15 Summer Seafood Recipes for Light and Healthy Dinners

This curated collection features 15 summer seafood recipes that inspire light and healthy dinners bursting with fresh flavors. Options include Grilled Lemon-Garlic Shrimp Skewers and Baked Salmon With Avocado Salsa, perfect for warm evenings. Zucchini Noodles With Pesto and Tuna provide a delightful twist, while Citrus Beet Salad With Scallops adds a touch of elegance. Each recipe emphasizes nutritious ingredients and simple preparation techniques, ensuring delicious meals. Discover more about these vibrant dishes that elevate summer dining.

Grilled Lemon-Garlic Shrimp Skewers

Grilled Lemon-Garlic Shrimp Skewers are a delightful and invigorating dish perfect for summer gatherings, backyard barbecues, or a light weeknight dinner. This recipe is not only quick and easy but also packs a punch of flavor, making it ideal for seafood lovers and anyone looking to impress guests with minimal effort. The preparation time is approximately 15 minutes, plus an additional 15 minutes for marinating the shrimp, allowing for a delicious meal in under half an hour.

Ingredients:

• 1 pound large shrimp (peeled and deveined)
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic (minced)
• 1 teaspoon lemon zest
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley (chopped, for garnish)
• Skewers (soaked in water if using wooden skewers)

Cooking Steps:

1. In a mixing bowl, combine the olive oil, lemon juice, minced garlic, lemon zest, paprika, salt, and pepper. Whisk together to create the marinade.
2. Add the shrimp to the bowl and toss to make sure they are evenly coated in the marinade. Cover and refrigerate for at least 15 minutes to allow the flavors to soak in.
3. Preheat the grill to medium-high heat.
4. Thread the marinated shrimp onto the skewers, making sure to leave a little space between each shrimp to guarantee even cooking.
5. Once the grill is ready, place the skewers on the grill and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.
6. Remove from the grill and garnish with fresh chopped parsley. Serve hot with additional lemon wedges if desired.

Variations and Tips:

• Vegetable Additions: Feel free to add bell peppers, cherry tomatoes, or zucchini to the skewers for a colorful and nutritious twist.
• Spice It Up: For a kick, add a pinch of red pepper flakes or substitute the paprika with cayenne pepper.
• Grill Pan Option: If you don’t have access to an outdoor grill, you can achieve similar results using a grill pan on the stovetop.
• Marinating Time: For deeper flavor, consider marinating the shrimp for up to 30 minutes or even overnight in the refrigerator.
• Serving Suggestions: These skewers pair beautifully with a revitalizing salad, quinoa, or grilled corn on the cob for a complete summer meal.

Zucchini Noodles With Pesto and Tuna

Zucchini Noodles with Pesto and Tuna is a revitalizing and healthy dish perfect for summertime. This light, gluten-free meal is ideal for those looking for a quick and nutritious option, as it can be prepared in just 20 minutes.

Whether you’re hosting a light lunch for friends or seeking a simple weeknight dinner, this dish is bound to delight your palate with its vibrant flavors and satisfying textures.

Ingredients:

• 2 medium zucchinis
• 1 cup pesto (store-bought or homemade)
• 1 can (5 oz) of tuna, drained (preferably in olive oil)
• Salt and pepper to taste
• Optional: cherry tomatoes, halved
• Optional: grated Parmesan cheese
• Optional: pine nuts for garnish

Cooking Steps:

1. Spiralize the Zucchini: Using a spiralizer or a vegetable peeler, create long strands of zucchini to resemble noodles. If using a peeler, you can create wide ribbons instead.

2. Cook the Zucchini Noodles**: In a large skillet, heat a splash of olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes**, or until just tender.

Be cautious not to overcook them, as they can become mushy.

3. Combine Ingredients: Remove the skillet from the heat. Stir in the pesto, mixing it well with the zucchini noodles until they are evenly coated.

4. Add Tuna: Gently fold in the drained tuna, being careful not to break it apart too much.

5. Season and Serve: Season with salt and pepper to taste. If desired, top with halved cherry tomatoes, grated Parmesan cheese, and a sprinkle of pine nuts for added texture and flavor.

Variations and Tips:

• Swap Proteins: For a different protein option, consider using shredded chicken or chickpeas instead of tuna.
• Zucchini Preparation: If you’re concerned about excess moisture from the zucchini, you can sprinkle them with salt and let them sit for about 10 minutes before cooking, then pat them dry with a paper towel.
• Herb Variations: Experiment with different herbs mixed into the pesto, such as basil or arugula, to customize the flavor profile.
• Storage: This dish is best served fresh but can be stored in the refrigerator for up to two days.

Just be aware that the zucchini noodles may get slightly softer upon reheating.

– Add Heat: If you enjoy a bit of spice, consider adding red pepper flakes or diced jalapeños to the skillet while sautéing the zucchini noodles.

Enjoy your fresh and flavorful Zucchini Noodles with Pesto and Tuna!

Baked Salmon With Avocado Salsa

Baked Salmon with Avocado Salsa is a delightful and healthy dish that showcases the rich flavors of fresh salmon paired with an invigorating and creamy avocado salsa. This recipe is perfect for seafood lovers, families, and anyone looking to impress guests with a light yet satisfying meal.

With a preparation time of about 15 minutes and a cooking time of 20 minutes, it’s an ideal choice for a quick weeknight dinner or a stylish weekend feast.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 tomato, diced
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Salmon: Line a baking sheet with parchment paper. Place the salmon fillets on the sheet and drizzle with olive oil and lemon juice.

Season with garlic powder, smoked paprika, salt, and pepper.

3. Bake the Salmon: Bake in the preheated oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.

4. Make the Avocado Salsa: While the salmon is baking, prepare the avocado salsa. In a bowl, mix together the diced avocado, red onion, tomato, cilantro, and lime juice.

Season with a pinch of salt to taste.

5. Serve: Once the salmon is done baking, remove it from the oven and top each fillet with a generous scoop of the avocado salsa. Serve immediately.

Variations & Tips:

• Herb Variation: Add chopped fresh dill or parsley to the avocado salsa for a different flavor profile.
• Spice It Up: If you prefer a little heat, add diced jalapeño or a dash of hot sauce to the salsa.
• Grill Option: For a smoky flavor, you can grill the salmon instead of baking it. Preheat the grill and cook the salmon for about 4-6 minutes per side, depending on thickness.
• Serving Suggestions: Pair with a side of quinoa, rice, or a simple green salad to complete the meal.
• Storage: Leftover salmon with avocado salsa can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat the salmon gently in the oven and add fresh salsa before serving.

Spicy Shrimp Tacos With Cabbage Slaw

Spicy shrimp tacos with cabbage slaw are a vibrant and zesty dish that combines succulent shrimp with a crunchy, invigorating slaw, making it perfect for a summer meal or a casual get-together with friends.

This recipe is ideal for seafood lovers and can be made in about 30 minutes, providing a quick and delicious option for busy weeknights or weekend gatherings.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small corn or flour tortillas
• 2 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded
• 1/2 cup carrots, shredded
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 1 avocado, sliced
• Hot sauce (optional)

Cooking Steps:

1. In a mixing bowl, combine the shrimp, olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Toss until the shrimp are evenly coated.
2. Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side or until they turn pink and opaque, cooking them in batches if necessary. Remove from heat.
3. In a separate bowl, mix the shredded green and red cabbage, carrots, cilantro, and lime juice to create the slaw. Toss until the vegetables are well combined.
4. Warm the tortillas in a dry skillet or microwave until soft and pliable.
5. To assemble the tacos, place a handful of slaw on each tortilla, top with spicy shrimp, and garnish with avocado slices. Add hot sauce if desired.

Variations and Tips:

• For added flavor, marinate the shrimp in the spice mixture for 30 minutes before cooking.
• If you prefer a milder option, reduce the amount of chili powder and omit hot sauce.
• You can substitute shrimp with grilled chicken or tofu for a different protein option.
• Serve with lime wedges to squeeze over the tacos for an extra burst of flavor.
• Consider adding toppings like diced tomatoes, cheese, or sour cream for additional taste and texture.

Mediterranean Quinoa Salad With Grilled Swordfish

This Mediterranean Quinoa Salad with Grilled Swordfish is a light and invigorating dish, perfect for anyone looking to enjoy a healthy summer meal.

It’s ideal for seafood lovers and those seeking a nutritious yet satisfying option. The combination of grilled swordfish and colorful vegetables, tossed together with protein-packed quinoa, creates a wholesome meal that’s both flavorful and filling.

Prep time is about 20 minutes, with an additional 15 minutes for cooking, making it a quick and easy option for lunch or dinner.

Ingredients:

• 1 pound swordfish steak
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• 1 teaspoon dried oregano

Cooking Steps:

1. Prepare the Quinoa: Rinse the quinoa under cold water. In a medium pot, bring the vegetable broth (or water) to a boil.

Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.

Remove from heat and let it sit for 5 minutes before fluffing with a fork.

2. Marinate the Swordfish: While the quinoa is cooking, prepare the swordfish. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.

Brush the marinade over the swordfish and let it sit for about 10 minutes.

3. Grill the Swordfish: Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated swordfish on the grill.

Grill for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Remove from the grill and let it rest for a couple of minutes before slicing.

4. Combine Salad Ingredients: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley.

Drizzle with a little olive oil and add salt and pepper to taste. Toss to combine.

5. Serve: Plate the quinoa salad and top it with sliced grilled swordfish. Drizzle with additional lemon juice if desired.

Variations and Tips:

• For added flavor, consider adding a teaspoon of minced garlic to the dressing.
• Substitute chicken breast or grilled shrimp for the swordfish if preferred.
• You can add other vegetables like spinach or arugula for extra greens.
• This dish can be served warm or chilled, making it a great option for meal prep.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Coconut Curry Mussels

Coconut Curry Mussels is a delightful dish that marries the briny sweetness of fresh mussels with the rich, aromatic flavors of coconut milk and fragrant spices. This recipe is perfect for seafood lovers and is a great choice for gatherings with friends or a cozy dinner for two.

It takes approximately 30 minutes to prepare and cook, making it an ideal dish for a quick yet impressive meal.

Ingredients:

• 2 pounds fresh mussels, scrubbed and debearded
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh cilantro, for garnish
• Sliced limes, for serving
• Crusty bread, for dipping

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and minced ginger, and sauté until the onion is translucent, about 3-4 minutes.
2. Stir in the red curry paste and cook for another minute to release its flavors.
3. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.
4. Add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that do not open.
5. Once cooked, squeeze lime juice into the pot and gently stir to combine.
6. Serve the mussels hot, garnished with fresh cilantro and lime slices, alongside crusty bread for dipping.

Variations and Tips:

• For a spicier version, add sliced red chili peppers or a dash of cayenne pepper to the coconut curry sauce.
• You can substitute the mussels with clams or shrimp, adjusting the cooking time as needed.
• Pair this dish with steamed jasmine rice for a complete meal.
• If you prefer a creamier sauce, add an additional can of coconut milk or a splash of heavy cream just before serving.

Light Fish Piccata

Ingredients:

• 4 (4-6 ounces each) fillets of white fish (such as sole, tilapia, or cod)
• Salt and pepper, to taste
• ½ cup all-purpose flour, for dredging
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/4 cup fresh lemon juice
• 1/2 cup low-sodium chicken broth
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

Cooking Steps:

1. Season both sides of the fish fillets with salt and pepper. Dredge the fillets in flour, shaking off any excess.
2. In a large skillet, heat the olive oil and butter over medium heat until shimmering and melted.
3. Add the fish fillets to the skillet (in batches if necessary) and cook for about 3-4 minutes per side, or until the fish is cooked through and golden brown. Remove the cooked fillets from the skillet and set aside on a plate.
4. In the same skillet, add the lemon juice, chicken broth, and capers, scraping the bottom of the pan to loosen any browned bits. Bring the sauce to a simmer and let it cook for about 2-3 minutes until slightly reduced.
5. Return the fish to the skillet, spooning the sauce over the fillets, and cook for another minute to heat through.
6. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.

Variations and Tips:

• Substitute the fish with chicken cutlets or shrimp for a different protein option.
• For extra flavor, add minced garlic to the skillet before adding the broth and lemon juice.
• Serve over a bed of arugula or with a side of steamed vegetables to keep it light and healthy.
• Add a splash of white wine to the sauce for a more complex taste.
• This dish pairs well with a crisp green salad or quinoa for a complete meal.

Chilled Gazpacho With Crab Meat

Chilled Gazpacho With Crab Meat is a revitalizing and light summer dish that combines the vibrant flavors of fresh vegetables with tender crab meat, making it an ideal option for seafood lovers and those seeking a cool appetizer on a hot day.

This chilled soup is packed with nutrients and can be served at informal gatherings or elegant dinners alike. Preparation time is about 30 minutes, plus chilling time for at least an hour before serving, allowing the flavors to meld beautifully.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 bell pepper (red or green), diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 3 cups tomato juice
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 1 pound fresh crab meat
• Fresh herbs (basil or cilantro) for garnishing

Cooking Steps:

1. In a large bowl, combine the chopped tomatoes, diced cucumber, bell pepper, red onion, and minced garlic.

2. Pour in the tomato juice, olive oil, red wine vinegar, and lemon juice. Stir well to combine.

3. Season with salt and pepper to taste.

4. Use a blender to puree the mixture until smooth, leaving some texture if desired.

Alternatively, you can blend only half of the gazpacho and leave the rest chunky for variety.

5. Once blended, transfer the soup to a large bowl or airtight container, cover, and refrigerate for at least one hour to chill and allow the flavors to develop.

6. Just before serving, gently fold in the fresh crab meat, being careful not to break it up too much.

7. Serve chilled in bowls or small cups, garnished with fresh herbs.

Variations and Tips:

• For a spicier version, add diced jalapeño or a dash of hot sauce while blending.
• You can enhance the soup’s flavor by adding a dash of Worcestershire sauce or a pinch of smoked paprika.
• If you do not have fresh crab meat, you can substitute with canned crab meat, but verify it is well-drained.
• Serve with crusty bread or tortilla chips for a delightful crunch alongside the gazpacho.
• Leftover gazpacho can be stored in the refrigerator for up to 2 days, making it perfect for meal prep or quick lunches.

Teriyaki Glazed Salmon Bowls

Ingredients:

• 2 salmon fillets
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 1 cup cooked jasmine rice
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cucumber, sliced
• 1 green onion, thinly sliced
• Sesame seeds for garnish
• Fresh cilantro (optional)

Cooking Steps:

1. Preheat your grill or stovetop grill pan over medium-high heat.
2. In a small bowl, combine the teriyaki sauce and olive oil, then brush this mixture over both sides of the salmon fillets.
3. Place the salmon on the grill and cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork. Baste the salmon with more teriyaki sauce as it cooks for additional flavor.
4. While the salmon is cooking, steam the broccoli florets and julienned carrots until they are tender, about 5-7 minutes.
5. Once the salmon is done, remove it from the grill and let it rest for a couple of minutes.
6. To assemble the bowls, add a scoop of cooked jasmine rice to each serving bowl.
7. Top the rice with the grilled salmon, steamed broccoli, carrots, and sliced cucumber.
8. Drizzle any remaining teriyaki sauce over the top, and finish with a sprinkle of sesame seeds and sliced green onion. Add fresh cilantro for extra freshness if desired.

Variations and Tips:

• For a different flavor profile, try using honey mustard or a citrus glaze instead of teriyaki sauce.
• Substitute the vegetables with edamame, bell peppers, or snap peas based on what’s in season or your personal preference.
• To make it a low-carb option, serve the salmon over cauliflower rice instead of jasmine rice.
• You can marinate the salmon for 30 minutes to an hour before cooking it for an even richer flavor.
• This dish can be made ahead of time; store the components separately in the fridge and assemble just before serving.

Shrimp and Avocado Salad

Shrimp and Avocado Salad is a revitalizing and light dish that’s perfect for summer gatherings or a quick weeknight dinner. Packed with protein and healthy fats, this vibrant salad offers a delicious blend of flavors and textures. It takes about 20 minutes to prepare and serves as a great meal for seafood lovers and anyone seeking a nutritious option. Ideal for lunch or dinner, it can easily be scaled up for entertaining guests.

Ingredients:

• 1 pound of cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Optional: 1 jalapeño, finely chopped (for a spicy kick)

Cooking Steps:

1. In a large mixing bowl, combine the cooked shrimp, diced avocados, halved cherry tomatoes, and chopped red onion.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
3. Pour the dressing over the shrimp and avocado mixture. Gently toss to make sure all ingredients are coated without mashing the avocados.
4. Fold in the fresh cilantro and jalapeño, if using, for added flavor.
5. Taste and adjust seasoning, adding more lime juice or salt as needed.
6. Serve the salad immediately for the freshest taste or chill in the refrigerator for 10-15 minutes before serving.

Variations and Tips:

• For added texture, consider mixing in ingredients like cucumber, bell peppers, or corn.
• Substitute grilled chicken or canned tuna for shrimp if you prefer a different protein.
• Serve this salad atop greens for a heartier meal or alongside tortilla chips for a crunchy side dish.
• To prevent avocados from browning, make sure to add the lime juice as soon as they’re cut and prepare the salad just before serving.
• This salad can be stored in an airtight container in the refrigerator for up to a day; however, it’s best enjoyed fresh.

Lemon-Dill Baked Cod

Lemon-Dill Baked Cod is a light and flavorful seafood dish that showcases the delicate taste of cod fish, enhanced by the invigorating combinations of lemon and dill. This dish is perfect for those looking for a healthy meal option, making it ideal for families, casual dinners, or even entertaining guests.

With a preparation time of just 10 minutes and a cooking time of 20 minutes, this recipe is not only quick but also effortless, making it a great choice for busy weeknights or a weekend treat.

Ingredients:

• 4 cod fillets (6 ounces each)
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 tablespoons fresh dill (chopped) or 1 tablespoon dried dill
• 2 cloves garlic (minced)
• Salt and pepper to taste
• Lemon slices (for garnish)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, dill, minced garlic, salt, and pepper.
3. Place the cod fillets in a baking dish, and pour the lemon-dill mixture over the top, ensuring that the fillets are well coated.
4. Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork and is opaque in the center.
5. Remove from the oven and garnish with fresh lemon slices and additional dill, if desired.
6. Serve immediately with your choice of sides such as steamed vegetables, quinoa, or rice.

Variations and Tips:

• For added crunch, sprinkle some panko breadcrumbs on top of the cod before baking.
• Experiment with different herbs like parsley or thyme for a variation in flavors.
• If you desire a bit of spice, add red pepper flakes to the lemon-dill mixture.
• Serve the cod with a fresh green salad for a lighter meal, or pair it with roasted potatoes for a heartier option.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days and can be flaked into salads or wraps for a quick lunch option.

Seafood Stir-Fry With Seasonal Vegetables

Seafood Stir-Fry With Seasonal Vegetables is a quick and healthy dish that brings together the fresh flavors of the ocean and the crunch of colorful vegetables.

It’s ideal for seafood lovers looking for a light yet satisfying meal, and it can be prepared in just 30 minutes. This dish is perfect for a midweek dinner or an impressive yet easy meal for entertaining friends and family.

Ingredients:

• 1 lb mixed seafood (shrimp, scallops, and squid)
• 2 cups seasonal vegetables (bell peppers, snap peas, broccoli, carrots)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Cooked rice or noodles for serving

Cooking Steps:

1. Prepare the Seafood: If using frozen seafood, make sure it’s thawed and patted dry. Cut the squid into rings if necessary and keep the seafood pieces relatively uniform for even cooking.
2. Chop the Vegetables: Wash and chop seasonal vegetables into bite-sized pieces. Aim for a colorful mix to make the dish visually appealing.
3. Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat.
4. Sauté Aromatics: Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.
5. Add Seafood: Carefully add the mixed seafood to the pan, stirring constantly for about 3-5 minutes, or until just cooked through. The shrimp should turn pink, and the squid should be opaque.
6. Incorporate Vegetables: Add the seasonal vegetables to the pan, stirring frequently. Cook for an additional 3-4 minutes, allowing the veggies to remain crisp yet tender.
7. Add Sauces: Pour in the soy sauce, oyster sauce, and sesame oil. If you like heat, sprinkle in the chili flakes. Stir everything together to combine well and heat through.
8. Season and Serve: Season with salt and pepper to taste. Serve the stir-fry hot over cooked rice or noodles.

Variations and Tips:

• Vegetarian Option: Replace seafood with tofu or tempeh, and use vegetable broth instead of oyster sauce.
• Add Nuts: Sprinkle in some cashews or peanuts for added crunch and flavor.
• Extra Spice: For more heat, consider adding sliced fresh chilies or a splash of sriracha at the end.
• Meal Prep: This dish can be prepped ahead by chopping vegetables and marinating seafood a few hours earlier for enhanced flavor.
• Pairings: Serve with a side of spring rolls or a light cucumber salad for a complete meal.

Herbed Grilled Trout With Asparagus

Herbed Grilled Trout with Asparagus is a delightful summer dish that combines the freshness of trout with the crispness of grilled asparagus. This meal is perfect for seafood lovers and can easily appeal to family gatherings or a casual weeknight dinner.

The preparation time is approximately 15 minutes, with an additional cooking time of about 10-12 minutes, making it a quick and healthy option for busy cooks.

Ingredients:

• 2 whole trout, cleaned and scaled
• 1 bunch of fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Lemon slices, for garnish
• Fresh parsley, for garnish

Cooking Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper.
3. Brush the mixture generously inside and outside the trout, guaranteeing even coverage.
4. Place the cleaned trout on the grill and cook for about 5-6 minutes per side, or until the flesh flakes easily with a fork.
5. While the trout is grilling, toss the asparagus with a bit of olive oil, salt, and pepper. Place the asparagus on the grill during the last 5 minutes of the trout cooking time.
6. Grill the asparagus until tender and slightly charred, turning occasionally.
7. Once cooked, remove the trout and asparagus from the grill. Serve the trout with lemon slices and garnish with fresh parsley and grilled asparagus on the side.

Variations and Tips:

• For added flavor, stuff the trout with fresh herbs like dill or rosemary before grilling.
• If you prefer a different seasoning, try using Cajun or lemon pepper seasoning for an alternative taste.
• You can also substitute the trout with other firm fish, such as salmon or snapper.
• Always confirm your grill is well-oiled to prevent sticking.
• If you don’t have a grill, this recipe can be adapted for a broiler or even baked in the oven at 375°F for about 20 minutes.
• Serve with a light salad or a quinoa side dish for a complete meal.

Citrus Beet Salad With Scallops

This Citrus Beet Salad with Scallops is a revitalizing and vibrant dish that combines the earthy sweetness of beets with the bright tang of citrus, perfectly complemented by pan-seared scallops.

It’s an ideal dish for summer gatherings, brunches, or a light dinner, and is suited for seafood lovers and those looking to impress their guests with a sophisticated yet uncomplicated dish.

The preparation time is approximately 30 minutes, making it a quick and delicious option for any occasion.

Ingredients:

• 4 medium-sized beets, roasted and sliced
• 12 large scallops, cleaned and patted dry
• 2 cups mixed salad greens (such as arugula and spinach)
• 1 orange, segmented
• 1 grapefruit, segmented
• 1 avocado, sliced
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste
• Fresh herbs (such as dill or parsley) for garnish

Cooking Steps:

1. Prepare the Beets: If not yet roasted, preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for about 45-60 minutes, or until tender. Once cool, peel and slice them.
2. Sear the Scallops: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot and shimmering, add the scallops in a single layer and cook for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
3. Assemble the Salad: In a large bowl, combine the mixed salad greens, beet slices, orange and grapefruit segments, and avocado slices.
4. Dress the Salad: In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Drizzle over the salad and toss gently to combine.
5. Serve: Divide the salad onto plates and top each with 3 scallops. Garnish with fresh herbs and serve immediately.

Variations & Tips:

• For a vegetarian version, you can replace scallops with grilled tofu or chickpeas for added protein.
• Experiment with different citrus fruits like lemon or lime for variety in flavor.
• If you prefer, you can add some toasted nuts like walnuts or pistachios for an extra crunch.
• Adjust the acidity of the dressing by adding more or less balsamic vinegar according to your preference.
• This salad pairs beautifully with a crisp white wine, such as Sauvignon Blanc or a light rosé.

Pesto Baked Halibut With Cherry Tomatoes

Pesto Baked Halibut with Cherry Tomatoes is a delightful and healthy seafood dish that pairs the mild flavor of halibut with vibrant, fresh basil pesto and juicy cherry tomatoes. Ideal for a quick weeknight dinner or a special occasion, this dish takes approximately 30 minutes to prepare and cook. Not only is it simple to make, but it’s also loaded with wholesome ingredients that are sure to impress your family or guests.

Ingredients:

• 4 halibut fillets (about 6 ounces each)
• 1 cup fresh basil pesto
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Lemon wedges, for serving

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking.
3. Arrange Halibut: Place the halibut fillets in the baking dish. Season them with salt and pepper.
4. Add Pesto: Spread an even layer of basil pesto over the top of each halibut fillet.
5. Add Tomatoes: Scatter the halved cherry tomatoes around and on top of the fish, drizzling with a bit of olive oil and sprinkling with additional salt and pepper to taste.
6. Bake: Place the baking dish in the oven and bake for 15-20 minutes, or until the halibut flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. Serve: Remove from oven and let rest for a few minutes. Garnish with fresh basil leaves and serve with lemon wedges on the side.

Variations and Tips:

• Fish Options: If halibut is not available, you can substitute it with other white fish such as cod, tilapia, or snapper.
• Creamy Variation: For a creamier texture, mix a little cream cheese or Greek yogurt into the pesto before spreading it on the fish.
• Veggie Boost: Feel free to add other seasonal vegetables to the dish, such as zucchini or bell peppers.
• Serving Suggestion: This dish pairs beautifully with a side of quinoa, rice, or a simple green salad.
• Make Ahead: You can prepare the halibut and top with pesto and tomatoes ahead of time, refrigerating it until you’re ready to bake. Just add a few extra minutes to the cooking time if baking straight from the fridge.

Enjoy this deliciously fresh meal that brings the taste of summer to your plate!