10 Flavourful Fish & Seafood Recipes

You won’t need to fish for compliments when you serve up this scrumptious selection of fish and seafood recipes.

Here, 10 recipes that put a creative twist on your favourite seafood.

Crunchy Fish and Creamy Coleslaw Wraps

Fish tacos are all the rage, but we’ve done one better…we’ve got a fish taco all wrapped up in a tortilla! Sole is breaded and baked, a quick and tangy cabbage slaw is whipped up and all are wrapped up in a tortilla along with juicy tomatoes and creamy avocado. Tacos have nothing on this scrumptious sole’n’slaw sandwich!

Ingredients

Baked Fish Sticks

1 cup dry bread crumbs
1 cup panko (Japanese) breadcrumbs
2 tbsp olive oil
2 tsp grated lemon zest
½ tsp dried thyme
½ tsp dried oregano
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup flour
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 egg, lightly beaten
1½ lbs sole fillets, sliced into strips

Creamy Coleslaw

½ cup mayonnaise
½ cup sour cream
2 tbsp cider vinegar
1 tbsp honey
1 tbsp fresh lime juice
½ tsp Sriracha sauce
½ tsp kosher salt
4 cups shredded cabbage
¼ cup chopped Italian flat leaf parsley

6 (10-inch) flour tortilla wraps
Tomatoes, sliced
Avocado, sliced

Directions

1) Preheat oven to 450ºF. Place a baking rack coated with non-stick cooking spray on a baking sheet. Place the bread crumbs, panko, olive oil, lemon zest, thyme, oregano, salt and pepper in a food processor. Process 10 seconds, until finely ground. Transfer to a shallow bowl. Place flour, salt and pepper in a second shallow bowl. Place eggs in a third bowl. Coat each piece of fish in the flour, shaking off any excess. Dip into the eggs, followed by the breadcrumb-panko mixture, being sure to coat the fish well. Place the coated fish on the baking rack and bake 12-15 minutes. Remove from oven and let cool slightly before assembly.

2) For the coleslaw, in a large bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, lime juice, Sriracha sauce and salt until well combined. Toss cabbage and parsley with dressing. This can be chilled for a few hours until assembly.

3) To assemble, place wraps on a flat surface. Spoon a small amount of coleslaw down the center of the tortilla. Top with one or two sticks of fish (depending how large they were cut), top with avocado, tomato and then an additional spoonful of coleslaw. Fold in the sides of the tortilla, then roll up “burrito-style”. Repeat with remaining wraps.

Yield: 6 fish stick wraps

Honey-Baked Coconut Shrimp

We’ve always loved coconut shrimp, but never loved the deep fried effect – greasy fingers and stomach aches – that ensued. Now, thanks to this recipe, we can now enjoy these delicious delights, guilt free! Coated in a coconut crust, juicy shrimp are baked until golden brown and dipped in a sweet apricot sauce.

Ingredients

Coconut Shrimp

½ cup honey
1½ cups panko (Japanese breadcrumbs)
1 cup flaked sweetened coconut
½ tsp ground cumin
½ tsp kosher salt
¼ tsp freshly ground black pepper
26 large raw shrimp, peeled and de-veined

Apricot Dipping Sauce

2 /3 cup apricot jam
3 tbsp Heinz chili sauce
2 tsp Dijon mustard

Directions

1) Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with non-stick cooking spray.

2) For the shrimp, pour honey in a medium bowl and warm on high in the microwave, 20-25 seconds.

3) On a large plate, combine panko, coconut, cumin, salt and pepper.

4) Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking.

5) For the sauce, place jam in a medium bowl. Warm in the microwave for 45 seconds. Add chili sauce and Dijon mustard, stirring to combine. Serve with baked coconut shrimp.

Serves 4-6

Shrimp Rice Paper Rolls

It may be spring, but we’re all about fresh summer rolls. Forget the deep frying and opt for these refreshingly delicious, healthy and impressive Shrimp Rice Paper Rolls. Easy to make, Vietnamese rice paper is filled with a zesty shrimp salad, creamy avocado, crunchy vegetables and served with a wasabi dipping sauce. Don’t favor shrimp? The possibilities for fillings are endless, everything from chicken and tofu to mango and cilantro.

Ingredients

Zesty Shrimp Filling

¼ cup mayonnaise
1 tbsp chopped Italian flat leaf parsley
2 tsp wasabi paste
1 tsp soy sauce
1 tsp fresh lime juice
½ tsp lime zest
8oz cooked shrimp, coarsely chopped

6 round rice paper wrappers (8.5-inch diameter)

6 romaine lettuce leaves
1 large carrot, peeled and julienned
1 cucumber, peeled and julienned
1 avocado, thinly sliced
2 tbsp chopped fresh basil

Wasabi Dipping Sauce

¼ cup mayonnaise
2 tsp soy sauce
1 tsp wasabi paste
1 tsp fresh lime juice

Directions

1) For the shrimp rice paper rolls, in a medium bowl, combine mayonnaise, parsley, wasabi paste, soy sauce, lime juice and lime zest. Stir well to combine. Add shrimp and mix together. Place 1 rice paper sheet in a shallow bowl of hot water just until softened, about 1 minute. Lay rice paper sheet on a damp tea towel. Place lettuce leaf down the center of the rice sheet, leaving a 1-inch border at the top and bottom. Place 2 heaping tablespoons of the shrimp mixture lengthwise on the lettuce leaf, followed by carrots, cucumber, avocado and a sprinkling of basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.

2) For the dipping sauce, in small bowl, whisk together mayonnaise, soy sauce, wasabi paste and lime juice. Serve with rice paper rolls

Yield: 6 rice paper rolls

Jerk Cod with Pineapple Salsa and Coconut Rice

Time for some visualization – hear the crashing surf, watch as the waves roll in, feel the sun warming you from your nose to your toes. What’s missing? The taste of the tropics. You can head to Jamaica without leaving home with this tropical trio. One bite of our Jerk-marinated cod, zesty pineapple salsa and creamy coconut rice and you’ll instantly be transported to the hot sand, sun and surf.

Ingredients

Jerk Fish Marinade

2 tsp brown sugar
1 tsp ground allspice
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp dried basil
½ tsp dried thyme
½ tsp cayenne pepper
½ tsp ground nutmeg
¼ tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp red wine vinegar
2 tbsp fresh orange juice
1 tbsp fresh lime juice
2 thinly sliced scallions, green part only
1 tbsp finely minced shallots
2 tsp finely grated fresh ginger
2 tsp finely diced jalapeno peppers

6 (6oz) pieces cod fillets

Pineapple Salsa

1 ½ cups diced fresh pineapple
2 tbsp diced red onion
¼ cup diced red bell pepper
1 tbsp fresh mint, thinly sliced
1 tbsp fresh lime juice
1 tsp honey
Kosher salt, to taste

Coconut Rice

2 tsp vegetable oil
2 cups Basmati rice, rinsed and drained
2 cups canned coconut milk
2 cups water
1 tsp kosher salt

Directions

1) For the jerk fish marinade, in a medium bowl, stir together brown sugar, allspice, salt, cinnamon, basil, thyme, cayenne pepper, nutmeg and black pepper. Whisk in olive oil, soy sauce, red wine vinegar, orange juice and lime juice. Stir in scallions, shallots, ginger and jalapenos. Pour marinade into a zip lock bag and place fish in the marinade. Refrigerate for 2 hours and while fish marinates, prepare the pineapple salsa and coconut rice.

2) For the pineapple salsa, in a medium bowl, combine pineapple, red onion, red pepper, mint, lime juice and honey. Toss to combine. Season to taste with salt. Cover and refrigerate for at least one hour to blend flavors.

3) For the coconut rice, heat vegetable oil in a saucepan over medium heat. Add the rice and sauté for 2 minutes. Add milk, water, salt and bring to a boil. Reduce heat to a simmer, cover and cook 15-20 minutes, until the liquid has been absorbed. Serve hot.

4) Preheat oven to 375ºF. Remove fish from marinade and line a baking sheet with aluminum foil and coat with non-stick cooking spray. Bake 9-12 minutes or until fish is just cooked through. Serve fish over rice and top with pineapple salsa.

Serves 6

Baked Lemon Cod with Orange Jicama Salad

Think the only way to get your family to eat fish is to serve up the frozen sticks? Think again, especially considering this delicious, elegant and utterly simple Baked Lemon Cod with Orange Jicama Salad. Not only does this mild white fish take on a zesty lemon flavor, but it’s also paired with a refreshing and crunchy orange jicama salad.

Ingredients

Orange Jicama Salad

2 medium oranges, peeled and cut into wedges
1 small jicama, peeled, quartered and thinly sliced into sticks
1 tbsp fresh lime juice
1 tbsp olive oil
1 tbsp chopped Italian flat leaf parsley
Pinch cayenne pepper
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Lemon Breadcrumbs

1 cup coarse fresh breadcrumbs
2 tbsp olive oil
1 tbsp lemon zest
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Lemon Mayonnaise Spread

4 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp prepared horseradish
½ tsp minced garlic

2 tbsp olive oil
4 (6oz) cod fillets
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Directions

1) For the orange jicama topping, in a medium bowl, combine orange, jicama, lime juice, olive oil, parsley, cayenne, salt and pepper. Stir to combine and refrigerate until ready to serve with fish.

2) For the lemon breadcrumbs, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add breadcrumbs, stirring until crunchy about 2 minutes. Transfer to a bowl and toss with lemon zest, salt and pepper.

3) For the lemon mayonnaise, in a small bowl, whisk together the mayonnaise, lemon juice, horseradish and garlic.

4) For the fish, preheat oven to 425ºF. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Pat fish dry and season both sides with salt and pepper. Skin side up, place the fish in the pan and sear for 2 minutes. Transfer the fish onto a baking sheet skin side down. Spread a layer of lemon mayonnaise and then a layer of breadcrumbs over each piece of fish. Bake in preheated oven for 5-6 minutes. Serve with orange jicama salad.

Serves 4

Crunchy Dill Crusted Salmon

Being rhythmically challenged (Lisa does the cadaver dance while I’m prone to whip out the Elaine Benes “little kicks”), we shudder at anything involving the phrase “two-step.” That is, until now. Elegant and easy, this two-step crusted salmon, the ideal pairing of fish and dill, makes it effortless to keep perfect tempo.

Ingredients

4 (6 oz) salmon fillets, skin removed
1/2 cup mayonnaise
2 tbsp coarse grain mustard
2 tbsp fresh lemon juice
2 tbsp chopped fresh dill
1 tbsp chopped fresh flat-leaf parsley
1 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/4 cup panko (Japanese breadcrumbs)
2 tbsp olive oil

Directions

1) Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Rinse salmon fillets and pat dry with paper towel and set aside.

2) In a small bowl, combine mayonnaise, mustard, lemon juice, dill, parsley, lemon zest, salt and pepper. Place panko crumbs in a shallow dish. Spread mayonnaise mixture over fish, coat in panko, lightly pressing to adhere. Place on prepared baking sheet and drizzle each fillet with 1/2 tbsp olive oil. Bake 10 minutes, until the crumbs are golden and the fish is cooked through. Serve with lemon wedges.

Serves 4

Primo Fish Tacos with Chipotle Lime Dressing

How can you hold a whole meal in your hand? Simple, with these Primo Fish Tacos. Not only is tender cod marinated in spice and zesty lime, but it’s also baked to juicy perfection and folded in a tender tortilla with a spicy chipotle lime dressing and crunchy cabbage.

Ingredients

Marinade

2 tbsp olive oil
2 tbsp fresh lime juice 1 tsp lime zest
1 tsp ancho chili powder
1 tsp ground cumin
¼ tsp kosher salt
¼ tsp freshly ground black pepper

4 (6oz) cod, tilapia or any white, flaky fish fillets

Chipotle Lime Dressing

½ cup sour cream
½ cup mayonnaise
2 tbsp fresh lime juice
½ chipotle pepper in adobo sauce, more if you like it extra spicy
¼ tsp kosher salt
¼ cup roughly chopped fresh flat-leaf parsley

8 (8-inch) flour tortillas
2 cups shredded green cabbage
2 cups shredded purple cabbage

Directions

1) Preheat oven to 375°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place fish in a shallow dish. To make the marinade, in a small bowl, whisk oil, lime juice, lime zest, chili powder, cumin, salt and pepper. Pour over fish and marinate 20 minutes.

2) For the dressing, in a food processor, combine sour cream, mayonnaise, lime juice, chipotle pepper and salt. Puree mixture for 10 seconds. Place in serving bowl, stir in parsley, cover and refrigerate until ready to assemble.

3) Remove fish from marinade and place on prepared baking sheet. Bake 9-11 minutes until fish is cooked through. Let fish rest for 5 minutes and then flake with a fork. Leave oven on to heat tortillas.

4) To assemble, divide tortillas into 2 stacks and wrap in aluminum foil. Place in heated oven for 3-5 minutes to heat through. Divide the flaked fish among the tortillas and garnish with green and purple cabbage. Drizzle with chipotle dressing and roll up around fillings. Serve immediately.

Serves 4

Grilled Swordfish with Olive Relish

Open secret. Free gift. Tight slacks. All oxymorons. If you’d add “meaty fish” to the list, think again. Mild and firm swordfish is both hearty and filling. Why else would it be sold as “steaks”? Move aside, beef. Straight off the grill, topped with an aromatic, bold relish of olives and capers – this swordfish is terribly good.

Ingredients

4 (6-8oz) swordfish steaks
1/4 cup olive oil
1 lemon, juiced
1 tbsp capers, drained and chopped
1 tbsp chopped fresh flat-leaf parsley
1 large garlic clove, minced
1 tsp lemon zest
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Olive Relish

1/4 cup green olives, pitted and chopped
1/4 cup black olives, pitted and chopped
1/4 cup olive oil
1 tbsp red wine vinegar
1 tbsp chopped fresh basil
1 tsp capers, drained and chopped
1/8 tsp freshly ground black pepper

Directions

1) For the swordfish, place the steaks in a large resealable plastic bag. In a medium bowl, whisk together olive oil, lemon juice, capers, parsley, garlic, lemon zest, oregano, salt and pepper. Pour over fish and place in refrigerator to marinate for at least 1 hour and up to 12 hours. Turn the bag occasionally so marinade covers the fish.

2) For the relish, in a small bowl, combine green olives, black olives, olive oil, red wine vinegar, basil, capers and pepper. Cover and refrigerate until ready to use. Allow to come to room temperature before serving on cooked fish.

3) Bring swordfish to room temperature. Preheat grill to medium-high and lightly oil grill grates. Remove fish from marinade and dry with paper towel. Place on grill and cook 3-4 minutes per side or until cooked through and flakes easily. Top cooked swordfish with heaping spoonful of olive relish.

Serves 4

Sweet Citrus Spiced Salmon

If you’re a fan of this omega-3 rich fish but prefer when it doesn’t taste, well, too salmony, this Sweet Citrus Spiced Salmon recipe is for you. Salmon is marinated in pineapple and lemon juice and then baked with a sweet and spicy topping, leaving every bite the perfect blend of flavorful (but mellow) fish!

Ingredients

Citrus Marinade

3/4 cup pineapple juice
6 tbsp fresh lemon juice
6 (6oz) salmon fillets, skin removed

Sweet & Spicy Topping

1/2 cup packed brown sugar
2 tsp lemon zest
2 tsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground cinnamon

Directions

1) In a large resealable plastic bag, combine pineapple juice, lemon juice and salmon. Refrigerate for 1 hour, turning occasionally.

2) Preheat oven to 400°F. Coat an 11×7-inch baking dish with non- stick cooking spray.

3) For the topping, in a small bowl, combine brown sugar, lemon zest, chili powder, cumin, salt and cinnamon. Remove salmon from refrigerator and dispose of marinade. Place fillets in prepared baking dish and rub brown sugar mixture over salmon. Bake 12 minutes or until fish is flaky.

Serves 6

Walnut Crusted Halibut

How do you turn a mild fish like halibut into a masterpiece? This Walnut-Crusted Halibut does all the work for you, with the fish transformed, topped with a zesty Parmesan and walnut crust and served with a lemon, shallot and white wine sauce.

Ingredients

6 (6-8oz) halibut fillets, skin removed
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Walnut Crust

1 1/2 cups panko (Japanese breadcrumbs)
1 cup chopped walnuts
1/2 cup freshly grated Parmesan cheese
2 tbsp melted butter
1 tbsp horseradish
1 tbsp Dijon mustard
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh dill
1 tsp lemon zest
1 tbsp olive oil

Lemon Wine Sauce

1 tsp olive oil
2 tbsp finely chopped shallots
1 cup dry white wine
2 tbsp fresh lemon juice
2 tbsp butter
2 tbsp chopped fresh dill
Kosher salt and freshly ground black pepper to taste

Directions

1) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) Pat the fish dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.

3) For the crust, in a medium bowl, combine panko, walnuts and Parmesan. Mix in melted butter, horseradish, Dijon mustard, parsley, dill and lemon zest to form a crumbly mixture. Divide panko mixture evenly atop fish and press gently to adhere. Drizzle 1 tbsp olive oil on top of fish. Bake until cooked through, 12-15 minutes.

4) For the sauce, in a medium saucepan, heat 1 tsp olive oil over medium heat. Add shallots and stir for 2 minutes, until slightly softened. Turn heat to high and add white wine and lemon juice. Boil until liquid is reduced, about 6-8 minutes. Reduce heat to low and stir in 2 tbsp butter until melted. Remove from heat and add fresh dill. Season with salt and pepper to taste. Serve over crusted halibut.

Serves 6

Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at BiteMeMore.com.