This Lenten season, cast your culinary nets wide with this roundup of so-fish-ticated seafood recipes that promise to reel in a tackle box full of compliments at the dinner table. From beautiful brown butter scallops to Tuscan salmon with creamy garlic butter, we’ve put together a lineup that’s sure to make a splash! These fin-tastic dishes prove that abstaining from meat doesn’t mean sacrificing flavor or flair!
Pan-Seared Black Cod with Morels and Asparagus
Forget about impressing your dinner guests – you’ll impress yourself with this five-star meal! Wild black cod is similar to sea bass (but it’s sustainable where sea bass is not). This recipe from Tasting Table provides helpful tips on how to expertly cook this fish with the skin on so be sure to read through the accompanying text!
Brown Butter Scallops with Parmesan Risotto
These brown butter scallops from Pinch of Yum taste like you’re dining in an award-winning, fine-dining restaurant. This dish includes creamy Parmesan risotto (it’s not too hard to make, we promise), pan-seared jumbo scallops, and sautéed spinach all drizzled with a beautiful, nutty brown butter. Dig in!
Moqueca (Brazilian Fish Stew)
Have you heard of moqueca (pronounced mo-KEY-ca)? It’s a simple fish stew from Brazil and it’s amazing! Simply pick up your favorite fresh fish and then simmer it in coconut milk with onions, tomatoes, chilies, and lime. There are a few different versions of moqueca. This recipe from Feasting at Home comes from Salvador on the coast of Brazil. Moqueca is simple to make but over-the-top impressive. It won’t disappoint!
Lobster Corn Fritters with Truffle Herb Mayo
These delightful pan-fried lobster fritters (maybe more like lobster cakes) will be a welcome change to traditional fish dishes. This recipe from How Sweet Eats is layered with yum and includes fresh lobster meat, Dijon mustard, Greek yogurt, mayonnaise, garlic, sweet corn kernels, and more. After they’re pan-seared, the fritters/cakes are topped with a truffle herb mayo that will leave you wanting more!
Cajun Shrimp and Grits
While it may not qualify as an overly sophisticated dish, we couldn’t compile a roundup of seafood and fish dishes for lent without including the South’s favorite seafood dish: shrimp and grits. This recipe from Immaculate Bites is a standout version of this iconic Southern dish. The spicy Cajun shrimp are the star of the show, but those creamy grits sure do matter! Tip: Add about two tablespoons of cream cheese for extra creaminess.
Creamy Garlic Butter Tuscan Salmon
Cream. Garlic. Butter. Salmon. Need we say more? This comfort-food recipe from Café Delites is a delicious mix of pan-seared salmon, spinach, sun-dried tomatoes, and Parmesan all cooked together in a mouthwatering cream sauce. Just one taste of this dreamy cream sauce and you’ll be hooked!
20-Minute Fish Piccata
A sophisticated fish dish in 20 minutes? You bet! This recipe from The Mediterranean Dish starts with a trout fillet or another thin, mild-tasting fish fillet like Dover sole, halibut, or grouper. Season and dredge the fish, pan-sear it (a couple minutes on each side) and then mix up a piccata sauce with butter, lemon, white wine, and capers. Pour the sauce over the fish and voila! A meal to remember!
Blackened Catfish with Mango Avocado Salsa
We can’t do a roundup of fancy fish recipes in Texas without including one for catfish! This recipe from Taste of Home begins with a spicy, blackened catfish, which should be right up every Texan’s alley! Top that catfish with a bright mango avocado salsa and this might be your new go-to dish!
Broiled Tilapia with Thai Coconut Curry Sauce
Flavor-packed Thai coconut curry sauce just makes everything better, doesn’t it? The flavor-packed sauce in this recipe from Skinny Taste has fresh ginger, bell pepper, garlic, scallions, and cilantro simmered in coconut milk. This is a recipe that has stood the test of time. Gina Homolka – founder of Skinny Taste – found this recipe in Cooking Light magazine way back in 2010! Tip: If you dislike cilantro, try this with basil instead.
Leave a Reply