Looking for some winning fish recipes? This little roundup features some of our family’s favorite fish recipes that are quick and simple to make and easy on the wallet.
I didn’t grow up loving fish, but I married a Fisher. I figured it out. Turns out, I love salmon and shrimp. Homemade tartar sauce makes me wild to eat fish. And chowder with fish or shrimp? Sign me up!
It was just a matter of finding the right seafood and methods of preparation to help me love fish.
Do you love fish? Do you need the right fish recipes to help you embrace this delicious, lean protein that is so very good for you?
I got you covered! Here are some of my favorite fish recipes that are quick and simple to make and easy on the wallet.
Remoulade Tartar Sauce
Dress up your favorite grilled or fried fish with this homemade Remoulade Tartar Sauce. It’s packed with flavor and a little Cajun kick. It takes just a few minutes to prepare so be sure to make it in small batches so that the texture and flavors are fresh. And then dip away.
Fish and Shrimp Packets
Take hobo dinners to a new level. Wrap chunks of fish and whole shrimp in foil with vegetables, herbs, and butter for a simple and succulent supper. For vegetables, I used carrots with onion and grape tomatoes, but you can adjust the ingredients in these packets to suit what you have on hand or what your family likes.
Easy Tuna Melt
A tuna salad sandwich and a grilled cheese sandwich get married, making this easy tuna melt, a perfect meal for busy nights or when you want some comfort food. I use a panini press since I don’t have to flip the sandwich and risk losing any of the yummy filling. But, you can grill the sandwich in a skillet or on a griddle if you like.
Pesto Shrimp Linguine
Pesto and shrimp are often paired together, and you’ll often find them combined with other really flavorful elements. The result is a dish packed with flavor. Pesto Shrimp Linguine Salad is one of those dishes — it’s packed with flavor thanks to pesto, sundried tomatoes, and black olives. Add a simple green salad and you’ve got a tremendous meal worthy of a fancy restaurant at a fraction of the check price.
Shrimp on the Barbie
If you enjoy grilling and seafood, you’ll love this recipe for Shrimp on the Barbie. It’s incredibly easy and quick to prepare, meaning you could realistically have dinner on the table in less than 30 minutes. I serve it with a rice pilaf and salad or steamed veg.
Salade Nicoise
Salade Nicoise is one of the traditional French salads, composed rather than tossed, and featuring fresh vegetables, tiny salty black olives, and tuna. I’ve done my best to recreate it here in a way that suits the American palate and grocery bill.
Honorable Mention 😉
A Fish Calzone – This calzone is super fun, and it’s kinda a fish, though there is no fish or seafood involved in the recipe. If you’re avoiding meat for Lent, make sure you omit the pepperoni.
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We love fish too. I cook it at home and we go down the shore in the summer to some of our favorite seafood restaurants. When we were in Hawaii in November, we ate seafood just about every night; mostly mahi mahi. The fact that we love it so much, makes it hard to understand why so many people don’t. Our favorites that I cook at home are shrimp scampi, mahi mahi, shrimp and crab with chopped tomatoes in an alfredo sauce over linquini, crab cakes, salmon patties, tuna patties, crab stuffed flounder, poached salmon, grilled tuna, scallops which I do several ways, fish tacos, and the list goes on.
I think preparation makes such a difference. I got my three fish haters to love it this week by preparing it differently than normal. Go figure.
It really does, Jessica. I made poached salmon filets this week. This takes literally 15 minutes from prep to table and it tastes like something that took a lot of work when really it is absolutely no work at all. Since you said you like Salmon, here is the recipe: By the way, when you posted this your tuna melts looked so awesome and it’s been a while since we’ve eaten them so I’ve been meaning to make them since I saw this. I finally made them last night in the Panini – so good!!!! Also I am going to write another recipe for salmon that we like as well. The first one is the one we ate a couple of nights ago: You will have to adjust the ingredients for your clan.
Poached Salmon
4 chopped scallions
2 TBS. oil
1 TBS. butter
1 cup white wine
Salt and Pepper to taste
4 boneless salmon fillets
Melt oil and butter in a large skillet. Sautee scallions just for a minute. Add salt, pepper, and wine to skillet and stir. Arrange salmon on top of scallions in one layer and simmer for 5 minutes. Turn salmon over and simmer additional 5 minutes.
How’s that for easy and it’s delicious!
Salmon with Dill Sauce
1 lb. salmon fillets
1/3 cup sour cream
2 tsp. brown mustard
2 chopped scallions
2 tsp. dried dill weed
3 TBS. mayo
Salt and Pepper to taste
Preheat oven to 450. Place salmon fillets in a baking dish. Season with salt and pepper on both sides. Combine all ingredients and let sit in refrigerator for a couple of hours.
Spread mixture over fish. Bake for approximately 10 – 12 minutes or till done.
Thanks for sharing, Stephanie! Sounds delicious!
My husband and I don’t love fish, but we try to eat it sometimes for health reasons. We have found a few recipes that makes us actually enjoy it.
1. Coat both sides of tilapia fillet with taco seasoning. Broil, bake or panfry as desired. Serve with sauteed pepper and onion strips and salsa–either in a tortilla or on rice.
2. Tuna Teriyaki burgers. I found the recipe on the Bumble Bee website, and adapted it a bit. The first time I made this, before he finished eating, my hubby asked if there was more! It’s like a tuna patty recipe, but I add panko, a couple of Tbsp teriyaki sauce, finely chopped red pepper, carrot and scallion and an egg. I think that’s it, just panfry as you would normally. Great pantry meal.
I’ve had fish tacos before but it never occurred to me to try putting taco seasoning on fish fillets. I’m totally going to try that when I get to the section of the freezer where the bag of tilapia is buried. Season, panfry, and eat in 15 minutes or so. Thanks for that fabulous idea!
Ladies, my luck with tilapia is dismal. My question: do you flip it over or just cook on one side? It’s in the flipping it over to bake or fry on the other side that has me in tilapia tidbits. Any advice?
Tonight I made baked pollack, it’s a little thicker than tilapia and had no problem baking it on both sides.
If baking or broiling, I don’t flip. If panfrying, I do. It cooks quickly.
Thanks, Jodi. I’ll have to remember that the next time I bake my tilapia!
I made tilapia yesterday that my fish haters loved. I pan fried it in olive oil, flipping twice. It fell apart on me a little, but it was so good. Lots of salt, butter, and lemon juice to finish it off. Yum.
Thanks Jessica!
Great strategies, Jodi!