Easy Seafood Recipes to Cook Up This Spring

We don't exactly know the science behind this, but we do know that when the weather heats up and the sun is shining, there's few things better than a nice seafood meal. But unless you're a certified kitchen pro, it can be hard to come up with fun, unique ways to prepare fish. To get your creativity cooking, we spoke with chefs from seafood restaurants across the country on easy ways to prepare some of the more popular cook-at-home seafood items: shrimp, tilapia and salmon. Here are their tips and recipes that are perfect for any time you're craving a fish dish.

A Simple Marinade

For the chef at Reel Club, a good marinade is the key to making most successful at-home fish dishes. This flavor-packed rendition is not only delicious, it's also easy to make and can last for up to seven weeks in the fridge. Try it with a mild fish like tilapia to really soak up the flavors of the marinade.

Ingredients:

• 1 cup fresh garlic, chopped
• ½ cup lemon juice
• ½ cup fresh thyme leaves
• ½ cup fresh rosemary, chopped
• 1 tsp . crushed red pepper
• 1 tbsp. kosher salt
• 1 tsp . ground black pepper
• 1 cup extra virgin olive oil
• 1 cup corn oil

Directions:

1. Place all ingredients in a blender and mix well.
2. Using one tablespoon of marinade per 8 ounces of fish is sufficient.

Slapfish Power Bowl

Chef Andrew Gruel, executive chef of Slapfish (with locations across the western U.S.) takes the popular grain bowl and poke bowl trends and creates his own. His version contains salmon and whitefish, but you can switch it up based on what's fresh in your area. Fresh vegetables, quinoa and almonds add a nutritious punch to this power bowl.

Salad Ingredients:

• 3 oz Salmon
• 3 oz California Rockfish (or any whitefish)
• 1 cup steamed quinoa
• 1 cup raw kale
• 1 cup raw spinach
• ½ ripe avocado diced
• 2 tablespoon chopped carrots
• 1 tablespoon toasted unsalted almonds
• 5 cherry tomatoes sliced in half
• ¼ cup sliced cucumber
• ½ teaspoon flaxseed

Dressing Ingredients:

• 1 teaspoon lemon juice
• 1 teaspoon tomato juice (veggie v8 is fine)
• ½ teaspoon flaxseed
• ½ teaspoon dijon mustard
• 1 tablespoon extra virgin olive oil
• salt and pepper to taste

Directions:

1. In a nonstick, pan add 1 tablespoon olive oil. Heat until almost smoking (about 90 seconds). Add salmon and whitefish, season with salt. Cook on both sides for about 2 minutes. Remove and place on a paper towel or plate.
2. Add the kale and spinach to the hot pan and gently cook (about 1 minute). Place fish back in pan, turn off heat and cover with paper towel.
3. Add the remaining salad ingredients into a serving bowl or plate.
4. While the fish is steaming off heat, whisk all your ingredients for the dressing together in a bowl with a fork.
5. To finish plate the warm fish and greens from the pan over your (chilled/raw) salad ingredients. Drizzle the whole mix with the dressing.

A Sweet and Tangy Salmon

At Datz in Tampa Bay, they create comfort food with a twist. Their ginger peach salmon dish is the perfect spring dish — sweet from the peaches and a little tangy from the ginger.

Ingredients:

• 1 bulb Fennel, halved and sliced
• 1 clove Garlic, minced
• 3 tbsp Brown sugar
• 1 tbsp Extra Virgin Olive Oil
• ¼ tsp Salt
• ¹/8 tsp Freshly ground black pepper
• 1 each Peach, peeled and sliced
• 1 each Wild caught salmon filet, skin on
• Mixed salad greens

For the Ginger Peach Vinaigrette

• 2 tbsp White wine vinegar
• 1 each Peach, peeled and sliced
• 1 tsp Finely grated peeled ginger
• 2 tsp Honey
• ½ tsp Salt
• ¹/8 tsp Freshly ground black pepper
• ¼ cup Extra Virgin Olive Oil

Directions:

For the Ginger Peach Vinaigrette

1. Mix the vinegar, peach, ginger, honey, salt and pepper in a blender.
2. With the machine running, gradually blend in the oil.
3. Season the vinaigrette to taste with more salt & pepper, if desired.

To combine

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt and pepper.
3. Place the ingredients on the baking sheet in a single layer.
4. Cook until the fennel is slightly brown, about 20 minutes.
5. Add peach slices, then finish in the oven until caramelized (about another 10 minutes).
6. Remove from the oven and let cool.
7. Meanwhile, in a medium pan, heat 1 tablespoon of olive oil.
8. Gently sear the salmon, flesh side down, for 5 minutes, until just brown and the flesh releases from the pan.
9. Turn over and glaze the top of the salmon with one tablespoon of the vinaigrette.
10. Finish in the oven for 5-10 minutes.
11. In a large bowl, place the salad greens, fennel and peaches.
12. Toss the salad with the Ginger Peach Vinaigrette and serve immediately with the seared salmon.