Fish and shellfish cook fast, which makes them some of the best weeknight dinners you can make. These seafood recipes run from a 25-minute lemon herb baked salmon, pan-seared sea scallops and fish tacos with lime slaw to a garlic Parmesan baked shrimp, blackened tuna with mango salsa, ginger glazed mahi-mahi, halibut grilled in a foil packet and cod in a coconut-lime curry sauce.
For something special there are crab cakes with lemon remoulade and broiled lobster tails with garlic butter, and for a cold night a creamy New England clam chowder. Most fish is done at 145°F, when it turns opaque and flakes easily, at about 10 minutes of cooking per inch of thickness. See the seafood guide, the fish chart and the fish cooking times.
For parties, Sandra Mills's hors d'oeuvres include several seafood favorites: Crab By Gosh or By Golly, Hot Clam Dip, Salmon Mousse, Shrimp Mold and Cranberry-Herring Dip.
Also from her recipe book: a light Shrimp Scampi and Pasta, classic New England Steamers, and an old-fashioned haddock fish chowder.
Her fish recipes include Escalope of Salmon with lime and ginger, Salmon in Foil, New England Baked Scallops with Ritz crumbs, Baked Stuffed Fillet of Sole, Rolled Fish in Cheese Sauce, Salmon Croquettes, Fish Fillet Florentine, Broiled Fish with Sour Cream, a five-minute Microwave Fish Fillet and a Mock Lobster Salad.
Baked Shrimp with Garlic Parmesan Crumbs30 min total | 4 servingsBaked shrimp tossed in melted butter and topped with garlic, Parmesan and seasoned bread crumbs. About 30 minutes from start to finish and it serves 4.
Grilled Halibut in Cream Sauce35 min total | 4 servingsHalibut steaks grilled in a sealed foil packet with butter, onions and a creamy herb sauce, finished with bread crumbs and Parmesan. Ready in about 35 minutes.
Blackened Tuna with Mango Salsa3 hr 35 min total | 4 servingsLime-and-garlic marinated tuna steaks coated in a homemade blackening spice, seared in a hot skillet and served on a cool, fresh mango salsa. Serves 4.
Ginger Glazed Mahi-Mahi45 min total | 4 servingsMahi-mahi fillets marinated in honey, soy sauce, balsamic vinegar, fresh ginger and garlic, pan-fried and finished with the marinade reduced to a glossy glaze. Serves 4.
Cod with Coconut-Lime Curry Sauce55 min total | 4 servingsThick cod fillets seared until golden, finished in the oven and served in a fragrant coconut, lemongrass, ginger and lime curry sauce. Serves 4.
Lemon Herb Baked Salmon24 min total | 4 servingsSalmon fillets brushed with a lemon, garlic, Dijon and fresh dill butter and baked at 400°F until just flaky. Ready in about 25 minutes; serves 4.
Pan-Seared Sea Scallops with Lemon Butter18 min total | 4 servingsSea scallops seared in a very hot skillet until deeply golden, then finished with a quick lemon, garlic and butter pan sauce. Ready in about 20 minutes; serves 4.
New England Clam Chowder1 hr total | 6 servingsCreamy New England clam chowder with tender clams, potatoes, onion, celery and smoky bacon, lightly thickened and finished with milk and cream. Serves 6.
Crab Cakes with Lemon Remoulade1 hr total | 8 crab cakes, 4 servingsCrab cakes packed with lump crab and just enough crackers and mayonnaise to hold them together, chilled, then pan-fried golden and served with a quick lemon remoulade. Makes 8.
Broiled Lobster Tails with Garlic Butter23 min total | 4 servingsLobster tails butterflied so the meat sits on top of the shell, brushed with garlic, lemon and paprika butter and broiled until just opaque. About 25 minutes; serves 4.
Fish Tacos with Lime Cabbage Slaw30 min total | 8 tacos, 4 servingsChili-and-cumin seasoned cod seared in a hot skillet, flaked into warm corn tortillas and topped with a crunchy lime cabbage slaw and creamy chipotle sauce. Serves 4.
Shrimp Scampi and Pasta30 min totalA light shrimp scampi: shrimp poached in a garlic, shallot and parsley chicken broth and served over angel-hair pasta with the broth spooned on top.
Steamers (Steamed Clams)2 hr 20 min total | 1 pound of clamsNew England steamers: soft-shell clams soaked to purge the sand, steamed for 15 minutes, and served with their broth, drawn butter and lemon.
Microwave Fish Fillet10 min totalA five-minute fish dinner: scrod or any thick fillet brushed with mayonnaise, topped with seasoned bread crumbs and microwaved on High.
Escalope of Salmon with Lime and Ginger24 min total | Serves 4Salmon sliced paper thin, arranged on oiled plates, topped with fresh ginger and lime zest and baked at 500°F for just 3 to 4 minutes. Elegant and fast; serves 4.
Salmon in Foil with Lemon Dijon33 min total | 2 packetsSalmon or trout fillets sealed in foil packets with a lemon, Dijon and oil sauce and parsley, baked at 450°F for 15 to 18 minutes. Make ahead and bake when ready.
Rolled Fish in Cheese Sauce1 hr 5 min total | Serves 4Fillets of sole rolled and baked in seasoned milk, then covered with a Cheddar cheese sauce, sprinkled with paprika and broiled until brown and bubbly. Serves 4.
Baked Scallops with Ritz Crumbs40 min totalNew England baked scallops: large scallops under a buttery topping of crushed Ritz crackers and garlic, baked at 350°F for 30 minutes, with optional sherry.
Oven Baked Salmon Croquettes1 hr 55 min total | 8 to 10 croquettesCanned salmon bound with a thick white sauce and corn flake crumbs, chilled, shaped into cones, rolled in more crumbs and baked at 350°F until golden. Makes 8 to 10.
Broiled Fish with Sour Cream30 min total | Serves 4Whitefish or red snapper fillets topped with lemon juice, seasoned bread crumbs and a layer of sour cream with garlic and onion powder, broiled until golden. Serves 4.
Fish Fillet Florentine35 min totalFlounder or sole baked on a bed of chopped spinach and cottage cheese, topped with bread crumbs, at 375°F for 15 to 20 minutes.
Mock Lobster Salad12 hr 30 min totalPoor man's lobster: haddock or halibut cooked with onion, chilled overnight and folded into a Russian-style dressing of Miracle Whip, chili sauce and pimento. Serve on lettuce.
Baked Stuffed Fillet of Sole50 min total | 20 rolled filletsFillets of sole rolled around a stuffing of Ritz cracker crumbs, sharp Cheddar, parsley and sauteed garlic and onion, dotted with butter and baked at 350°F for 15 to 20 minutes.
Connecticut Lobster Roll (Warm with Butter)25 min total | 4 rollsChunks of sweet lobster warmed in melted butter with a squeeze of lemon and piled into a toasted, buttered split-top bun. The warm Connecticut-style roll. Makes 4.
Maine Lobster Roll (Cold with Mayo)50 min total | 4 rollsChilled lobster meat lightly dressed with mayonnaise, lemon, celery and chives, served in a toasted, buttered split-top bun. The classic Maine roll. Makes 4.
New England Clambake (Stovetop)1 hr 40 min total | 4 servingsA whole New England clambake layered in one big pot: red potatoes, onions, sausage, corn, lobsters, steamers and mussels, steamed together and served with melted butter. Serves 4.
Cajun Seafood Boil55 min total | 6 servingsShrimp, snow crab legs, corn, red potatoes and smoked sausage boiled in a spicy Cajun-seasoned broth and tossed with garlic butter. Serves 6.
Baked Stuffed Lobster55 min total | 2 servingsWhole lobsters split and filled with a buttery cracker-crumb stuffing with scallops, baked until golden. A New England special-occasion classic. Serves 2.
Fried Whole-Belly Clams30 min total | 4 servingsShucked whole-belly clams soaked in evaporated milk, dredged in a corn flour and flour mix and fried crisp and golden. A New England clam shack favorite. Serves 4.
How to Shuck and Serve Raw Oysters30 min total | 24 oysters, 4 servingsHow to shuck fresh oysters safely and serve them on the half shell over ice with lemon, a shallot mignonette and cocktail sauce. Serves 4 (2 dozen oysters).
Oysters Rockefeller42 min total | 24 oysters, 4 servingsOysters on the half shell topped with a rich green herb and spinach butter and golden bread crumbs, baked until bubbling. The New Orleans classic. Serves 4.
Grilled Oysters with Garlic Butter33 min total | 24 oysters, 4 servingsOysters on the half shell grilled until bubbling with garlic herb butter and Parmesan, the Gulf Coast way. Serves 4.
Steamed Crab Legs with Garlic Butter15 min total | 4 servingsKing or snow crab legs steamed just until hot, then served with lemon and a warm garlic butter for dipping. Ready in 15 minutes; serves 4.
Sesame Seared Ahi Tuna15 min total | 4 servingsSushi-grade ahi tuna crusted in sesame seeds, seared for 30 seconds a side so it stays rare inside, and sliced with a soy-ginger dipping sauce. Serves 4.
Salmon Poke Bowl35 min total | 2 bowlsCubes of sushi-grade salmon tossed in a soy, sesame and green onion dressing over rice with avocado, cucumber, edamame, carrot and sesame seeds. Serves 2.
Shrimp Ceviche47 min total | 6 servingsBriefly poached shrimp marinated in lime juice with tomato, cucumber, red onion, jalapeno, cilantro and avocado. Bright, cool and ready in 45 minutes. Serves 6.
Classic Shrimp Cocktail55 min total | 6 servingsLarge shrimp poached in a lemony court bouillon, chilled on ice and served with a zesty homemade horseradish cocktail sauce. Serves 6.
Air Fryer Salmon13 min total | 4 servingsSalmon fillets brushed with a honey, Dijon and garlic glaze and air-fried in about 8 minutes until flaky inside with lightly crisp edges. Serves 4.
Air Fryer Shrimp16 min total | 4 servingsLarge shrimp tossed with olive oil, garlic, paprika and a little Parmesan and air-fried in 6 minutes until crisp-edged and juicy. Serves 4.
Slow Cooker Seafood Chowder4 hr 55 min total | 6 servingsA creamy New England-style chowder of potatoes, bacon, onion and celery slow-cooked in clam juice, finished with cod, shrimp and scallops. Serves 6.
Sheet Pan Salmon and Vegetables45 min total | 4 servingsLemon-herb salmon fillets roasted on one pan with baby potatoes and asparagus for an easy, healthy weeknight dinner. Serves 4.
Sheet Pan Shrimp with Sausage and Vegetables35 min total | 4 servingsShrimp, smoked sausage, zucchini, bell peppers and red onion tossed with Cajun seasoning and roasted on one pan in about 20 minutes. Serves 4.
Hot-Smoked Salmon7 hr 20 min total | 8 servingsA side of salmon cured briefly in salt and brown sugar, then smoked over alder or apple wood until flaky, moist and lightly glazed. Serves 8.
Chopped Herring (Forshmak)4 hr 32 min total | About 2 cupsClassic Ashkenazi chopped herring, also called gehakte herring or forshmak: cured herring pulsed with tart apple, onion, hard-boiled eggs and soaked bread into a coarse spread, then chilled. Makes about 2 cups.
Where to buy seafoodLobster tails, giant shrimp and sea scallops shipped to your door by Lobster Anywhere, shipping fresh Maine lobster since 1999. See all our picks on where to buy seafood.
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