5-Ingredient Seafood Recipes
1 of 19
Baked Flounder with Dill and Caper Cream
A symbol of vitality since Roman times, fresh dill lends its sharp flavor and a distinct aroma to mild and delicate founder fillets. Sour cream and capers add tang.
Pantry Checklist:
- Flounder fillets (4 6-oz)
- Fresh dill
- Reduced-fat sour cream
- Capers
- Lemons
Prep: 8 minutes
Cook: 12 minutes
1 of 19
2 of 19
Lemon-Artichoke Halibut en Papillote
Baked in parchment paper, this dish gently steams in a chunky sauce. Serve with crusty bread for sopping up the delicate juices.
Pantry Checklist:
- Halibut fillets (4-6-oz)
- Shallot
- Fresh salsa
- Frozen artichoke
- Lemon
Prep: 15 minutes
Cook: 15 minutes
2 of 19
3 of 19
Grilled Halibut with Onion, Spicy Tomatoes, and Avocado
A simple salsa of spicy canned tomatoes and diced avocado enlivens a charred halibut fillet. Serve with rice or toasted bread.
Pantry Checklist:
- Halibut fillets (4 6 oz)
- Green onions
- Diced tomatoes and green chiles
- Avocado
- Lime wedges
Prep: 7 minutes
Cook: 8 minutes
3 of 19
4 of 19
Halibut with Quick Lemon Pesto
While the halibut cooks on the grill (about 8 minutes), prepare the pesto sauce. Serve with grilled zucchini and red peppers (or whatever fresh veggies you have on hand).
Pantry Checklist:
- Halibut fillets (4 6-oz.)
- Basil leaves
- Fresh parmesan cheese
- Garlic cloves
- Lemon
Prep: 3 minutes
Cook: 8 minutes
4 of 19
5 of 19
Sautéed Tilapia Tacos with Grilled Peppers and Onions
Slice the onion just before placing it on the grill. If given time to set, the onion rings will begin to separate and will not have good grill marks.
Pantry Checklist:
- Jalapeño Pepper
- Onion
- Bell Peppers
- Tilapia
- Tortillas
5 of 19
6 of 19
Sunflower Seed-Crusted Orange Roughy
Panko and sunflower seeds form a crispy-chewy crust that bakes quickly into faux-fried goodness. Serve with steamed asparagus tossed with grated lemon rind.
Pantry Checklist:
- Orange roughy fillets (4-6-oz)
- Egg whites
- Lemon
- Italian-seasoned panko
- Unsalted sunflower seed kernels
Prep: 8 minutes
Cook: 10 minutes
Other: 10 minutes
6 of 19
7 of 19
Chili-Garlic Glazed Salmon
This sweet-and-spicy glaze permeates the fish as it broils, creating an intensely satisfying entrée with only 298 calories per serving.
7 of 19
8 of 19
Lemon Red Snapper with Herbed Butter
Herbed butter melts atop baked fish hot from the oven, filling your kitchen with wonderful fragrance. Serve with a salad or with Sautéed Zucchini and Bell Peppers.
Pantry Checklist:
- Red snapper fillets (4 6-oz)
- Lemons
- Paprika
- Butter
- Fresh herbs
Prep: 9 minutes
Cook: 13 minutes
8 of 19
9 of 19
Spicy Louisiana Tilapia Fillets with Sautéed Vegetable Relish
Farmed tilpia is a wonderfully budget-friendly fish that's also a good sustainable seafood choice.
9 of 19
10 of 19
Almond-Crusted Tilapia
This nutty pan-fried dish might remind you of trout amandine. Round out your meal with sautéed green beans and mashed potatoes.
10 of 19
11 of 19
Catfish with Cilantro-Chipotle Rice
Farm-raised catfish are good for your budget, your health, and the environment. Chipotle salsa gives oomph to this mild-tasting fish.
11 of 19
12 of 19
Tilapia with Warm Olive Salsa
This bold salsa punches up the flavor with any mild fish. If you don't have tilapia, try sole, flounder, or any other thin white fillets.
12 of 19
13 of 19
Scallops in Buttery Wine Sauce
This simple, classic combination highlights the delicate flavors of fresh scallops without overpowering them.
13 of 19
14 of 19
Chili-Lime Shrimp
Freshly squeezed citrus balances the heat of this rich sauce. If you buy peeled and deveined shrimp, this recipe is ready in just 10 minutes.
Pantry Checklist:
- Shrimp - large (1 ½ pounds)
- Green onions
- Chili powder
- Fresh lime juice
- Butter
Prep: 4 minutes
Cook: 6 minutes
14 of 19
15 of 19
Skillet Barbecue Shrimp
Barbecue shrimp is usually prepared in the oven, but this recipe speeds things up with a stovetop approach. Serve with a citrusy salad and finish with a tropical sorbet.
Pantry Checklist:
- Shrimp (2 lbs)
- Fat-free Italian dressing
- Butter
- Lemons
- Dried rosemary
Prep: 2 minutes
Cook: 6 minutes
15 of 19
16 of 19
Szechuan Shrimp
Soy nuts add a delightful crunch to this spicy Chinese dish. If you can find them, substitute peanuts. Serve with steamed broccoli and rice.
Pantry Checklist:
- Shrimp (1 ½ lbs)
- Crushed red pepper
- Light sesame-ginger dressing
- Green onions
- Lightly salted toasted soy nuts
Prep: 2 minutes
Cook: 7 minutes
16 of 19
17 of 19
Deep South Shrimp and Sausage
Love the taste of low country shrimp and grits? This lightened version delivers all the flavor with only 142 calories per serving.
17 of 19
18 of 19
Pesto Shrimp Pasta
Jarred pesto is the shortcut to this summery dish. For best results, buy the refrigerated variety. Garnish with basil for extra freshness.
Pantry Checklist:
- Shrimp (1 ¼ lbs)
- Angel hair pasta (4 oz)
- Pesto
- Grape tomatoes
- Fresh parmesan cheese
Prep: 8 minutes
Cook: 15 minutes
18 of 19
19 of 19
Roasted Orange-Fennel Striped Bass
Roasting the fish whole keeps it tender and succulent. If you can’t find striped bass, you can substitute whole white fish or yellowtail snapper, which are both sustainable options.