Ten of the Very Best Sea Food Recipes You Really Need to Try

If you are a fan of seafood you might want to try one or indeed all of these recipes because we have searched around and read loads of seafood recipe books to find what we think are ten of the easiest and most delicious seafood recipes that everyone should try at least once…
Baked Breaded Bluefish

Ingredients for Baked Breaded Bluefish:

1/4 cup skim milk
1 egg white
1/8 teaspoon pepper, black
2 bluefish fillets, 4 oz
1/4 cup bread crumbs
1/2 cup yogurt, nonfat
1 tablespoon sour pickle; minced
1 tablespoon green olive, pitted; minced
1 tablespoon parsley, fresh; minced
1/4 teaspoon mustard, powdered
1 teaspoon lemon juice
1/8 teaspoon pepper
Calories per serving: 201
Fat grams per serving: 6.08 Approx. Cook Time:30

How to Make Baked Breaded Bluefish:

Preheat the oven to 350F. Combine the skim milk, egg white and pepper to make a seasoned egg wash. Dip the fillets into the egg wash, then dredge them in the bread crumbs. [Let sit for 10 minutes.]Lay the fillets on a nonstick baking sheet and bake for 10 minutes.

NOTE: For me this dish is a marvellous replacement for fried fish.
Sauce: Combine all ingredients and refrigerate in a tightly covered container.

NOTES: This sauce will keep for a week if stored as suggested. Use this as you would regular tartar sauce with any dish. Try it as a replacement for mayonnaise on sandwiches and in salads.

Ingredients for Baked Catfish Creole

Ingredients for Baked Catfish Creole

4 cup melted butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 each bay leaves
2 can tomato sauce (8 oz)
1 cup fish stock
1/2 teaspoon sugar
1 pinch dry thyme
1 pinch dry basil
1 cup chopped green onions
1/2 cup chopped parsley
1 salt and cracked black
1 pepper to taste —-FOR COOKING—4
each 5-8 oz catfish fillets
1 cup 90-110 count shrimp (peeled
1 and deveined)
1 reserved creole sauce
4 cup cooked white rice
1/4 cup chopped parsley

How to Make Baked Catfish Creole

FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium high heat. Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted, approximately three to five minutes. Add tomato sauce and fish stock, bring to a low boil, reduce to a simmer and cook for thirty minutes, stirring occasionally. Add sugar, thyme, basil, green onions and parsley. Continue to cook for ten additional minutes and season to taste using salt and pepper. Remove from heat and set aside. FOR COOKING: Preheat oven to 375 degrees F. Place catfish fillets in an ovenproof casserole dish large enough to hold the four fillets. Sprinkle the shrimp evenly over the top of the fillets. Spoon the Creole sauce generously until the fish and shrimp are well covered. Place the covered baking dish in the oven and cook for approximately thirty minutes or until the fish is done. Heat rice under hot tap water and place an equal amount in the centre of each serving plate. Serve catfish Creole on top of white rice and garnish with chopped parsley. This dish may also be served over pasta.

Crab & Asparagus Quiche

Ingredients for Crab & Asparagus Quiche

1 8 pate brisee or regular pie crust
1 cup crab meat, chopped
1 3/4 cup milk, scalded
3 eggs, beaten
10 asparagus spears, tips reserved
4 oz parmesan cheese
1 dash nutmeg and cayenne pepper
1 salt to taste

How to Make Crab & Asparagus Quiche

Preheat oven to 375. Place crab meat in the bottom of the pastry shell. Cut the bottom parts of the asparagus spears into half-inch slices and scatter them over the crab. Scatter parmesan over asparagus. Beat eggs and milk together, and season to taste with nutmeg, cayenne and salt. Pour over crab/asparagus mixture. Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in preheated oven until set (about 45 minutes to an hour). Let sit for about 15 minutes before serving.

Crab & Brie Soup

Ingredients for Crab & Brie Soup

1/2 lb white onions, chopped
1/2 lb celery, chopped
6 oz green onions, chopped
3 oz unsalted butter
3 oz flour
2 pint seafood stock
1 pint 35% cream
1/2 lb crab meat, chopped fine
2 lb brie cheese, cut up
1 cajun seasoning, to taste
1 Worcestershire sauce

How to Make Crab & Brie Soup

Saute the chopped white onions and celery in the unsalted butter for ten minutes. Add flour slowly to avoid lumps, mix well. Add seafood stock and bring to a boil for ten minutes. To this, add the cream to your liking, crab meat and brie cheese. Simmer for another ten minutes. Season with cajun seasoning and Worcestershire sauce to taste. Garnish with green onions. Soup will be slightly spicy hot.

Crab Spring Rolls

Ingredients for Crab Spring Rolls

2 tablespoon sugar
1 cup pink grapefruit juice
2 tablespoons fresh lime juice
1/8 teaspoon freshly ground pepper
1 vegetable cooking spray
2 cup thinly sliced bok choy
2/3 cup finely chopped green onions
2 tablespoons fresh lime juice
2 teaspoons minced fresh cilantro
1/2 teaspoon minced pickled ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
6 oz lump crabmeat; shell pieces removed
8 egg roll wrappers
1 egg white
2 tablespoon olive oil
2 cup gourmet salad greens
12 pink grapefruit sections
2 tablespoons slivered almonds; toasted

How to Make Crab Spring Rolls

Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes). Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to the spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice and next 5 ingredients (lime juice through crabmeat); stir. Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper. Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white. Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes o until golden, turning frequently. Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings.

Drunken Fish

Ingredients for Drunken Fish

3 lb fish; whole,
2 each ancho chiles; dried, or
1/2 teaspoon red peppers; crushed
1/3 cup red wine, dry
1/2 cup onion; chopped, 1 md.
1 each clove garlic; minced
2 tablespoon olive or vegetable oil
3 each tomatoes; md,
1/3 cup water 1/4 cup parsley; snipped
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon oregano; dried, crushed
1/4 teaspoon cumin; ground
1 salt and pepper
1/2 cup pimento stuffed olives;
1 tablespoon capers; (optional)

How to Make Drunken Fish

Use a fresh or frozen whole dressed Red Snapper or other whole fish. ** The medium tomatoes should be peeled, seeded and chopped. *** The olives should be sliced. Thaw the fish if frozen. Cut the chiles open. Discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place the snipped chiles in a small bowl and cover with boiling water. Set aside for 45 to 60 minutes then drain. Place the chiles in a blender container and add the wine. Blend until nearly smooth. In a medium saucepan cook the onion and garlic in the hot oil until tender but not brown. Add the chile-wine mixture (or the crushed red peppers and wine to the saucepan), tomatoes, 1/3 cup of water, parsley, sugar, salt, oregano, and cumin. Bring to boiling then reduce the heat. Cover and simmer for 5 minutes. Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking dish. Season the cavity of the fish with salt and pepper. Stir the sliced olives and capers into the tomato sauce mixture and pour over the fish. Cover and bake in a preheated 350 degree F. oven for about 45 to 60 minutes or until the fish flakes easily when tested with a fork. Carefully remove the fish to a serving platter. Serve with the remaining sauce.

Fried Fish In Spicy Sauce

Ingredients for Fried Fish In Spicy Sauce

1/4 cup olive oil
1 1/2 lb fish fillets
3/4 cup water
2 carrots –thin sliced
2 small onions –sliced
1 green peppers –cut in
1 rings 1 garlic clove –minced
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/3 cup cider vinegar
2 teaspoon cornstarch

How to Make Fried Fish In Spicy Sauce

Cut fish fillets into serving-sized pieces. Pat dry. Heat oil in skillet over medium heat. Add fish and cook until fish flakes easily with fork; turning carefully. Will take 8-10 minutes. Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling. Cover, reduce heat and cook for about 5 minutes. Mix vinegar and cornstarch; stir into vegetables. Heat to boiling, stirring constantly. Boil 1 minute, then pour over fish. Serve immediately.

Gefilte fish

Ingredients for Gefilte fish

5 lb fish; equal amounts pike, carp,
3 onions; sliced
1 celery stalk; sliced
3 large carrots; sliced water; to cover s
1 white pepper; to taste
4 eggs
2 tablespoon matzo meal
1 salt to taste
1 white pepper to taste
1/4 cup water
1 carrots; sliced for pan
1 onions; sliced for pan
1 bunch beets; sliced (optional)

How to Make Gefilte fish

Have fish man grind: 5 lbs fish filets-equal amounts; white fish and pike and a small amount of carp or baffle carp; In a large kettle: heads, bones and trimmings of fish; 3 onions, sliced; 1 celery stalk,sliced; 2 large carrots,sliced; water to cover; salt to taste; white pepper to taste; Bring to boil. While this is simmering prepare the fish.

Combine in Food Processor: 1 onion; 4 eggs; add mixture to: ground fish; 2 tbs.matzo meal ; salt to taste; white pepper to taste; 1/4 cup water; Shape fish mixture into balls. I used to do this by hand; chopping in a large wooden bowl with a hack messer. Be CARFUL, you don’t want mush but distinct tiny peices.

Take another pan and layer the beets on the bottom; some sliced carrots, onions, fish; repeat with everything but the beets. end eith some carrots. Pour the broth from the OTHER kettle over the fish. Simmer, covered for 2 hours. When cool, remove the fish balls to the platter and garnish with sliced cooked carrots. Strain broth and chill. Serve with jellied fish broth and fresh ground horseradish.

NOTE: The beets do two things; keep the fish from ‘catching’ on the bottom and give the broth a ruby red colour; but not the fish; they remain white.

Hawaiian Fish With Thai Banana Salsa

Ingredients for Hawaiian Fish With Thai Banana Salsa

2 lb Hawaiian fish*
1/4 cup coarsely chopped cilantro
1 fresh cilantro sprig
1 salt
1 large firm-ripe banana
1 teaspoon oriental sesame oil
1/2 cup chopped golden raisins
2 tablespoons chopped fresh cilantro
1 teaspoon grated lemon peel
1 teaspoon Japanese chili spice

How to Hawaiian Fish With Thai Banana Salsa

Pat fish with chopped cilantro and saute (see cooking basics). Set fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and salt to taste.


Peel and halve lengthwise banana. In a nonstick 10-12″ frying pan over high heat, brown banana well in sesame oil, about 8 minutes.

Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice.

Herbed Trout With Sour Cream

Ingredients for Herbed Trout With Sour Cream

4 4-6 oz. trout fillets; (fres 1 tablespoon chopped parsley
1/4 cup dry white wine
2 tablespoon butter
1/3 cup sour cream
1 tablespoon chopped onion
1 pinch chervil
1/4 cup soft bread crumbs; buttered
1 pinch tarragon
1 salt and pepper

How to Make Herbed Trout With Sour Cream

Rinse fillets, pat dry with paper towels and sprinkle lightly with salt and pepper. Grease four pieces of heavy aluminium foil. Place a trout fillet on each.
Melt butter and saute onion 2 minutes. Add wine, parsley, chervil and tarragon. Divide mixture evenly over each trout. Wrap tightly and place packages on a raised rack in a greased baking pan.
Bake at 450 for 15 minutes or until fish flakes easily when tested with a fork.

Carefully open packages and gently remove the fillets and topping, allowing the liquid to drain away. Remove the racks, discard any liquid remaining in the baking pan and return the fillets to the pan. Spread 1/4 of sour cream over each trout fillet and sprinkle with bread crumbs. Broil until lightly browned.
Serve with baked potatoes, broccoli laced with sugar and lemon and your favourite dinner rolls.

Have you tried any of these recipes? Do you have a seafood recipe that you think should have made this list? Why not let us know in the comments below. 

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