Summer Seafood Recipes

Summer and seafood are a match made in culinary heaven. Whether you’re grilling in the backyard, hosting a breezy dinner party, or just craving something fresh and flavorful, seafood delivers. And when it’s part of the Mediterranean diet—paired with vibrant veggies, herbs, and a generous drizzle of heart-healthy extra virgin olive oil—it’s not just delicious, it’s downright good for you. Olive oil and seafood work together to bring out the best in each other, enhancing both flavor and nutrition in every bite. Ready to dive in? These five seafood recipes are sunshine on a plate.

These recipes have been provided by some of our member companies. 

Pesto and Walnut-Crusted Salmon Filets

Ingredients:

• 1/2 cup  Tomato and Ricotta Pesto
• 2 tbsp Extra Virgin Olive Oil
• 4 salmon fillets
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 cup mayonnaise
• 1 cup coarse fresh breadcrumbs
• 1/4 cup finely chopped walnuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp each chopped fresh parsley, basil and chives
• 4 lemon wedges

Directions:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper; set aside.
• Season salmon all over with salt and pepper; arrange on a prepared pan. Stir pesto with mayonnaise; spread over top of each fillet.
• In a bowl, combine breadcrumbs, walnuts, Parmesan, garlic, parsley, basil and chives; drizzle with olive oil and toss to moisten evenly. Divide mixture among fillets, pressing lightly to adhere to pesto mixture.
• Bake for 8 to 10 minutes or until topping is golden brown and salmon flakes easily with a fork but is still slightly opaque in center. Serve with lemon wedges.

 Tip: 

Read the original recipe: https://filippoberio.com/recipes/pesto-walnut-crusted-salmon-fillets

Baked Fish with Lemongrass and Ginger

Ingredients:

• 1 whole sea bream (or similar fish), scaled
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 4cm fresh ginger
• 2 green onions, chopped
• 1 chili, chopped
• 1 stick of lemongrass
• Half a bunch of fresh coriander
• Salt and pepper to taste

Directions:

• Preheat the oven to 425°F. 
• Place the sea bream in a baking dish. Place the lemongrass stick under one of the fillets.
• In a bowl, combine olive oil, lemon juice, salt and pepper. 
• Add the finely chopped chilli, chopped ginger and chopped onions. Spread this sauce over the sea bream. 
• Bake the fish for 30 minutes.Sprinkle the cooked sea bream with chopped coriander, sprinkle with ground pepper, possibly add a pinch of fleur de sel. Serve immediately.

Recipe provided by Morocco Foodex

Cod with Sweet Potato

Ingredients:

• 4 cod fillets
• 4 cloves of garlic
• 1 chive
• 2 tomatoes
• 1 carrot
• 1 small green bell pepper
• 2 sweet potatoes
• Splash of extra virgin olive oil
• Salt and pepper
• 1 tablespoon white vinegar
• Green olives

Directions:

• Chop the garlic and brown it in a pan in extra-virgin olive oil. Add the cod fillets and cook over low heat, covered, until golden brown.
• Meanwhile, roast the sweet potatoes in the oven for about 45 minutes at 356 ºF. 
• Blend them in a food processor with olive oil, a splash of white wine vinegar, and salt and pepper until you get a thick paste. If it is too thick, you can add a splash of milk or vegetable milk to taste.
• To assemble the dish, start with a bed of sweet potato purée, place a cod fillet on top and garnish with a few olives.

Read the original recipe here https://starfinefoods.com/recipe/cod-sweet-potato/ 

Baja-Style Fish Tacos

Ingredients:

For the cabbage slaw:

• 1/4 head green cabbage, finely shredded (about 2 1/2 cups)
• 1/2 red onion, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• 5 radishes, cut in half and thinly sliced
• Juice of 3 limes
• 2 teaspoons of red wine vinegar
• 1/4 cup chopped cilantro, plus more for garnish

For the marinade:

• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 1/2 cups extra virgin olive oil
• 1 pound flaky white fish, like tilapia or cod
• 10 corn tortillas

For garnish:

• Lime wedges, avocado, Mexican crema and hot sauce

Directions:

• In a medium bowl, mix together the cabbage, red onion, jalapeño, radishes, lime juice, vinegar and cilantro. Season with salt to taste and set aside.
• In a small bowl whisk together extra virgin olive oil (EVOO), cumin, chili powder and salt.
• Preheat grill to medium-high heat.
• Place fish fillets in the center of a large sheet of aluminum foil. Drizzle with 1 cup of EVOO mixture.
• Fold up edges of the foil and seal the top to create a packet.
• Grill in the foil packet for 12-14 minutes or until the fish flakes with a fork. After removing from the grill, drizzle fish with the remaining EVOO mixture.
• Place tortillas on the grill, cook each side for 30 seconds.
• To serve, split the fried fish between tortillas. Top with the cabbage slaw, and garnish with, lime wedges, avocado, Mexican crema and hot sauce

Read the original recipe: https://pompeian.com/recipes/baja-style-fish-tacos/ 

Spanish Garlic Shrimp

Ingredients:

• 1/2 cup extra virgin olive oil
• 1 lb. medium shrimp, peeled and deveined (about 30 pieces)
• 1 tsp Adobo all-purpose seasoning with pepper
• 3 tbsp lemon juice
• 1.5 tsp minced garlic, or 3 cloves garlic, finely chopped
• 1 tsp paprika
• 1/2 tsp crushed red pepper
• 2 tbsp finely chopped fresh parsley

Directions:

• Heat oil in a large skillet over medium heat. 
• Season shrimp with adobo. 
• Cook shrimp until they start to turn pink, about 2 minutes. 
• Add lemon juice, garlic, paprika and red pepper to the pan. 
• Continue cooking until garlic turns light golden brown and shrimp become opaque, about 1 minute more.
• Transfer shrimp and sauce to a serving plate. Sprinkle with parsley.

Read the original recipe: https://www.goya.com/en/recipes/spanish-garlic-shrimp/