fish and seafood

Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with

Parmesan-Crusted Tilapia

Parmesan cheese

paprika

flat-leaf parsley

tilapia fillets (about 1 pound total)

lemon,

Marinated in a simple ginger garlic sauce, these salmon fillets are crispy on the outside and perfectly moist on the inside. 

Ginger Garlic Air Fryer Salmon

salmon

Cooking spray

garlic cloves,

ginger,

scallions,

extra virgin olive oil

soy sauce

mirin

Put all the ingredients for the marinade in a bowl and whisk well.

Place the salmon in a reusable storage bag and add pour in the marinade.

Seal the bag and marinate the salmon in the fridge for at least 30 minutes, no more than 4 hours. The longer you leave it, the more moist and flavorful it will be. I like to marinate my fish for about 90 minutes.

Set Air fryer to 360ºF and wait 4-5 minutes to warm it up. Spray the bottom of the air fryer basket and place the salmon fillets. Cook for 10 minutes or until desired doneness.

I must say that I really like salmon, and I'm always in search of new recipes on how to cook it. I like your recipe, it is quite simple to prepare and does not require a large number of ingredients. As everybody knows, simplicity is a sign of good taste. I also like that the cooking process does not take much time, and we can cook dinner for an hour with all the ingredients. I had never heard of mirin before, this product was an interesting discovery for me. Thank you for the creative ideas!

Crab Stuffed Whitefish is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle...in just 30 little minutes. 

Crab Stuffed Whitefish

white fish

olive oil

onion

garlic (minced)

crab meat

tbsp cream cheese

tsp Old Bay Seasoning (or to taste)

salt and pepper (to taste)

garlic chives (finely chopped (optional))

tbsp butter ((Use dairy free margarine if lactose intolerant))

lemon (or juice of one lemon)

Preheat oven to 190 degrees C (375 F)

In a medium sauce pan add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic. Add chopped up crab meat/imitation crab meat, cream cheese (hold if lactose intolerant), old bay seasoning, salt and pepper and garlic chives and stir until well incorporated. Remove crab mixture from heat and allow to cool.

Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.

Roll up each fish fillet and lay with seam side down on a greased baking pan. I did not use toothpicks to hold in place and all was fine.

Melt butter. In a small cup mix melted butter and lemon juice and if you like a tad bit of the old bay seasoning and a little salt and pepper and drizzle over the tops of the crab stuffed flounder.

Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with fork. It depends on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 1o minutes, I drizzled the pan dripping of the lemon butter sauce over the crab stuffed whitefish during the cooking process.

Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side with a nice tossed salad and vegetable.

https://www.youtube.com/watch?v=GBBCXenAv9I

Crab Stuffed Whitefish is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle…in just 30 little minutes. Easy dinner for weeknight meals but fancy enough for dinner parties. 
Full Recipe: https://www.hwcmagazine.com/recipe/crab-stuffed-flounder/

Cured Salmon Gravlax is an amazing Nordic appetizer, that is easily prepared at home. Tasty, fresh and irresistibly delicious.

Cured Salmon Gravlax

fennel seeds

coriander seeds

tsp juniper berries

black pepper

dill

salt (6.3 oz)

120 g sugar (4.2 oz)

tsp smoked paprika

bio lime (or lemon / orange)

salmon pound)

Add fennel seeds, coriander seeds and juniper berries to a pan. Place over low heat and cook for about 30 seconds, then remove from the heat and crush them using a pestle and mortar. Finely chop the dill. In a small bowl stir to combine salt, sugar and smoked paprika. Add the ground seeds and berries and zest of one lime, stir to combine.

Sprinkle half of the cure mixture over a baking sheet lined with parchment paper. Place the salmon on top of the cure mix skin side down. Sprinkle the rest of the cure mix over the salmon and press the cure mix into the salmon fillet so it incorporates as much of the mixture as possible. Transfer the salmon fillet to a large <a href=https://www.status.si/kategorija-izdelka/shranjevanje-v-vakuumu/vakuumsko-shranjevanje-z-elektriko/vrecke-in-folije-v-roli-za-vakuumiranje/?utm_source=Jernej%20Kitchen&amp;utm_medium=FB%20objava&amp;utm_campaign=influencers rel=nofollow target=_blank>vacuum bag</a>, making sure the fillet is covered in cure mix. Vacuum the salmon fillet using a Vacuum machine. We used a powerful Slovenian <a href=https://www.status.si/izdelek/vakuumski-aparat-sv2000/?utm_source=Jernej%20Kitchen&amp;utm_medium=FB%20objava&amp;utm_campaign=influencers rel=nofollow target=_blank>Vacuum Machine SV2000</a> from Status Metlika. Place in a fridge for 24 - 48 hours.

Remove the cured salmon fillet from the fridge. Open the vacuum bag and rinse the salmon under cold running water to remove all the cure mixture. Tap dry using a paper towel. Place on a wire rack or large tray and place in the fridge for 1 - 2 hours. Use a very sharp knife to thinly slice the gravlax and serve.

You can serve your Salmon Gravlax immediately or vacuum it again and store it. Store in a fridge for up to 3 weeks or place in the freezer for up to 2 months. Defrost by bringing it to room temperature.

In a medium bowl, toss the cabbage, cilantro, 1/4 cup salsa and salt to taste. In a small bowl, stir together the sour cream and remaining 3 tablespoons salsa.

Baja Fish Tacos

red cabbage

cilantro

red salsa

Salt

sour cream

cornmeal

eggs

cod,

Vegetable oil,

corn tortillas

In a saucepan, heat the chicken broth until barely simmering; cover to keep hot. In another saucepan, heat the olive oil over medium heat. Add the onion, garlic

Bay Scallop Risotto

chicken broth

onion,

garlic,

prosciutto

arborio rice

dry white wine

saffron

bay scallops

parmesan cheese

butter

In a small saucepan, combine the rice with 1 1/2 cups water. Bring to a boil, cover, lower the heat and simmer until tender, about 20 minutes; fluff with a

Shrimp Newburg

brown rice

unsalted butter

milk

cornstarch

onion, finely chopped

flour

sherry wine

Salt and pepper

chives

Tuna nicoise salad (gut health)

parsley

70 g extra virgin olive oil

lemon

g kefir

apple cider vinegar

sea salt

water

potatoes

green beans

tuna

extra virgin olive oil spray

120 g mixed leaf salad

cherry tomatoes

100 g pitted Kalamata olives

anchovies

Place parsley into mixing bowl and chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula and repeat chop 7 sec/speed 7.

Add oil, lemon juice, kefir, apple cider vinegar (see Tips), salt and pepper and mix 10 sec/speed 3. Pour dressing into a jug and set aside.

Without cleaning the mixing bowl, place water into mixing bowl. Insert simmering basket, place potatoes into it and cook 35 min/100°C/speed 2 or until tender. Remove simmering basket with aid of spatula and set potatoes aside in a bowl to cool.

While cooking water is still hot, re-insert simmering basket. Place eggs into simmering basket. Place Varoma into position and weigh beans into it. Secure Varoma lid then cook 11 min/100°C/speed 3.

Place frying pan over high heat. Brush or spray tuna with olive oil. Season with sea salt and pepper. Then sear for 30 seconds on each side. Set aside.

Peel eggs and cut in half. Place a serving platter onto mixing bowl lid and weigh mixed leaf salad, tomatoes and olives onto it. Add anchovies, beans, potatoes and eggs. Slice tuna and arrange over salad. Drizzle over dressing to serve, using as much as desired.

Easy Grilled Sardines is a simple recipe, great for any day of the year. Light, fresh and delicious. Made in a grill pan or outdoor grill.

Easy Grilled Sardines

300 g fresh sardines, (10.5 oz) cleaned

Gremolata Sauce (Quick and Easy)

Make&nbsp;<a href=https://jernejkitchen.com/recipes/vegetables/gremolata>Gremolata Sauce</a>. Add one tbsp of white wine (optional) to the Gremolata sauce and stir to combine. Set aside until needed.

Place a grill pan over high heat (or use an outdoor grill). Clean the sardines. Using a small knife, gently rub the skin of the sardine until the scales are removed. Then cut open the belly of the fish using the same small knife. Run your thumb along the spine and push out the bloody guts. Rinse the sardines under cold running water. Drain well on a kitchen towel and tap dry. They need to be completely dry for the grilling. Drizzle the sardines with olive oil and gently place them on a hot grill or in a hot grill pan. Grill for 2 - 3 minutes on each side, depending on the size of the fish.

Serve the grilled sardines as soon as possible. Season with salt to taste and drizzle with Gremolata sauce. Add lemon wedges and enjoy.

Spicy Shrimp and Grits Casserole with Gouda Cheese is the South&#x27;s most perfect comfort food made into an easy to make and make-ahead casserole!

Spicy Shrimp and Grits Casserole with Gouda Cheese

butter (plus more for baking dish)

scallions (white and light-green part only, chopped)

red bell pepper (chopped)

jalapeño pepper (seeded if desired, finely chopped)

(10-ounce) diced tomatoes with green chiles (drained)

grits (not instant)

Salt and black pepper (to taste)

shrimp (16-20 count, peeled, deveined and cooked)

bacon (cooked and crumbled)

Gouda cheese (divided)

Preheat oven to 375 degrees. Butter an 8 x 8 baking dish or another similar-sized baking dish. Set aside.

Heat butter over medium-high heat in a large saucepan. Add the scallion, red bell pepper and jalapeño pepper. Reduce heat to medium, cook 4-5 minutes or until beginning to soften.

Stir in garlic, diced tomatoes with chiles and chicken broth. Bring to a boil. Slowly stir in grits.

Stir continuously until mixture returns to a boil. Reduce heat to low. Simmer, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat and cool slightly. Season to taste with salt and black pepper.

Stir in shrimp, bacon, egg and 1 cup cheese. Transfer to prepared baking dish. Sprinkle with remaining cheese.

Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving.

https://embed.mediavine.com/videos/k25sr4ruqhw0glnupuvn

Spicy Shrimp and Grits Casserole with Gouda Cheese is the South’s most perfect comfort food.  Here, it’s made into an easy to make and make-ahead casserole!

Savory Salmon with Avocado Sauce is a super easy 20-minute low-carb baked sheet pan meal, complete with asparagus and topped with a creamy avocado lemon dill sauce.

Salmon with Avocado Sauce

Salmon fillets

tbsp Olive oil

oz Asparagus

tsp Herbs de Provence (optional)

Garlic (peeled)

Olive oil

juice juice

Avocado (medium to large, peeled and pit removed)

Salt and pepper (to taste)

tbsp Dill (fresh chopped)

Preheat oven to 350 degrees F (176 degrees C)

Line your baking sheet with aluminum foil. Grease the bottom of your sheet pan with olive oil.

LEAVE THE SKIN ON SALMON: If you wish, you can leave the skin on your salmon fillet as it will slide right off after baking. (When we are serving this to our family we do this as it super easy)HOW TO REMOVE THE SKIN OFF A SALMON FILLET (OPTIONAL) If you are hosting a gathering, you may wish to remove the skin off your salmon fillet. Take a look at our video below in the recipe card to watch how. The first step is to make sure you remove any pin bones. Next, you are going to want to trim your salmon of any thin edges that may cook unevenly. We save these bits and pieces for soups and stocks.  Place your salmon fillet, skin side up and flesh side down. Next take your knife or just your fingers on the edge of the larger side of the fillet and peel the skin away from the salmon flesh along one side.Then, with your dominant hand holding the knife flat on top salmon to hold downward pressure, carefully peel the skin back from the salmon.Move the knife down as you peel the skin down on the salmon. Move from the largest section down towards the tail. Hold downward pressure with your butcher’s knife as you peel the skin from the salmon. If your skin sticks on to the edges of the salmon, use the edge of the knife to get a clean start.

Place your salmon with or without skin (your choice) on the sheet pan and add your asparagus around the salmon so they are in a single layer.

Drizzle olive oil over asparagus and salmon and season with Herbs de Provence seasoning and/or salt and pepper to taste.

Bake salmon and asparagus in the oven at 350 degrees F (176 degrees C) uncovered for about 5-8 minutes per 1/2 inch thickness of salmon fillet or until it flakes easily with a fork or the internal temperature is 140 degrees F (60 degrees C). The FDA states the safe cooked salmon temp is 145 degrees F (63 degrees C). However, your salmon will continue to cook even after you take it out of the oven.  Our salmon fillet was 2.25 pounds (1020grams), and it took 17 minutes to flake easily with a fork. (While your salmon is in the oven, use these next few minutes to make your creamy avocado sauce)

The time required to cook your salmon depends on the size/thickness of the salmon and diameter of asparagus and your preference. Start checking your fish early in the cooking process say at 8 minutes and add more cooking time as needed. The quickest and easiest way to see if your salmon is cooked is to use a fork. If the flesh of the salmon flakes easily in the thickest portion of the fish, it is cooked. You can also check to make sure your fish is no longer translucent but instead opaque in the middle. Another way to check for doneness is to use an oven thermometer on the thickest portion of the salmon. If you trust your fish monger and source, a medium salmon will register around 140 degrees F (60 degrees C). If you prefer your salmon more well done, shoot for 145 degrees F (63 degrees C) as per FDA recommendations. However, please note that your fish will continue to cook even after you remove it from the oven. Do not cook salmon above 145 degrees F (63 degrees C) as no one likes dried out fish!

While your salmon and asparagus are in the oven, make your creamy avocado sauce. Place your garlic, olive oil, lemon juice, avocado, salt and pepper and fresh dill in your food processor or high speed blender and blend until smooth, about 1-2 minutes.

Once the salmon flakes easily with a fork and your asparagus are fork tender, remove from the oven.

Remove your salmon and asparagus sheet pan from the oven. Drizzle the creamy avocado sauce over the salmon.

Enjoy!

Creamy Avocado Sauce

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616677178/uzslskvxapltpwjtv3qd.mp4

Savory Salmon with Avocado Sauce is a super easy 20-minute low-carb baked sheet pan meal, complete with asparagus and topped with a creamy avocado lemon dill sauce. This clean eating sheet pan dinner is both Whole30 approved and paleo friendly.

Perfectly cooked Baked Halibut with garlic and butter is an instant win for an impressive main dish! This goof-proof method of cooking halibut results in tender, juicy halibut every time!

Garlic Butter Baked Halibut

halibut

Tbsp butter*

onion powder

½ tsp sea salt (to taste)

¼ tsp black pepper (to taste)

Preheat the oven to 400 degrees Fahrenheit.

Microwave the butter in a small bowl until melted, then immediately add the freshly minced garlic. Note: you can melt the butter in a small saucepan or skillet on the stove top and sauté the garlic if you would like.

Lightly spray a casserole dish or sheet pan with cooking oil. Remove the filets from their packaging and pat them dry with a paper towel. Place halibut into the baking dish.

Drizzle part of the garlic butter over the halibut filets.

Use about 1 tablespoon of garlic butter for each half pound of halibut (so if you’re making 1 pound of halibut, use two tablespoons of the garlic butter). Reserve the remaining garlic butter for drizzling when the halibut is fully cooked.

Spread the butter over the full filets (I do this using my hands) so that all of the flesh is coated with the butter mixture. Sprinkle with sea salt, onion powder, and black pepper.

Bake at 400 for 8 minutes for smaller filets and 10 minutes for large filets. Check the internal temperature of the fish by using a thermometer (see temperature guide below). If the halibut isn’t fully cooked yet, broil on high for 2 to 6 minutes, depending on the size of the filet for a crispy top.

Remove the halibut from the oven. Drizzle the halibut with the remaining garlic butter mixture (or serve the halibut with the garlic butter for dipping). I like sprinkling a little lemon zest and parmesan cheese over halibut. Serve halibut with choice of side dishes and white wine, and enjoy!

These crispy filo pastry parcels are packed with chopped king prawns, salad onions and pak choi, marinated in ginger paste and oyster sauce. The dipping suace uses sweet chilli, ginger paste, lime juice and soy sauce for a spicy and tangy kick.

Top 33 fish and seafood recipes from across the web

The most viewed fish and seafood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Parmesan-Crusted Tilapia

Ginger Garlic Air Fryer Salmon

Crab Stuffed Whitefish

Cured Salmon Gravlax

Baja Fish Tacos

Bay Scallop Risotto

Shrimp Newburg

Tuna nicoise salad (gut health)

Easy Grilled Sardines

Spicy Shrimp and Grits Casserole wi...

Salmon with Avocado Sauce

Garlic Butter Baked Halibut

Crispy prawn parcels with chilli di...

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Pan Bagnat (Provençal Tuna Sandwich...

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Instant Pot Salmon with Lemon-Garli...

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Moroccan Fish Tagine

Instant Pot Shrimp with Tomatoes an...

Instant Pot Poached Salmon

Instant Pot Cod with Warm Tabbouleh...

Top 33 fish and seafood recipes from across the web

The most viewed fish and seafood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Parmesan-Crusted Tilapia

Ginger Garlic Air Fryer Salmon

Crab Stuffed Whitefish

Cured Salmon Gravlax

Baja Fish Tacos

Bay Scallop Risotto

Shrimp Newburg

Tuna nicoise salad (gut health)

Easy Grilled Sardines

Spicy Shrimp and Grits Casserole wi...

Salmon with Avocado Sauce

Garlic Butter Baked Halibut

Crispy prawn parcels with chilli di...

Shrimp Risotto

Miso Butter–Basted Scallops with Bo...

Temaki sushi (TM6)

Smoked Mackerel Tartines with Dill ...

Grilled Swordfish Salmoriglio (Sici...

Brown Rice Bowl with Vegetables and...

Dijon-Butter Salmon with Herbed Ric...

Whole Roasted Branzino

Sea bass with chermoula-dressed chi...

Herb-Poached Shrimp with Cocktail S...

Moqueca (Brazilian Shrimp and Fish ...

Pan Bagnat (Provençal Tuna Sandwich...

Spaghetti al Tonno

Instant Pot Salmon with Lemon-Garli...

Instant Pot Provençal Chicken Soup

Instant Pot Shrimp and Asparagus Ri...

Moroccan Fish Tagine

Instant Pot Shrimp with Tomatoes an...

Instant Pot Poached Salmon

Instant Pot Cod with Warm Tabbouleh...

The most viewed fish and seafood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine