Seafood Recipes Recipes
Fresh, flavour-forward seafood recipes—fish and shellfish mains, grills, and pastas—with make-ahead tips and foolproof cooking techniques.
Baked Tahong with Mornay Sauce—Moist, Cheesy & Golden
Chef RV Manabat (adapted by JojoM)
25 min
Garden-Style Bangus Sisig by Chef RV 🌶🐟
Chef RV Manabat adapted by JojoM
35 min
Irresistible Garlic Butter Shrimps in 25 Minutes
Chef RV Manabat adapted by JojoM
25 min
Authentic Filipino Palabok with Shrimp and Tinapa
Chef RV Manabat adapted by JojoM
60 min
Crispy Prawn Tempura with Dipping Sauce
Chef RV Manabat adapted by JojoM
35 min
Creamy Fettuccine with Scallops
Michael Matthews adapted by JojoM
35 min
One-Pan Creamy Lemon Garlic Salmon Orzo
JojoM adapted from recipeincaption
40 min
Creamy Malunggay Pesto Pasta—Budget & Kid-Loved
Chef RV Manabat (adapted by JojoM)
35 min
Crispy Fish Sauce Wings — Sweet, Tangy & Addictive Crunch
Derek Chen adapted by JojoM
40 min
Crispy Singapore-Style Salted Egg Shrimp Feast
Chef RV Manabat (adapted by JojoM)
40 min
Crispy Pampano Fish Sarciado with Tangy Tomato Sauce
Chef RV Manabat & Nanay Rose adapted by JojoM
45 min
Garlic Butter Shrimp Pasta 🍤✨ (Quick & Irresistibly Creamy)
Alex Joy (adapted by JojoM)
25 min
Graham Cracker-Crusted Tilapia
Michael Matthews adapted by JojoM
20 min
Intro
Welcome to our seafood hub—bright, zesty fish & shellfish dishes for weeknights and entertaining. You’ll find pescatarian mains, skillet and grill favourites, and restaurant-style pastas that spotlight salmon, cod, mahi-mahi, shrimp/prawns, and mackerel. Expect practical tips for buying, salting, and pan-searing, plus storage notes so you can shop once and cook twice. Use Quick Picks to jump to best-sellers, the Make-Ahead & Storage chart for planning, and Compare Popular Options to choose a dish by time, skill, and how well it holds.
Quick Picks
- Tropical grill: Grilled Mahi-Mahi with Mango-Avocado Salsa
- 20-minute pan supper: Lemon-Garlic Shrimp with Asparagus
- Crispy–savory plate: Crispy Sesame-Crusted Salmon with Mango Rice and Sesame-Scallion Vinaigrette
- Smoky pasta night: Smoky Tinapa Pasta with Salted Egg & Garlic Crunch
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Irresistible Garlic Butter Shrimps in 25 Minutes | 2 days | Not ideal | Rewarm gently in a pan with a splash of water; avoid overcooking prawns. |
| Graham Cracker-Crusted Tilapia | 2 days | 2 months (uncooked, breaded) | Bake from frozen at 200–220 °C; finish with lemon. |
| Creamy Fettuccine with Scallops | 1–2 days | Not suitable | Reheat sauce gently; sear fresh scallops for best texture. |
| Hot Honey Garlic Salmon with Sriracha Aioli | 2–3 days | 2 months (raw portions) | Reheat low (150–160 °C) just to warm; add aioli at serving. |
| Cod en Papillote with Verbena and Tangy Butter | 1 day | 2 months (uncooked) | Freeze assembled packets; bake from frozen, adding 5–7 minutes. |
| Garden-Style Bangus Sisig by Chef RV 🌶🐟 | 2–3 days | 2 months | Reheat in a hot skillet for sizzle; finish with calamansi/lime. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Lemon–Rosemary Salmon Steaks | 25–30 min | Easy | ★★★★☆ | Great for batch baking; finish with herb oil. |
| Pan-Seared Shrimp & Asparagus | 15–20 min | Easy | ★★☆☆☆ | Serve immediately for snap; lemon wedges essential. |
| Crispy Breaded White Fish | 20–25 min | Easy | ★★★★★ | Bread and freeze raw; bake from frozen for weeknights. |
| Mahi-Mahi w/ Fruit Salsa | 20–25 min | Easy | ★★★☆☆ | Salsa can be prepped; grill fish to order. |
| Tinapa Pasta | 35–40 min | Intermediate | ★★★★☆ | Sauce improves; fold pasta fresh to keep al dente. |
| Dorade, Citrus & Mint | 20 min + marinate | Easy | ★★☆☆☆ | Serve chilled/room temp; ideal as starter. |
Techniques That Matter
- Pat dry + salt early: Season fish 15–20 minutes ahead for better browning and seasoning.
- Use the right fat: Neutral oil for sear; finish with butter/citrus off-heat for gloss.
- 90/10 rule for doneness: Cook to just-opaque (90%), then rest off-heat (10%) to finish gently.
- High-heat sear, low-heat finish: Start hot for crust, finish in a 160–180 °C oven to avoid dryness.
- Carryover awareness: Thin fillets need barely a minute off-heat; thick steaks keep cooking longer.
- Aromatics in packets: For papillote, add citrus, herbs, and a knob of butter for self-basting steam.
Common Mistakes & Fixes
- Sticks to pan → Pan not hot/dry; preheat, oil lightly, and don’t move fish until it releases.
- Dry salmon → Overcooked; pull at 50–52 °C internal or when just opaque and flaky.
- Rubbery prawns → Cook only until C-shaped; if O-shaped they’re overdone.
- Bland white fish → Add acid (lemon/lime), fresh herbs, or a quick brown-butter spoon-over.
- Soggy crust → Rack-cool fried/baked fish; avoid covering with foil which traps steam.
Serving Ideas / Planner’s Notes
- Portions: plan 150–200 g fillet or 5–7 large prawns per person; add 1 starch + 1 veg side.
- Balance richness: pair buttery or creamy dishes with citrusy salads or pickled veg.
- Carbs to match: jasmine rice for saucy pans, coconut rice with spicy grills, or al dente pasta for cream sauces.
- Garnish smart: lemon wedges, herb oils, capers, chilli crisp, or toasted nuts for texture and brightness.
- For platters, mix temperatures: a hot seared main with a cool herby salad travels well.
Featured Links
Also try vibrant starters and salads like Crispy Shrimp Salad with Spicy Cream or light appetisers such as Citrus and Mint Marinated Dorade. For a cozy bowl night, the quick favourite Lemon-Rosemary Salmon Steaks pairs beautifully with greens.