Diva Tasting: Seafood Suggestions for the Month…

Seafood Suggestions 2

These Recipes are great for beginners and busy parents. Just keep scrolling for all the deliciousness.

Just Spaghetti


2 Tablespoons Olive Oil

1 Anchovy Fillet

2 Tablespoons Capers

3 Cloves Minced Garlic

½ Cup Dry White Wine

¼ Teaspoon Dried Oregano

1 Pinch Red Pepper Flakes, Or To Taste

3 Cups Crushed Italian (Plum) Tomatoes (Such As San Marzano)

Salt And Ground Black Pepper To Taste

1 Pinch Cayenne Pepper, Or To Taste

2 (7 Ounce) Cans Oil-Packed Tuna, Drained

¼ Cup Chopped Fresh Flat-Leaf Parsley

1 (12 Ounce) Package Spaghetti

1 Tablespoon Extra-Virgin Olive Oil, Or To Taste

½ Cup Freshly Grated Parmigiano-Reggiano Cheese, Or To Taste

1 Tablespoon Chopped Fresh Flat-Leaf Parsley, Or To Taste


Step 1 Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

Step 2 Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.

Step 3 Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.

Step 4 Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.

Step 5 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.

Step 6 Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top. 4 Servings

Mediterranean Salmon


½ Cup Olive Oil

¼ Cup Balsamic Vinegar

4 Cloves Garlic, Minced

4 (4 Ounce) Fillets Salmon

1 Tablespoon Chopped Fresh Cilantro

1 Tablespoon Chopped Fresh Basil

2 Teaspoons Garlic Salt


Step 1 Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.

Step 2 Preheat your oven’s broiler.

Step 3 Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan. 4 Servings

Fish Tacos


¼ Cup Sour Cream

3 Tablespoons Lime Juice

Kosher Salt And Ground Black Pepper To Taste

1 Jalapeno Pepper, Halved Lengthwise (Optional)

2 Cups Shredded Red Cabbage

4 Green Onions, Thinly Sliced

3 Tablespoons Olive Oil

1 Pound Tilapia Fillets, Cut Into Strips

8 (6 Inch) Flour Tortillas

½ Cup Chopped Fresh Cilantro


Step 1 Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.

Step 2 Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.

Step 3 Heat tortillas in the microwave on high until warm, 20 to 30 seconds.

Step 4 Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro. 4 Servings

Seafood Scampi


¾ Cup Butter

3 Teaspoons Lemon Juice

8 Cloves Garlic, Minced

4 (6 Ounce) Tilapia Fillets, Rinsed And Patted Dry

1 Tablespoon Dried Parsley


Step 1 Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.

Step 2 Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.

Step 3 Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.

Step 4 Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total. 4 Servings

Garlic Scallops


12 Medium Sea Scallops

1 Teaspoon Salt, Or More To Taste

5 Tablespoons Clarified Butter (Ghee), Warm

2 Tablespoons Lemon Juice

2 Cloves Garlic, Minced

3 Tablespoons Clarified Butter (Ghee) or Melted Butter


Step 1 Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.

Step 2 Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.

Step 3 At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.

Step 4 Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve. 2 servings;

Salmon Piccata


½ Cup Water

2 Tablespoons Lemon Juice

Teaspoon Chicken Bouillon Granules

2 (4 Ounce) Fillets Salmon

1 Tablespoon Butter

2 Tablespoons Capers

Ground Black Pepper To Taste

1 Tablespoon Chopped Fresh Parsley


Step 1 Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.

Step 2 Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Sheet Pan Shrimp Fajitas


1 (1 Ounce) Package Fajita Seasoning

1 Tablespoon Olive Oil

2 Pounds Raw Shrimp, Peeled And Deveined

1 Red Bell Pepper, Sliced Into Strips

1 Yellow Bell Pepper, Sliced Into Strips

1 Red Onion, Sliced Into Strips

1 Jalapeno Pepper, Sliced Into Rings


Step 1 Preheat the oven to 450 degrees F (230 degrees C).

Step 2 Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.

Step 3 Lay out seasoned shrimp in a single layer on a baking sheet. Add bell peppers, red onion, and jalapeño; mix with shrimp and spread out evenly.

Step 4 Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate.

Step 5 Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

Salmon Cakes


1 (14.75 Ounce) Can Red Salmon, Skin And Bone Removed, Drained And Flaked

2 Eggs

½ Lemon, Juiced

1 Tablespoon Chopped Capers

½ Teaspoon Salt

½ Teaspoon Ground Black Pepper

½ Teaspoon Cayenne Pepper

12 Saltine Crackers

1 Tablespoon Bread Crumbs, Or As Needed

1 Tablespoon Butter

1 Tablespoon Olive Oil


Step 1 Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.

Step 2 Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.

Step 3 Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.

Step 4 Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.


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