heaping, steaming bowls. In the fall, add a homemade chowder and a spiced cider for especially cool days.

Take advantage of the autumn weather and set up shop in the backyard and follow chef Pryor's tips for hosting a great fall roast.

Seafood Recipes That Are Great Options for Entertaining

Serve seafood at your next meal that brings together hungry friends and family, and make it the appealing focus of the shared table. Why should you serve snappingly fresh fish, like the plump fillets of sautéed seabass pictured here, and crustaceans, both freshwater and salt? There are two compelling reasons: They are delicious, and they are good for us.

But there are many more reasons to entertain with these proteins: Fish and shellfish tend to sit more lightly in our tummies than their land-based, grazing brethren because their proteins are easier to digest&mdashwe rise lighter from a fishy table. Wild-caught mollusks and fish tend to be seasonal, and that's especially true if you like to shop locally and sustainably. There is something intrinsically satisfying and celebratory in knowing that you are enjoying a food whose season is fleeting. And for farmed fare (like salmon and branzino), it is reassuring to know that your favorite way of preparing them is unaffected by the time of year.

Visiting your local seafood and farmers' market is always an education in what is available locally (and when), and instant connectivity makes checking the sustainability of a particular catch or briny crop a cinch. If that's not an option for you, we recommend Monterrey Bay Aquarium's Seafood Watch, to check on what seafood options are most sustainable at your local grocery store.

From a refreshing salad of raw Arctic char "cooked" simply in citrus juice and grilled oysters drenched in brown butter the most simple, seared fillets of sole and a satisfyingly ample pot pie of salmon, here are our top pescatarian picks to feed a crowd deliciously.

Baked Striper (Striped Bass)

It’s ice fishing season here in the midwest. My youngest son, Dominic, got 2 tip ups and 2 ice fishing poles for Christmas, so he and his dad were on the ice yesterday. They brought home 12 little striped bass, so that had me scrambling looking for striper recipes.

Between Google and my good friend Suzanne, I put together this baked striper recipe based on ingredients I had on hand. These fish were small, only about 7 inches long each, so the filets were small. They made a perfect dinner paired with skillet fried potatoes and brussel sprouts. They were delicious! Even my seafood hating husband loved them, so that says a lot!

Note: This is not a traditional recipe with measurements, but rather an eyeball type recipe, especially because the filets are much smaller than the average striper filet.

Product disclaimer: I don’t sell Tastefully Simple. Last year I went to a Tastefully Simple party at my neighbor’s house and had some seasonings as a result. I used them in these recipes. This is not a review, but they are good. :) So if you are thinking of going to a party, go. :)

striper filets, no skins
dried garlic seasoning (I used Garlic Garlic from Tastefully Simple)
chopped chives
freshly ground black pepper
3 tablespoons unsalted butter, cut into small pieces
half of a lemon
1 medium onion, cut into rings

Preheat oven to 400 F. Spray a 13 x 9 pan with cooking spray. Line the bottom of the pan with onion rings.

Rinse the striper filets and pat dry. Sear both sides of the filets in hot canola oil in a cast iron skillet, then place filets on the bed of onions.

Sprinkle the filets with garlic seasoning, chopped chives, salt and pepper to taste. Put the butter bits over the filets then squeeze the juice from the half a lemon all over the filets. Place in the oven and bake for 15 minutes or until white and flakey.

I also made skillet potatoes. Because I knew that the fish would cook quickly, I peeled and cubed the potatoes, then I microwaved them for about 6 or 7 minutes to partially cook them.

I diced up half a small onion and mixed that in with the potatoes and added in some Dried Tomato & Garlic Pesto Mix (from Tastefully Simple). After searing the filets in the cast iron pan, I added more canola oil, then tossed in the potatoes. After they browned a bit on both sides, I added 2 tablespoons of unsalted butter. I put the fish in after that.

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This was Damm delicious! I had my doubts because it was made in the oven, but I was wrong. So flavorful! The only problem I had was that the clams didn’t open as quick as the muscles. I left it in a little longer but then the muscles were a little over cooked. I substituted spicey filet mignon hotdogs for the sausage and dairy free butter spread for the butter.. Still fabulous and I will definitely make again. Big hit with the family!!

Love it was very good and easy to make

I made this last Sunday and it was sooooooo delicious…my guests loved it…made two pans!

Can this be done with shell-on shrimp? Peel-and-eat shrimp is so much fun!

What size sheet pan do you recommend?

I recommend using an 18″ x 26″ full size sheet pan.

This looks delicious. Two questions:
1)Any suggestions for chorizo alternatives, I am not sure if it is readily available where I live and if so, it may be out of my budget, but I have access to a good fish monger. I can get Mexican fresh chorizo, but I was thinking kelbasa like is used in Frogmore Stew aka Low Country Boil (which, now that I think of it can probably be done as above.
2)As noted above, i am sort of on a limited budget. Am I correct that a sheet pan is a bit deeper than a cookie sheet?

Just happened upon your site, going to poke around. Cheers

1. Yes, kielbasa would be a great substitute.
2. Sheet pans have rolled edges, cookie sheets do not so it would be hard to hold all the juices in on a cookie sheet.

clambake is an outdoor social gathering at which clams & other seafood (often w chicken, potatoes & sweet corn) are baked or steamed traditionally in a pit, over heated stones & under a bed of seaweed

a clam bake is a traditional method of cooking seafood, such as lobster, mussels, crabs, and clams usually by steaming over layers of seaweed

Baked Seafood Imperial

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H
  • Serves 4

Ingredients US Metric

  • 3 tablespoons (1 1/2 oz) butter
  • 3 teaspoons minced garlic
  • 1 1/4 cups dry bread crumbs (preferably Japanese panko)
  • 2 tablespoons finely sliced chives
  • 2 tablespoons sliced parsley
  • 1/2 small onion, finely diced (about 1/4 cup)
  • 1/4 cup finely diced fennel
  • 1/4 cup finely diced celery
  • 3 ounces large shrimp, peeled, deveined, and cut into bite-size pieces
  • 3 ounces sea scallops, cut into bite-size pieces (see Note)
  • 3 ounces squid, cleaned and cut into bite-size pieces
  • 3 ounces jumbo lump crabmeat
  • 1 teaspoon chopped tarragon
  • 1/4 teaspoon Old Bay Seasoning
  • 1 teaspoon Dijon mustard
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 lemon, cut into wedges
  • 1 cup heavy cream
  • 1/4 cup grated white Cheddar cheese
  • 1/4 cup grated Parmigiano-Reggiano


Preheat the oven to 350°F (175°C).

Melt 1 tablespoon of the butter in a heavy-bottomed, ovenproof saute pan set over medium-high heat. Add 1 teaspoon of the garlic and cook for 1 minute. Add the bread crumbs, 1 tablespoon of the chives, and 1 tablespoon of the parsley. Stir and transfer the pan to the oven. Toast until the bread crumbs are crisp, 3 to 5 minutes, stirring once to ensure even cooking.

Remove the pan from the oven and let cool. Do not turn off the oven.

Melt 1 tablespoon of the butter in a wide, deep, heavy-bottomed saute pan. Add the onion, fennel, celery, and remaining 2 teaspoons garlic, and cook until softened but not browned, approximately 4 minutes. Transfer to a large bowl.

In the same pan, melt the remaining tablespoon of butter. Add the shrimp, scallops, and squid, and saute for 30 seconds. Add to the bowl with the vegetables. Add the crab, tarragon, Old Bay, mustard, and remaining 1 tablespoon chives and parsley. Season with 2 teaspoons of salt and black pepper to taste. Squeeze the juice from half of the lemon wedges over the mixture, catching the seeds in your hand.

Put the cream in a saucepan and cook at a simmer until reduced by half, approximately 8 minutes. Stir in the cheddar and Parmesan until melted. Remove the pan from the heat and stir the cream mixture into the shellfish mixture.

Pack the seafood imperial mixture into clam or scallop shells, or individual ramekins top with the seasoned bread crumbs and bake until warm throughout, about 8 minutes. Serve the seafood imperial immediately, with the remaining lemon wedges alongside for squeezing. Originally published April 14, 2015.

Recipe Testers' Reviews

One of my favorite dishes is Coquilles St.-Jacques. This upscale version of baked seafood imperial is much more fun, and certainly just as easy to make. The panko crumb provides a nice crunchy texture as you dive into the creamy, cheesy, seafood goodness, resulting in a different flavor bomb with each bite. I used U15 shrimp, U10 scallops, 4 small calamari, and tinned jumbo lump crab for this dish. I served it with some fresh penne pasta with a light white pesto sauce and sauteed spinach on the side.

Now, a pet peeve of mine is when recipe requires half of something. Someone’s small or medium can certainly be different than yours. As the fennel and celery were quarter cups, I followed the old Cajun trinity rule so the ingredients were equal measure and I used a quarter cup for the onion measure. I felt my onions might be too strong, so I actually used shallots, for a milder allium to not overpower the fennel or celery flavors, which I think was the right choice.

This recipe does have several distinct phases, so my tip is to think about the timing of the steps, and make sure all your ingredients and mis-en-place is complete before diving into this recipe. In the end, you'll certainly amaze your dinner guests with this rather decadent seafood delight. Plus, I think it’s something you can prepare ahead of time, chill for an hour or two and then do the final bake when required.

I agree with the author of this recipe, Jimmy Bradley, baked seafood imperial is an American classic. Bites of tender seafood swaddled in a creamy sauce and topped with buttery crumbs baked to crunchy perfection. Every layer of this recipe is individually seasoned resulting in a well balanced dish. Whether you have eaten this in a fancy restaurant or it's totally new to you, if you like seafood it deserves a trial in your kitchen. The hands-on time is about an hour but the techniques are easy. Each of the three parts of the dish are prepared separately then combined to bake. A quick bake until bubbly and golden brown. Yum!

The choice of seafood is up to you. Don't like squid? Neither do I. Hard to find good quality scallops. No crab at the grocery store. A substantial white fish like Cod or Halibut would be great, too. Just use 12 ounces of seafood selection of your choice cut into one bite fork size pieces. Serve with a simple side of roasted broccoli or green beans sautéed in a little butter with salt and pepper. Seafood Imperial needs a crisp white wine like a New Zealand Sauvignon Blanc with acidity that cuts through the richness of the cream sauce. A buttery California Chardonnay will be lost on your palate. Now sit and enjoy your creation.


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9 Ideas for Simple Seafood Dishes

1. Grilled Fish Street Tacos: Ohhh, I love a good fish taco. These grilled fish street tacos are loaded with delicious grilled cod, cabbage slaw, and homemade tortillas! (via Make and Takes)

2. Seared Scallops: These scallops are mouthwatering! Don’t be intimated- they are SUPER easy to make. All you need are a few ingredients and 10 minutes. (via Will Cook for Smiles)

3. Blackened Shrimp: Like spicy food? Then you’ll love this recipe for blackened shrimp! These are seared in butter and taste incredible. (via Chili Pepper Madness)

4. Shrimp Taco Cups: Gooey, cheesy, crunchy bites of goodness in these shrimp taco cups. Such a simple appetizer or dinner idea that everyone will love.

5. Spicy Honey Garlic Salmon: Salmon is a go-to at our house. Can’t wait to try this spicy honey garlic version! Sounds and looks amazing. (via Cookin’ with Mama)

More Seafood Dishes:

6. Seared Scallop Pasta with Creamy Bacon Sauce: What’s better than seared scallops? Seared scallops mixed in with creamy bacon pasta! Yum, yum, and yum. (via Sprinkles and Sprouts)

7. Garlic Honey Lime Shrimp: Garlicky and sweet- this shrimp dish is fantastic! Only takes 15 minutes to whip up for the whole family. (via Rasa Malaysia)

8. Mahi Mahi in Lemon Garlic Cream Sauce: One bite of this mahi mahi and you’ll be transported to a sunny island somewhere. Simple and quick- 30 minute meal! (via Carlsbad Cravings)

9. Seafood Lasagna: Creamy lasagna filled with shrimp, scallops, salmon and cod. All baked in the oven that will make your home smell incredible. (via Savor the Best)

Hi everyone! I'm a wife and momma to my two favorite guys. I love to bake chocolate chip cookies, watch movies, go on bike rides and hikes, and drink Diet Coke. Fashion is a passion and I love every dog I see.

Top 20 Tips for Food Bloggers

I wish I had some magic secrets or shortcuts to share, but the truth is that food blogging is hard work. I receive questions about the subject fairly often, so I sat down to compile my best tips for food bloggers and ended up with an even twenty. You’ll be more likely to develop a successful food blog if you follow these guidelines.

1. Be authentic.
Post about what you love and produce the best content you possibly can.

2. Don’t give up.
Blog growth is slow at first and gains momentum as time goes on, assuming that you stick with it and do your best.

3. Post original content.
If visitors like what you do, they will keep coming back for more.

4. Show your personality!
Enthusiasm is infectious, so don’t be afraid to show it. One of the coolest things about blogging is that you can connect with people who share your undying love for, say, avocado on toast.

5. Make friends and help each other.
In other words, network! Connect and cultivate friendships with other bloggers who share your interests. Leave thoughtful comments on their blogs, chat with them on social media and promote their content.

6. Make yourself accessible.
Be present and responsive on social media as best you can.

7. Keep your site design clean and easy to navigate.
Clutter detracts from your content.

8. Make it easy for visitors to follow your blog.
Place links to RSS/email subscription and social media prominently on each page.

9. Make it easy to comment on your blog.
No CAPTCHAs or required logins, please. Find a way to let your commenters know that they are appreciated, whether that’s by emailing them privately, responding to their comment publicly or by commenting on their blogs.

10. Make it easy to share your content.
Provide social media sharing buttons at the end of each post. Say thank you when others promote your work.

11. Post fantastic recipes only.
You don’t want visitors to invest their time and ingredients into a recipe and end up disappointed, right? Better to let the blog go quiet for a few days than to post a recipe you can’t stand behind.

12. Cite your sources.
Always. Not cool: reposting recipes verbatim, posting other bloggers’ photos without permission. Cool: original recipes, sharing links to your inspiration, linking to further resources on the subject at hand.

13. Don’t sell out.
I’m not saying that you shouldn’t try to make money off your blog, but don’t align yourself with a brand or project that isn’t a good fit. You are the company you keep. Focus on producing your best content and building your audience and the opportunities will come.

14. Post on a regular basis.
Whether that’s every day, once a week or once every other week, don’t let your blog look abandoned.

15. Get your own domain name.
If you want your blog to be taken seriously, just do it. You can buy a domain name for less than twenty dollars a year through GoDaddy (affiliate link).

16. Build a self-hosted WordPress blog.
That is, if you want full control over your design and content and plenty of room to grow. If you don’t know how to do these things, pay someone good to do it for you or shower your geeky friend with homemade cookies until he agrees. Find a step-by-step guide (and food blog design and web hosting tips) here.

17. Learn about search engine optimization.
SEO isn’t black magic it’s about making your quality content findable. It’s important to understand and implement the basics. Here is Google’s SEO starter guide [PDF].

18. Submit your posts to recipe submission sites.
When you’re getting started, submission sites may be a good source of new visitors. In the past, I’ve submitted my posts to Foodgawker, Tastespotting, Tasteologie and Finding Vegan (when applicable). Keep a text file that contains the submission information so it’s easy to copy and paste it onto each site. If your photo is rejected the first time around, edit it or choose a different photo and resubmit. Don’t forget to pin your new recipes to Pinterest, too!

19. Learn how to take appetizing photos.
People are much more likely to want to eat, make, share and pin your recipes when they are presented alongside appealing photos. Find my food photography tips and equipment recommendations here.

20. Do what your mama told you.
This should go without saying, but be nice, be constructive, be respectful, be appreciative, be humble. Work hard.

9 Ideas to Make a Mother’s Day Meal

1. Pull-Apart Bread with Bacon Cheese Dip: This recipe is downright DELISH and the easiest to make. The dip is made inside the pull-apart bread which makes for a fun cooking and eating experience.

2. Homemade Chunky Guacamole: Nothing makes me happier than a big bowl of homemade guac. Pass me a bag of tortilla chips and I’ll call it dinner! This guac is SO good.

3. Cast-Iron Warm Potato Salad: Talk about comfort food! This warm potato salad is made in a skillet and is flavorful and so tasty. Perfect as a side-dish or the main dish.

4. Easy Caprese Salad Recipe: Looking for a filling meatless dish? This caprese salad is perfection. Tomatoes, mozzarella balls, basil, olive oil and balsamic make for the best salad combination.

More Ideas for a Mother’s Day Meal

5. Chicken Alfredo Casserole: This is one of my favorite casserole recipes. Chicken mixed with creamy pasta Alfredo and baked in the oven. Look at that browned crispy top- yum!! This recipe is make-ahead friendly just in case.

6. Teriyaki Chicken and Rice: Guess what? This recipe is made in one pot! Makes for a super easy meal that can be whipped up in no time. Sweet and tender teriyaki chicken over rice- try it!

7. Gluten-Free Classic Cheesecake: Dessert can not be forgotten! Heck, who needs a meal? Just have a slice or two of this cheesecake for dinner )

8. Mini Strawberry Shortcake Trifles: How cute are these mini shortcake trifles? Get the kids involved in this dessert- they’ll love layering everything together in the jars.

9. Red Velvet Cake with Cream Cheese Frosting: I saved the best one for last. The show stopping red velvet cake! Moist and fluffy red velvet cake topped with cream cheese frosting. It can’t be beat. Go eat it alone in your room while your spouse puts the kids to bed.

Hi everyone! I'm a wife and momma to my two favorite guys. I love to bake chocolate chip cookies, watch movies, go on bike rides and hikes, and drink Diet Coke. Fashion is a passion and I love every dog I see.

Easy Tips for Perfecting Summer’s Beloved Seafood Sandwich

It really doesn’t get much better than a fresh seafood sandwich during summer. From shrimp and lobster rolls to grilled mahi mahi and fried tilapia there are countless types of fish and seafood to use and even more ways to dress up a seafood sandwich sometimes it’s hard to settle on one. There are a few basics to know going in, some cardinal rules of seafood sandwich-making that will help nail the balance of flavor, overall consistency (a.k.a., avoiding mush) and deliver the best possible seafood sammy at home.

So let’s break down all the components—from the bread to the fish and everything in between. By the time you get through this article, you’ll be a seafood sandwich expert (one of the best kinds of an expert to be).

The Bread

Iain Bagwell / DigitalVision / Getty Images

You can’t have a sandwich without bread, and yet a lot of people forget that it’s just as important to pick the best possible bread for your seafood sandwich as it is to pick the perfect fish. Fish sandwiches tend to be a little heavier than the typical ham or turkey, so you need to pick a bread that can support the fish, as well as anything else you choose to put on your sandwich.

You’ll notice that the most popular fish sandwiches—like lobster rolls and po’ boys—are served on a thick split bun or baguette. This is, first and foremost, so the sandwich doesn’t fall apart, but an added bonus is that thicker bread absorbs the sauces and flavors of your sandwich.

New England Split-Top Buns, $29.99 on Amazon

For lobster roll purists.

But let’s say a roll or baguette isn’t your best choice of bread. Maybe you’re making a sandwich with crabmeat or white fish, where a roll would be too overpowering. Sliced bread like white or brioche is acceptable, but I’d recommend toasting it so the bread doesn’t completely fall apart under the weight of the sandwich.

Take a look at this shrimp po’ boy recipe. You’ll notice that it calls for hoagie buns, because this is a hefty sandwich with breaded shrimp, slaw, and sauce. This is the best possible bread for this sandwich. First of all, everything fits on the bread, so it’ll stay intact, but a soft hoagie will also soak up the flavor from the slaw.

On the other hand, take this spicy crab club sandwich recipe. Since the crab meat is a little lighter and the sandwich is much smaller than a po’ boy, the recipe calls for white toast. This way, the sandwich won’t fall apart, but the crab meat is still the star of the meal.

Think about the texture of your seafood—and the way you plan to cook it—plus any toppings you’ll be adding and choose a bread that both complements and supports the other components.

The Seafood

This is the most important part of a seafood sandwich, overall. There are a lot of different fish that work perfectly for a sandwich, but the trick is to find a fish that has a mild flavor and blends well with any other flavors you may want to incorporate. My personal favorites are lobster and crab, shrimp, and any white fish (like cod, tilapia, or catfish). These are easy flavors that complement any seasonings and sauces you desire you can go with a spicy Southwestern sandwich or use sweet Asian flavors to bring out the natural flavor in shrimp or tilapia. Also, white fish and shrimp especially are amazing no matter how you cook them, so you could even experiment with the texture of your sandwich by frying, baking, or grilling your fish.

This cod sandwich recipe calls for a beer-battered and fried cod (but halibut or haddock works too). Not only will the batter create an extra layer of flavor in the sandwich, but frying the cod makes for a thicker, crispier sandwich.

Or go for a much lighter sandwich by baking your fish instead of coating and frying it, like in this Cajun-style tilapia sandwich recipe. The fish is coated in spices and mayo, so you’re definitely not risking flavor by going for a lighter sandwich!

For lobster, your best bet is to steam it—but you can totally grill lobster too for a smoky layer of flavor. And then you can dress it in more than just the usual ways. This classic lobster roll recipe is everything you’d expect from a New England lobster roll: big chunks of sweet meat shoved into a split bun with just enough mayo and very little else.

However, lobster goes with plenty of flavors besides plain mayo and a smattering of celery. This spicy lobster roll recipe includes Sriracha, black pepper, and parsley to give a kick to tradition. And for those who prefer simple butter and lemon, try this mayo-free lobster roll recipe.

Even if you go a little wild with the flavors of your lobster roll, in general, the fewer the toppings the better it’s usually the most expensive seafood option anyway, so you want to let it shine. Other types of seafood sandwich can benefit from a bit more garnish, though.

The Toppings

mphillips007 / Getty Images

Sure, shrimp or crab is great with some lemon juice on top, and bacon, lettuce, and tomato makes the perfect club sandwich out of any fish, but normal is boring. One topping that can’t go wrong on a fish sandwich is slaw. Since it lends itself well to a wide range of sauces and flavors, a slaw is a perfect complement to a heavier fish or fried shrimp. You can also flavor the slaw around how you’re preparing the rest of the sandwich. For example, if you’ve beer-battered and fried a cod filet, you may want to use a slaw with some Dijon mustard to go with the beer flavor. Or if you’re going the Cajun shrimp route, you may consider a spicier jalapeño slaw to give the sandwich an extra kick.

Here’s a very basic fish sandwich recipe—no crazy flavors, no wild prep techniques. Use this just for a basic idea of how to start a slaw. Then you can get creative! Add sauces, spices, different veggies, or anything you may need to perfect your version of the seafood sandwich. Take, for example, this fried fish sandwich with pepper slaw (as in, jalapeños and poblanos), or this crispy fish sandwich with pineapple slaw.

The Sauce

Finally, we get to the last thing you throw on before closing your sandwich: the sauce. I am a firm believer that a sauce can absolutely make or break your sandwich. If you don’t have enough sauce, your sandwich is dry. If there’s too much, you miss the flavor of the fish. If you use the wrong flavors, the whole sandwich is a bust. Some safe bets are tartar sauce, mayo, Sriracha, and Dijon mustard. But you can get creative with any of those! Add crab meat to mayo to heighten the flavor of a shrimp sandwich, or make a pesto to add an earthy flavor to your fish fillet. A lemon basil mayo will add both a creaminess and a zest to the sandwich. On the other hand, the pickle and Worcestershire sauce in this fish sandwich sauce creates a tang that perfectly complements more mild white fish flavors.

Kumana Avocado Sauce (pack of 3), $27.50 on Amazon

Add some avocado hot sauce to your fish sandwich for a change.

Of course, if you’re having a lobster roll or crab salad sandwich, the sauce is built in. But you can level up even the simplest creation by making your own mayo:

9 All-Time Best Healthy, Easy Seafood and Fish Recipes

These fish recipes are quick-cooking and easy, perfect for busy nights! But you want to know that they’re going to be a hit with the family, right? No problem! These 9 seafood and fish recipes were collected from fellow food bloggers who told us that these are the most popular healthy recipes they’ve posted! Quick, easy, healthy and already popular – definitely ones you’ve gotta try next!

If I had to choose the one thing that seems toughest to convince people about when it comes to healthy eating, fish recipes just might be it. (Well … and the idea that healthy desserts can actually be decadent … but that’s a story for another day.)

Somehow cooking fish just seems a little extra daunting.

Chicken? People know what to do with that. Ground beef? Sure – anyone can totally envision how that recipe is going to work out.

But a fish recipe? Hmmmmmm … how exactly do you properly cook fish, and will anyone even like it anyway? I think that’s what a lot of busy cooks worry about, and why they so often skip over seafood or fish and grab the comfortable, I-know-just-what-to-expect packages of chicken or beef instead.

I truly do understand. Been there! My own family tends to be a little skeptical of a new fish recipe. “Really?” they wonder. “Will it actually be any good? Why didn’t she just play it safe and cook chicken tonight??” Ahem. I meant it … been there.

And they’re oh-so surprised when it actually is good. Really, really good. As in: hey, can you make that again GOOD.

Asian Salmon Burgers (left), Caprese Grilled Fish (top right), and Easy Honey-Glazed Salmon (bottom right) are just a few of our THK fish recipe faves! You can check out all our Fish and Seafood Recipes HERE .

And our momentum is building now – we’re quickly adding more and more fish recipes to our repertoire, new meals that the fam is actually excited to see parading toward the dinner table! Fish doesn’t seem like an obligation anymore, a thing you have to eat once in a while to be healthy. Nope! It’s becoming a thing we choose to eat because we like it! Epiphany!

But all that can take some time. You have to build up your family’s trust and confidence with one good recipe after another, until they actually start to believe … it’s like watching a fabled fairy tale come true right before their very eyes!

So, I’m especially excited to offer you even more fish inspiration today, beyond the other recipes we’ve already collected for you here on our site. They’re great starting points for skeptics, because they’re already popular out there in blog-land, so you can tackle them with confidence.

Like all of the recipes in our “Very Best Recipes” series, these were offered up to us when we asked hundreds of fellow food bloggers to share their #1 most popular healthy recipe. For 9 of those bloggers, these seafood and fish recipes are the most popular from their entire sites.

(67 votes, average: 3.78 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About 6 tablespoons 1 x
  • Diet: Vegan


Here’s how to make the best seafood seasoning! This homemade mix is easy to make and takes fish and shrimp to new heights.


  • 2 tablespoons smoked paprika or sweet paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice


  1. Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.

Keywords: Seafood seasoning

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