11 Autumn Fish Dinners Inspired by Harvest

Roasted Salmon With Maple-Glazed Brussels Sprouts

This roasted salmon dish paired with maple-glazed Brussels sprouts is a perfect autumn dinner, bringing together the rich flavors of fresh salmon and caramelized sprouts. The maple syrup adds a touch of sweetness that complements the savory elements beautifully, making it a delightful choice for a cozy evening meal.

Ingredients	Quantity
Salmon fillets	4 (6-ounce each)
Olive oil	2 tablespoons
Salt	1 teaspoon
Black pepper	1 teaspoon
Brussels sprouts	1 pound
Maple syrup	3 tablespoons
Garlic (minced)	2 cloves
Dijon mustard	1 tablespoon
Lemon juice	1 tablespoon
Fresh thyme (optional)	To garnish

Cooking Steps:

Preheat your oven to 400°F (200°C).
Toss the Brussels sprouts with olive oil, salt, pepper, and minced garlic on a baking sheet.
Spread the sprouts out in a single layer and roast in the oven for about 15 minutes.
Meanwhile, mix maple syrup, Dijon mustard, and lemon juice in a small bowl.
Remove the baking sheet from the oven and push the sprouts to one side. Place the salmon fillets on the other side, then brush the maple mixture over the salmon.
Return to the oven and roast everything for an additional 12-15 minutes, until the salmon is cooked through and the sprouts are caramelized.
Serve hot, garnished with fresh thyme if desired.

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Baked Cod With Autumn Vegetable Medley

Baked cod with autumn vegetable medley is a colorful and nutritious dish that combines flaky white fish with a medley of seasonal vegetables. This comforting meal highlights the flavors of autumn produce such as squash, carrots, and bell peppers, while providing a light yet satisfying choice for cooler evenings.

Ingredients	Quantity
Cod fillets	4 (6-ounce each)
Olive oil	2 tablespoons
Salt	1 teaspoon
Black pepper	1 teaspoon
Carrots (sliced)	2 medium
Bell pepper (sliced)	1 large
Zucchini (sliced)	1 medium
Yellow squash (sliced)	1 medium
Garlic (minced)	2 cloves
Fresh parsley (chopped)	For garnish
Lemon wedges	For serving

Cooking Steps:

Preheat your oven to 375°F (190°C).
Toss the sliced carrots, bell pepper, zucchini, and yellow squash with olive oil, salt, and pepper, then spread them on a baking sheet.
Bake the vegetable medley for 15 minutes.
After 15 minutes, remove the sheet from the oven and push the vegetables to the sides to create space for the cod fillets.
Place the cod fillets in the center and sprinkle with minced garlic, then season with salt and pepper.
Return to the oven and bake for an additional 15-20 minutes, until the cod is opaque and flakes easily with a fork.
Serve hot, garnished with fresh parsley and lemon wedges.

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Spicy Shrimp Tacos With Butternut Squash Salsa

Spicy shrimp tacos with butternut squash salsa are a delicious and flavorful dish that brings together the warmth of autumn spices and the sweetness of seasonal vegetables. These tacos are perfect for a cozy dinner, combining juicy shrimp seasoned with zesty spices and a vibrant salsa made from roasted butternut squash, all wrapped in warm tortillas.

Ingredients	Quantity
Large shrimp (peeled and deveined)	1 pound
Olive oil	2 tablespoons
Chili powder	1 teaspoon
Cumin	1 teaspoon
Paprika	1 teaspoon
Salt	½ teaspoon
Black pepper	½ teaspoon
Corn tortillas	8
Butternut squash (peeled and diced)	2 cups
Red onion (diced)	½ cup
Lime juice	2 tablespoons
Fresh cilantro (chopped)	For garnish
Avocado (sliced)	For serving

Cooking Steps:

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
In a mixing bowl, combine the shrimp with olive oil, chili powder, cumin, paprika, salt, and black pepper. Toss to coat evenly.
In the last 10 minutes of the squash roasting, add the shrimp to a separate baking sheet and roast alongside the squash until shrimp are pink and cooked through, about 8-10 minutes.
In a bowl, mix the roasted butternut squash, diced red onion, and lime juice to create the salsa.
Warm the corn tortillas in a skillet or microwave, then fill each tortilla with the spicy shrimp and top with the butternut squash salsa.
Garnish with fresh cilantro and serve with avocado slices on the side. Enjoy your meal!

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Grilled Mahi-Mahi With Apple-Cranberry Chutney

Grilled Mahi-Mahi with Apple-Cranberry Chutney is a delightful fall dish full of flavor and freshness, perfect for an autumn evening. The flaky, slightly sweet mahi-mahi pairs beautifully with a tangy and sweet apple-cranberry chutney, creating a light yet satisfying meal that celebrates the seasonal harvest.

Ingredients	Quantity
Mahi-mahi fillets	4 (6 oz each)
Olive oil	2 tablespoons
Salt	½ teaspoon
Black pepper	½ teaspoon
Fresh thyme (chopped)	1 tablespoon
Granny Smith apples (peeled, diced)	2 cups
Dried cranberries	1 cup
Brown sugar	¼ cup
Cider vinegar	2 tablespoons
Ground cinnamon	½ teaspoon
Ground ginger	¼ teaspoon

Cooking Steps:

Preheat your grill to medium-high heat and brush the mahi-mahi fillets with olive oil. Season with salt, pepper, and fresh thyme.
Grill the mahi-mahi for about 4-5 minutes per side, until the fish is cooked through and flakes easily with a fork.
In a saucepan, combine the diced apples, dried cranberries, brown sugar, cider vinegar, ground cinnamon, and ground ginger. Cook over medium heat until the apples are tender and the mixture thickens, about 10 minutes.
Serve the grilled mahi-mahi topped with the warm apple-cranberry chutney. Enjoy this comforting autumn dish!

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Pan-Seared Trout With Garlic Mashed Sweet Potatoes

Pan-Seared Trout with Garlic Mashed Sweet Potatoes is a hearty and flavorful dish perfect for autumn dining. The tender, flaky trout is enhanced by a beautiful golden crust from pan-searing, and it pairs wonderfully with creamy, garlicky sweet potatoes that add a touch of sweetness and depth to the meal.

Ingredients	Quantity
Trout fillets	4 (6 oz each)
Olive oil	2 tablespoons
Salt	½ teaspoon
Black pepper	½ teaspoon
Fresh parsley (chopped)	2 tablespoons
Sweet potatoes (peeled, diced)	2 large (about 2 lbs)
Garlic (minced)	2 cloves
Butter	2 tablespoons
Milk	¼ cup

Cooking Steps:

Begin by boiling sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash with garlic, butter, and milk until smooth. Season with salt and pepper to taste.
Heat olive oil in a skillet over medium-high heat. Season the trout fillets with salt and pepper, then place them skin-side down in the skillet.
Cook the trout for about 4-5 minutes on each side until golden brown and cooked through.
Serve the pan-seared trout on a bed of garlic mashed sweet potatoes, garnished with fresh parsley. Enjoy this delightful autumn meal!

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Fish Chowder With Corn and Leeks

Fish Chowder with Corn and Leeks is a comforting and hearty dish that embodies the flavors of autumn. This chowder combines tender pieces of fish with sweet corn and the subtle onion-like taste of leeks in a creamy broth, making it a perfect meal to warm you up on a chilly evening.

Ingredients	Quantity
Fish fillets (firm white fish like cod or haddock)	1 lb, diced
Corn (fresh or frozen)	1 cup
Leeks (sliced)	2 medium
Potatoes (peeled, diced)	2 medium
Vegetable broth	4 cups
Heavy cream	1 cup
Olive oil	2 tablespoons
Salt	to taste
Black pepper	to taste
Fresh thyme (optional)	1 tablespoon

Cooking Steps:

Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
Stir in the corn and diced fish, cooking until the fish is opaque and cooked through, approximately 5 minutes.
Pour in the heavy cream and season the chowder with salt, pepper, and thyme if using. Stir well and let it heat through before serving.
Serve hot, garnished with additional thyme or freshly ground black pepper if desired. Enjoy the warmth of this delicious chowder!

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Herb-Crusted Halibut With Roasted Root Vegetables

Herb-Crusted Halibut with Roasted Root Vegetables is a delightful autumn dish that showcases the delicate flavors of halibut paired with a crunchy herb topping and a mix of sweet, earthy root vegetables. This colorful meal not only celebrates the season’s harvest but also serves as a healthy, nutritious option for family dinners or gatherings.

Ingredients	Quantity
Halibut fillets	4 (6 oz each)
Fresh parsley (chopped)	1/2 cup
Fresh dill (chopped)	1/4 cup
Bread crumbs	1 cup
Olive oil	3 tablespoons
Garlic (minced)	2 cloves
Lemon juice	2 tablespoons
Salt	to taste
Black pepper	to taste
Carrots (peeled and chopped)	2
Parsnips (peeled and chopped)	2
Sweet potatoes (peeled and diced)	2 medium

Cooking Steps:

Preheat the oven to 400°F (200°C).
In a mixing bowl, combine the chopped parsley, dill, bread crumbs, olive oil, garlic, lemon juice, salt, and pepper.
Place the halibut fillets on a baking sheet lined with parchment paper and press the herb mixture onto the top of each fillet.
Toss the chopped carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper, and spread them around the halibut on the baking sheet.
Roast in the preheated oven for 15-20 minutes, or until the fish is cooked through and the vegetables are tender and slightly caramelized.
Serve immediately, enjoying the delicious combination of flavors and textures!

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Pumpkin and Sage Stuffed Sole

Pumpkin and Sage Stuffed Sole is a heartwarming autumn dish that brings a touch of comfort food to your dinner table. The mild flavor of sole fish pairs beautifully with a savory pumpkin and sage stuffing, making it a perfect meal for chilly evenings. This dish is not only delicious but also incorporates seasonal ingredients that celebrate the essence of fall.

Ingredients	Quantity
Sole fillets	4 (6 oz each)
Pumpkin puree	1 cup
Fresh sage (chopped)	1/4 cup
Bread crumbs	1/2 cup
Cream cheese	4 oz
Garlic (minced)	1 clove
Olive oil	2 tablespoons
Salt	to taste
Black pepper	to taste
Grated Parmesan cheese	1/4 cup

Cooking Steps:

Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
In a bowl, mix pumpkin puree, chopped sage, bread crumbs, cream cheese, minced garlic, salt, pepper, and Parmesan until well combined.
Lay the sole fillets flat and place a spoonful of the pumpkin mixture in the center of each fillet, then roll them up and secure with toothpicks.
Place the stuffed sole in the prepared baking dish and drizzle with olive oil.
Bake in the oven for 20-25 minutes, or until the sole is cooked through and lightly golden.
Serve hot, garnished with additional sage if desired, and enjoy the delightful flavors of autumn!

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Lemon-Dill Pesto Salmon With Quinoa and Kale

Lemon-Dill Pesto Salmon with Quinoa and Kale is a vibrant and nutritious autumn dish that showcases the rich flavors of salmon enhanced by a revitalizing lemon-dill pesto. Served alongside protein-packed quinoa and sautéed kale, this meal is not only satisfying but also celebrates the seasonal bounty, making it a perfect choice for healthy fall dinners.

Ingredients	Quantity
Salmon fillets	4 (6 oz each)
Fresh basil (packed)	1 cup
Fresh dill (packed)	1/2 cup
Lemon juice	2 tablespoons
Olive oil	1/4 cup
Garlic (clove)	1, minced
Quinoa	1 cup (dry)
Kale	4 cups, chopped
Vegetable broth	2 cups
Salt	to taste
Black pepper	to taste
Lemon slices for garnish	Optional

Cooking Steps:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a food processor, combine basil, dill, lemon juice, olive oil, minced garlic, salt, and pepper to create the pesto.
Place salmon fillets on the baking sheet, spread the lemon-dill pesto evenly over each fillet, and bake for 12-15 minutes, or until the salmon is flaky.
While the salmon is baking, rinse quinoa and cook it in vegetable broth according to package instructions (typically about 15 minutes).
In a skillet, sauté chopped kale with a drizzle of olive oil over medium heat until wilted, about 5 minutes.
Serve the lemon-dill pesto salmon on a bed of quinoa, topped with sautéed kale, and garnish with lemon slices if desired. Enjoy the wholesome flavors of autumn!

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Stuffed Flounder With Spinach and Feta

Stuffed Flounder with Spinach and Feta is a delightful autumn dish that highlights delicate flounder fillets paired with a savory filling of fresh spinach, creamy feta cheese, and aromatic herbs. This elegant recipe not only warms your soul during the cooler months but also provides a healthy, flavorful option for dinner.

Ingredients	Quantity
Flounder fillets	4 (6 oz each)
Fresh spinach	2 cups, chopped
Feta cheese	1 cup, crumbled
Garlic (clove)	2, minced
Olive oil	2 tablespoons
Lemon juice	1 tablespoon
Fresh dill (chopped)	2 tablespoons
Salt	to taste
Black pepper	to taste
Lemon wedges for serving	Optional

Cooking Steps:

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
In a skillet, heat olive oil over medium heat, add garlic and spinach, and sauté until spinach is wilted.
Remove from heat, and stir in feta cheese, lemon juice, fresh dill, salt, and pepper.
Lay flounder fillets on a clean surface, spoon the spinach-feta mixture onto each fillet, and roll them up, securing with toothpicks if necessary.
Place the stuffed flounder seam-side down in the baking dish and bake for about 15-20 minutes, until the fish is cooked through and flakes easily.
Serve with lemon wedges on the side for a reviving finish. Enjoy your stuffed flounder!

Fish Tacos With Spiced Cabbage Slaw and Avocado Dressing

Fish Tacos with Spiced Cabbage Slaw and Avocado Dressing are a vibrant and satisfying dish perfect for autumn gatherings. The combination of tender fish, crunchy slaw, and creamy dressing wrapped in soft tortillas creates a delightful explosion of flavors, making these tacos an exciting way to enjoy seasonal ingredients.

Ingredients	Quantity
White fish fillets (e.g., cod or tilapia)	4 (6 oz each)
Olive oil	2 tablespoons
Chili powder	1 teaspoon
Cumin	1 teaspoon
Salt	to taste
Corn tortillas	8
Green cabbage (shredded)	2 cups
Carrots (shredded)	1 cup
Cilantro (chopped)	1/4 cup
Lemon juice	1 tablespoon
Avocado	1 large
Greek yogurt	1/2 cup
Garlic (clove)	1, minced
Black pepper	to taste

Cooking Steps:

Preheat the oven to 400°F (200°C) and lightly grease a baking sheet.
Toss the fish fillets with olive oil, chili powder, cumin, salt, and black pepper, then place on the baking sheet.
Bake the fish for 12-15 minutes or until it flakes easily with a fork.
In a bowl, combine shredded cabbage, carrots, cilantro, lemon juice, and salt to make the spiced slaw.
For the avocado dressing, blend avocado, Greek yogurt, garlic, lemon juice, salt, and black pepper until smooth.
Warm the corn tortillas in a skillet or microwave, then assemble tacos by layering fish, slaw, and avocado dressing.
Serve immediately and enjoy the flavors of autumn!