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

Check out these amazing tips on how to make sure you’re buying fresh fish!

1. Honey-Baked Coconut Shrimp (above)

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

2. Crunchy Fish & Creamy Coleslaw Wraps

fish-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

3. Shrimp Rice Paper Rolls

shrimp-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

4. Crunchy Dill-Crusted Salmon

dill-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

5. Walnut Halibut with Lemon Wine Sauce

walnut-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

6. Grilled Swordfish with Olive Relish

swordfish

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

7. Baked Lemon Cod with Orange Jicama Salad

lemon-cod

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

 

Bite Me More

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