Dive into a sea of flavor without the guilt! Whether you’re craving quick weeknight dinners or impressive weekend feasts, our collection of 30 healthy seafood recipes makes it easy to bring the ocean’s bounty to your table. From light and zesty to rich and comforting, these dishes prove nutritious eating can be absolutely delicious. Let’s explore these tasty treasures—your next favorite meal awaits!
Grilled Lemon Herb Salmon
Lemon and herbs transform simple salmon into a vibrant, weeknight-friendly meal. This grilled version comes together quickly with minimal prep for maximum flavor. Keep it light and let the ingredients shine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Salmon:
– 4 (6-ounce) salmon fillets, skin-on
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Lemon Herb Marinade:
– 1/4 cup fresh lemon juice
– 2 tbsp chopped fresh dill
– 2 tbsp chopped fresh parsley
– 2 cloves garlic, minced
– 1 tsp lemon zest
Instructions
1. Pat the 4 salmon fillets completely dry with paper towels.
2. In a small bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 minced garlic cloves, and 1 tsp lemon zest.
3. Brush both sides of the salmon fillets with 2 tbsp olive oil.
4. Season the fillets evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
5. Pour the lemon herb marinade over the salmon, ensuring all fillets are coated. Let sit for 10 minutes at room temperature.
6. Preheat a grill or grill pan to medium-high heat (400°F).
7. Place the salmon fillets skin-side down on the hot grill grates. Grill for 4-5 minutes without moving.
8. Carefully flip each fillet using a spatula. Grill for another 3-4 minutes until the internal temperature reaches 145°F.
9. Remove the salmon from the grill and let rest for 3 minutes before serving.
Enjoy the firm, flaky texture and bright, herbaceous flavor. Serve it over a bed of quinoa or with grilled asparagus for a complete meal.
Garlic Shrimp Stir-Fry
Garlic shrimp stir-fry is a quick, flavorful weeknight dinner that comes together in under 30 minutes. Get your wok hot and ingredients prepped for this savory dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– For the vegetables:
– 1 red bell pepper, sliced into strips
– 1 cup broccoli florets
– 1/2 cup snap peas
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– For the sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp oyster sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp brown sugar
– 1/4 cup water
– 1 tsp cornstarch
Instructions
1. Pat the shrimp completely dry with paper towels.
2. Toss the shrimp with 2 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
3. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
4. Add the shrimp in a single layer and cook for 1 minute per side until pink and opaque.
5. Transfer the shrimp to a clean plate immediately.
6. Add the remaining 1 tbsp vegetable oil to the wok.
7. Add the bell pepper, broccoli, and snap peas, and stir-fry for 3 minutes until crisp-tender.
8. Push the vegetables to the sides of the wok and add the minced garlic and grated ginger to the center.
9. Cook the garlic and ginger for 30 seconds until fragrant, then mix with the vegetables.
10. Whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, water, and 1 tsp cornstarch in a small bowl until smooth.
11. Pour the sauce mixture into the wok and bring to a simmer, stirring constantly.
12. Cook the sauce for 1 minute until it thickens slightly.
13. Return the cooked shrimp to the wok and toss everything together for 1 minute to coat and reheat.
14. Remove from heat and serve immediately.
Dish this stir-fry over steamed jasmine rice or noodles to soak up the savory sauce. The shrimp stay tender with a light crisp from the cornstarch coating, while the vegetables add a satisfying crunch. For a spicy kick, sprinkle with red pepper flakes or drizzle with chili crisp before serving.
Baked Cod with Fresh Dill
A simple baked cod recipe transforms a weeknight staple into something special. Fresh dill and lemon brighten the mild fish, while a buttery breadcrumb topping adds satisfying crunch. This fuss-free method delivers restaurant-quality results with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the cod:
– 4 (6-ounce) cod fillets, patted dry
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the topping:
– 1/2 cup panko breadcrumbs
– 3 tablespoons unsalted butter, melted
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon lemon zest
– 1 garlic clove, minced
For finishing:
– 1 lemon, cut into wedges
Instructions
1. Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Place the 4 cod fillets on the prepared sheet. Drizzle the 2 tablespoons of olive oil evenly over the fillets.
3. Season the fillets with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, rubbing the seasonings in gently.
4. In a small bowl, combine 1/2 cup panko breadcrumbs, 3 tablespoons of melted butter, 2 tablespoons of chopped dill, 1 tablespoon of lemon zest, and 1 minced garlic clove. Mix until the breadcrumbs are evenly coated.
5. Divide the breadcrumb mixture evenly, pressing it gently onto the top of each seasoned cod fillet to form a crust.
6. Bake the cod in the preheated 400°F oven for 12-15 minutes. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F.
7. Remove the baking sheet from the oven. Let the cod rest for 2 minutes before serving.
8. Serve the baked cod immediately with the lemon wedges on the side for squeezing.
Delicate, flaky cod gets a vibrant lift from the lemon-dill butter. The panko crust stays remarkably crisp against the tender fish. For a complete meal, serve it over a bed of garlicky sautéed spinach or with roasted baby potatoes.
Spicy Tuna Poke Bowl
Kick off your week with this vibrant Spicy Tuna Poke Bowl, a perfect balance of fresh, savory, and spicy flavors. It’s a customizable meal that comes together in minutes for a satisfying lunch or dinner. Keep your prep sharp and your ingredients cold for the best results.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the rice base:
– 1 cup sushi rice
– 1 1/4 cups water
– 2 tbsp rice vinegar
For the spicy tuna:
– 8 oz sushi-grade ahi tuna, diced into 1/2-inch cubes
– 2 tbsp mayonnaise
– 1 tbsp sriracha
– 1 tsp soy sauce
For assembly:
– 1/2 cup cucumber, thinly sliced
– 1/4 cup shredded carrots
– 1 avocado, sliced
– 2 tbsp green onions, chopped
– 1 tbsp sesame seeds
Instructions
1. Rinse 1 cup of sushi rice under cold water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed rice and 1 1/4 cups of water in a medium saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the rice for 15 minutes. Tip: Do not lift the lid during cooking to ensure proper steaming.
4. Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes.
5. Fluff the cooked rice with a fork and gently fold in 2 tbsp of rice vinegar.
6. Spread the rice in a thin layer on a baking sheet and let it cool to room temperature for 5 minutes to prevent it from becoming mushy.
7. In a medium bowl, whisk together 2 tbsp mayonnaise, 1 tbsp sriracha, and 1 tsp soy sauce until smooth.
8. Add 8 oz of diced sushi-grade ahi tuna to the sauce and gently toss to coat evenly. Tip: Handle the tuna gently to maintain its texture.
9. Divide the cooled rice evenly between two serving bowls.
10. Arrange 1/2 cup of thinly sliced cucumber, 1/4 cup of shredded carrots, and sliced avocado from 1 avocado on top of the rice.
11. Spoon the spicy tuna mixture over the vegetables in the bowls.
12. Garnish each bowl with 1 tbsp of chopped green onions and 1/2 tbsp of sesame seeds. Tip: Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant for extra flavor.
Makes for a delightful meal with contrasting textures from the creamy avocado, crisp vegetables, and tender tuna. The spicy mayo sauce adds a kick that complements the savory rice base perfectly. Serve it immediately for the freshest taste, or pack it for a vibrant lunch by keeping the components separate until ready to eat.
Lemon Garlic Butter Scallops
Whip up restaurant-quality scallops in under 15 minutes with this simple, flavor-packed recipe. Lemon and garlic butter creates a bright, savory sauce that perfectly complements the sweet, tender scallops. It’s an impressive yet easy dish for any night of the week.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
For the Scallops:
– 12 large sea scallops (about 1 lb)
– 1 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the Lemon Garlic Butter Sauce:
– 4 tbsp unsalted butter
– 3 cloves garlic, minced
– 1/4 cup dry white wine
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh parsley
Instructions
1. Pat the scallops completely dry with paper towels to ensure a good sear.
2. Season the scallops on both sides with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place scallops in the skillet, ensuring they are not touching. Sear for 2 minutes without moving them.
5. Flip each scallop and sear the other side for 1.5 to 2 minutes, until golden brown and just opaque in the center. Remove scallops to a plate.
6. Reduce heat to medium. Add butter to the same skillet and let it melt.
7. Add minced garlic to the butter and cook for 30 seconds, stirring constantly, until fragrant but not browned.
8. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
9. Simmer the wine for 1 minute to reduce slightly.
10. Stir in the fresh lemon juice and cook for 30 seconds.
11. Return the seared scallops and any accumulated juices to the skillet. Spoon the sauce over the scallops for 30 seconds to warm through.
12. Remove from heat and stir in the chopped fresh parsley.
Mouthwatering scallops boast a crisp, golden sear and a tender, buttery interior. The bright, garlicky sauce clings to every bite. Serve immediately over pasta, creamy polenta, or with crusty bread to soak up every drop of sauce.
Miso Glazed Sea Bass
Forget complicated fish dishes. Miso glazed sea bass delivers restaurant-quality flavor with minimal effort. The sweet-savory glaze caramelizes beautifully under high heat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Glaze
– 1/4 cup white miso paste
– 2 tbsp mirin
– 2 tbsp sake
– 1 tbsp granulated sugar
For the Fish
– 4 (6-oz) sea bass fillets, skin on
– 1 tbsp vegetable oil
– 1 tsp toasted sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Preheat your oven to 425°F. Place a rack in the upper third of the oven.
2. Whisk the miso paste, mirin, sake, and sugar in a small bowl until completely smooth.
3. Pat the sea bass fillets completely dry with paper towels. This ensures crisp skin.
4. Brush the flesh side of each fillet generously with the miso glaze.
5. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the fillets in the skillet skin-side down. Press gently with a spatula for 10 seconds to prevent curling.
7. Cook undisturbed for 4 minutes until the skin is golden and crisp.
8. Flip the fillets carefully using a thin spatula.
9. Brush the skin side with the remaining glaze.
10. Transfer the skillet to the preheated oven. Roast for 6-8 minutes, until the fish flakes easily with a fork and the glaze is bubbly and caramelized.
11. Remove the skillet from the oven. Let the fish rest in the pan for 2 minutes.
12. Garnish the fillets with toasted sesame seeds and sliced green onions.
Luxuriously tender flesh contrasts with the crisp, salty-sweet crust. Serve it over a bed of steamed jasmine rice to soak up the extra glaze, or alongside simply sautéed bok choy for a complete meal.
Coconut Curry Shrimp
Luscious coconut curry shrimp brings bold flavors to your table in under 30 minutes. This quick dish combines creamy coconut milk with aromatic spices and tender shrimp. It’s perfect for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the base:
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the curry:
– 1 tablespoon curry powder
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon red pepper flakes
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
For finishing:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup fresh cilantro, chopped
– Cooked white rice for serving
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 small chopped onion and cook, stirring frequently, until softened and translucent, about 3-4 minutes.
3. Stir in 2 minced garlic cloves and 1 tablespoon grated ginger, cooking until fragrant, about 30 seconds.
4. Add 1 tablespoon curry powder, 1/2 teaspoon turmeric, and 1/4 teaspoon red pepper flakes, toasting the spices for 30 seconds to release their oils.
5. Pour in 1 can coconut milk and 1 tablespoon fish sauce, stirring to combine.
6. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 5 minutes to thicken slightly.
7. Add 1 pound shrimp in a single layer, cooking for 2-3 minutes per side until opaque and pink.
8. Remove from heat and stir in 1 tablespoon lime juice and 1/4 cup chopped cilantro.
9. Serve immediately over cooked white rice.
Key flavors shine through with the creamy coconut base balancing the spicy curry and tangy lime. The shrimp remain tender and juicy, absorbing the aromatic sauce beautifully. For a creative twist, serve it over cauliflower rice or with naan bread for dipping.
Mediterranean Grilled Swordfish
Swordfish steaks shine when grilled with Mediterranean flair. This recipe delivers tender, smoky fish with a bright lemon-herb finish. It’s a quick, impressive meal for any weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the fish:
– 4 swordfish steaks, 1-inch thick (about 6 oz each)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the sauce:
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh oregano
– 1 garlic clove, minced
– 1/4 tsp red pepper flakes
Instructions
1. Pat the swordfish steaks completely dry with paper towels.
2. Brush both sides of each steak with 2 tbsp olive oil.
3. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Preheat a grill or grill pan to medium-high heat (400°F).
5. Place the swordfish steaks on the hot grill. Grill for 4-5 minutes without moving.
6. Flip the steaks using a spatula. Grill for another 4-5 minutes.
7. Check for doneness: the internal temperature should reach 145°F, and the flesh should be opaque and flake easily.
8. While the fish grills, make the sauce. In a small bowl, whisk together 1/4 cup olive oil and 3 tbsp fresh lemon juice.
9. Stir in 2 tbsp chopped parsley, 1 tbsp chopped oregano, 1 minced garlic clove, and 1/4 tsp red pepper flakes.
10. Transfer the grilled swordfish to a serving platter.
11. Spoon the lemon-herb sauce generously over the warm fish.
The grilled swordfish has a firm, meaty texture that stays juicy inside. The smoky char pairs perfectly with the bright, herbaceous sauce. Serve it over a bed of couscous or with grilled vegetables for a complete Mediterranean meal.
Healthy Seafood Paella
Whip up a vibrant, nutrient-packed meal that’s as impressive as it is wholesome. This Healthy Seafood Paella swaps traditional white rice for fiber-rich brown rice and loads up on lean proteins and vegetables. It’s a one-pan wonder perfect for a weeknight dinner or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the base:
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 1 red bell pepper, diced
– 3 garlic cloves, minced
– 1 cup short-grain brown rice
– 2 cups low-sodium chicken broth
– 1/2 tsp smoked paprika
– 1/4 tsp saffron threads
– For the seafood and vegetables:
– 8 oz large shrimp, peeled and deveined
– 8 oz mussels, scrubbed and debearded
– 1 cup frozen peas
– 1 lemon, cut into wedges
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large, wide skillet or paella pan over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and 1 diced red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
3. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Stir in 1 cup short-grain brown rice, coating it in the oil and vegetables.
5. Pour in 2 cups low-sodium chicken broth, 1/2 tsp smoked paprika, and 1/4 tsp saffron threads. Bring to a boil.
6. Reduce heat to low, cover the skillet, and simmer for 30 minutes. Do not stir during this time to develop a crispy bottom layer, known as socarrat.
7. Uncover and arrange 8 oz shrimp and 8 oz mussels evenly over the rice. Scatter 1 cup frozen peas on top.
8. Cover again and cook until the shrimp are opaque and the mussel shells have opened, about 8–10 minutes. Discard any mussels that remain closed.
9. Remove from heat. Let the paella rest, covered, for 5 minutes to allow the flavors to meld.
10. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges on the side.
Now savor a dish where the brown rice offers a satisfying chew, contrasting with the tender shrimp and briny mussels. The smoky paprika and subtle saffron create a deeply aromatic backdrop. For a fresh twist, top individual servings with a handful of arugula just before eating.
Spicy Crab Stuffed Peppers
Craving a bold appetizer that packs a punch? These spicy crab stuffed peppers deliver heat and sweetness in every bite. They’re surprisingly simple to make for a crowd-pleasing starter.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the peppers:
– 6 medium bell peppers (any color)
– 1 tablespoon olive oil
For the filling:
– 1 pound lump crab meat, picked over for shells
– 8 ounces cream cheese, softened to room temperature
– 1/2 cup mayonnaise
– 1/4 cup finely chopped green onions
– 2 tablespoons fresh lemon juice
– 1 tablespoon Old Bay seasoning
– 1 teaspoon garlic powder
– 1/2 teaspoon cayenne pepper
– 1/4 teaspoon salt
For topping:
– 1 cup shredded sharp cheddar cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice each bell pepper in half lengthwise and remove all seeds and membranes.
3. Brush the inside of each pepper half lightly with 1 tablespoon olive oil and place them cut-side up on a baking sheet.
4. In a large mixing bowl, combine 1 pound lump crab meat, 8 ounces softened cream cheese, 1/2 cup mayonnaise, 1/4 cup chopped green onions, 2 tablespoons lemon juice, 1 tablespoon Old Bay, 1 teaspoon garlic powder, 1/2 teaspoon cayenne, and 1/4 teaspoon salt.
5. Gently fold the mixture until just combined to keep the crab lumps intact.
6. Divide the crab filling evenly among the 12 pepper halves, pressing it gently into each cavity.
7. Sprinkle 1 cup shredded cheddar cheese evenly over the top of each stuffed pepper.
8. Bake at 375°F for 18-20 minutes, or until the cheese is fully melted and bubbly and the pepper edges begin to soften.
9. Remove from the oven and let the peppers rest for 5 minutes before serving to allow the filling to set.
Each bite offers a creamy, spicy crab center contrasted by the tender-crisp pepper shell. The sharp cheddar forms a golden, slightly crispy crust that complements the rich filling. For a fresh twist, serve them alongside a simple cucumber salad or with extra lemon wedges for squeezing.
Teriyaki Salmon Bowls
Easily transform simple salmon into a vibrant, satisfying meal with these teriyaki salmon bowls. They combine sweet-savory sauce, tender fish, and crisp vegetables for a balanced dinner. Perfect for busy weeknights when you want something wholesome without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– For the salmon and marinade:
– 4 salmon fillets (6 oz each), skin-on
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– For the bowls:
– 2 cups cooked white rice
– 1 cup shredded carrots
– 1 cup thinly sliced cucumber
– 2 green onions, sliced
– 1 tbsp sesame seeds
– 1 tbsp vegetable oil
Instructions
1. Pat the salmon fillets dry with paper towels to ensure a crisp sear.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to make the teriyaki marinade.
3. Place salmon in a shallow dish and pour half of the marinade over it, reserving the rest. Marinate for 10 minutes at room temperature.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add salmon fillets skin-side down and cook for 4-5 minutes until skin is crispy and golden.
6. Flip salmon and cook for another 3-4 minutes until internal temperature reaches 145°F, basting occasionally with the reserved marinade.
7. Remove salmon from skillet and let rest for 2 minutes before flaking into chunks.
8. Divide cooked rice among four bowls.
9. Top rice with shredded carrots, sliced cucumber, and flaked salmon.
10. Drizzle remaining teriyaki sauce from the skillet over the bowls.
11. Garnish with green onions and sesame seeds.
You’ll love the contrast between the crispy salmon skin and the tender, flaky interior soaked in that glossy teriyaki glaze. The fresh vegetables add a satisfying crunch that balances the rich umami flavors. Try serving it with a sprinkle of crushed peanuts or a side of pickled ginger for an extra flavor boost.
Shrimp and Avocado Salad
This vibrant salad combines succulent shrimp with creamy avocado for a refreshing meal. It’s quick to assemble and packed with protein and healthy fats. You’ll love the bright citrus dressing that ties everything together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp garlic powder
– ½ tsp smoked paprika
– ¼ tsp salt
For the dressing:
– ¼ cup fresh lime juice (about 2 limes)
– 3 tbsp olive oil
– 1 tbsp honey
– 1 tsp Dijon mustard
– ¼ tsp salt
For the salad:
– 2 ripe avocados, diced
– 4 cups mixed greens
– ½ cup cherry tomatoes, halved
– ¼ cup red onion, thinly sliced
– 2 tbsp fresh cilantro, chopped
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Toss shrimp with 2 tbsp olive oil, garlic powder, smoked paprika, and ¼ tsp salt in a medium bowl.
3. Heat a large skillet over medium-high heat until a drop of water sizzles.
4. Cook shrimp in a single layer for 2 minutes per side until opaque and pink.
5. Transfer cooked shrimp to a plate and let cool for 5 minutes.
6. Whisk together lime juice, 3 tbsp olive oil, honey, Dijon mustard, and ¼ tsp salt in a small bowl until emulsified.
7. Gently toss diced avocados with 1 tbsp of the dressing to prevent browning.
8. Combine mixed greens, cherry tomatoes, red onion, and cilantro in a large serving bowl.
9. Drizzle remaining dressing over the greens and toss to coat evenly.
10. Top the salad with the cooled shrimp and dressed avocados.
Creamy avocado chunks contrast with the tender, seasoned shrimp for a satisfying texture. The lime dressing adds a zesty brightness that cuts through the richness. Serve it in tortilla bowls or alongside grilled corn for a complete summer meal.
Thai Coconut Mussels
Savor restaurant-quality Thai mussels at home with this simple one-pot recipe. Steamed in a fragrant coconut broth, they’re ready in under 30 minutes. Perfect for a quick weeknight dinner or impressive appetizer.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the aromatics:
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red chili, thinly sliced
For the broth:
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup chicken or vegetable broth
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– Juice of 1 lime
For the mussels:
– 2 lbs fresh mussels, scrubbed and debearded
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add minced garlic, grated ginger, and sliced red chili. Sauté until fragrant, 1 minute, stirring constantly to prevent burning.
3. Pour in coconut milk, broth, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
4. Add scrubbed mussels to the pot in a single layer. Cover with a tight-fitting lid.
5. Steam mussels for 5-7 minutes, shaking the pot once halfway through, until shells open fully. Discard any unopened mussels.
6. Turn off heat. Stir in lime juice and chopped cilantro.
7. Divide mussels and broth among bowls, discarding any remaining unopened shells.
Glistening in their creamy, aromatic broth, the mussels offer tender, sweet meat with a hint of spice. Serve immediately with crusty bread to soak up every drop, or spoon over steamed jasmine rice for a heartier meal.
Sesame Ginger Seared Tuna
Kick off your weeknight dinner with this vibrant, restaurant-worthy dish that comes together in under 30 minutes. It features a crisp, savory crust and a tender, rare center. The bold sesame-ginger sauce ties everything together for a perfect bite.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the Tuna & Crust:
– 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
– 2 tbsp white sesame seeds
– 2 tbsp black sesame seeds
– 1 tbsp neutral oil (like avocado or grapeseed)
For the Sauce:
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 1 tbsp honey
– 1 tsp freshly grated ginger
– 1 garlic clove, minced
For Serving (Optional):
– 2 cups cooked sushi rice
– 1 tbsp sliced green onions
Instructions
1. Pat the 2 tuna steaks completely dry with paper towels.
2. Combine 2 tbsp white sesame seeds and 2 tbsp black sesame seeds on a plate.
3. Press all sides of each tuna steak firmly into the sesame seed mixture to create an even crust.
4. Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove in a small bowl. Set the sauce aside.
5. Heat 1 tbsp neutral oil in a heavy skillet (like cast iron) over high heat until it shimmers, about 2 minutes.
6. Carefully place the crusted tuna steaks in the hot skillet. Sear for 45 seconds per side for a rare center.
7. For a medium-rare center, sear for 60 seconds per side. Do not move the steaks while searing to develop a proper crust.
8. Immediately transfer the seared tuna to a cutting board. Let rest for 3 minutes.
9. Use a sharp knife to slice the tuna against the grain into 1/2-inch thick pieces.
10. Drizzle the prepared sesame-ginger sauce over the sliced tuna.
11. Serve the tuna immediately over 2 cups of warm sushi rice, if using, and garnish with 1 tbsp sliced green onions.
Enjoy the contrast between the nutty, crisp crust and the cool, buttery-soft interior. The salty-sweet sauce with a ginger kick makes each slice pop. For a creative twist, serve the sliced tuna on crispy wonton chips as an elegant appetizer.
Conclusion
Culinary adventure awaits with these 30 healthy seafood recipes! From quick weeknight dinners to impressive weekend feasts, there’s something delicious for every home cook. We hope you find new favorites to add to your rotation. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire fellow food lovers!
