Fish and Seafood Recipes
Fresh Salmon Chowder

🥣 Fresh Salmon Chowder

🌊 Overview

Few dishes capture the warmth of coastal cooking quite like Fresh Salmon Chowder. It’s a hearty, creamy soup that balances the rich flavor of fresh salmon with tender vegetables, fragrant herbs, and a silky broth. Originally inspired by the rustic chowders of the North Atlantic coast — from Maine to the Pacific Northwest — this dish transforms humble ingredients into a bowl of comfort and nourishment.

What makes this version special is the use of fresh salmon fillets, not canned, which gives the chowder a delicate texture and bright, ocean-fresh taste. The combination of buttery onions, earthy potatoes, and a touch of cream creates a depth of flavor that feels both homey and elegant — perfect for a cool evening or a Sunday family meal.

---

🧂 Ingredients (Serves 4–5)

• 300–400 g fresh salmon fillet, skin removed and cut into bite-sized chunks

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 carrot, diced

• 2 medium potatoes, peeled and cubed

• 2 cups fish stock (or chicken/vegetable stock)

• 1 cup whole milk

• 1/2 cup heavy cream

• 1/2 cup corn kernels (fresh or frozen, optional)

• 1 bay leaf

• 1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)

• Salt and freshly ground pepper, to taste

• 1 tablespoon fresh dill or parsley, chopped (for garnish)

• Optional: a few drops of lemon juice to brighten the flavor

---

🔪 Preparation

Step 1 — Build the base

In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter foams gently. Add the chopped onion, stirring until translucent — about 3–4 minutes. Then add the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.

Step 2 — Add the vegetables

Toss in the diced carrot and potato, stirring to coat them in the buttery mixture. Let them cook for about 5 minutes, allowing their natural sweetness to develop. Season lightly with salt and pepper at this stage to deepen the flavor.

Step 3 — Simmer with stock and herbs

Pour in the fish stock and drop in the bay leaf and thyme. Bring the mixture to a gentle boil, then reduce to a simmer. Cook uncovered for 10–12 minutes, or until the potatoes are tender but not falling apart.

Step 4 — Add milk and cream

Lower the heat to medium-low. Pour in the milk and cream, stirring gently. The broth will turn beautifully creamy and aromatic. Do not let it boil at this point — just keep it warm, as boiling may curdle the milk.

Step 5 — Add the salmon

Slide the fresh salmon chunks into the chowder. Let them poach gently for 5–7 minutes, until the fish turns opaque and flakes easily with a fork. If using corn, add it now as well. Taste and adjust seasoning — more salt, pepper, or a squeeze of lemon juice for brightness.

Step 6 — Rest and serve

Turn off the heat and let the chowder rest for 5 minutes. The flavors will meld and the broth will thicken slightly. Remove the bay leaf before serving.

Ladle into warm bowls, sprinkle with fresh dill or parsley, and serve with crusty bread or oyster crackers.

---

🍽️ Serving Suggestions

• Classic: Serve with toasted sourdough or a buttered baguette to soak up the creamy broth.

• Rustic style: Add a sprinkle of smoked paprika or crisp bacon bits for a smoky contrast.

• Elegant twist: Garnish with a drizzle of olive oil and microgreens for a restaurant-style finish.

Pair it with a crisp white wine such as Chardonnay or Pinot Grigio — both complement the cream and salmon beautifully.

---

💡 Tips & Variations

• Smoky Flavor: Add a small amount of smoked salmon along with the fresh fish for depth and aroma.

• Vegetable Boost: Add diced celery, leeks, or fennel for extra texture and sweetness.

• Lighter Option: Replace cream with additional milk or a touch of coconut milk for a coastal fusion flavor.

• Make Ahead: The chowder tastes even better the next day as the flavors deepen — just reheat gently over low heat.

---

❤️ Why You’ll Love It

Fresh Salmon Chowder brings together everything comforting about seafood cooking — the richness of the ocean, the creaminess of a home-cooked soup, and the warmth of shared meals. It’s the kind of dish that invites you to slow down, savor, and appreciate the balance of simple ingredients transformed into something extraordinary.

Creamy, rich, and soothing — every spoonful of Fresh Salmon Chowder feels like the coast in a bowl.

VIDEO :

FISH AND SEAFOODS

FISH AND SEAFOOD RECIPES

Garlic Butter Baked Salmon

🌿 Overview

Garlic Butter Baked Salmon is one of those timeless dishes that feels both comforting and luxurious. The recipe brings together the richness of salmon with the warmth of butter, the sharpness of garlic, and the brightness of lemon — creating a meal that’s balanced, healthy, and elegant enough for any occasion. It’s easy to make yet tastes like something from a fine restaurant.

This dish celebrates the natural flavor of the salmon itself, enhanced — not overpowered — by the sauce. The result: tender, flaky fish that melts in your mouth, with just the right hint of citrus and herbs.

---

🧂 Ingredients (Serves 2–3)

• 2 fresh salmon fillets (about 180–200 g each), skin on

• 3 tablespoons unsalted butter, melted

• 3 cloves garlic, finely minced

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon zest

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon chopped fresh parsley

• Optional: a few thin slices of lemon for garnish

---

🔪 Preparation

1. Preheat the oven to 190°C (375°F). Line a baking tray with aluminum foil or parchment paper for easy cleanup.

2. Prepare the salmon: Pat the fillets dry with paper towels — this helps the butter sauce cling and ensures crisp edges. Place them skin-side down on the tray.

3. Make the garlic butter mixture: In a small bowl, combine melted butter, minced garlic, lemon juice, and lemon zest. Stir until the garlic is evenly distributed and the butter has a silky consistency.

4. Season and coat: Drizzle olive oil lightly over the salmon, then pour the garlic butter sauce evenly over each fillet. Use a spoon or brush to spread it around the top and sides. Sprinkle salt and black pepper to taste.

5. Bake the salmon: Transfer to the oven and bake for 15–18 minutes, depending on the thickness of the fillets. You’ll know it’s done when the fish flakes easily with a fork and turns a pale pink inside.

6. Garnish: Once baked, spoon some of the melted butter and juices from the tray back over the salmon. Sprinkle with fresh parsley and lay lemon slices on top for a vibrant finish.

---

🍽️ Serving Suggestions

Garlic Butter Baked Salmon pairs beautifully with both simple and fancy sides:

• For a light meal: serve with a crisp green salad or steamed vegetables.

• For comfort food: pair with creamy mashed potatoes or buttered rice.

• For elegance: try with roasted asparagus and a chilled glass of white wine (such as Sauvignon Blanc or Chardonnay).

You can also flake leftover salmon into salads, sandwiches, or pasta for an easy next-day meal — it tastes just as delicious cold.

---

💡 Tips & Variations

• Honey Garlic Twist: Add a teaspoon of honey to the butter sauce for a gentle sweetness that caramelizes slightly as it bakes.

• Herb Upgrade: Mix in dill, thyme, or chives with the parsley for deeper aroma.

• Foil Packet Option: For cleaner presentation, wrap each fillet in its own foil parcel to trap steam — resulting in extra tender salmon.

• Grill Alternative: The same garlic butter mix works perfectly for grilled salmon; just brush it on while cooking over medium heat.

---

❤️ Why It Works

The beauty of this recipe lies in its simplicity. The butter keeps the salmon moist, the garlic adds depth, and the lemon balances the richness. Every element complements the fish rather than hiding it. It’s an ideal first recipe for home cooks new to seafood — fast, forgiving, and always impressive.

VIDEO:

Bahamas Baked Mahi-Mahi Fillets Recipe

Bahamas Baked Mahi-Mahi Fillets Recipe 

Are you searching for a simple weeknight dinner that is sophisticated enough for guests? Allow me to introduce your new favorite seafood dish! After just one bite, I was captivated. This Easy Baked Mahi Mahi is perfectly seasoned and cooked to perfection!

Butter is essential; do not replace it with anything else. Plan on using half a tablespoon of butter for each filet, and generously season each filet with sea salt, black pepper, paprika, onion powder, and garlic powder. In just twelve minutes, you will be enjoying an extraordinary seafood dinner!

Easy Baked Mahi Mahi

I enjoy this recipe paired with roasted potatoes and a fresh side salad. Simply toss quartered baby Dutch potatoes in olive oil, salt, and pepper, and place them in the oven 20-30 minutes before adding the Mahi Mahi. Introduce the Mahi Mahi when you turn the potatoes. Preparing the fish on foil is incredibly easy, and then you can place the foil on the sheet pan.

Note: I have provided the recipe per filet, but you can easily accommodate 4, 6, or even 8 filets on a single sheet pan!

Easy Baked Mahi Mahi

Mahi Mahi filet

1/2 Tbsp melted butter

Sea salt, black pepper, paprika, onion powder, garlic powder

For serving: lemon wedges, fresh Italian parsley

Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with foil that has been sprayed with nonstick spray.

Gently pat the filets dry with a paper towel and place them on the foil. Drizzle the melted butter over the top and season generously with sea salt, black pepper, paprika, onion powder, and garlic powder. Bake for approximately 12 minutes, or until the internal temperature reaches 140 degrees. Serve alongside lemon wedges and fresh Italian parsley.

Wishing you happy baking,

Fish and Seafood Recipe Ingredients: 

 * 4 mahi-mahi fillets (6-8 ounces and 1-inch thick each) 

 * 1/2 cup lime juice (fresh) 

 * 2 tablespoons butter 

 * 1/4 cup rum 

 * 2 onions, sliced into rings 

 * 1 lemon sliced thin 

 * 1 tablespoon Old Bay seasoning 

 * Black pepper to taste 

 * Hot pepper to taste 

  Fish and Seafood Recipe Ingredients: 

 * Place the mahi-mahi filets in baking dish, season with rum, lime juice, spices, and onions. 

 * Cover and refrigerate overnight. 

 * Preheat oven to 325 degrees F, bake marinated mahi-mahi fillets covered for approx 20 - 30 minuets. 

 * Dish is done when fish flakes easily with a fork. Cool. Enjoy the Bahamas Baked Mahi-Mahi Fillets Recipe !!!

Bahamas Baked Mahi-Mahi Fillets Recipe Video :

Bonefish Grill's Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

Bonefish Grill's Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

This cedar plank salmon recipe is among the simplest salmon dishes I have ever prepared! Its delightful sweet and smoky flavor comes from a delectable grilled salmon rub consisting of brown sugar, smoked paprika, salt, and freshly ground black pepper...

Cedar Plank Salmon

Another salmon recipe??? Indeed! Perhaps I am merely compensating for lost time, but I am thoroughly enjoying the exploration of new salmon recipes after finally overcoming my anxiety related to cooking fresh fish.

During my upbringing, fish was not a staple in our diet (aside from the occasional fish sticks, LOL), leaving me with absolutely no experience in preparing it. Therefore, I want to emphasize that if I can manage it, anyone can! Simple recipes like this one are the ideal starting point.

This sweet and smoky grilled cedar plank salmon recipe is, without a doubt, the easiest salmon recipe I have encountered thus far. You merely coat fresh salmon fillets with a quick and straightforward grilled salmon rub, which is essentially a simple dry rub made from brown sugar, smoked paprika, salt, and freshly ground black pepper.

After that, you simply grill it on a cedar plank and serve... It is incredibly delicious and an excellent way to impress your guests!

Alaska Seafood frozen Alaskan salmon fillets package for plank salmon

Why I Choose Wild Alaskan Salmon

Naturally, I advocate for starting with Alaskan salmon — as all Alaskan salmon is wild-caught, never farmed.

Why is this significant to me? Wild salmon boasts higher omega-3 content, lower fat levels, and fewer toxins compared to farmed fish. Therefore, if I do not see it clearly labeled, I always confirm that the salmon at my local grocery stores is indeed Alaskan salmon.

As I did today when I could not find it in the fresh fish section... The Alaskan salmon season is drawing to a close, making it increasingly difficult to find it on display. However, the butcher behind the counter kindly directed me to some bagged frozen Alaskan salmon.

This turned out to be quite convenient, as the salmon fillets had all the pin bones already removed. While not a major issue, it is certainly a nice advantage!

NOTE: If you are in search of a superb source for wild Alaskan salmon, I strongly recommend ButcherBox's high-quality, sustainably harvested, wild-caught Alaskan sockeye salmon!

cedar plank salmon seasoning grilled salmon rub made with brown sugar, smoked paprika, salt, and freshly ground black pepper 

Sweet & Spicy Brown Sugar Salmon Rub Recipe

Four simple ingredients constitute the brown sugar salmon spice rub for this cedar plank salmon: brown sugar for sweetness (as expected!), smoked paprika for a hint of smoky spice, salt, and freshly ground black pepper. Simply mix them thoroughly with a fork, and it is ready for use.

You can even prepare this straightforward grilled salmon seasoning rub in advance to have it readily available. Just keep it in an airtight container. Then give it a shake before using to ensure the ingredients are well-combined.

P.S. This salmon dry rub is also quite delicious on grilled chicken thighs and/or pork chops, as well. Grill them alongside your salmon for those who do not prefer fish!

cedar plank salmon grill topped with brown sugar grilled salmon seasoning 

How To Cook Cedar Plank Salmon On The Grill

While you do not HAVE to grill this salmon recipe on a cedar plank... it is certainly an enjoyable and unique method to prepare fish, as well as being one of the simplest ways to do so. My children were very eager to try it!

Make sure to use an untreated cedar plank for grilling. I have noticed them on clearance at nearly all the grocery and hardware stores I have visited recently, making this an ideal time of year to experiment with it affordably.

It imparts a distinct cedar flavor to your salmon, so if you discover that it is not to your liking, simply use a large piece of heavy-duty aluminum foil next time and reduce the grilling time slightly.

Would you like to learn how to cook cedar plank salmon on the grill? There are really just two essential things you need to know:

Ensure that you soak your cedar plank in water for a minimum of one hour prior to grilling to avoid it igniting.

Once soaked, gently pat it dry, and apply a small amount of olive oil to the side where you will place the salmon fillet to prevent sticking.

Additionally, this cedar plank grilling method is effective on both gas and charcoal grills, yielding delicious salmon that is perfectly cooked. This truly is the ultimate salmon recipe for the summer season!

Moreover, it can also be utilized in the oven if you wish to prepare baked cedar plank salmon during the colder winter months. Please refer to the notes in the recipe card for guidance on how to prepare cedar plank salmon in the oven.

Grilling salmon on a plank with a brown sugar salmon rub.

How Long Should You Grill Salmon On A Cedar Plank?

Position each of your salmon fillets skin side down on the oiled surface of the soaked plank. Brush the fillets with olive oil and generously apply the brown sugar salmon rub on top. Place the cedar planks directly onto the hot grill grates. Cover the grill and cook over indirect medium-high heat for approximately 15 minutes.

Salmon cooks rapidly, so monitor it closely to determine if it is fully cooked and flakes easily as you approach the 15-minute mark. If you prefer to rely on internal temperature, salmon is considered fully cooked when it reaches 145 degrees internally at the thickest part of the fish.

Once finished, you may serve this flaky salmon directly on the cedar plank or transfer it to a serving platter! A few slices of lemon on the side always enhance the presentation.

Recipe Notes

Baked Cedar Plank Salmon

Indeed, it is possible to bake salmon on a cedar plank in the oven! Begin by preheating your oven to 400 degrees. Adhere to the instructions provided above up to Step 3. Bake the salmon at 400 degrees for a duration of 15-20 minutes. It is considered done when it is fully cooked, flakes easily, and attains an internal temperature of 145 degrees in the thickest section of the fish.

Can You Reuse Cedar Planks?

Many of you have inquired about the possibility of reusing cedar planks... Used cedar planks can be reused indefinitely, provided they remain in good condition without excessive charring.

Here are some additional tips for reusing them:

Thoroughly rinse the used cedar planks with hot water, and ensure they are completely dry.

Store the used planks in the freezer between uses.

For optimal flavor, it is advisable to use the same planks for the same type of protein or vegetables each time. Utilizing them for the same recipe is even more beneficial, as they will retain those flavors and seasonings.

When the cedar planks become significantly charred, dispose of them and start using a new plank!

More Easy Salmon Recipes To Try

Are you looking to incorporate more salmon recipes into your menu? Here are a couple of equally delicious and simple options!

Lemony Garlic Butter Grilled Salmon In Foil Packets With Green Beans — This straightforward grilled salmon in foil recipe is infused with lemony garlic butter flavor! Including green beans in the foil packet ensures you have a healthy protein and side dish ready in under 30 minutes...

Parsley & Garlic-Rubbed Sheet Pan Salmon With Asparagus And Potatoes — This oven-baked salmon recipe, rubbed with parsley and garlic, is sure to become your new favorite... It creates a main dish along with two sides, all using just one pan for cleanup!

FISH AND SEAFOOD RECIPE INGREDIENTS

• Cedar Plank Salmon Ingredients:
• 4 pieces wild Alaskan salmon, skin-on, 7 ounces each
• Salt and pepper, to taste
• 4 lemon halves

Chorizo Topping:

• 4 food-safe cedar planks (or one plank large enough to fit four pieces of fish)
• Chorizo Topping Ingredients:
• 8 ounces chorizo sausage links
• 1/2 cup seasoned bread crumbs
• Zest from 1 medium lemon
  

FISH AND SEAFOOD RECIPE INGREDIENTS
1. Grill chorizo on a charcoal or gas grill until well done. Cool cooked sausage in the refrigerator for at least one hour. Using a food processor, chop sausage into pea-sized pieces. Place into mixing bowl and blend well with bread crumbs and lemon zest. Cover and refrigerate.
2. Soak cedar plank(s) in water for at least 3 hours.
3. Place salmon, skin side down, onto soaked cedar plank. There should be a 1-inch space between each piece of salmon. Season with salt and pepper.
4. Divide chorizo topping into 4 equal portions and place on top of the fish. Place salmon on planks onto grill and close lid. Cook for 15 minutes. (Note: The plank will char around the edges but should not catch flame.)
5. Place onto platter, drizzle with melted butter and squeeze fresh lemon juice over salmon. Serve immediately....enjoy it !

Easy Broiled Dolphin Fillets Recipe

Easy Broiled Dolphin Fillets Recipe

Are you in search of a quick fish dinner that feels luxurious yet does not require a lengthy preparation time? Allow me to introduce this simple broiled mahi mahi! With its perfectly flaky texture and a golden, bubbling parmesan-butter topping, this dish serves as an effortless weeknight meal while also being sophisticated enough for a date night or dinner gathering.

Erica’s Insights

Indeed, white fish is a superb source of lean protein, a fact that has been emphasized by fitness enthusiasts. However, what they often fail to demonstrate is how to transform a protein that is typically lean and bland into something utterly delectable and desirable. Mahi Mahi, along with other white fish, simply requires a bit of affection!

Thus, here is our approach to enhance and infuse flavor, if you will:

Broil, my friends. Utilizing high heat for a brief period seals in moisture and prevents this lean fish from becoming dry.

Generously apply to retain moisture. The combination of mayonnaise and butter aids in locking in moisture while imparting excellent flavor to the fish.

Basic seasonings. Salty parmesan becomes bubbly and golden brown on top, contributing a wealth of flavor.

The other night, my husband and I intended to enjoy Dungeness crab for a little seafood date night after the girls were asleep. Unfortunately, the crab appeared questionable at the store, so we decided against it. We returned home, Ka-La put the girls to bed, and I prepared this simple, broiled mahi mahi! I paired it with my balsamic asparagus and favorite garlic bread, and voilà. We enjoyed it on the couch while watching Severance, which is about as romantic as our lives get these days, LOL.

However, it was truly delightful. This dish is destined to become a staple in our regular meal rotation! It is remarkable how such a straightforward recipe can feel so elegant.

What You Will Require to Prepare Broiled Mahi Mahi

picture of the ingredients needed to make the recipe 

Mahi mahi fillets: Mahi mahi is a lean fish characterized by its firm texture and mild flavor. I prefer to purchase wild-caught mahi mahi. I find the individually wrapped fillets in the frozen section at Costco (or any standard grocery store). If you have access to fresh mahi mahi, that is even more preferable!

Kosher salt and freshly cracked black pepper: These simple yet vital seasonings enhance the fish's natural flavor without overwhelming it.

Butter: We utilize butter for its flavor and combine it with mayonnaise to raise its smoke point (as we are cooking at high temperatures). I opt for salted butter, but unsalted butter can be used if that is what you have available.

Mayonnaise: Mayo, being oil-based, is excellent for retaining moisture in proteins due to its high fat content. I prefer avocado oil mayo or kewpie mayo.

Parmesan cheese: Freshly grated parmesan contributes a savory, bubbly finish that enhances the dish. I have mentioned this before, and I will reiterate, purchase the block and grate it yourself! The flavor is significantly superior, and it melts more effectively.

Equipment: A large baking sheet is necessary, and I strongly recommend using a silicone baking mat. It is crucial that the baking sheet is lined, but not with parchment paper, as it will burn under broiling conditions. If a reusable mat is unavailable, foil can be used instead. A broiler pan is also an option.

How to Prepare Broiled Mahi Mahi

Start by positioning your oven rack in the upper third of the oven, typically the second notch down, and preheat your broiler to approximately 550°F. Line a large baking tray with a silicone mat or aluminum foil for straightforward cleanup (avoid using parchment paper, as it cannot endure the high heat).

Pat the mahi mahi fillets dry using a paper towel, then season them with a small amount of salt and freshly cracked pepper before arranging them in a single layer on the baking sheet. In a separate small bowl, utilize a fork to blend the softened butter, mayonnaise, and parmesan cheese until they are thoroughly mixed. Apply this rich mixture generously over all sides of the fish, ensuring complete coverage.

Broil the fish until it attains an internal temperature of 140°F, which should take approximately 5 to 6 minutes. The topping should appear beautifully browned and bubbly, and the fish should flake easily when tested with a fork. If your fillets exceed a thickness of about half an inch, roast them at 425°F for 5 minutes initially, then switch to the broiler for an additional 2 to 3 minutes to complete the cooking process.

fish, asparagus and bread on a plate, fork and napkin, jar of ice water and basket of bread flaked mahi mahi fish with a bite on a fork

Serve the dish hot, accompanied by a squeeze of fresh lemon juice and your choice of side dishes. For a gathering, arrange the fish fillets on a serving platter and adorn them with fresh parsley sprigs and lemon slices.

Variation Ideas

Dried seasonings: consider adding a pinch of garlic powder, smoked paprika, or any preferred dried seasonings to the parmesan butter mixture if desired.

Herbal freshness: remember to sprinkle fresh herbs such as parsley, chives, or dill over the finished fish!

Type of fish: this recipe works wonderfully with nearly any type of fish. Consider trying halibut, cod, salmon, or trout. Cooking times may vary based on the type of fish used.

Expert Tips

Keep a close eye: Broilers can differ by oven—remain in the kitchen to prevent burning the topping.

Soft is key: Ensure the butter is adequately softened to blend smoothly with the mayonnaise and parmesan.

Pat dry: Properly drying the fish is essential for the topping to adhere and to avoid steaming.

Don’t overcook: The mahi mahi is done when it flakes easily with a fork and reaches an internal temperature of 140°F. This typically took me 5 minutes under the broiler, but refer to the recipe notes for guidance if you have thicker fillets.

Preheat the broiler: Ensure that you do not place your fish in the oven until the broiler has reached the desired temperature. Failing to do so may result in inaccurate cooking times.

What accompaniments pair well with broiled mahi mahi?

Balsamic asparagus 

The finest garlic bread 

Roasted sweet potatoes and carrots

Smashed fingerling potatoes

Green salad featuring roasted squash and burrata

A close-up image of a piece of mahi mahi fish garnished with a broiled parmesan butter blend.

FAQs

Is it possible to use frozen mahi mahi fillets?

Yes, simply thaw them thoroughly in the refrigerator or in a large bowl of cool water, and then pat them dry prior to seasoning.

What is the best way to store leftovers?

Store any remaining fish in an airtight container in the refrigerator for a maximum of 3 days. Reheat in the oven or air fryer at 350 degrees for 5-6 minutes.

Can I substitute with a different type of fish?

Certainly. Salmon, cod, or halibut can be deliciously prepared using this technique.

If you enjoy this nutritious meal, you will also appreciate these other simple recipes!

• Miso butter salmon
• Garlic sweet chili shrimp
• Blackened mahi mahi fish tacos
• Mexican tuna salad
• Ahi tuna ceviche
• Cilantro lime shrimp tacos

Whether it’s a hectic weeknight, a cozy date night at home, or a dinner gathering for friends, I am confident that you will enjoy this mahi mahi recipe!

Notes

Most mahi mahi fillets are relatively thin (mine were ½-inch), but if you possess a thicker cut of fish, you may need to extend the initial roasting time by 1-2 minutes.

My broiler operates at a single setting of 550 degrees F. If your broiler has high and low settings, select the one that is closest to 550 degrees (most likely the high setting). Keep in mind that all ovens vary, so monitor the cooking process closely!

I prefer to keep this recipe quite simple, allowing the flavors of butter and parmesan to stand out. However, you can certainly incorporate a teaspoon or so of garlic powder, smoked paprika, or your preferred seasoning into the parmesan butter mixture.

Fish and Seafood Recipe Ingredients:

* 1 pound dolphin (mahi-mahi) or other firm-fleshed fish fillets
* Juice of 1 lemon
* 1/4 to 1/2 teaspoon pepper
* 1/2 tablespoon fresh parsley, chopped
* 1/4 teaspoon paprika

Fish and Seafood Recipe Instructions:

* In broiler pan lined with foil, lay dolphin fillets.
* Pour lemon juice over fish.
* Sprinkle with pepper and parsley.
* Marinate in refrigerator 1 to 2 hours, not covered.
* When ready to prepare, sprinkle paprika on fish and broil 8 to 10 minutes.
* Fish should appear golden.

Barbecued Fish with King Prawns and Kiwi Raita

Barbecued Fish with King Prawns and Kiwi Raita 

A great fish and seafood recipe to try ! 

Fish and Seafood Recipe INGREDIENTS

• 1 (2.75-pound.) whole white fish, cleaned, gutted and scaled
• 2 cloves garlic, peeled
• 1 small piece lemon grass
• , smashed
• 3 tablespoons olive oil
• 1 lemon, juiced
• 2 tablespoons coriander seeds, coarsely ground
• 1 tablespoon cracked black peppercorns
• 1 pound large green king prawns
• 1/4 cup dry breadcrumbs

Kiwi Raita:

• 1 (8-ounce) container plain yogurt
• 3 green kiwifruit, peeled and diced
• 1 tablespoon finely chopped fresh mint
• 2 tablespoons chopped fresh mint

Fish and Seafood Recipe INSTRUCTIONS 

1. Rinse the fish thoroughly, drain briefly then pat dry with kitchen paper. Put the garlic and lemon grass inside the cavity. 

2. In a small bowl blend the the olive oil, lemon juice and three quarters of a teaspoon of salt. 

3. Mix the ground coriander seeds and cracked pepper together on a large plate and press the mixture onto the fish. Open up a fish grill, oil it lightly, and put in the prepared fish. Secure the clamp. Put the fish on the barbecue over a glowing bed of coals, or over a medium heat on a gas barbecue. Cook 20 to 30 minutes, turning and basting three or four times with the lemon and oil mixture. 

4. To check if the fish is cooked, insert a knife in the meatiest part; the flesh should nearly be white all the way to the bone (it will continue to cook as it stands). 

5. Prepare the prawns in advance. Twist off the heads, then peel off the shells, leaving the small piece of shell on the tail intact. Slit down the back of each prawn with a sharp knife and gently extract the black or red vein. Rinse and pat dry with kitchen paper. Thread onto skewers. A few minutes before the fish is ready, coat the prawns with crumbs. Cook the prawns briefly, on an oiled barbecue plate (cook them on the coolest part of the plate), until just cooked through and golden in color. 

6. Alternatively, cook whole prawns or scampi; rub with oil and cook several minutes on a barbecue plate, or till just cooked through. 

7. Meanwhile, make the raita. Mix everything together in a bowl, reserving some of the Kiwifruit for the top of the raita. Season to taste with salt. Transfer to a small serving bowl and garnish with chopped Kiwifruit. 

8. Transfer the barbecued seafood to a platter and the fish and seafood recipe of bbq fish and king prawns is ready to serve with the raita...nice ! Enjoy the Barbecued Fish with King Prawns and Kiwi Raita !!!

  Fish and Seafood Recipe :baked-bass-in-wine-recipe.

Barbecued Fish with King Prawns and Kiwi Raita Video :

Fresh Salmon Chowder

Fresh Salmon Chowder 

A nice Fish and Seafood Recipe to try ! 

Fish and Seafood Ingredients: 

 * 3 tablespoons butter 

 * 1/2 cup diced celery 

 * 1/2 cup diced carrot 

 * 1/4 cup finely chopped onion 

 * 2 tablespoons all-purpose flour 

 * 1 2/3 cups chicken broth 

 * 2 cups diced potatoes 

 * 12 to 16 ounces diced fresh salmon or canned flaked salmon 

 * 1 cup frozen peas, thawed 

 * 2 cups half-and-half or whole milk 

 * 2 cups shredded Cheddar cheese 

 * 1 tablespoon fresh chopped parsley 

 * salt and pepper, to taste 

 Fish and Seafood INSTRUCTIONS 

Heat butter over medium-low heat. Add celery, carrot, and onion; saute, stirring, for 5 to 7 minutes, until celery is tender. Stir in the flour until well blended. Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently. Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender. Add the salmon fish and peas; cook, stirring, for 2 minutes. Add half-and-half or milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup just begins to bubble. Taste and add salt and pepper. Makes about 8 cups. The fish seafood recipe of salmon is ready ! Fish and Seafood Recipes

Fresh Salmon Chowder Video: