You know you should be eating more seafood since some types of fish have high amounts of omega-3 fatty acids that help reduce your risk of heart disease and stroke. Most Americans, however, fall short of the recommended two servings per week. But with these seafood recipes, it’s easier (and tastier!) than ever to get in a serving any night of the week — whether you’re featuring frozen seafood markets near me canned fish, or fresh fillets from the fishmonger.
You don’t have to be pescetarian or observing Lent enjoy the tasty “meats” of the sea. From salmon burgers to white wine mussels to a fish chowder bake, these recipes just how delicious and versatile things like salmon, shrimp, clams, tuna, and tilapia can be.
So get inspired by these recipes and experiment with cooking both frozen and fresh fish at home. After all, there’s a whole world ocean out there.
Whole-Wheat Spaghetti with Grilled Asparagus
This flavorful dinner also happens to be an immunity booster, thanks to the antioxidants in the mushrooms and the vitamin C in the asparagus. Grilling the vegetables adds a bit of smoky char that goes wonderfully with the nutty pasta.
12 oz. whole-wheat spaghetti
10 oz. mushrooms, trimmed
8 oz. asparagus, trimmed
1 bunch scallions, trimmed
1 1/2 tbsp. olive oil
1/2 tsp. red pepper flakes
1 large clove garlic
Grated Parmesan, for serving
heat grill to medium-high. Cook pasta per pkg. directions.
Meanwhile, in a large bowl, toss mushrooms, asparagus, and scallions with oil, pepper flakes, and 1/2 tsp. salt.
Grill vegetables until just tender, 3 to 5 minutes. Cut asparagus and scallions into 2-in. pieces; place back in the bowl.
Using a garlic press, squeeze garlic into the bowl and finely grate the zest from lemons on top. Halve lemons and grill, cut sides down, until charred.
Add spaghetti to a bowl of vegetables, squeezing in the juice of lemons, and tossing to combine. Serve with grated Parmesan if desired.
Per Serving: 435 calories, 9.5 g fat (1.5 g sat), 18 g protein, 260 mg sodium, 79 g carb, 12 g fiber
Grilled lobster tails with lemon & herb butter
4 lobster tails, defrosted if frozen
lemon wedges, to serve
For the butter
125g butter softened
1 garlic clove, crushed
handful parsley leaves, finely chopped, plus extra to serve
1 tsp Dijon mustard
small pinch chili powder, optional
1 lemon, juiced
Make the batter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.