fish seafood

This classic Jamaican dish brings the crunch, the heat, and the island soul.

Escovitch Fish

(about 6-ounce) skin-on red snapper fillets

garlic powder

black pepper

salt

vegetable oil

scallions

yellow onion, thinly sliced (about 1 1/2 cups)

carrot,

red bell pepper, thinly sliced (about 3/4 cup)

ginger

thyme

Scotch bonnet pepper, pierced

allspice berries

bay leaves

white vinegar

water

sugar

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

The Kitchn

Olushola "Ola" Wadley

Step 1

Cut 2 medium scallions crosswise into 2-inch pieces. Halve or quarter the pieces lengthwise into thin strips.

Step 2

Pat 4 red snapper fillets dry with paper towels. Season all over with 1 teaspoon garlic powder, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt.

Step 3

Heat 1/2 cup vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Working in batches if needed, add the fish skin-side down in a single layer. Fry, gently pressing down on the fish with a flat spatula occasionally so that it stays flattened, until cooked through and the skin is crisp, 4 to 5 minutes per side. Transfer the fish to a wire rack.

Step 4

Turn off the heat. Pour the oil into a heatproof bowl. Wipe out the pan with a paper towel. Return 2 tablespoons of the oil to the pan.

Step 5

Add the scallions, 1 thinly sliced medium yellow onion, 1 matchstick-cut medium carrot, 1/2 thinly sliced medium red bell pepper, 1 tablespoon matchstick-cut ginger, 3 fresh thyme sprigs, 1 pierced Scotch bonnet pepper, 3 whole allspice berries, and 2 dried bay leaves to the pan. Cook over medium heat until the onions and carrots are crisp-tender, about 5 minutes.

Step 6

Stir in 1/3 cup distilled white vinegar, 2 tablespoons water, 1 tablespoon plus 1 teaspoon granulated sugar, and 1 1/2 teaspoons kosher salt. Simmer until the sugar and salt dissolve and the liquid reduces slightly, 2 to 3 minutes.

Step 7

Turn off the heat. Remove and discard the Scotch bonnet, allspice, bay leaves, and thyme stems. Serve the vegetables and sauce over the fish.

Tina is obsessed with recipes — everything about them! She was the Executive Food Editor at Food & Wine Magazine for eons, where she oversaw the test kitchen, top edited all the recipes, scouted chef talent and new products, and had the great fortune to edit longtime columnists Julia Child, Jacques Pépin, Marcella Hazan, and Paula Wolfert. She has translated and adapted French chef cookbooks for American home kitchens and worked on books for Lidia Bastianich and Jose Andrès, among others.

Tina Ujlaki

Tender shrimp in a zesty garlic butter sauce.

Cowboy Butter Shrimp Scampi

olive oil

unsalted butter

garlic,

horseradish

Dijon mustard

dry white wine chicken broth

red pepper flakes (optional)

parsley leaves (from 1/4 medium bunch)

lemon juice (from 1/2 medium lemon)

Lemon wedges,

pasta

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Jan Valdez

Pat 1 pound raw jumbo shrimp dry with paper towels. Season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, 2 to 3 minutes. Transfer the shrimp to a plate.

Add 3 tablespoons unsalted butter to the now-empty skillet. Once the butter is melted, add 4 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2 teaspoons prepared horseradish, 1 1/2 teaspoons Dijon mustard, and 1 teaspoon paprika.

Stir in 1/2 cup dry white wine and 1 pinch red pepper flakes if desired. Cook, scraping up any browned bits from the pan, until the liquid is reduced by about half, 4 to 5 minutes.

Return the shrimp and any accumulated juices to the skillet. Add 2 tablespoons finely chopped fresh parsley leaves and 1 tablespoon lemon juice, and toss to combine. Serve with lemon wedges and cooked pasta or crusty bread if desired.

At The Kitchn, I develop all of your favorite recipes and help you discover your most beloved grocery finds. I have more than 17 years of recipe development experience, including time spent in cookbook test kitchens and on Alton Brown’s culinary team. My two kids have lots of opinions on dinner.

Patty Catalano

Salmon patties are packed with flavor, thanks to orange, harissa paste, and honey.

Harissa Orange Salmon Patties

orange (about 2 tablespoons)

harissa paste, divided

cilantro leaves (8 sprigs),

salmon fillets,

panko breadcrumbs

orange juice (from 1 medium orange)

honey

Canned salmon substitution: Substitute 16 ounces canned salmon, drained, for the salmon fillets. Finely chop the scallion whites in Step 2. Skip Step 3 and add the scallion whites, salmon, and 2 tablespoons finely chopped fresh cilantro leaves to the panko and egg mixture in Step 4. Cook until golden-brown on both sides, no need to cook to 125°F.Make ahead: The salmon patties can be mixed together and shaped up to 1 day in advance and refrigerated in an airtight container.Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Whisk the finely grated zest from 1 medium orange, 1 large egg, 2 tablespoons of the harissa paste, and 3/4 teaspoon kosher salt together in a large bowl.

Coarsely chop the white parts of 3 medium scallions and add to a food processor. Finely chop the scallion greens and reserve for garnish.

Add 2 tablespoons fresh cilantro leaves to the food processor and pulse until the scallions are broken down into very small pieces, 4 to 6 (1-second) pulses. Add 1 pound skinless salmon pieces and pulse until coarsely ground, 8 to 10 (1-second) pulses.

Add the salmon mixture and 2/3 cup panko breadcrumbs to the egg mixture. Gently fold together with a flexible spatula until combined.

Divide the salmon mixture into 4 portions (about 3/4 cup or 5 ounces each). Form each one into a patty about 1 inch thick and 3 1/2 inches wide.

Whisk 1/4 cup orange juice, 3 tablespoons honey, and the remaining 1 tablespoon harissa paste together in a small bowl.

Heat 1 tablespoon olive oil in a large (12-inch) nonstick or cast iron skillet over medium heat until shimmering. Swirl so that the oil coats the bottom of the pan. Using a wide, flat spatula, gently transfer the patties to the pan and cook until golden-brown on the first side, 3 to 4 minutes. Flip the patties and cook for 1 minute.

Step 8

Reduce the heat to medium-low and pour the sauce over the patties. Cook, spooning some of the sauce over the patties as they cook, until the sauce is thickened and the salmon is just cooked through, about 3 minutes. An instant-read thermometer inserted into the center of the salmon patties should register at least 125°F. Garnish with the scallion greens and chopped fresh cilantro leaves if desired.

I've worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter.!

Andrea Rivera Wawrzyn

Recipe: Sheet Pan Lemon-Herb Fish Fillets With Crispy Potatoes

potatoes

extra virgin olive oil

garlic, minced (roughly 1 tablespoon)

sole

lemon, thinly sliced

capers, drained

Molly Gilbert

Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper.

In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated.

Assemble 4 potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 x 6 inches; use 3 or 4 slices of potato per row.

Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, about 30 minutes. Remove the pan from the oven.

Blot the fish fillets dry with a paper towel. Place one, skin-side down, centered on top of each potato raft. Top each piece of fish with 1 tablespoon butter, 2 lemon slices, and 2 sprigs thyme. Scatter the capers atop the fish and around the pan.

Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.

Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.

These crispy fish tacos start with frozen beer-battered cod fillets, which makes them extra quick to prepare. 

Quick &amp; Easy Crispy Fish Tacos with Cabbage Slaw

(12 cod

cabbage

red onion

kosher salt,

cherry tomatoes

cilantro

corn flour tortillas

Salsa sauce,

Using pre-made slaw: You can use a bag of pre-shredded cabbage or a slaw mix to make your life easier. Baja fish tacos: This is a lighter version of a Baja classic, but those missing the creamy element can drizzle sour cream on the finished taco or add a little mayonnaise to the cabbage slaw. Avocado is also an option.Storage: Leftovers can be stored in an airtight container and refrigerated for up to 1 day.

Jennifer Zyman

Prepare 2 packages frozen fish filets according to package instructions. (If you have an air fryer, it makes them even crispier.) Meanwhile, prepare the slaw and garnishes.

Thinly slice 1/2 head medium cabbage and 1/2 medium red onion, and add both to a large bowl. Squeeze the juice from 2 medium limes over the cabbage. Add 1 tablespoon olive oil and season with kosher salt and black pepper. Toss to combine and refrigerate.

Quarter 1 pint cherry or grape tomatoes and place in a medium bowl. Sprinkle with 1 teaspoon kosher salt and toss to combine. Coarsely chop 1 bunch cilantro. Cut 3 medium limes into wedges. 

Warm up 12 to 15 tortillas one at a time in a frying pan on the stove or directly on a gas flame. To assemble the tacos, break a fish filet in half and place in a tortilla. Top with the slaw, cilantro, tomatoes, and salsa or hot sauce if desired. Serve with lime wedges.

This Chinese takeout favorite is easy and quick to make. 

Crispy Shrimp Toast

shrimp,

scallions,

sesame oil

cornstarch

soy sauce

white pepper

baguette

white or black sesame seeds,

neutral oil

Kosher salt

Make ahead: The shrimp mixture can be made a few hours ahead. Cover and refrigerate until needed. Shrimp toast is best when enjoyed immediately after cooking.

Meleyna Nomura

Peel and devein 8 ounces shrimp if needed. Dry the shrimp with paper towels and place in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped, about 5 (1-second) pulses. 

Prepare the following, adding each to the food processor as it is completed: Coarsely chop 3 medium scallions. Peel 1-inch piece fresh ginger, then grate or finely chop until you have 2 teaspoons. 

Add 1 large egg white, 1 tablespoon toasted sesame oil, 2 teaspoons cornstarch, 2 teaspoons soy sauce, and 1/4 teaspoon white pepper. Process until mostly smooth, stopping to scrape down the sides as needed, about 10 seconds.

Slice 1/2 baguette crosswise into about 20 (1/4-inch) slices. Use a small offset spatula to spread the shrimp mixture on each slice, about 1 rounded tablespoon per slice. Sprinkle with 2 tablespoons sesame seeds and lightly press the sesame seeds into the shrimp mixture with your fingers. 

Heat 1/2 cup neutral cooking oil in a large nonstick or cast iron skillet over medium heat until 365°F. Add half the toasts shrimp-side down. Cook until the shrimp turns golden-brown, moving the toasts around the pan as needed so they brown evenly, 2 to 3 minutes. Carefully flip the toasts and cook until the bread is golden-brown, about 1 minute. Transfer to a paper towel lined-plate and sprinkle with kosher salt. Repeat cooking the remaining toasts. Garnish with thinly sliced scallions if desired and serve hot.

These quick and easy croquettes come together in less than 30 minutes. 

Salmon Croquettes

parsley leaves

capers,

lemon juice

all-purpose flour

onion powder

paprika

cayenne pepper

I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I have 10 years of experience working in R&D test kitchens, testing products and recipes, and at publishers including Serious Eats and EatingWell.

Amelia Rampe

Adding 2 tablespoons finely chopped fresh parsley, 1 tablespoon coarsely chopped capers, finely grated zest from 1/2 medium lemon, and 1 tablespoon freshly squeezed lemon juice to a large bowl. 

Add 3 (5- to 6-ounce) drained cans of salmon to the bowl and break it up with a fork until only fine chunks remain, pulling out any visible bones. Add 2 tablespoons all-purpose flour, 1 tablespoon garlic powder, 2 teaspoons onion powder, 2 teaspoons kosher salt, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon black pepper, and stir until well-combined. Add 1 large egg and stir until incorporated.

Place 3/4 cup fine cornmeal on a plate. Divide the salmon mixture into 8 portions (1/4 cup each) and form each into a patty about 2-inches wide. Dredge each croquette in the cornmeal until completely coated, then place on a plate.

Heat 1/2 cup vegetable oil in a large cast iron skillet over medium heat until shimmering. Line a plate with paper towels. Add 4 of the croquettes and cook until golden-brown on the bottom, 1 1/2 to 2 1/2 minutes. Flip the croquettes and cook until the second side is golden-brown, 1 1/2 minutes more. Transfer to the plate and repeat cooking the remaining croquettes. Serve with lemon wedges.

This easy weeknight dinner comes together with parsley, Old Bay, lemon, and a delicious sauce for dunking. 

Salmon Patties with Lemon Aioli

salmon

lemon

white sandwich bread panko breadcrumbs

parsley

Old Bay seasoning

black pepper, plus more as needed

mayonnaise

garlic

Canned salmon substitution: Substitute 16 ounces drained canned salmon for the salmon fillets. Reduce to 1 slice sandwich bread or 1/3 cup panko breadcrumbs. Cook until golden-brown on both sides, no need to cook to 125°F.Storage: Leftover salmon patties can be refrigerated in an airtight container for up to 2 days.

Arrange an oven rack to 3 to 4 inches from the broiler element and heat the broiler. Line a rimmed baking sheet with aluminum foil.

Cut 1 pound skinless salmon fillets into 1-inch pieces. Halve 3 medium scallions, separating the green and white parts. Coarsely chop the scallion whites. Finely grate the zest of 1 medium lemon, then juice the lemon until you have 1 tablespoon.

Prepare the following, adding each to the bowl of a food processor as you complete it: If using, tear 2 slices white sandwich bread into 1-inch pieces; pick the leaves from 6 fresh parsley sprigs until you have 1/4 cup; pulse until the bread is broken down into very small pieces, 4 to 5 (1-second) pulses. (If using panko breadcrumbs, add 2/3 cup to the food processor and skip pulsing.)

Add the salmon pieces and scallion whites, and pulse until coarsely ground, 10 to 15 (1-second) pulses.

Transfer salmon mixture to a large bowl. Add the lemon zest, 1 large egg, 1 1/2 teaspoons Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Gently fold together with a flexible spatula until combined.

Divide the salmon mixture into 4 portions (1/2 cup or 4 1/2 ounces each). Form each one into a patty about 1 inch thick and 3 1/2 inches wide. Place on the baking sheet.

Broil until the patties are lightly browned on top, 3 to 5 minutes. Flip the patties and continue to broil until they are just cooked through and register at least 125°F on an instant-read thermometer, 2 to 3 minutes more. Meanwhile, make the sauce.

Finely chop the scallion greens and place in a small bowl. Finely grate 1 garlic clove into the bowl. Add the lemon juice, 1/3 cup mayonnaise, and 1 pinch ground cayenne pepper. Stir until well-combined. Taste and season with more lemon juice, kosher salt, and black pepper as needed. Serve the patties topped with the sauce.

Just made these for lunch.  My DH who claimed he didn&#39;t like salmon cakes ate 2.  I used fresh caught pink salm9n and added about 2 oz. Of our smoked salmon.  Delish!

This easy dip is made with a blend of whipped cream cheese, sour cream, Greek yogurt, and lots of fresh dill.

Smoked Salmon Dip

whipped cream cheese

sour cream

plain Greek yogurt

rice vinegar

cold-smoked salmon

dill

Crudités and potato chips,

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Stir before serving.

James Park

Finely grate the zest of 1 medium lemon into a food processor fitted with the blade attachment (about 1 teaspoon). Juice the lemon (about 3 tablespoons) and add to the food processor. Add 8 ounces whipped cream cheese, 1/4 cup sour cream, 1/4 cup plain Greek yogurt, 1 tablespoon rice vinegar, and 1 teaspoon kosher salt. Pulse until combined, 4 to 5 (1-second) pulses.

Evenly scatter 8 ounces cold smoked salmon into the food processor. Pulse until the smoked salmon is fully incorporated and the spread is smooth and spreadable, 4 to 5 (1-second) pulses. Transfer to a medium bowl.

Finely chop 3 medium scallions (about 1/2 cup). Finely chop the fronds and tender stems from 1/4 medium bunch fresh dill until you have 1/4 cup. Add the scallions and dill to the dip and fold together with a flexible spatula until combined. Serve with crudités and potato chips.

I did lower the vinegar to 1t.  I also used the non-dairy versions of all ingredients.  Turned out great!

One tablespoon vinegar is too much - overpowering.  Maybe just a teaspoon or omit altogether?

Salmon Cakes with Creamy Garlic Sauce

bread crumbs

minced herbs, like dill, fennel fronds, or parsley

garlic cloves,

Heavy cream, to thin, if needed

Salt,

To drizzle the garlic sauce, as I&#x27;ve done in the photos here, transfer it to a plastic bag and push all the sauce to one corner. Snip a small bit off the corner, and squeeze the sauce out onto the cakes.If using canned salmon: By my measurements, one 6-ounce can contains a scant cup of salmon or a very full three-quarters cup. On the whole, I think using two cans for this recipe is just fine, but if you tend to like drier, more compact fish cakes, then use three cans.

Emma Christensen

Combine the flaked salmon, bread crumbs, shallot, and herbs in a medium mixing bowl. Whisk together the mayonnaise, egg, and mustard in a small bowl, then pour on top of the salmon. Stir until everything is evenly mixed.

Divide and shape the salmon into six medium or eight small patties. Place them on a plate, spaced a little apart. At this point, the patties will feel very loose and wet; transfer the patties to the refrigerator and chill for at least 15 minutes (or cover and refrigerate for up to a day). This help firm up the fish cakes and makes them easier to fry.

While the fish cakes chill, whisk together the mayonnaise, garlic, and lemon juice. Add heavy cream, one tablespoon at a time, to thin it to a pourable consistency if needed. Cover and set aside for at least 15 minutes, or refrigerate for up to a week. The flavors will taste very harsh at first, but will mellow with time. Taste the mayo after it&#x27;s had time to mellow a bit and add salt if needed.

When ready to cook the salmon cakes, film a large skillet with olive oil and set over medium-high heat. While the skillet heats, place a few spoonfuls of bread crumbs on a plate or bowl and dip each patty to coat with crumbs. When the pan is hot enough that a flick of water evaporates right away, place the salmon cakes in the pan spaced a little apart.

Fry the salmon cakes for 3 to 5 minutes, until golden on the underside. Flip and fry for another 3 to 5 minutes. If they seem to be frying too quickly or slowly, adjust the heat.

Transfer the patties to serving plates, top with some of the creamy garlic sauce, and serve while still hot. These salmon cakes are great with a green salad on the side.

Hands down my favorite way to use up leftover salmon! Love serving it over a salad or with a bun/English muffin burger-style.

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Top 10 fish seafood recipes from across the web

The most viewed fish seafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Escovitch Fish

Cowboy Butter Shrimp Scampi

Harissa Orange Salmon Patties

Recipe: Sheet Pan Lemon-Herb Fish F...

Quick &amp; Easy Crispy Fish Tacos ...

Crispy Shrimp Toast

Salmon Croquettes

Salmon Patties with Lemon Aioli

Smoked Salmon Dip

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The most viewed fish seafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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