5 Quick & Easy Seafood Suppers
Have dinner on the table in less than 30 minutes! Perfect for busy weeknights, these seafood meals are high in flavor, but low in effort.
Grilled Trout with Garden Zukes and Herb Aïoli
Ingredients
3/4 cup aïoli or mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1 tsp. lemon zest
1/4 tsp. anchovy paste (optional)
3 zucchinis, halved
6 (6-oz.) trout fillets
2 Tbsp. olive oil
Coarse sea salt or kosher salt
Freshly ground black pepper
Preparation
Combine first 3 ingredients and anchovy paste, if desired, in a small bowl; chill until ready to serve.
Brush zucchini and trout with olive oil, and sprinkle with sea salt and pepper. Grill zucchini 3 to 4 minutes on each side; cut into 1/2-inch slices. Grill fillets, skin-sides up, over hot coals 2 minutes. Turn, and grill 3 to 4 minutes. Serve fish and zucchini with herb aïoli.
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Salmon on Moroccan Melted Tomatoes
Ingredients
1 lb. plum tomatoes, chopped into 1/4-inch pieces
3/4 tsp. salt, divided
1/4 tsp. ground ginger
1/4 tsp. ground coriander
1/4 tsp. ground cardamon
1 tsp. orange zest
1/4 cup orange juice
1 tsp. fresh lemon juice
1/4 cup chopped green salad olives
4 (6-oz.) salmon fillets
1/8 tsp. freshly ground pepper
1 Tbsp. olive oil
1 small red onion, halved and thinly sliced
1 Tbsp. chopped fresh mint
Hot cooked couscous
Preparation
Combine tomato, 1/2 tsp. salt, and next 7 ingredients in a large bowl; set aside.
Sprinkle salmon with pepper and remaining 1/4 tsp. salt. Heat oil in a large nonstick skillet over medium-high heat. Add salmon; cook 3 to 5 minutes or until golden on both sides but not cooked through, turning once. Transfer fish to a plate.
Add onion to skillet; cook 3 minutes, stirring constantly. Stir in tomato mixture; cook for 4 minutes or until liquid begins to thicken, stirring constantly. Gently place salmon on top of tomato mixture. Cook 2 to 3 minutes or until desired degree of doneness. Sprinkle with mint. Serve with hot cooked couscous.
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Roast Cod with Garlic Butter
Ingredients
1/4 cup unsalted butter, softened
1 1/2 Tbsp. chopped flat-leaf parsley
1 large garlic clove, peeled and minced
2 tsp. minced shallots
1/2 tsp. Dijon mustard
1 1/2 Tbsp. minced prosciutto di Parma
1 Tbsp. almond, rice, or all-purpose flour
2 Tbsp. freshly squeezed lemon juice
Salt and freshly ground pepper, to taste
2 Tbsp. canola oil
4 (7-oz.) skinless cod fillets
Garnish: lemon wedges
Preparation
Stir together first 10 ingredients in a small bowl. Set aside.
Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook 4 minutes. Turn fillets over; cook 1 minute.
Spoon 1 Tbsp. butter mixture over the top of each fillet; transfer skillet to oven, and back at 450° for 2 minutes or until fish is just cooked through and opaque in the center.
Add any remaining butter to pan, and let melt, stirring with juices in pan; spoon over fish, and garnish, if desired. Serve immediately.
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Grilled Halibut with Lemon-Mint Gremolata
Ingredients
4 (6-oz.) halibut fillets
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Lemon-Mint Gremolata
Lemon wedges
Lemon-Mint Gremolata
Combine 3 Tbsp. chopped fresh mint, 2 tsp. grated lemon rind, and 1 tsp. finely minced garlic in a small bowl; stir well.
Preparation
Brush fillets with oil, and sprinkle with salt and pepper. Place fillets on a grill rack coated with cooking spray.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or until fish flakes easily with a fork.
Place fillets on individual serving plates; sprinkle evenly with Lemon-Mint Gremolate, and serve with lemon wedges.
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Roasted Fish on Rosemary
Ingredients
1 Tbsp. olive oil
1 (12-oz.) boneless fish fillet, 1 inch thick
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
8 sprigs fresh rosemary
2 tsp. chopped fresh rosemary
1 lemon, thinly sliced
Preparation
Heat oil in a medium nonstick skillet over high heat just until hot. Sprinkle fish with salt and pepper. Sear fish 1 to 2 minutes on each side. Place rosemary sprigs in bottom of a lightly greased 11- x 7-inch baking dish. Place fish on top of rosemary in dish. Sprinkle fish with chopped rosemary, and top with lemon slices.
Bake at 450° for 10 minutes or just until fish is opaque.
See 5 more low-effort seafood suppers!
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