Showing posts with label fish and seafood recipes. Show all posts

Barbecued Fish with Peaches

Barbecued Fish with Peaches is a celebration of warm-weather cooking—fresh fish kissed by the grill, juicy peaches lightly caramelized, and a balanced glaze that’s sweet, savory, and subtly smoky. This high-value, blog-ready recipe delivers an elegant yet approachable dish ideal for summer entertaining, healthy weeknight dinners, or backyard barbecues.

Why This Fish & Peach Pairing Works

Natural harmony – sweet peaches complement delicate fish
Quick grilling – fish cooks fast and stays moist
Seasonal appeal – peak-summer flavors shine
Light yet luxurious – perfect for warm evenings
Versatile – works with many fish varieties

Best Fish for Barbecuing with Peaches

Choose firm fish that won’t fall apart on the grill:

Mahi-mahi
Halibut
Salmon
Swordfish
Sea bass

Ingredients

Barbecued Fish

4 fish fillets (6 oz each), skin on or off
2 tbsp olive oil
Salt and freshly ground black pepper
1 tsp smoked paprika or mild chili powder

Grilled Peaches

3 ripe but firm peaches, halved and pitted
1 tbsp olive oil
1 tbsp honey or maple syrup

Peach BBQ Glaze

¼ cup peach preserves or jam
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp soy sauce or Worcestershire sauce
1 small garlic clove, grated
½ tsp chili flakes (optional)

How to Make Barbecued Fish with Peaches

Step 1: Prepare the Grill

Preheat grill to medium-high heat (400–425°F / 205–220°C). Clean and oil grates well to prevent sticking.

Step 2: Make the Peach BBQ Glaze

In a small saucepan, combine peach preserves, vinegar, Dijon, soy sauce, garlic, and chili flakes. Simmer gently for 3–4 minutes until glossy. Set aside.

Step 3: Season the Fish

Pat fish dry. Brush with olive oil and season with salt, pepper, and smoked paprika.

Step 4: Grill the Peaches

Brush peach halves with olive oil and honey. Grill cut-side down for 2–3 minutes until caramelized. Flip briefly, then remove and slice.

Step 5: Grill the Fish

Place fish on grill (skin-side down if applicable)
Grill 3–5 minutes per side, depending on thickness
Brush with peach BBQ glaze during the final minute

Fish is done when it flakes easily and reaches 137–140°F (58–60°C) internally.

Serve & Assemble

Arrange grilled fish on plates, top with warm peach slices, and drizzle with extra glaze. Finish with fresh herbs like basil, thyme, or parsley and a squeeze of lemon.

Delicious Side Dishes

Grilled corn with chili-lime butter
Arugula salad with balsamic vinaigrette
Coconut rice or herbed couscous
Roasted baby potatoes

Tips for Perfect Grilled Fish

Oil the grates, not just the fish
Avoid moving fish too early—let it release naturally
Use a fish basket or foil if needed
Add glaze late to prevent burning

Variations & Flavor Twists

Spicy Peach Fish: Add chipotle or cayenne
Mediterranean Style: Finish with feta and herbs
Asian-Inspired: Add ginger and sesame oil to glaze
Foil-Packet Method: Great for delicate fillets

Make-Ahead & Storage

Glaze can be made up to 3 days ahead
Leftover fish keeps 2 days refrigerated
Excellent cold in salads or wraps

Nutrition Highlights (Approx. per Serving)

Calories: 360
Protein: 34g
Fat: 14g
Carbohydrates: 18g
Naturally gluten-free adaptable

Final Thoughts

Barbecued Fish with Peaches is summer cooking at its best—fresh, colorful, and bursting with flavor. The contrast of smoky grill marks, sweet fruit, and tender fish makes this dish unforgettable yet refreshingly simple.

🍑🔥 Fire up the grill and let summer shine on your plate.

OTHER RECIPES

A great fish and seafood recipe to try !

Ingredients

300g fresh snapper, sea bass or salmon fillets
2 tbsp vegetable oil
2 tbsp mirin or Chinese cooking wine
3 peaches, halved and stoned
Salt
3 limes
Soy sauce

Instructions

Cut the fish into thick strips and brush with vegetable oil and mirin or cooking wine.

Brush the peach halves with oil and sprinkle with salt.

Put the peaches on the barbecue, cut side down and cook for 7-8 minutes until golden.

At the same time, cook the fish on the barbecue for 2-3 minutes each side until tender.

Meanwhile, squeeze the juice from the limes, then hollow out the lime halves.

Fill these with equal quantities of soy sauce and the freshly squeezed lime juice for dipping.

Serve the fish, peaches and dip straight away, alongside the ceviche, but on separate plates.

The fish and seafood recipe is ready to serve....enjoy !

fish-and-seafood-bisque recipe

Barbecued Fish with Peaches Video :

FISH AND/OR SEAFOOD BISQUE

FISH AND/OR SEAFOOD BISQUE RECIPE

A classic fish and seafood bisque is the pinnacle of elegant comfort food—luxuriously smooth, deeply flavored, and surprisingly achievable at home. Built on a foundation of aromatic vegetables, seafood stock, cream, and delicate fish or shellfish, this high-value, blog-ready bisque recipe delivers refined flavor worthy of a fine restaurant, yet approachable for the home cook.

What Is a Seafood Bisque?

Bisque is a French-style, cream-based soup traditionally made with shellfish such as lobster, crab, or shrimp. Modern versions often include firm white fish or a combination of seafood for depth and balance. The hallmark of a true bisque is its silky texture, achieved by puréeing the soup and enriching it with cream.

Why You’ll Love This Bisque Recipe

Deep, layered seafood flavor
Velvety, luxurious texture
Flexible ingredients – fish, shellfish, or both
Perfect for entertaining or cozy nights in
Make-ahead friendly and freezer adaptable

Ingredients

Seafood

½ lb firm white fish (cod, halibut, haddock), cut into chunks
½ lb shrimp, peeled and deveined (shells reserved)
Optional: scallops, crab meat, or lobster (up to 1 lb total seafood)

Bisque Base

3 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
½ cup dry white wine or sherry
3 cups seafood stock (or fish stock)
1 cup heavy cream
½ tsp smoked paprika or cayenne (optional)
1 bay leaf
Salt and white pepper, to taste

Optional Aromatics & Finish

1 tsp fresh thyme or tarragon
1 tbsp brandy or cognac (classic but optional)
Fresh parsley or chives, finely chopped

How to Make Fish and Seafood Bisque

Step 1: Build the Flavor Base

Melt butter with olive oil in a heavy pot over medium heat. Add onion, carrot, and celery. Cook gently for 6–8 minutes until soft but not browned. Stir in garlic and tomato paste; cook 1 minute until fragrant.

Step 2: Thicken the Bisque

Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to cook out raw flour taste. Slowly pour in white wine, scraping up any browned bits.

Step 3: Simmer

Add seafood stock, bay leaf, paprika, and herbs. Bring to a gentle simmer and cook 15 minutes to develop flavor.

Step 4: Blend Until Silky

Remove bay leaf. Using an immersion blender (or standard blender in batches), purée the soup until completely smooth.

Step 5: Add Seafood & Finish

Return bisque to low heat. Add fish and shellfish, simmer gently 5–7 minutes until just cooked. Stir in cream and optional brandy. Season to taste with salt and white pepper.

Do not boil once cream is added.

Serving Suggestions

Serve hot with:

Crusty French bread or garlic crostini
Oyster crackers or puff pastry twists
Simple green salad with citrus vinaigrette

Garnish with fresh herbs, a drizzle of cream, or a few reserved shrimp or scallops.

Tips for the Best Seafood Bisque

Use shells from shrimp to enhance stock flavor
Keep heat low after blending for a smooth finish
Avoid overcooking seafood—it should be tender, not rubbery
White pepper preserves the bisque’s pale color

Bisque Variations

Classic Lobster Bisque: Use lobster shells and meat
Crab Bisque: Add lump crab at the end
Shrimp Bisque: Double shrimp and omit fish
Spicy Cajun Bisque: Add cayenne and paprika
Dairy-Free Option: Use coconut cream (flavor will vary)

Make-Ahead & Storage

Base can be made 1 day ahead (add seafood later)
Refrigerate up to 3 days
Freeze without cream for best texture

Nutrition Highlights (Approx. per Serving)

Calories: 420
Protein: 32g
Fat: 28g
Carbohydrates: 12g
Omega-3 rich, gluten-free adaptable

Final Thoughts

This Fish and/or Seafood Bisque Recipe delivers timeless elegance with modern flexibility. Whether you choose fish, shellfish, or a luxurious combination of both, the result is a creamy, deeply satisfying bisque that feels special every time it’s served.

🦞 Silky, savory, and soul-warming—this is seafood comfort at its finest.

OTHER RECIPES

INGREDIENTS

1/2 c. chopped onion
3 tbsp. butter
3 tbsp. flour
10 oz. can minced or chopped clams with liquid
8 oz. clam juice or chicken stock
Chunks of fish, as desired
Shrimp, crab, or lobster, as desired
1 1/2 tbsp. tomato paste
1 1/2 c. light cream

INSTRUCTIONS

Cook onion in butter until tender.

Stir in flour.

Cook, stirring constantly, until heated.

Stir in clams with juice and clam juice or stock.

Cook until thick. Add fish and/or seafood.

Cover and cook until meat is done.

Blend in the tomato paste and then add the cream.

Cook until heated.

The fish and seafood recipe is ready to serves 6 persons....nice ! Enjoy it !

fish-and-seafoods.

FISH AND/OR SEAFOOD BISQUE VIDEO:

Chilli soy salmon with wok-fried noodles

Chilli soy salmon with wok-fried noodles

Bold, glossy, and packed with umami, Chilli Soy Salmon with Wok-Fried Noodles is a restaurant-style dish that comes together quickly at home. Succulent salmon fillets are lacquered in a spicy soy glaze, then paired with smoky wok-fried noodles and crisp vegetables for a complete, crave-worthy meal. This is high-value, blog-ready content designed for flavor-forward home cooks and weeknight dinners with flair.

Why You’ll Love This Recipe

Big flavor, fast cooking – ready in under 30 minutes
Perfect balance – spicy, savory, slightly sweet
One-pan efficiency – minimal cleanup
Customizable heat level – mild to fiery
Better-than-takeout – fresher, healthier, and more satisfying

Ingredients

Chilli Soy Salmon

4 salmon fillets (5–6 oz each), skin on or off
3 tbsp soy sauce or tamari
1½ tbsp honey or brown sugar
1 tbsp chili garlic sauce or sambal oelek (adjust to taste)
1 tbsp rice vinegar or lime juice
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp neutral oil (for cooking)

Wok-Fried Noodles

8 oz fresh egg noodles or rice noodles
1 tbsp neutral oil
1 tsp sesame oil
1 red bell pepper, thinly sliced
1 cup shredded cabbage or bok choy
1 carrot, julienned
3 green onions, sliced
2 tbsp soy sauce
1 tbsp oyster sauce (optional but recommended)
1 tsp sugar

How to Make Chilli Soy Salmon with Wok-Fried Noodles

Step 1: Prepare the Chilli Soy Glaze

In a small bowl, whisk together soy sauce, honey, chili garlic sauce, rice vinegar, sesame oil, garlic, and ginger. Set aside.

Step 2: Sear the Salmon

Pat salmon dry and lightly season with pepper.
Heat neutral oil in a skillet over medium-high heat.
Sear salmon skin-side down (if using skin) for 4–5 minutes until crisp.
Flip and cook another 2–3 minutes.
Pour glaze into the pan and spoon over salmon until thick and glossy.

Remove salmon from pan and keep warm.

Step 3: Cook the Noodles

Cook noodles according to package directions. Drain and toss lightly with sesame oil to prevent sticking.

Step 4: Wok-Fry the Noodles

Heat a wok or large skillet over high heat until smoking.
Add neutral oil, then vegetables. Stir-fry 2–3 minutes until just tender.
Add noodles, soy sauce, oyster sauce, and sugar.
Toss vigorously to coat and develop wok-char.
Finish with green onions.

Step 5: Assemble & Serve

Divide noodles between bowls. Top with chilli soy salmon. Drizzle with extra glaze from the pan and garnish with sesame seeds or sliced chilies.

Optional Add-Ons & Variations

Extra Spicy: Add fresh bird’s eye chilies or chili crisp
Citrus Kick: Finish salmon with lime zest
Vegetarian Swap: Use tofu or mushrooms instead of salmon
Low-Carb Option: Substitute zucchini or shirataki noodles

Pro Tips for Wok-Fried Noodles

Use high heat for smoky flavor
Don’t overcrowd the wok
Prep all ingredients before cooking (stir-frying is fast)
Add sauces around the edges of the wok for better caramelization

Make-Ahead & Storage

Sauce can be mixed up to 3 days ahead
Leftovers keep 2 days refrigerated
Reheat gently in a skillet or enjoy noodles cold

Nutrition Highlights (Approx. per Serving)

Calories: 520
Protein: 36g
Fat: 18g
Carbohydrates: 52g
Omega-3 rich, dairy-free

Final Thoughts

Chilli Soy Salmon with Wok-Fried Noodles delivers everything you want in a modern Asian-inspired meal—heat, depth, texture, and speed. It’s elegant enough for entertaining yet easy enough for busy weeknights.

🔥 Turn up the heat, fire up the wok, and enjoy every glossy bite.

OTHER RECIPES

Ingredients

1/3 cup (90g) honey
100ml light soy sauce
1 long red chilli, seeds removed, finely chopped
4 x 180g salmon fillets, pin-boned
1 tbs olive oil
2 tsp sesame oil
200g baby spinach leaves
2 tsp grated ginger
300g fresh Singapore (wok-ready) or thin hokkien noodles
Lime wedges, to serve.

Method
Step 1
Combine honey, soy sauce and chilli in a small bowl, then set sauce aside.
Step 2
Season the fish with sea salt. Heat a frypan over medium heat. Add 2 tsp olive oil and 1 tsp sesame oil to the pan, then cook fish, skin-side down, for 5 minutes or until skin is crisp. Turn and cook the fish for a further 2 minutes or until just cooked but still pink in the centre.
Step 3
Meanwhile, heat remaining 2 tsp olive oil and 1 tsp sesame oil in a wok over high heat. Add the spinach and ginger, and stir-fry for 1 minute. Add the noodles, tossing to combine and heat through.
Step 4
Pour half the chilli soy sauce over the salmon, then pour remaining sauce over the noodles and toss to combine. Serve salmon with the noodles and lime wedges to squeeze over. Enjoy it !

VIDEO:

Maple Salmon

Maple Salmon Recipes

Few flavor combinations are as universally loved as maple and salmon. The natural richness of salmon pairs beautifully with the warm sweetness of pure maple syrup, creating dishes that feel both comforting and elegant. This high-value, blog-ready guide delivers the best maple salmon recipes, cooking techniques, and pro tips to help home cooks achieve restaurant-quality results every time.

Why Maple Salmon Works So Well

Perfect balance: Sweet maple offsets salmon’s natural richness
Caramelization magic: Maple syrup forms a glossy, flavorful glaze
Versatile cooking methods: Oven, skillet, grill, or air fryer
Weeknight-friendly: Fast, simple, and impressive
Nutrient-rich: High in omega-3s and lean protein

Classic Maple Glazed Salmon (Oven-Baked)

Ingredients

4 salmon fillets (5–6 oz each)
¼ cup pure maple syrup (Grade A Amber or Dark)
2 tbsp soy sauce or tamari
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tbsp olive oil
½ tsp black pepper
Optional: fresh thyme or rosemary

Instructions

Preheat oven to 400°F (205°C).
Whisk maple syrup, soy sauce, Dijon, garlic, olive oil, and pepper.
Place salmon on a lined baking sheet; brush generously with glaze.
Bake for 12–15 minutes, basting once, until flaky.
Broil for 1–2 minutes for a caramelized finish.

Maple Garlic Skillet Salmon

A stovetop favorite with deep flavor and crisp edges.

How to Make It

Season salmon lightly with salt and pepper.
Sear in hot olive oil, skin-side down, 4–5 minutes.
Flip, add maple syrup, garlic, and butter.
Spoon glaze over salmon until glossy and cooked through.

Pro Tip: Deglaze with a splash of lemon juice or white wine for balance.

Maple Soy Grilled Salmon

Perfect for summer cookouts and smoky flavor lovers.

Marinade

⅓ cup maple syrup
¼ cup soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp grated ginger

Marinate salmon for 20–30 minutes, grill over medium heat for 4–5 minutes per side, brushing with extra glaze.

Maple Mustard Salmon (Crowd Favorite)

Sweet, tangy, and incredibly versatile.

Flavor Profile

Maple syrup for sweetness
Whole-grain mustard for texture
Dijon for sharpness
Finished with cracked pepper and herbs

This version works beautifully baked, grilled, or air-fried.

Air Fryer Maple Salmon

Why It’s Popular

Ultra-fast (ready in under 10 minutes)
Crispy edges, tender center
Minimal cleanup

Cook at 390°F (200°C) for 7–9 minutes, brushing with maple glaze halfway through.

Best Side Dishes for Maple Salmon

Roasted Brussels sprouts or asparagus
Garlic mashed sweet potatoes
Wild rice or quinoa pilaf
Apple-fennel or kale slaw
Butternut squash with herbs

Tips for Perfect Maple Salmon Every Time

Use real maple syrup, not pancake syrup
Don’t over-marinate—maple burns easily
Watch closely during broiling or grilling
Let salmon rest 2 minutes before serving

Recipe Variations & Add-Ins

Spicy Maple Salmon: Add chili flakes or sriracha
Citrus Maple: Finish with orange or lemon zest
Maple Bourbon Salmon: Add 1 tbsp bourbon to glaze
Herb Maple: Rosemary, thyme, or dill

Nutrition Highlights (Approx. per Serving)

Calories: 320
Protein: 34g
Fat: 14g
Carbohydrates: 12g
Omega-3 rich, gluten-free adaptable

Final Thoughts

From quick weeknight dinners to elegant entertaining, maple salmon recipes deliver big flavor with minimal effort. Whether you prefer oven-baked, grilled, or air-fried, these variations ensure there’s a maple salmon dish for every taste and season.

🍁 Sweet, savory, and always satisfying—maple salmon never disappoints

OTHER RECIPES

Ingredients

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture.

Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. Enjoy!

VIDEO:

Honolulu Grilled Mahi-Mahi Kabobs Recipe

Fresh, tropical, and kissed by the grill, Honolulu Grilled Mahi-Mahi Kabobs bring the flavors of Hawaii straight to your backyard. Firm mahi‑mahi holds up beautifully on skewers, while a sweet‑savory pineapple soy glaze adds that unmistakable island flair. This is a high‑value, blog‑ready recipe designed for readers who love bold flavor, healthy grilling, and vacation‑style meals at home.

Why You’ll Love These Mahi‑Mahi Kabobs

Light yet satisfying – lean fish with big flavor
Perfect for grilling – mahi‑mahi stays moist and flaky
Tropical balance – sweet pineapple meets savory soy and ginger
Weeknight or weekend ready – fast prep, fast cook
Crowd‑pleasing presentation – colorful, vibrant skewers

Ingredients

For the Mahi‑Mahi Kabobs

1½ lb fresh mahi‑mahi fillets, cut into 1½‑inch cubes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 small red onion, cut into wedges
2 cups fresh pineapple chunks
Wooden or metal skewers

For the Honolulu Marinade & Glaze

⅓ cup pineapple juice
¼ cup low‑sodium soy sauce or tamari
2 tbsp olive oil
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tsp sesame oil
½ tsp crushed red pepper flakes (optional)

How to Make Honolulu Grilled Mahi‑Mahi Kabobs

Step 1: Make the Marinade

In a small bowl, whisk together pineapple juice, soy sauce, olive oil, honey, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes.

Reserve ¼ cup of the marinade for glazing later.

Step 2: Marinate the Fish

Place mahi‑mahi cubes in a shallow dish or zip‑top bag. Pour the remaining marinade over the fish. Cover and refrigerate for 20–30 minutes (do not exceed 45 minutes or the fish may become mushy).

Step 3: Assemble the Kabobs

Thread skewers alternately with mahi‑mahi, pineapple, bell peppers, and red onion for balanced flavor and color.

Step 4: Grill to Perfection

Preheat grill to medium‑high heat (400–425°F)
Lightly oil the grates
Grill kabobs for 8–10 minutes total, turning every 2–3 minutes
Brush with reserved marinade during the final turns

Fish is done when it flakes easily and reaches an internal temperature of 137–140°F.

Optional Pineapple Teriyaki Finish (Highly Recommended)

For extra shine and flavor, simmer the reserved marinade in a small saucepan for 3–4 minutes until slightly thickened. Brush over kabobs just before serving.

Serving Suggestions

Serve your Honolulu Mahi‑Mahi Kabobs with:

Coconut jasmine rice or steamed white rice
Hawaiian macaroni salad
Grilled corn with lime butter
Simple cucumber‑mango slaw

Finish with a squeeze of fresh lime and a sprinkle of sesame seeds or chopped cilantro.

Make‑Ahead & Storage Tips

Prep ahead: Chop vegetables and mix marinade up to 24 hours in advance
Leftovers: Store cooked kabobs in an airtight container for up to 2 days
Reheat gently: Warm over low heat or enjoy cold in fish tacos or salads

Recipe Variations

Spicy Island Style: Add sriracha or chili garlic sauce to the marinade
Citrus Twist: Swap pineapple juice for orange‑pineapple blend
No Grill? Broil kabobs on high for 6–8 minutes, turning once

Nutrition Highlights (Approximate per Serving)

Calories: 280
Protein: 34g
Fat: 9g
Carbohydrates: 15g
Naturally gluten‑free (with tamari)

Final Thoughts

These Honolulu Grilled Mahi‑Mahi Kabobs capture everything we love about island cooking—fresh seafood, tropical sweetness, and effortless grilling. Whether you’re hosting a summer cookout or craving a taste of Hawaii, this recipe delivers bold flavor with minimal fuss.

🌴 Aloha on a skewer—fire up the grill and enjoy!

OTHER RECIPES

Fish and Seafood Recipe Ingredients:

* 1 pound mahi-mahi, cut into 1-1/2-inch cubes
* 1/4 cup pineapple juice
* 1/4 cup oil
* 2 tablespoons rum
* 1 (1.2-ounce) packet Seasons Salad Dressing & Recipe Mix, Asian Sesame
* 1/2 teaspoon ground ginger
* 1 medium red pepper, cut into 8 pieces
* 8 pineapple chunks
* 2 green onions, each cut into 4 pieces
* 4 wooden skewers
* 3 cups hot cooked rice

Fish and Seafood Recipe Instructions:

* First of all mix juice, oil, rum, salad dressing mix and ginger in small bowl until well blended. And then pour over combined fish, red peppers, pineapple and onions in shallow dish cover. Refrigerate 30 min. to 1 hour to marinate. Drain fish mixture discard marinade.
* Next is to preheat greased grill to medium-high heat. Thread fish, vegetables and pineapple alternately on skewers.
* Place kabobs on grill. Cook 4 to 6 min. on each side or until fish flakes easily with fork.
* Serve the Honolulu Grilled Mahi-Mahi Kabobs over hot rice.
Enjoy the fish and seafood bake mahi mabi !

bahamas-baked-mahi-mahi-fillets-recipe

FRENCH FRIED SHRIMP, FISH AND SEAFOOD

FRENCH FRIED SHRIMP, FISH AND SEAFOOD RECIPE

A crisp, golden, old-style “French fried” seafood platter featuring shrimp, firm white fish, scallops, oysters, or calamari—coated in a seasoned batter and fried to a delicate crunch.

INGREDIENTS (Serves 4–6)

Seafood Selection (choose any or mix):

1 lb (450 g) medium or large shrimp, peeled and deveined
1 lb (450 g) firm white fish fillets (cod, haddock, snapper, flounder), cut into 1½-inch pieces
½ lb (225 g) sea scallops
½ lb (225 g) calamari rings
1 cup fresh oysters (optional)

Pat all seafood dry so the batter adheres well.

For the French-Fry Style Batter

1 cup all-purpose flour
1/2 cup cornstarch (makes it crisp and light)
1 tsp baking powder
1 tsp paprika
1 tsp fine salt
1/2 tsp white pepper or black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 large egg, beaten
1 cup cold water or cold club soda (for a lighter, crispier batter)
1 tbsp lemon juice or white vinegar (helps create a tender crust)

For Dredging

1 cup seasoned flour
(Flour + a pinch of salt, pepper, paprika)

For Frying

Frying oil: peanut oil, vegetable oil, or canola
Temperature: 350–365°F (175–185°C)

Optional Seasoning Dust (After Frying)

1/2 tsp paprika
1/2 tsp garlic salt
Pinch of cayenne
Pinch of parsley flakes

INSTRUCTIONS

1. Prepare the Seafood

Rinse seafood gently and pat very dry with paper towels.
Keep shrimp whole with tail on for the classic look.
Cut fish into even pieces so they fry evenly.
If using scallops, remove the side muscle.
Keep everything cold until frying.

2. Make the Batter

In a bowl, whisk together:

Flour
Cornstarch
Baking powder
Paprika
Salt
Pepper
Garlic powder
Onion powder

Make a well in the center and add:

Beaten egg
Cold water or club soda
Lemon juice

Whisk just until smooth.
Do not overbeat—slightly lumpy batter fries better.

Let batter rest 10 minutes.

3. Heat the Oil

Pour 2–3 inches of oil into a deep fryer or heavy pot.
Heat to 350–365°F (175–185°C).

Keep temperature steady; too cool = greasy, too hot = bitter.

4. Dredge the Seafood

Before dipping in batter:
Coat each piece lightly in seasoned flour.

This helps the batter cling and gives a crisp, professional crust.

Shake off excess flour.

5. Dip in Batter and Fry

Working in small batches:

Dip fish, shrimp, scallops, or calamari into the batter.
Let excess drip off.
Lower pieces carefully into the hot oil.

Fry 3–5 minutes until golden brown.
Turn once halfway through.

Signs of doneness:

Shrimp: bright pink and curled
Fish: flakes easily
Scallops: firm but still juicy
Calamari: light golden and tender

Remove with a slotted spoon and drain on paper towels or a rack.

6. Season and Serve

While still hot, dust lightly with the optional seasoning mixture.

Serve immediately with:

Lemon wedges
Cocktail sauce
Tartar sauce
Spicy remoulade
Malt vinegar (traditional fish-house style)

SIDE IDEAS

French fries (classic “seafood basket”)
Coleslaw
Hush puppies
Pickle spears
Buttered corn
French bread or rolls

TIPS FOR PERFECT FRENCH-FRIED SEAFOOD

Use cold batter for crispiness.
Never overcrowd the fryer.
Always pat seafood dry before dredging.
Maintain oil temperature consistently.
Serve immediately—this dish tastes best fresh.

OTHER RECIPES

FISH AND SEAFOOD RECIPE INGREDIENTS

2 eggs
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/4 c. bread crumbs
1/4 tsp. paprika
Lemon

FISH AND SEAFOOD RECIPE INSTRUCTIONS

Sprinkle fish, shrimp, or seafood with lemon juice.

Beat eggs with seasonings.

Dip seafood in egg, then coat in bread crumbs.

Brush off excess crumbs.

Fry in hot deep fat or oil; turn once.

Fry until golden brown and done on the inside.

About 4 minutes on each side.

The fish and seafood recipe is ready to serve....hmm...great !

VIDEO:

fish-andor-seafood-bisque.

Barbecued Skewers of Fish-Seafood Recipe

A vibrant, smoky, coastal-style barbecue dish perfect for summer gatherings, beach cookouts, or elegant backyard dinners.

Ingredients (Serves 4–6)

Seafood & Fish

1 lb (450 g) firm white fish fillets (halibut, cod, mahi-mahi, snapper), cut into 1½-inch cubes
½ lb (225 g) large shrimp, peeled and deveined
½ lb (225 g) sea scallops (pat dry so they grill well)
1 lb (450 g) squid tubes, cut into thick rings or whole baby squid (optional)
1 red bell pepper, cut into large squares
1 yellow bell pepper, same size
1 medium red onion, cut into chunks
Cherry tomatoes
Lemon wedges for grilling

Marinade

1/4 cup olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
3 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil or cilantro
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp crushed red pepper flakes (optional heat)
1 tsp sea salt
1–2 tbsp white wine (optional but excellent)

Basting Sauce

3 tbsp melted butter
1 tbsp olive oil
1 tsp garlic powder
1 tbsp lemon juice
Pinch of paprika

Instructions

1. Prepare the Seafood

Cut fish fillets into firm, even cubes so they cook at the same speed.
Pat scallops very dry with paper towels so they sear instead of steaming.
If using squid, score lightly with a knife to prevent curling too much.
Keep everything chilled until ready to assemble.

2. Mix the Marinade

In a medium bowl, whisk together olive oil, lemon juice, zest, garlic, herbs, spices, salt, pepper, and white wine.

Taste and adjust:

More lemon for brightness
More paprika for color
More herbs for freshness

3. Marinate the Seafood

Place the fish, shrimp, scallops, and squid in a shallow dish or ziptop bag.
Pour the marinade over the mixture.

Marinating Time:

Fish: 20–30 minutes
Shrimp & scallops: 15–20 minutes
Squid: 10 minutes
(Avoid long marinating or citrus will “cook” the seafood.)

4. Assemble Skewers

If using wooden skewers, soak them in water for at least 30 minutes.

Thread the skewers alternating seafood and vegetables for color and balance:

Fish cube
Shrimp
Onion
Scallop
Pepper
Squid ring
Cherry tomato

Press ingredients tightly so they grill evenly.

5. Preheat the Grill

Heat grill to medium-high (400–450°F / 200–230°C).
Oil the grates lightly to prevent sticking.

6. Grill the Seafood Skewers

Place skewers on the grill and cook 8–12 minutes total, turning occasionally.

Baste lightly with the melted butter mixture every couple of minutes.

Cooking indicators:

Shrimp turns pink and opaque
Scallops firm up and show grill marks
Fish flakes easily but does not fall apart
Squid becomes opaque but not rubbery (do not overcook)

Grill lemon wedges cut-side-down for 2–3 minutes for serving.

7. Serve

Place skewers on a platter and squeeze grilled lemons over the top.
Sprinkle fresh parsley, drizzle with olive oil if desired, and serve hot.

Optional Sauce Pairings

Garlic-Lemon Aioli

Mayo + lemon juice + garlic + olive oil

Chimichurri

Parsley, cilantro, garlic, red wine vinegar, olive oil, chili flakes

Spicy Coconut-Lime Sauce

Coconut milk, lime juice, chili paste, sugar, fish sauce

Variations

Mediterranean Style

Add olives, cherry tomatoes, fresh oregano
Replace paprika with smoked chili flakes

Asian-Inspired

Marinade with soy sauce, ginger, sesame oil
Serve with sesame-lime dipping sauce

Caribbean Style

Use jerk spice, lime juice, scallions
Add pineapple chunks to the skewers

Simple Butter-Herb Version

Skip marinade
Brush with lemon-butter and parsley as they grill

Serving Suggestions

Coconut rice or saffron rice
Grilled vegetables (zucchini, corn, eggplant)
Crisp green salad with lemon vinaigrette
Warm crusty bread for soaking up juices

OTHER RECIPES

FISH AND SEAFOOD RECIPE INGREDIENTS

1 pound firm white fish
1 teaspoon salt
1/2 cup plain yogurt
6 cloves garlic, peeled
1 fresh ginger root, peeled, cut into 1-inch pieces
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 lemon, cut into wedges
2 hot green chili peppers, seeded

FISH AND SEAFOOD RECIPE INSTRUCTIONS

1. Fillet and skin the fish, cut into 1-1/2 inch cubes. Put about five pieces on each skewer and sprinkle with the salt.
2. Make a paste from the yogurt, garlic, ginger, garam masala, coriander and cayenne pepper. Spread mixture on fish and refrigerator 2 hours.
3. Remove from refrigerator and grill 10 minutes or until fish flakes easily with a fork. The skewers can be sprinkled with a little oil during cooking, if required.
4. Garnish with the lemon and fine rings of green chile pepper. Makes 3 servings....enjoy the fish and seafood !
Fish and seafood recipes: barbecued-fish-with-king-prawns

VIDEO:

Fish and Seafood Recipe-Barbecued Halibut

Barbecued Halibut

Ingredients (4 servings)

4 halibut fillets (about 170–200 g each)
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp honey or brown sugar
2 cloves garlic, minced
1 tsp paprika
½ tsp black pepper
½ tsp salt
Optional: ½ tsp chili flakes or smoked paprika
Lemon wedges, for serving
Fresh parsley, for garnish

Instructions

1. Prepare Marinade

In a bowl, combine:

olive oil
lemon juice
soy sauce
honey
garlic
paprika
salt & pepper

Whisk until smooth.

2. Marinate the Halibut

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

VIDEO:

Tuna Chowder with Spinach and Cheese

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

VIDEO:

Fresh Salmon Chowder

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

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.

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