Place the halibut fillets in a shallow dish or zip bag.
Pour marinade over fish and coat well.
Marinate for 15–30 minutes (do not exceed 1 hour; halibut is delicate).
3. Preheat Grill
Heat barbecue grill to medium-high (around 190–200°C / 375–400°F).
Oil the grill grates lightly to prevent sticking.
4. Grill the Halibut
Place fish on the grill.
Cook 4–5 minutes per side, depending on thickness.
Halibut is done when it flakes easily with a fork but is still juicy.
5. Serve
Transfer to a plate. Garnish with lemon wedges and fresh parsley.
Optional Variations
Garlic Herb Halibut
Add chopped rosemary or thyme to the marinade.
Spicy Halibut
Add 1 tsp chili paste, sambal, or sriracha.
Citrus Halibut
Replace lemon juice with orange and lime juice for a tropical finish.
A nice fish and seafood recipe of halibut...try this one !
Fish and Seafood Recipes INGREDIENTS
1/3 cup vegetable oil
1/3 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup fresh basil leaves
2 garlic cloves, minced
4 (8ounce) Halibut steaks
Fish and Seafood Recipe INSTRUCTIONS In a small bowl whisk the oils, mustard, garlic and lemon juice. Mix in the fresh basil and pour the marinade over the Halibut steaks. Refrigerate covered for 4 hours turning once or twice. Barbecue on a low flame. Delicious served with a baked potato and a fresh crisp salad. The fish and seafood recipe of halibut is ready to serve ...enjoy ! fish-and or-seafood-bisque recipe
Here’s a warm, creamy, comforting Tuna Chowder with Spinach and Cheese — easy to make, budget-friendly, and perfect for a quick meal.
Tuna Chowder with Spinach and Cheese
Ingredients (4 servings)
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, diced (peeled or unpeeled)
2 tbsp all-purpose flour
3 cups milk (or half milk, half broth)
1 cup chicken or vegetable broth
1 can (140–180 g) tuna, drained (chunk light or solid white)
2 cups fresh spinach, roughly chopped
1 cup shredded cheese (cheddar, mozzarella, or a mix)
½ tsp paprika
½ tsp dried thyme (optional)
Salt & pepper to taste
Optional: ½ cup cream for extra richness
Instructions
Sauté aromatics
In a pot, melt butter over medium heat. Add onions and cook until soft, about 4 minutes. Stir in garlic and cook 30 seconds.
Add potatoes
Toss in the diced potatoes and cook 1 minute to coat them with butter.
Make the chowder base
Sprinkle flour over the potatoes. Stir well to coat — this thickens the soup.
Slowly pour in the milk and broth, stirring constantly.
Simmer
Bring to a gentle simmer. Cook 10–15 minutes until potatoes are tender.
Add tuna & spinach
Stir in the tuna, breaking it into chunks. Add the chopped spinach. Simmer 2–3 more minutes until spinach wilts.
Add cheese
Reduce heat to low. Stir in the shredded cheese until melted and the chowder becomes creamy.
Add cream if using.
Season
Add paprika, thyme (optional), salt, and pepper to taste.
Serve
Ladle into bowls and serve with crusty bread, crackers, or garlic toast.
Optional Add-Ins
Corn (½ cup)
Celery (1 stalk, chopped)
Carrots (½ cup diced)
A dash of cayenne or chili flakes for heat
Parmesan on top
ANOTHER great Fish and Seafood Recipe to try !!
Fish and Seafood Recipe Ingredients:
* 4 tablespoons butter * 1 cup diced celery * 1 cup diced onion * 4 tablespoons flour * 1 1/2 cups chicken broth * 3 1/2 cups milk * 1 large russet potato, diced (about 1/2-inch) * 2 packages (approx. 7 ounces each) white tuna in water * 1 cup (about 3 to 4 ounces) spinach, coarsely chopped and tightly packed * 1 cup finely shredded mild Cheddar cheese * 1 teaspoon salt * 1/4 teaspoon dried leaf thyme * Dash ground nutmeg * 1/8 teaspoon freshly ground black pepper * 1 tablespoon dry sherry, optional
Fish and Seafood Recipes INSTRUCTIONS In a large saucepan heat butter over medium low heat; add the celery and onion. Cook, stirring, until vegetables are tender. Add the flour and stir until well incorporated. Stir in chicken broth. Add the potatoes and bring to a simmer. Cover and simmer over very low heat until potatoes are tender, stirring occasionally to keep from scorching. Add the milk, tuna, spinach, and cheese, along with seasonings. Continue cooking over low heat until hot, cheese is melted, and spinach is wilted. Do not boil. Add sherry. The fish and seafood recipe of tuna chowder is ready ! Fish and Seafood Recipes baked-bass-in-wine-recipe
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
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.
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
Preheat the oven to 190°C (375°F). Line a baking tray with aluminum foil or parchment paper for easy cleanup.
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.
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.
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.
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.
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.
