Fresh Fish & Seafood Recipes
Buffalo Shrimp Lettuce Wraps
We love this as a quick and fun weeknight family meal, but it is versatile to serve a crowd. We love that the shrimp is a nice compliment to the favors of buffalo sauce with crisp butterhead lettuce and carrots. In our household, Momo's Yuzu Jalapeno dressing is the perfect substitution for blue cheese dressing normally served with buffalo wings.Rebecca Winik
Connecticut Lobster Rolls
Some people will fight for days that Connecticut-style lobster rolls are better than the traditional Maine-style. And while we are equal opportunity lobster roll eaters, we are particularly proud of this version.Adapted from Food Network
Chimichurri Shrimp with Spinach
Rebecca and Mike Winik
Herb Salmon
Ashton Keefe
Tuna and Avocado Salad
This healthy and filling salad is the perfect lunch or quick dinner recipe. It is easy to make, healthy and super delicious. And it pairs very well with a glass of crisp, white wine!Recipe adapted from Ina Garten
Side of Salmon with Lemon and Herbs
Perfect for a party or big group, this salmon is beautiful, flavorful, and remarkably easy to make!Michael Winik
Salmon Salad with Lemon Basil Dressing
Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon. Pro tip: This can easily be baked (at 425° for about 12 - 15 minutes) in a skillet in the oven if you do not have a grill.Recipe Adapted from Jessica Gavin
Sea Scallops with Bay Leaf Brown Butter
This recipe is fast, easy, and incredibly delicious. It is perfect for any night you want to treat yourself to something restaurant quality delicious, without the hassle!Michael Winik
Lobster Cocktail
This dish will literally only take you a couple of minutes to prepare and will absolutely wow anyone you present it to. Best of all, no cooking required!Michael Winik
Grilled Shrimp Skewers
Michael Winik
Salmon Tacos
Rebecca Beyer Winik
Kitchen Clambake
Adapted from Ina Garten
Grilled Clams
Grilled clams are always a fan favorite. The secret is that cooking them couldn't be any easier - as soon as they open they are done!Michael Winik
Grilled Tuna with Non-Oil Shiso
Michael Winik
Salmon Burgers
Adapted from Mark Bittman, The New York Times
Citrus and Lobster Salad
Inspired by a recipe by David Tanis in the NYTimes
Salmon Oreganata
This impressive, healthy, and delicious salmon dish works just as well for a holiday dinner party as it does for a weeknight dinner. The fact that it takes about 20 minutes to prepare makes it one of our go-to recipes for any occasion!Rebecca Beyer Winik
Salmon Rillettes
This makes for a beautiful, impressive, and tasty first course. It gets bonus points for being super simple to prepare, and it can even be made a day or two in advance! Serve this delicious dip with your favorite Sullivan Street Bakery bread alongside.Adapted from On The Line Inside the World of Le Bernardin Cookbook by Eric Ripert and Christine Muhlke
Weeknight Flounder Recipe
OurHarvest
Linguine alle Vongole
This recipe is by far our favorite version of the dish. We like to keep it as simple and pure as possible - no tomatoes, cream, or other ingredients - just the simply briny flavor of the clams, a little heat from chilis, and garlic.Adapted from a recipe by Dave Pasternack
Simple Roasted Salmon with Side Salad
There are few simpler and healthier meals you can make than this roasted salmon with a side green salad. In the time it takes for the oven to heat up, you can get the salmon prepared and the lettuce washed. Once the salmon goes into the oven, you can finish putting the salad together and can even get the table set. The entire process from start to finish takes no more than 20 minutes. And who wouldn’t want to have dinner on the table in 20 minutes or less after a long day at work?! This is how we do fast food, and we think you should, too!OurHarvest
Shrimp Fra Diavolo
This recipe has so many qualities that make it one of our favorite go-to weeknight dinners.1. It’s easy to make.2. It’s hearty and satisfying.3. It’s very healthy.4. And of course, it’s extremely delicious.This Shrimp Fra Diavolo recipe comes together in one pot, so the kitchen mess is minimized, but it begs to be served over whole wheat fettucine, which is how we typically serve it. It would also work great with a side of sautéed spinach if you prefer to keep the whole meal low carb.The pre-cooking prep work involves chopping some onions and cleaning the shrimp, neither of which takes too much time. The rest of the prepping, from chopping the garlic to cleaning the fresh herbs, can all be done during the cooking time, as can the preparation of your side dish.This is one of those dishes that takes well to variations, so feel free to adjust it to suit your family’s palette. If you like it on the spicy side, stick with the measurements in the recipe (or add chili flakes if you really like it hot!). For a milder version, try halving the amount of chili flakes and then adjusting to taste later on in the cooking process. Remember, you can always add more heat, but you can’t take it away! Also, the recipe calls for diced tomatoes, but we used crushed tomatoes. Both yield perfectly delicious versions of Shrimp Fra Diavolo, but there is a difference. The diced tomatoes add more texture and create a dish that is less saucy, whereas the crushed tomatoes contribute to a more uniformly smooth sauce that was just right over pasta.Recipe from Giada De Laurentiis
Fish en Papillote
When fish is as fresh as it is when you buy it from OurHarvest, there is very little that you need to do to prepare it. Simply roasting, sauteeing, or grilling it with a little salt and pepper is enough to make all of the eaters at the dinner table both satisfied and happy. But there there are times when just the slightest bit of extra effort and just a few more ingredients really pays off in producing a dish that is at once super flavorful, super impressive, and, of course, super delicious. En papillote literally means "in parchment," and it refers to a method of cooking food by wrapping it in parchment paper and baking it in the oven. Wrapping the food in parchment locks in the moisture and thus the food ends up steaming inside the paper.Samantha Shinewald
Shrimp Boil with Clams and Lemon
We love eating a great meal outdoors with lots of friends, and one of our favorite summer-time meals is a shrimp and clam boil. It couldn’t be simpler, more delicious, or more fun to eat! All of the ingredients get cooked in one pot, and once they’re done, you just throw some newspaper down on a table outside, pour the strained contents of the pot onto the newspaper, roll up your sleeves, and dig in! It’s always a huge hit with everyone sitting around the table.Adapted from Tyler Florence
Day Boat Scallop Scampi
OurHarvest's day boat sea scallops have a delicious sweet flavor, balanced with just a hint of brininess from the ocean. Scallops are simple and quick to cook. They are so gourmet you can impressively serve them at any dinner party or holiday feast, or just simply make them at home for a quick and easy weeknight treat. When cooking scallops, there are three important tips to get a perfect caramel-like crust: (1) make sure you rinse and very thoroughly dry the scallops. If they aren’t dry enough they won’t brown; (2) make sure the pan is really, really hot. They cook very quickly, so high heat is critical; (3) do not overcrowd the pan - you want each scallop to directly touch the surface of the pan. We serve it with pasta to soak up all of that delicious sauce.Adapted from a recipe from Food.com