seafood dinner

Light, nutritious tilapia fillets are seasoned with garlic, butter, and lemon and baked to perfection.

GARLIC BUTTER OVEN BAKED TILAPIA

tilapia fillets

Salt and black pepper, (to taste)

paprika

thyme

oregano

butter, (melted)

garlic, (minced)

lemon juice

lemon zest

lemon,

Red pepper flakes, (for garnish)

Chopped fresh parsley, (for garnish)

Lemon slices, (for garnish)

Preheat oven to 400°F.

Season tilapia with salt, pepper, paprika, thyme, and oregano; arrange fish in a 9x13 baking dish.

In a mixing bowl, whisk together melted butter, garlic, lemon juice, and lemon zest; pour over tilapia.

Bake tilapia for 10 to 12 minutes, or until fish flakes and is fork-tender.

Garnish with pepper flakes, parsley, and lemon slices.

Serve.

Searing scallops might seem intimidating, but it's insanely easy to do at home. Here's how to do it perfectly every time.

Seared Scallops

lb. large scallops

Kosher salt

black pepper

olive oil

butter,

tbsp. parsley

Lemon wedges,

Do you use cast iron or nonstick skillets?

Easy to make and the garlic was a good recommendation.

It was delicious with a bit of olive oil and A tad  of butter with lemon pepper and fresh squeezed lemon! Sauté Jasmine Rice!

loved it with salt and pepper - everything plus a squeeze of lemon jouce.

I don’t do the sauce at the end and just top this with fresh rosemary or fresh Parsley Tastes great as is. No sauce needed. I usually serve over roasted veggies.

Used garlic rosemary salt, just a little butter and olive oil with a little fresh lemon juice at the end. They were soooooo good!!!! The best part was the scrapings from the pan.

Loved it! Added a little garlic with oil and butter  before adding scallops.  3 min each side cooked perfectly!

Very Easy!  I had never cooked scallops before this, but I will definitely make it again.  Delicious!

https://streaming.hearstdigitalstudios.com/64512840-473e-4ed5-964a-4779645d2fe9/video_rover_16x9_1080p_hd_1545410695_65314.mp4

How To Sear Scallops Like A Boss — In Less Than 10 Minutes!

This is an edited extract from 7 Ways by Jamie Oliver, published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways). Photography by Levon Biss.

Jamie Oliver's creamy prawn stuffed salmon recipe

salmon

Parmesan cheese

half-fat crème fraîche

small cooked peeled prawns, from sustainable sources

Olive oil

garlic

spinach

rashers of higher-welfare smoked pancetta

rosemary

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981819328001&=domain=del

5348771529001-5981819328001

Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch. A teaspoon of ground pepper helps give this salmon its dark crust. You need only one skillet to cook both the salmon and green beans.

Seared Salmon with Garlicky Green Beans

garlic cloves

green beans

salt and ground pepper

salmon steak

In a medium nonstick skillet, heat 1 teaspoon oil over medium-high. Add garlic, and cook until golden brown, 30 seconds to 1 minute. Transfer to a plate; wipe out skillet.

Add green beans and 3 tablespoons water to skillet; cover, and cook until tender, 3 to 5 minutes. Drain any liquid from skillet. Season green beans with salt and pepper. Add to plate with garlic, toss, and cover loosely with foil.

Return skillet to medium-high; add 1 teaspoon oil. Season salmon with 1/2 teaspoon salt and 1 teaspoon pepper; add to skillet. Cover, and cook, turning once, until browned and cooked through, about 8 minutes. Transfer salmon to plate with green beans.

This baked arctic char fillet with honey soy marinade makes for one easy (and scrumptious) seafood dinner that&#039;s sure to be a family favourite!

Baked Arctic Char With Honey Soy Marinade

soy sauce

honey

ginger

sesame oil

sriracha

garlic (minced)

arctic char

Sesame seeds

Green onion (sliced)

Cilantro (chopped)

Microgreens

Chili pepper (sliced)

Lime wedges/juice

In a small dish, whisk together soy sauce, honey, ginger, sesame oil, sriracha, and garlic.

Pat arctic char dry with paper towels to remove any excess moisture, then place the arctic char into a baking dish that&#39;s big enough to fit it.

Pour marinade over fish and turn arctic char to get marinade all over. Let it marinate for 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit for use shortly.

Remove arctic char from marinade and reserve marinade (I like to scrape off most of the minced garlic and ginger and keep for marinade).

Place arctic char, skin side down, onto a parchment paper-lined sheet pan and bake in your preheated oven for 12 to 15 minutes or until it&#39;s cooked through, opaque and  flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).Note: Time can vary, depending on the size/thickness of your fillet. The fillet used in this recipe was about 1 inch thick at the thickest part. Check on at the 12-minute mark and see how it is. If it isn&#39;t cooked, continue cooking until it is.

While arctic char is cooking, place reserved marinade into a small/mini saucepan and heat over low heat until reduced/thickened slightly, heated through, and coats the back of a spoon.

Once fish is cooked and marinade has thickened/reduced, drizzle marinade over cooked fish and garnish to taste (if desired) with any of the garnish ideas. Portion, serve and enjoy (it&#39;s great with rice or a salad).

Crispy, golden shrimp coated in a creamy, spicy bang bang sauce make these Bang Bang Shrimp Tacos an irresistible seafood dinner. Easy to make and packed with crunch and flavor, they’re sure to be a hit!

Bang Bang Shrimp Tacos

shrimp

buttermilk

cornstarch

panko breadcrumbs

garlic powder

cayenne pepper

tsp salt

mayonnaise

tbsp sweet chili sauce

sriracha (adjust to your spice preference)

tsp honey or sugar (optional

flour tortillas

cabbage

cilantro

lime

avocado

If using frozen shrimp, defrost first

In a bowl, soak the shrimp in buttermilk for 10-15 minutes while you prepare the other ingredients.

In a separate bowl, mix the cornstarch, panko breadcrumbs, paprika, garlic powder, cayenne pepper, salt, and pepper.

Remove the shrimp from the buttermilk, letting any excess drip off, then coat them in the breadcrumb mixture.

Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey or sugar until smooth.

Warm the tortillas by wrapping them in foil and placing them in a warm oven.

Add a layer of shredded cabbage to each tortilla, followed by the crispy shrimp. Drizzle generously with bang bang sauce.

Top with chopped cilantro, a squeeze of fresh lime, and any optional toppings you like. Serve immediately with extra lime wedges on the side.

Pan-seared salmon meets the beloved arrabbiata sauce, enhanced with wilted spinach for a feel-good hit of green. Ready in about 30 minutes and all made in one skillet. Serve with pasta, crusty bread, and a big salad for a delicious meal.

Salmon all'Arrabbiata

unsalted butter

yellow onion (finely chopped)

tsp black pepper

sage

tsp sweet paprika

chili

anchovy fillet (in oil)

tomato paste

chicken broth

tomatoes

Parmesan

parsley

chopping

Get all the prep done before you start cooking: finely chop the onion and mince the garlic. Pat the salmon fillets dry with a paper towel, season both sides with 1 tsp salt and black pepper.

searing

Heat oil and butter in a large nonstick skillet over medium heat. Add salmon and sear, about 3-4 minutes on each side. Remove from the skillet and set aside.

cooking

Reduce heat to low. Add onion and garlic, cook for 2 minutes, or until soft and fragrant. Stir in anchovy, red chili, the remaining salt and pepper, oregano, sage and paprika. Add tomato paste, stir to incorporate, about 1 minute. Deglaze with chicken broth, simmer for 2 minutes, stirring with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Pour in crushed tomatoes, simmer for 5 minutes.

simmering

Add spinach and simmer until slightly wilted, about 2 minutes. Stir in grated Parmesan and transfer salmon back to the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through. If needed, thin with additional broth.

serving

Serve topped with red pepper flakes, freshly ground black pepper and chopped parsley. Enjoy!

We added some black olives and served it with pasta. Great taste!

A delicious, fail-proof dish that&#39;s ready in just 20 minutes. The salmon is seared until crispy on the outside and juicy in the middle, then smothered in a divine sauce enhanced with fresh dill for a fine dining touch. Serve it with buttered potatoes for a quick yet satisfying dinner.

Salmon in Creamy Dill Sauce

½ tsp sweet paprika

½ tsp black pepper (divided)

salt (divided)

onion

carrot

⅛ tsp ground turmeric

tbsp all-purpose flour

vegetable broth

heavy cream

dill (more for serving)

black pepper (for serving)

seasoning

Get your prep done before you start cooking: Pat the salmon fillets dry. Season both sides with garlic powder, sweet paprika, ¼ teaspoon salt and ¼ teaspoon black pepper.

Peel and grate the carrot. Dice the onion, mince the garlic cloves and chop the dill.

Heat oil and butter over medium high in a large nonstick skillet. Add salmon fillets and sear 3 minutes per side. Remove from skillet onto a clean plate.

sautéing

Add carrot, garlic and onion. Sauté for 3 minutes. Add turmeric, and the remaining salt and black pepper.

Add flour and stir until incorporated. Add vegetable broth and simmer for 1 minute while stirring constantly.

stirring

Pour in cream, bring to a simmer. Add dill and lemon juice. Stir until combined. Taste and adjust salt. If the sauce thickens too much, add a splash of cream.

Return salmon to the skillet and simmer for 3 minutes. Finish off with dill and freshly ground black pepper. Enjoy!

Made this today and it is sooooo good!! I carmelized the onions for longer than the recipe called for because I really wanted to get them soft and translucent and golden, and then I added in the carrots and garlic. I served it with baby gold potatoes tossed in butter and garlic and the leftover dill, along with a Caesar salad and it was a 10/10.

Very complimentary for salmon and trout. Great drizzled over vegetables as well. Many may not know however that a brown onion is the same as a yellow onion. Commonly, stores have yellow onion bins, but not brown onion bins. My point is most people are more inclined to try a new reciepe knowing the ingredients are easily accessible. No sense making it complicated. The reciepe is very good and 
worth a try.

Served this at a dinner party and the results were nothing short of FANTASTIC!  I may eat this sauce on shoe sole!

Quick and easy crab alfredo seafood pasta with a creamy alfredo sauce, chunks of real crab and diced tomatoes on top!

Easy, Creamy Crab Alfredo Pasta

penne pasta

tbsp butter

garlic (finely minced)

milk

chicken (seafood

tsp EACH: black pepper, salt, dried basil

real crab (pulled apart or imitation crab, chopped)

tomato

chives (chopped)

Prepare the pasta according to the box instructions while making the sauce. Once it's cooked, drain it and keep it warm and covered.

Melt the butter in a large saute pan and add in the diced onion. Saute the onion for 3 to 4 minutes, until it's translucent but not browned. Next, add the in the garlic and let it cook for a minute. Now, it's time to add the flour. Sprinkle the flour in, toss to coat the onion and garlic in the flour and then let it cook for about 1 minute. The combination of flour and butter makes a roux. The roux is prepared with equal parts butter and flour and is used to thicken the sauce.

Now you're ready to slowly add in the milk. Pour it in slowly, whisking constantly. When you first add the milk, the sauce will be very thick. Keep adding the milk and whisking, until the mixture is smooth. Next, pour in the chicken broth. You can also use seafood broth or veggie broth for this recipe. Next, add in the parmesan cheese and continue cooking the sauce over medium heat until the cheese is completely melted. Now the sauce is ready for the rest of it's ingredients!

Season the sauce with salt, pepper and dried basil. Add in the crab meat and squeeze about 1 tablespoon of fresh lemon juice over the top. Once the pasta is cooked and drained, add it straight into the saute pan and toss to coat the pasta evenly!

For topping this delicious and rich crab pasta, I used sweet heirloom tomatoes. You can also use a few roma or slicing tomatoes if heirloom tomatoes are out of season. Slice the tomato open and remove the seeds, then dice into small pieces. I like to toss the diced tomatoes with chopped chives and season them with black pepper. When you're ready to serve the seafood pasta, add a few spoons of the tomato topping onto each serving.

Top 9 seafood dinner recipes from across the web

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

Top Tags

GARLIC BUTTER OVEN BAKED TILAPIA

Seared Scallops

Jamie Oliver's creamy prawn stuffed...

Seared Salmon with Garlicky Green B...

Baked Arctic Char With Honey Soy Ma...

Bang Bang Shrimp Tacos

Salmon all'Arrabbiata

Salmon in Creamy Dill Sauce

Easy, Creamy Crab Alfredo Pasta

Top 9 seafood dinner recipes from across the web

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

Top Tags

GARLIC BUTTER OVEN BAKED TILAPIA

Seared Scallops

Jamie Oliver's creamy prawn stuffed...

Seared Salmon with Garlicky Green B...

Baked Arctic Char With Honey Soy Ma...

Bang Bang Shrimp Tacos

Salmon all'Arrabbiata

Salmon in Creamy Dill Sauce

Easy, Creamy Crab Alfredo Pasta

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