Seafood Recipes Recipes
Fresh, flavour-forward seafood recipes—fish and shellfish mains, grills, and pastas—with make-ahead tips and foolproof cooking techniques.
Spaghetti alla Marinara with Shellfish
RecipeShare Test Kitchen
55 min
Smoky Tinapa Pasta with Salted Egg and Garlic
RecipeShare Test Kitchen
35 min
Crispy Thai Fish Cakes with Herbs
RecipeShare Test Kitchen
35 min
Tinapa Fried Rice (Smoked Fish Garlic Fried Rice)
RecipeShare Test Kitchen
25 min
Sichuan Yuxiang Pork with Aubergines (Fish-Fragrant Style)
RecipeShare Test Kitchen
65 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 |
|---|---|---|---|
| Garlic Butter Shrimps | 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. |
| Bangus Sisig | 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.