32 Delightful Fish Recipes for a Festive Christmas Day

Christmas dinner deserves something truly special, and what better way to celebrate than with a beautiful fish dish? Whether you’re craving elegant salmon, flaky cod, or something uniquely festive, we’ve gathered 32 delightful recipes that will make your holiday meal unforgettable. Get ready to impress your guests and create delicious memories with these stunning fish creations!

Baked Salmon with Cranberry and Orange Glaze

A perfectly balanced sweet-tart glaze elevates simple baked salmon into an elegant weeknight dinner. This vibrant combination of cranberry and orange creates a glossy finish that caramelizes beautifully in the oven. Achieving restaurant-quality results requires precise temperature control and proper resting time.

Ingredients

– 1.5 lbs wild-caught salmon fillet, skin-on
– 1 cup fresh cranberries
– 1/2 cup freshly squeezed orange juice
– 1/4 cup pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tbsp extra virgin olive oil
– 1 tsp freshly grated orange zest
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat oven to 425°F and position rack in center position.
2. Pat salmon fillet completely dry with paper towels.
3. Score skin side with shallow diagonal cuts spaced 1 inch apart.
4. Rub entire surface with extra virgin olive oil using pastry brush.
5. Season both sides evenly with kosher salt and freshly cracked black pepper.
6. Combine fresh cranberries, freshly squeezed orange juice, pure maple syrup, and apple cider vinegar in saucepan.
7. Simmer mixture over medium heat until cranberries burst and liquid reduces by half, approximately 8 minutes.
8. Strain glaze through fine-mesh sieve, pressing solids to extract maximum flavor.
9. Stir in freshly grated orange zest until fully incorporated.
10. Place salmon skin-side down on parchment-lined baking sheet.
11. Brush half of warm glaze evenly over salmon surface using silicone brush.
12. Bake at 425°F for 4 minutes to set initial glaze layer.
13. Apply remaining glaze and continue baking until internal temperature reaches 125°F, about 6-8 minutes.
14. Remove from oven and let rest undisturbed for 5 minutes to allow carryover cooking.
15. Internal temperature should reach 135°F during resting period for medium doneness.
16. Transfer to serving platter using fish spatula, leaving skin behind if desired.
Now the salmon emerges with a lacquered crust giving way to moist, flaky flesh beneath. Natural sweetness from the maple syrup balances the cranberry’s pleasant acidity, while orange zest provides bright aromatic notes. Serve over wild rice pilaf or alongside roasted Brussels sprouts for contrasting textures that highlight the glaze’s complexity.

Stuffed Flounder with Spinach and Feta

Oven-baked flounder becomes an elegant weeknight dinner when stuffed with vibrant greens and briny cheese. This Mediterranean-inspired preparation transforms simple ingredients into a restaurant-quality dish that comes together in under 30 minutes. The spinach and feta filling provides a creamy contrast to the delicate fish.

Ingredients

– 4 (6-ounce) flounder fillets, patted dry
– 2 tablespoons extra virgin olive oil, divided
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 5 ounces fresh baby spinach
– 4 ounces high-quality feta cheese, crumbled
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon fresh dill, chopped
– ½ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper
– 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tablespoon olive oil.
2. Heat remaining olive oil in a large skillet over medium heat until shimmering.
3. Sauté diced onion for 3-4 minutes until translucent but not browned.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Wilt spinach in batches, stirring constantly until completely collapsed, about 2 minutes total.
6. Transfer spinach mixture to a fine-mesh strainer and press out excess liquid with the back of a spoon.
7. Combine drained spinach mixture with crumbled feta, beaten egg, chopped dill, and grated nutmeg in a medium bowl.
8. Season filling mixture with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper.
9. Lay flounder fillets flat and divide filling evenly among them, placing it in the center of each fillet.
10. Gently roll fillets around the filling, creating tight cylinders.
11. Arrange stuffed flounder seam-side down in the prepared baking dish.
12. Bake for 12-15 minutes until fish flakes easily with a fork and reaches an internal temperature of 145°F.
13. Rest baked flounder for 2 minutes before serving with lemon wedges.

A perfectly cooked stuffed flounder offers tender, flaky fish that contrasts beautifully with the creamy, tangy spinach filling. The subtle brininess of feta complements the delicate seafood flavor, while fresh dill adds herbal brightness. Serve alongside roasted asparagus or over lemon-infused couscous for a complete Mediterranean meal that feels both elegant and comforting.

Ginger and Soy Sauce Glazed Cod

Ginger and soy sauce glazed cod brings restaurant-quality elegance to your weeknight table with minimal effort. This Asian-inspired dish balances sweet, salty, and umami flavors in a glossy glaze that caramelizes beautifully under high heat. Perfectly flaky cod fillets absorb the complex marinade while developing a delicate crust.

Ingredients

– 4 (6-ounce) skinless Atlantic cod fillets, patted dry
– 1/4 cup reduced-sodium tamari
– 2 tablespoons mirin
– 1 tablespoon freshly grated ginger root
– 2 teaspoons toasted sesame oil
– 1 tablespoon light brown sugar
– 2 garlic cloves, microplaned
– 1 tablespoon grapeseed oil
– 2 scallions, thinly sliced on bias
– 1 teaspoon toasted white sesame seeds

Instructions

1. Whisk tamari, mirin, grated ginger, sesame oil, brown sugar, and microplaned garlic in a medium bowl until sugar dissolves completely.
2. Place cod fillets in a shallow dish and pour marinade over fish, ensuring even coating on all surfaces.
3. Marinate cod at room temperature for 15 minutes—this brief marination prevents the fish from becoming overly salty while allowing flavor penetration.
4. Preheat oven to 400°F and position rack in upper third of oven.
5. Heat grapeseed oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
6. Remove cod from marinade, letting excess drip off, and reserve marinade for glazing.
7. Sear cod for 2 minutes until bottom develops golden-brown crust—don’t move fillets during searing to achieve proper browning.
8. Flip cod carefully using fish spatula and immediately transfer skillet to preheated oven.
9. Bake for 6-8 minutes until fish flakes easily with fork but remains moist in center.
10. While cod bakes, simmer reserved marinade in small saucepan over medium heat for 3 minutes until slightly thickened.
11. Brush reduced glaze over cod during final 2 minutes of baking to create shiny, caramelized coating.
12. Remove skillet from oven and let cod rest for 2 minutes—this allows proteins to relax and retain moisture.
13. Garnish with bias-cut scallions and toasted sesame seeds before serving.

Resting transforms the texture into exceptionally flaky, moist segments that separate cleanly. The glaze creates a sticky-sweet exterior contrasting with the delicate white flesh beneath. Serve over jasmine rice to catch every drop of the savory-sweet sauce, or alongside quick-blanched bok choy for complete meal.

Lemon Herb Crusted Tilapia

Tender tilapia fillets get a vibrant makeover with this zesty lemon and aromatic herb crust. This quick-cooking fish dish delivers restaurant-quality results in under 20 minutes. Perfect for busy weeknights when you want something light yet satisfying.

Ingredients

– 4 (6-ounce) tilapia fillets, patted dry
– 1/4 cup extra virgin olive oil
– 2 tablespoons clarified butter
– 1/2 cup panko breadcrumbs
– 1/4 cup finely grated Parmigiano-Reggiano
– 2 tablespoons fresh lemon zest
– 1 tablespoon fresh thyme leaves, finely chopped
– 1 tablespoon fresh parsley, minced
– 1 teaspoon garlic powder
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine panko breadcrumbs, Parmigiano-Reggiano, lemon zest, thyme, parsley, garlic powder, kosher salt, black pepper, and smoked paprika in a medium bowl.
3. Brush both sides of each tilapia fillet with extra virgin olive oil using a pastry brush.
4. Press the herb-crumb mixture firmly onto the top surface of each fillet, creating an even layer.
5. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
6. Carefully place fillets crust-side up in the hot skillet and sear for 2 minutes without moving them.
7. Transfer the skillet directly to the preheated oven and bake for 8-10 minutes until the internal temperature reaches 145°F.
8. Remove from oven and let rest for 3 minutes before serving.
Light, flaky fish contrasts beautifully with the crisp, golden crust that crackles with each bite. The bright lemon cuts through the richness while herbs provide earthy depth. Serve alongside roasted asparagus or over a bed of citrus-dressed arugula for a complete meal.

Grilled Mahi Mahi with Pineapple Salsa

Warm weather calls for bright, tropical flavors that come together effortlessly. This grilled mahi mahi topped with vibrant pineapple salsa delivers restaurant-quality results with minimal effort. Perfect for weeknights or entertaining.

Ingredients

– 4 (6-ounce) mahi mahi fillets, skin removed
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 cup fresh pineapple, small dice
– ¼ cup red onion, finely minced
– 2 tablespoons fresh cilantro, chopped
– 1 jalapeño pepper, seeds removed and finely diced
– 1 lime, juiced (about 2 tablespoons)
– ¼ teaspoon flaky sea salt

Instructions

1. Preheat gas or charcoal grill to medium-high heat (400-450°F).
2. Pat mahi mahi fillets completely dry with paper towels.
3. Brush both sides of fillets with extra-virgin olive oil.
4. Season both sides evenly with kosher salt and freshly cracked black pepper.
5. Place fillets on hot grill grates at a 45-degree angle for better grill marks.
6. Grill for 4-5 minutes until flesh releases easily from grates.
7. Flip fillets using a thin spatula and grill another 3-4 minutes.
8. Combine diced pineapple, minced red onion, chopped cilantro, and diced jalapeño in a medium bowl.
9. Add fresh lime juice and flaky sea salt to the pineapple mixture.
10. Gently toss salsa ingredients until evenly combined.
11. Remove mahi mahi from grill when internal temperature reaches 145°F.
12. Let fish rest for 2 minutes before serving.
13. Top each fillet generously with pineapple salsa.
Perfectly grilled mahi mahi offers firm, flaky flesh that stands up beautifully to the sweet-spicy salsa. The pineapple’s acidity cuts through the fish’s richness while the jalapeño provides subtle heat. Serve over coconut rice or alongside grilled plantains for a complete tropical meal.

Classic French Bouillabaisse

Warm, aromatic, and deeply satisfying, this classic French bouillabaisse brings the Mediterranean coast to your kitchen. With its complex broth and variety of seafood, it’s a showstopping meal that’s surprisingly approachable.

Ingredients

– 2 lbs assorted firm white fish fillets (such as halibut and cod), cut into 2-inch pieces
– 1 lb wild-caught shrimp, peeled and deveined
– 1 lb fresh mussels, scrubbed and debearded
– 1/4 cup extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 fennel bulbs, thinly sliced
– 1 (28-oz) can San Marzano tomatoes, crushed
– 4 cups fish stock
– 1 cup dry white wine
– 1 orange, zested and juiced
– 2 tsp saffron threads
– 1 tsp fennel seeds, toasted and ground
– 1/2 tsp cayenne pepper
– 1/4 cup fresh parsley, chopped
– 1 baguette, sliced and toasted
– 1/2 cup rouille sauce

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced fennel bulbs and cook for 8 minutes until softened.
5. Pour in white wine and simmer for 3 minutes to reduce by half.
6. Add crushed tomatoes, fish stock, orange zest, and orange juice.
7. Stir in saffron threads, ground fennel seeds, and cayenne pepper.
8. Bring to a boil, then reduce heat and simmer for 25 minutes to develop flavors.
9. Add firm white fish pieces and cook for 4 minutes until opaque.
10. Add shrimp and mussels, cover, and cook for 5 minutes until mussels open and shrimp turn pink.
11. Discard any unopened mussels immediately for food safety.
12. Stir in chopped parsley just before serving.
13. Ladle into deep bowls and top each serving with a dollop of rouille.
14. Serve immediately with toasted baguette slices for dipping.
Zesty orange and aromatic saffron create a vibrant broth that perfectly complements the tender seafood medley. The rouille adds a garlicky richness that elevates each spoonful, while the toasted baguette soaks up every last drop of the flavorful liquid.

Honey Lemon Butter Seared Halibut

Hearty yet elegant, this halibut dish balances sweet and acidic notes perfectly. Honey lemon butter creates a glossy glaze that caramelizes beautifully. The technique yields restaurant-quality results with minimal effort.

Ingredients

– 2 (6-ounce) halibut fillets, skin removed
– 2 tablespoons clarified butter
– 3 tablespoons unsalted European-style butter
– 2 tablespoons raw wildflower honey
– 1 lemon, zested and juiced
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh Italian parsley

Instructions

1. Pat halibut fillets completely dry with paper towels.
2. Season both sides evenly with fine sea salt and freshly cracked black pepper.
3. Heat clarified butter in a heavy-bottomed skillet over medium-high heat until shimmering.
4. Place halibut fillets presentation-side down in the hot skillet.
5. Sear undisturbed for 3-4 minutes until a golden-brown crust forms.
6. Flip fillets carefully using a fish spatula.
7. Cook for 2-3 minutes until internal temperature reaches 130°F.
8. Transfer halibut to a warm plate, tent loosely with foil.
9. Reduce skillet heat to medium-low.
10. Add unsalted European-style butter to the pan drippings.
11. Whisk constantly until butter melts and becomes foamy.
12. Stir in raw wildflower honey and freshly squeezed lemon juice.
13. Simmer sauce for 1 minute until slightly thickened.
14. Return halibut to the skillet, spooning sauce over the fillets.
15. Baste continuously for 30 seconds to glaze the fish.
16. Remove from heat and stir in lemon zest and chopped fresh Italian parsley.

Wonderfully flaky halibut contrasts with the crisp seared exterior. The honey lemon butter sauce provides both brightness and rich caramel notes. Serve immediately over creamy polenta or with roasted asparagus to complement the delicate flavors.

Maple Dijon Baked Trout

Rustic yet refined, this maple Dijon baked trout delivers elegant flavor with minimal effort. Fresh rainbow trout fillets get coated in a sweet-savory glaze that caramelizes beautifully in the oven. Perfect for weeknight dinners yet impressive enough for company.

Ingredients

– 4 (6-ounce) skin-on rainbow trout fillets
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 2 tablespoons extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon minced fresh thyme leaves
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 lemon, thinly sliced into rounds

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the skin-on rainbow trout fillets completely dry with paper towels to ensure crisp skin.
3. Whisk together pure maple syrup, Dijon mustard, extra virgin olive oil, and fresh lemon juice in a small bowl until emulsified.
4. Stir in minced fresh thyme leaves, kosher salt, and freshly ground black pepper.
5. Arrange the trout fillets skin-side down on the prepared baking sheet, spaced 1 inch apart.
6. Brush the maple Dijon glaze generously over the top and sides of each fillet using a pastry brush.
7. Place thin lemon rounds directly on top of each glazed fillet.
8. Bake at 400°F for 12-14 minutes until the flesh flakes easily with a fork but remains moist.
9. Check for doneness by inserting a fork at the thickest part – it should separate into clean flakes.
10. Remove from oven and let rest for 3 minutes before serving to allow juices to redistribute.

A beautifully caramelized crust gives way to moist, flaky flesh with balanced sweet and tangy notes. The skin becomes delightfully crisp while the lemon slices infuse bright acidity. Serve over wild rice pilaf or with roasted asparagus for a complete meal that feels both rustic and sophisticated.

Santa’s Favorite Seafood Paella

Vividly colored and deeply aromatic, this seafood paella brings festive coastal flavors to any holiday table. The combination of saffron-infused rice and briny shellfish creates a showstopping centerpiece that’s surprisingly straightforward to prepare. Perfect for entertaining, it delivers restaurant-quality results with careful attention to timing and technique.

Ingredients

• 2 cups Bomba rice
• 4 cups homemade fish stock, kept at a gentle simmer
• 1 lb wild-caught jumbo shrimp, peeled and deveined
• 1 lb fresh mussels, scrubbed and debearded
• 8 oz fresh squid, cleaned and sliced into rings
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 red bell pepper, julienned
• 1/2 cup extra virgin olive oil
• 1/2 tsp Spanish saffron threads
• 1 tsp smoked paprika
• 1/4 cup dry white wine
• 1 lemon, cut into wedges
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Kosher salt to season

Instructions

1. Heat a 15-inch paella pan over medium-high heat until a drop of water sizzles immediately.
2. Pour 1/2 cup extra virgin olive oil into the hot pan, swirling to coat the entire surface.
3. Sauté 1 large finely diced yellow onion for 4-5 minutes until translucent but not browned.
4. Add 4 cloves minced garlic and cook for 45 seconds until fragrant.
5. Stir in 1 julienned red bell pepper and cook for 3 minutes until slightly softened.
6. Sprinkle 1 tsp smoked paprika over the vegetables and toast for 30 seconds to release oils.
7. Add 2 cups Bomba rice to the pan, stirring constantly for 2 minutes to toast each grain.
8. Crush 1/2 tsp Spanish saffron threads between your fingers directly over the rice.
9. Deglaze with 1/4 cup dry white wine, scraping any browned bits from the pan bottom.
10. Pour in 4 cups simmering homemade fish stock all at once – do not stir after this point.
11. Arrange 1 lb wild-caught jumbo shrimp, 1 lb fresh mussels, and 8 oz fresh squid rings evenly across the rice surface.
12. Cook uncovered over medium heat for 10 minutes without disturbing to develop the socarrat crust.
13. Reduce heat to low and continue cooking for 8-10 minutes until liquid is absorbed and rice is al dente.
14. Remove from heat, cover with a clean kitchen towel, and rest for 5 minutes to complete cooking.
15. Garnish with 2 tbsp finely chopped fresh flat-leaf parsley and serve with lemon wedges.

Distinctly textured with a crisp bottom layer and perfectly separated grains, this paella delivers complex briny sweetness from the seafood melded with earthy saffron notes. Serve family-style directly from the pan, allowing guests to scrape the prized socarrat from the edges. The vibrant colors and aromatic steam make it a memorable holiday centerpiece that pairs beautifully with a crisp Albariño.

Roasted Red Snapper with Garlic and Herbs

Fresh from the oven, this roasted red snapper delivers crisp skin and flaky flesh. Forged with garlic and fresh herbs, it’s a simple yet elegant centerpiece for any weeknight dinner. Follow these steps for perfectly cooked fish every time.

Ingredients

• 1 whole red snapper (2–3 lb), scaled and gutted
• 3 tbsp extra-virgin olive oil, divided
• 4 garlic cloves, thinly sliced
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 lemon, thinly sliced into rounds
• Kosher salt, to season
• Freshly cracked black pepper, to season

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the red snapper completely dry with paper towels inside and out.
3. Score the skin on both sides with 3 diagonal slashes, about ½-inch deep.
4. Rub 2 tbsp olive oil evenly over the entire fish, including the cavity.
5. Season the cavity and exterior generously with kosher salt and freshly cracked black pepper.
6. Stuff the cavity with thinly sliced garlic, thyme leaves, chopped rosemary, and lemon rounds.
7. Drizzle the remaining 1 tbsp olive oil over a rimmed baking sheet.
8. Place the snapper on the oiled baking sheet and roast at 425°F for 20–25 minutes.
9. Check for doneness when the thickest part of the flesh flakes easily with a fork and registers 145°F internally.
10. Rest the fish on the baking sheet for 5 minutes before serving.

An aromatic, golden-brown crust gives way to moist, pearlescent flakes that melt on the tongue. Serve it straight from the pan with roasted fennel or over a bed of lemony couscous to soak up the herb-infused juices.

Pomegranate Glazed Swordfish Steaks

Hitting the perfect balance between sweet and savory, these pomegranate-glazed swordfish steaks deliver restaurant-quality results with minimal effort. Their firm texture holds up beautifully to high-heat cooking while absorbing the glossy, tart-sweet glaze that caramelizes into a stunning crust. Serve this impressive dish for weeknight dinners or special occasions alike.

Ingredients

– 2 (8-ounce) swordfish steaks, 1-inch thick
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¾ cup pomegranate molasses
– 2 tablespoons raw honey
– 1 tablespoon freshly squeezed lemon juice
– 2 cloves garlic, microplaned
– 1 teaspoon smoked paprika
– 2 tablespoons unsalted butter, cold and cubed
– 2 tablespoons pomegranate arils
– 1 tablespoon fresh mint leaves, chiffonade

Instructions

1. Pat swordfish steaks completely dry with paper towels.
2. Brush both sides of steaks with extra-virgin olive oil.
3. Season both sides evenly with fine sea salt and freshly cracked black pepper.
4. Let steaks rest at room temperature for 15 minutes to ensure even cooking.
5. Combine pomegranate molasses, raw honey, freshly squeezed lemon juice, microplaned garlic, and smoked paprika in a small saucepan.
6. Bring glaze mixture to a simmer over medium heat, stirring constantly.
7. Reduce heat to low and cook for 4 minutes until slightly thickened.
8. Remove glaze from heat and whisk in cold, cubed unsalted butter until fully emulsified.
9. Preheat a cast-iron skillet over high heat until smoking hot, about 3 minutes.
10. Place swordfish steaks in the dry, hot skillet and sear for 3 minutes without moving.
11. Flip steaks and immediately brush the cooked side with half of the pomegranate glaze.
12. Cook for another 3 minutes until internal temperature reaches 130°F for medium-rare.
13. Remove steaks from skillet and brush the second side with remaining glaze.
14. Let steaks rest on a wire rack for 5 minutes to redistribute juices.
15. Garnish with pomegranate arils and fresh mint chiffonade before serving.

Yield perfectly cooked swordfish with a caramelized crust and moist, flaky interior. The pomegranate glaze provides a tangy counterpoint to the rich, meaty fish. Try serving over farro salad or with roasted root vegetables to complement the sweet-savory profile.

Crispy Coconut Crusted Fish Tacos

Every taco night gets an upgrade with this tropical twist. Expect flaky fish encased in a golden coconut crust, paired perfectly with zesty slaw. These tacos deliver restaurant-quality results with straightforward techniques.

Ingredients

– 1 lb wild-caught cod fillets, cut into 1-inch strips
– 1 cup unsweetened shredded coconut
– ½ cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– ¼ cup all-purpose flour
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp cayenne pepper
– 2 cups shredded red cabbage
– ¼ cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice
– 1 tbsp extra virgin olive oil
– 8 corn tortillas
– ½ cup Greek yogurt
– 1 avocado, sliced
– ¼ cup pickled red onions
– Clarified butter for frying
– Kosher salt to season

Instructions

1. Pat cod strips completely dry with paper towels and season both sides with kosher salt.
2. Combine shredded coconut, panko breadcrumbs, smoked paprika, garlic powder, and cayenne pepper in a shallow dish.
3. Place all-purpose flour in a separate shallow dish and lightly beaten eggs in a third dish.
4. Dredge each cod strip in flour, shaking off excess.
5. Dip floured cod into beaten eggs, allowing excess to drip off.
6. Press cod firmly into coconut mixture, ensuring even coating on all sides.
7. Heat ¼ inch of clarified butter in a large skillet over medium heat until it reaches 350°F.
8. Fry cod strips in batches for 2-3 minutes per side until golden brown and internal temperature reaches 145°F.
9. Transfer cooked fish to a wire rack set over a baking sheet to maintain crispness.
10. Toss shredded red cabbage with chopped cilantro, freshly squeezed lime juice, and extra virgin olive oil in a medium bowl.
11. Warm corn tortillas directly over a gas flame for 15-20 seconds per side until lightly charred.
12. Spread 1 tablespoon Greek yogurt onto each warmed tortilla.
13. Top each tortilla with coconut-crusted fish strips.
14. Garnish with cabbage slaw, avocado slices, and pickled red onions.

Fresh from the skillet, the coconut crust provides audible crunch against the moist, flaky fish. The cooling Greek yogurt and bright slaw balance the subtle heat from the cayenne. For a stunning presentation, serve on a wooden board with lime wedges and extra pickled onions for DIY assembly.

Garlic Butter Shrimp and Fish Skillet

A perfectly seared skillet meal that comes together in under 30 minutes. Garlic butter shrimp and fish combines succulent seafood with aromatic herbs for a restaurant-quality dinner. This one-pan wonder delivers maximum flavor with minimal cleanup.

Ingredients

– 1 lb large wild-caught shrimp, peeled and deveined
– 1 lb firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 4 tbsp European-style unsalted butter
– 3 garlic cloves, finely minced
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp crushed red pepper flakes
– ¼ cup dry white wine (such as Sauvignon Blanc)
– 2 tbsp freshly squeezed lemon juice
– 2 tbsp chopped fresh flat-leaf parsley
– Kosher salt and freshly ground black pepper

Instructions

1. Pat shrimp and fish pieces completely dry with paper towels.
2. Season seafood generously with kosher salt and freshly ground black pepper on all sides.
3. Heat a 12-inch cast iron skillet over medium-high heat for 2 minutes until properly preheated.
4. Add extra virgin olive oil and swirl to coat the skillet surface evenly.
5. Arrange fish pieces in a single layer, leaving space between each piece.
6. Sear fish for 3 minutes without moving to develop a golden-brown crust.
7. Flip fish carefully using fish spatula and cook for 2 additional minutes.
8. Transfer fish to a clean plate using tongs.
9. Reduce heat to medium and add European-style unsalted butter to the same skillet.
10. Once butter melts and foams, add finely minced garlic and sauté for 45 seconds until fragrant but not browned.
11. Add shrimp in a single layer and cook for 90 seconds per side until pink and curled.
12. Sprinkle smoked paprika and crushed red pepper flakes over shrimp while cooking.
13. Pour dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom.
14. Return fish to the skillet and gently toss with the sauce.
15. Drizzle freshly squeezed lemon juice over the seafood and sauce.
16. Remove skillet from heat and stir in chopped fresh flat-leaf parsley.
17. Let rest for 2 minutes to allow flavors to meld before serving. Garlicky butter sauce coats each piece with a glossy sheen while maintaining distinct textures between the firm fish and tender shrimp. Serve immediately over creamy polenta or crusty artisan bread to soak up every drop of the flavorful pan sauce.

Herbed Parmesan Crusted Sea Bass

Nailing restaurant-quality seafood at home requires precision and quality ingredients. Herbed Parmesan Crusted Sea Bass delivers elegant flavor with minimal effort. This dish showcases how simple techniques elevate delicate fish to impressive heights.

Ingredients

– 2 (6-ounce) sea bass fillets, skin removed
– 1/4 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons panko breadcrumbs
– 1 tablespoon finely chopped fresh parsley
– 1 teaspoon minced fresh thyme
– 1/2 teaspoon lemon zest
– 2 tablespoons clarified butter
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 400°F and position rack in upper third.
2. Pat sea bass fillets completely dry with paper towels.
3. Combine Parmigiano-Reggiano, panko, parsley, thyme, and lemon zest in small bowl.
4. Season fillets evenly with kosher salt and black pepper on both sides.
5. Heat clarified butter in oven-safe skillet over medium-high heat until shimmering.
6. Sear fillets presentation-side down for 2 minutes until golden crust forms.
7. Flip fillets carefully using fish spatula to preserve crust integrity.
8. Press herbed Parmesan mixture evenly onto top of each fillet.
9. Transfer skillet to preheated oven and bake for 8 minutes.
10. Check internal temperature reaches 145°F using instant-read thermometer.
11. Remove from oven when crust is golden brown and fish flakes easily.
12. Rest fillets in skillet for 3 minutes before serving.
Buttery sea bass yields beneath the crisp, savory crust with herbal brightness. The delicate flesh maintains moisture while the Parmesan forms a perfect textural contrast. Serve alongside roasted asparagus or over lemon-infused risotto for complete elegance.

Conclusion

Kickstart your Christmas feast with these 32 delightful fish recipes that bring elegance and ease to your holiday table. From simple weeknight dinners to showstopping centerpieces, there’s something for every home cook. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to share this roundup on Pinterest for your future festive meals!