August 15, 2022
Posted: July 26, 2022 12:00 pm
If you’re anything like me, you often find yourself scrambling to come up with something to make for dinner at the last minute. And if you’re also like me, seafood is your go-to choice when time is tight. Seafood is quick and easy to prepare, and it always tastes delicious. We will share six of our favorite last-minute seafood dinners that will please your palate.
This rich and indulgent pie is packed with protein-rich salmon, haddock, or smoked trout. The sweet potato provides thousands more antioxidants than its counterparts and can help reduce cholesterol levels too. It tastes incredible due to all the spices used throughout the cooking process, such as mace & cayenne pepper sauce, complemented nicely by parsley leaves added at the end.
-2 tbsp vegetable oil
-2 large onions, chopped
-200g streaky bacon, chopped
-1 tbsp plain flour
-500ml fish stock, made from 1 fish stock cube
-200g new potato, halved
-pinch cayenne pepper
-350g pack fish pie mix (salmon, haddock, and smoked haddock)
-5 tbsp single cream
-300g pack cooked mixed shellfish
-Minimal bunch parsley, chopped
-crusty bread, to serve
In a large saucepan on medium heat, add the oil and bacon. Cook for 8-10 minutes until cooked while stirring, so it doesn’t catch fire at its base or burn before getting crispy. Next, add an onion slice into this mixture with 1 tbsp of flour. Continue cooking for another 2 minutes without stopping the sting. Careful not to burn yourself here since we want nice and juicy nourishment.
When the potatoes are cooked, remove from heat and let sit for 10-12 minutes. Finish with a gentle simmer to bring the fish stock up again before serving.
An essential step in making this dish is cooking your favorite veggies and potatoes until they’re tender but not too much. So that their flavor gets lost among all other ingredients, making you love them even more than before. Trust me on this one since I’ve tested every possible combination of spices/sauces by eyeballing it.
Put milk and cream into a saucepan. Add fish pie mix (salmon, haddock, or smoked) to boiling liquid before putting in other ingredients such as shellfish. Continue cooking until cooked through but not too soft, about 5-10 minutes maximum, depending on the thickness of slices/ Rounds. Remove from heat immediately once ready so that it doesn’t overcook further.
Once all meats are fork tender, remove them carefully using two forks plus spooning abilities. One for lifting out onto plate without breaking apart too much else content beneath. Another to get all the excellent gravy out that’s hiding in there. Season to taste with salt and pepper, then serve immediately with crusty bread on the side.
This is a straightforward seafood dish that you can have on the table in no time at all. It’s a great way to use up any leftover seafood, or you can use frozen seafood if you don’t have any fresh to hand. The key to this dish is to cook the pasta in the sauce to absorb all the flavors.
-200g frozen seafood mix
-200g cherry tomatoes, halved
-100ml white wine
-50ml olive oil
-handful parsley, finely chopped
Add the oil and cherry tomatoes in a large saucepan on medium heat. Cook for approximately 15 minutes until they start to soften. Add the white wine and cook for a further five minutes.
Meanwhile, cook the tagliatelle in a large pan of boiling water according to the packet instructions. Drain and add it to the saucepan with the tomato sauce. Add the seafood mix and cook for five minutes or until the seafood is cooked through.
Finish with a gentle simmer to bring the sauce up again before serving. Season to taste with salt and pepper, then sprinkle over the parsley leaves. Serve immediately with crusty bread on the side.
This is a simple seafood curry you can have on the table in no time. It’s a great way to use up any leftover seafood, or you can use frozen seafood if you don’t have any fresh to hand. The key to this dish is to cook the pasta in the sauce to absorb all the flavors.
-1 tsp turmeric
-1 red chili, deseeded and finely chopped
-100g mussels, cleaned and de-bearded
-1 onion, roughly chopped
-100g ginger, chopped
-50ml vegetable oil
-2 tsp garam masala
-75g ghee (you can substitute with margarine)
-300g skinless white fish like pollack, cut into large chunks
-200g skinless salmon , cut into large chunks
-300g raw peeled prawn
-400g can of chopped tomatoes
-good handful coriander leaves
-naan bread, to serve
In a large saucepan or wok on medium heat, add the oil and fry the onion until golden brown. Add the ginger and fry for a further minute. Add turmeric, garam masala, chili, and fry for an additional minute.
Add the fish and cook for a few minutes until browned all over. Add the salmon and prawns and cook for a few minutes until cooked.
Add the mussels and cook for a few minutes until they have opened up. Add the tomatoes and cook for a further five minutes or until heated through.
Finish with a gentle simmer to bring the sauce up again before serving. Season to taste with salt and pepper, then sprinkle over the coriander leaves. Serve immediately with naan bread on the side.
These easy fishcakes are perfect for a quick dinner or lunch. They’re packed full of flavor, and they’re versatile too. You can add any vegetables you like to them. And, if you want to make them ahead of time, they freeze well, so you can always have some on hand for a last-minute meal.
-500g cod fillet, skinned and cut into chunks
-200g potatoes, peeled and diced
-100g carrots, peeled and diced
-50g spring onions, finely chopped
-a handful of fresh parsley, finely chopped
-zest of one lemon
-olive oil for frying
In a large saucepan of boiling water, cook the potatoes and carrots for approximately 15 minutes until they are soft. Drain and add them to a large bowl with the cod, spring onions, parsley, lemon zest, and milk. Mix everything gently with your hands until it is combined.
Shape the mixture into small cakes (you should be able to get about 12 out of the mix). Place the breadcrumbs on a plate and coat each patty in the crumbs.
In a large frying pan, heat some oil over medium heat. Add the fishcakes to the pan and cook for approximately two minutes on each side until they are golden brown and cooked. Serve immediately with your choice of dipping sauce.
This easy tuna pasta bake is a real crowd-pleaser. It’s packed full of flavor and really simple to make too. The key to this dish is to cook the pasta in the sauce to absorb all the flavors.
-400g penne pasta
-200g tuna, canned in spring water
-400g tomato passata
-200g mozzarella, grated
-a handful of fresh basil leaves, finely chopped
Add the tuna and tomato pasta in a large saucepan on medium heat. Cook for approximately 15 minutes until it starts to break down. Add the pasta and cook for five minutes or until the pasta is cooked through.
Finish with a gentle simmer to bring the sauce up again before serving. Season with salt and pepper, then sprinkle over the mozzarella cheese. Serve immediately with crusty bread on the side.
These easy langoustines are perfect for a quick dinner or lunch. They’re packed full of flavor, and they’re straightforward to make too. The key to this dish is to cook the pasta in the sauce so that it absorbs all of the flavors.
-12 Scottish langoustines, heads removed, shelled, and tails left on
-1 tsp olive oil
-10 wooden skewers
-50g hazelnuts, finely chopped
-a handful of fresh parsley leaves, finely chopped
-juice of one lemon
Thread the Langoustines carefully onto skewers and chill for up to a day. For butter, grate or chop half of the hazelnuts, then roughly divide the rest between two small saucepans with enough fresh parsley leaves mixed into each bowl, seasoning well before placing both on the stovetop over low heat until reduced by about 10 minutes. Remove from oven once golden browned but not burnt. Strain through a fine sieve set over a large bowl if desired after the cooking procedure is complete.
Grill or barbecue the langoustines until cooked, then brush them with oil before frying them for 1-2 minutes on each side. Pile up onto a platter and serve while hot with some of their own juice in bowls so guests can help themselves if they like.
Fry these delicious creatures just how you like, either pan-fried or deep friendliness. Enjoy every bite alongside some incredible marine nurture, such as freshly grated horseradish for those who prefer things raw. Season to taste with salt and pepper, then sprinkle over the hazelnuts and parsley. Serve immediately with crusty bread on the side.
These are six easy seafood dinners that will make your mouth water. They are simple to make and packed full of flavor. These recipes are designed for those nights when you don’t have much time but want to make something that will fill your stomach and warm up the cold in front of you.
There’s nothing better than a seafood dinner with friends or family. I hope these ideas help satisfy cravings while being simple enough so they’re easy-peasy meals. Anyone can prepare without any culinary experience necessary. Try one of these recipes for a quick and delicious meal. Bon appetite.
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