Seafood Recipes
From quick weeknight fillets to special-occasion showstoppers, these seafood recipes make fish and shellfish approachable. Each includes clear methods and nutrition estimates.
Baked Lemon Garlic Cod with Parsley
Tender cod fillets baked with bright lemon, fragrant garlic, and fresh parsley for a simple, flavorful weeknight dinner.
Jamaican Escovitch Fish
Crisp fried snapper topped with a bright, tangy pickle of vinegar-soused onion, carrot, bell pepper, and scotch bonnet — a festive Jamaican coastal favourite.
Bengali Macher Jhol
A light, soupy Bengali fish curry of pan-fried fish simmered in a turmeric-and-cumin broth with potatoes and tomato, delicately spiced and traditionally served with steamed rice.
Jamaican Ackee and Saltfish
Jamaica's national dish of silky ackee sauteed with flaked salt cod, peppers, onion, tomato, and thyme, a savoury, comforting plate traditionally served for breakfast.
Shrimp Etouffee
A Louisiana Creole classic — plump shrimp smothered in a rich roux-based sauce built on the holy trinity of onion, celery, and bell pepper, seasoned with Cajun spice and served over rice.
Bacalhau a Bras
A classic Portuguese dish of shredded salt cod bound with onions, matchstick potatoes, and softly scrambled eggs, finished with olives and parsley — humble ingredients turned into comfort.
Thieboudienne
Senegal's national dish — a majestic one-pot of fish and vegetables braised in a spiced tomato broth, then used to cook broken rice until deeply flavored and tinged red. A true celebration meal.
EoE-Friendly Baked Salmon & Rice
A gentle, few-ingredient baked salmon with rice and steamed carrots — built around simple, single-ingredient foods for those managing food sensitivities. Educational only, not medical advice; always follow your own care plan.
British Fish and Chips
Crisp beer-battered white fish with thick-cut chips — the definitive British seaside supper, best with malt vinegar.
Creole Shrimp Gumbo
A deep, dark roux-based gumbo laden with shrimp, andouille, and okra over rice — the pride of Creole Louisiana cooking.
Peruvian Ceviche
Fresh white fish cured in bright lime juice with red onion, chili, and cilantro — clean, zingy, and served with sweet potato and corn.
Senegalese Thieboudienne (Fish & Rice)
Senegal’s national dish: fish stuffed with herb rof, braised with vegetables in a tomato broth, then served over rice cooked in the same flavorful liquid.
Moqueca (Brazilian Fish Stew)
A fragrant coconut-and-tomato fish stew brightened with lime, cilantro, and peppers.
Gambas al Ajillo
Sizzling garlic shrimp in olive oil with a whisper of chili — ready in minutes and made for crusty bread.
Seafood Paella
Saffron-scented rice cooked with shrimp, mussels, and calamari until it forms the prized crispy socarrat.
Tom Yum Soup
A hot-and-sour lemongrass broth with shrimp, mushrooms, and lime — bright, bracing, and restorative.
Pad Thai
Stir-fried rice noodles with shrimp, egg, and crushed peanuts in a balanced sweet-sour-salty tamarind sauce.
Salmon Teriyaki
Pan-seared salmon glazed in a glossy homemade teriyaki, served over rice with steamed greens.
Sashimi & Nigiri Platter
An elegant assortment of fresh sashimi and nigiri featuring salmon, tuna, and yellowtail. Served with wasabi and pickled ginger.
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