Advertisement

8 quick and easy fish and shellfish recipes

8 quick and easy fish and shellfish recipes
Recipe: Seared scallops with ponzu, ginger and chives (Gary Friedman / Los Angeles Times)

Sometimes, you're in the mood for seafood, but want to keep things simple. Recently, I received an email from Patti in San Jose:

"I look forward to your recipes. As a working mom with three teenagers, I'm always on the hunt for simple, flavorful, non-cream-based recipes. We especially enjoy seafood.... Keep those recipes coming!"

Advertisement

I scoured the recipe database for simple fish and shellfish recipes that are ready in 25 minutes or less. Some come together in as little as 10 minutes and can serve as perfect additions to your weeknight repertoire. And don't worry, even if dinner is ready in minutes, it doesn't mean you're sacrificing flavor.

<a href="http://recipes.latimes.com/recipe-roasted-salmon-with-pistou/" target="_blank">Recipe: Roasted salmon with pistou</a>
Recipe: Roasted salmon with pistou (Mark Boster / Los Angeles Times)

While this recipe calls for salmon, you could easily substitute halibut or snapper. Fish steaks are quickly marinated with with garlic, lemon, thyme and a touch of cayenne, then roasted until they begin to flake. Serve the fish on a bed of lettuce with a little pistou (pulse fresh garlic in a food processor with basil leaves and oil, and season to taste) spooned over for a meal that is ready in 25 minutes.

Quick halibut Provencal

<a href="http://recipes.latimes.com/recipe-quick-halibut-provencal/" target="_blank">Recipe: Quick halibut Provencal</a>

Buttery halibut fillets are served with a Provencal-inspired sauce made with garlic, shallots, tomatoes, Kalamata olives, capers, a pinch of red pepper flakes and bright balsamic vinegar. Garnish the fish with torn basil leaves. It's dinner in 15 minutes, in one pan.

Napoli's capellini al gamberetti

<a href="http://recipes.latimes.com/recipe-napolis-capellini-al-gamberetti/" target=""><strong>Recipe: Capellini al gambaretti</strong></a>
Recipe: Capellini al gambaretti (Ricardo DeAratanha / Los Angeles Times)

Love shrimp? This quick pasta dish combines meaty, large shrimp with tomatoes, mushrooms, garlic and artichoke hearts for a colorful meal packed with bright, fresh flavor. It's dinner in 25 minutes.

Petrale sole with sage, poblano and tomatoes

<a href="http://recipes.latimes.com/recipe-petrale-sole-with-sage-poblano-and-tomatoes/" target="_blank">Recipe: Petrale sole with sage, poblano and tomatoes</a>
Recipe: Petrale sole with sage, poblano and tomatoes (Allen J. Schaben / Los Angeles Times)

Pan-seared petrale sole is served with a butter sauce flavored with fragrant sage, tomatoes and roasted poblano. This meal comes together in 20 minutes. 

Asian broiled fish

<a href="http://recipes.latimes.com/recipe-asian-broiled-fish/" target="_blank">Recipe: Asian Broiled Fish</a>
Recipe: Asian Broiled Fish (Los Angeles Times)

Thick fish fillets, such as cod or halibut, are brushed with a quick marinade combining soy sauce, sesame oil, green onion, garlic, ginger, Sherry and sugar. Broil the fish, basting every 1 to 2 minutes, until the fish just begins to flake. 

Seared tuna with smoked black pepper

Seasoned tuna steaks are dredged in a smoked pepper and crunchy panko mixture, then quickly seared in a hot pan to desired doneness (about 2 to 3 minutes on each side for medium-rare).

Miso soup with Manila clams

<a href="http://recipes.latimes.com/recipe-miso-soup-with-manila-clams/" target="_blank">Recipe: Miso soup with Manila clams</a>
Recipe: Miso soup with Manila clams (Genaro Molina / Los Angeles Times)

Soup is always a good choice on a cold, wintry evening. Manila clams are quickly cooked in a pot of boiling water, then strained. Just add dashi (instant Japanese soup base) and white miso to make the miso broth. Serve the soup and clams in shallow serving bowls garnished with snipped chives.

Seared scallops with ponzu, ginger and chives

<a href="http://recipes.latimes.com/recipe-seared-scallops-with-ponzu-ginger-and-chives/" target="_blank">Recipe: Seared scallops with ponzu, ginger and chives</a>
Recipe: Seared scallops with ponzu, ginger and chives (Gary Friedman / Los Angeles Times)

Scallops are seared in a hot skillet, flavored with notes of ponzu sauce, minced ginger and chives. Your guests might never guess dinner came together in only 15 minutes, or that it used a total of five ingredients.

Have any recipe roundup suggestions? Email me at noelle.carter@latimes.com.

Love cooking as much as I do? Follow me @noellecarter

ALSO: 

Advertisement
Advertisement
Advertisement