Dinner decisions dragging again? Lent calls for fast seafood that still hits with crisp edges and clean flavor. We built these recipes to move quickly, use simple ingredients, and deliver golden finishes without babysitting the pan. Expect smart methods, weeknight timing, and reliable results that keep dinner moving.
Steamed Whole Dungeness Crab Recipe
Ever wonder how restaurants keep crab sweet and juicy? Gentle steaming locks in tender meat; pull claws early to avoid overcooking.
Get the Recipe: Steamed Whole Dungeness Crab Recipe
Butter Poached Lobster
Want silky lobster without boiling it to death? Low, even heat poaches it tender; keep butter barely moving, not bubbling.
Get the Recipe: Butter Poached Lobster
Pan-Seared Cod with Blistered Cherry Tomato Sauce
Craving a crisp crust without broken fillets? High heat sears golden edges; pat cod dry before it hits the skillet.
Get the Recipe: Pan-Seared Cod with Blistered Cherry Tomato Sauce
Shrimp Saganaki with Crispy Fried Halloumi
Bold skillet heat brings charred edges and juicy shrimp fast. We sear cheese first for crisp bites and clean timing.
Get the Recipe: Shrimp Saganaki with Crispy Fried Halloumi
Steamed Stone Crab Claws with Garlic Butter
Paying restaurant prices for stone crab makes no sense. We steam just until tender, then dunk in garlicky butter for fast wins.
Get the Recipe: Steamed Stone Crab Claws with Garlic Butter
Fish Cakes
Need crisp outsides with flaky centers that hold together? A hot skillet does the work; chill the mix briefly to keep shape.
Get the Recipe: Fish Cakes
Crispy Air Fryer Salmon Bites With Sriracha-Lime Sauce
Chasing crisp edges without drying the fish? We space the basket for even heat and juicy centers.
Get the Recipe: Crispy Air Fryer Salmon Bites With Sriracha-Lime Sauce
Air Fryer Shrimp
Want tender shrimp without rubbery blowback? High heat sets a quick crisp; we cook in a single layer for clean texture.
Get the Recipe: Air Fryer Shrimp
Pan Seared Chilean Sea Bass
Looking for a golden crust with a buttery, juicy center? We let the pan get hot before the fish touches down.
Get the Recipe: Pan Seared Chilean Sea Bass
Shrimp Creole
Big, smoky flavor without an all-day simmer? A fast simmer builds depth; we add shrimp last to keep them tender.
Get the Recipe: Shrimp Creole
Grilled Scallops with Parmesan and Lemon
Think scallops always stick to the grill? Oil the grates, then hit high heat for charred edges and tender centers.
Get the Recipe: Grilled Scallops with Parmesan and Lemon
Quick and Easy Grilled Shrimp Tacos
Dinner on a tight clock still deserves smoke and char. We grill hot and fast; pull shrimp the second they curl.
Get the Recipe: Quick and Easy Grilled Shrimp Tacos
Smoked Cedar Plank Salmon
Want light smoke with moist, flaky fish? Soak the plank well to keep heat steady and smoke clean.
Get the Recipe: Smoked Cedar Plank Salmon
Easy Fresh Fish Ceviche
Curious how lime turns fish bright and tender? Dice evenly for quick curing and consistent texture.
Get the Recipe: Easy Fresh Fish Ceviche
Roasted Branzino with Lemon Caper Sauce
Crisp skin without drying the flesh sounds ambitious. We roast hot and leave space around the fish for even color.
Get the Recipe: Roasted Branzino with Lemon Caper Sauce
Grilled Salmon in Foil
Hate stuck fillets and dry flakes? Seal the foil tight to steam in juicy moisture, then vent briefly for light char.
Get the Recipe: Grilled Salmon in Foil
Steamed Dungeness Crab Legs
Sweet crab beats overcooked crab every time. We steam just until heated through and pull early for tender bites.
Get the Recipe: Steamed Dungeness Crab Legs
Fisherman’s Stew
One pot, smoky broth, tender seafood—done right. We simmer the base first, then drop fish late to protect texture.
Get the Recipe: Fisherman’s Stew
Air Fryer Cod
Want flaky centers with crisp edges in minutes? Shake the basket once for even browning and steady results.
Get the Recipe: Air Fryer Cod
