Seafood is known as one of the most versatile types of food. Since there are so many different kinds of seafood, how come we always eat the same meals? Well, no more.
It’s time to put a stop to that and show you the seafood delicacies you’ve never had so far but need to try this fall. Luckily, that’s what this blog will help you do.
We’ve gathered the best seafood dishes we think you should try and put them in this blog. In this article, you’ll find everything from quick and easy seafood options to high-end seafood meals that require some time and dedication.
And, to try the best fish in Miami, visit Bayshore Club and check out our menu.
Keep reading if you’re interested to learn about the different kinds of seafood you should try.
Blackened Catfish with Mango Avocado Salsa
Let’s start with something exotic and a bit out of the ordinary. Most people don’t mix sweet and salty when cooking at home, and this is your opportunity to give it a shot.
This blackened catfish with mango avocado salsa recipe can be considered a high-end seafood meal but isn’t that difficult to prepare.
Check out the ingredients list and follow the instructions, and you’ll have one of the best seafood delicacies we’ve had this year.
- Four catfish fillets
- 1/3 cup red onion
- One mango
- One ripe avocado in cubes
- 2 tsp paprika
- 2 tsp oregano
- 2 tsp ground cumin
- 2 tsp olive oil
- 2 tbsp lime juice
- 2 tbsp cilantro
- 2 and 1/4 tsp pepper divided
- 3/4 salt divided
The instructions have been separated into simple tasks that even beginner chefs can complete. Follow the steps precisely, and you’ll have no trouble completing the different kinds of seafood you find in this blog.
First, it’s time to combine the spices.
Put the paprika, cumin, oregano, two teaspoons of pepper, and 1/2 teaspoon of salt in one bowl. Rub the mix over the fillets and refrigerate the fish for the next 30 minutes.
Next, get another bowl and add the mango, red onion, avocado, lime juice, cilantro, and the salt and pepper you have left. Chill the mixture until it’s time for serving.
You’ll need a large cast-iron skillet for the last step. Put in medium heat, and cook the fillet in oil. You’ll know the catfish is finished once it flakes easily with a fork.
Usually, it takes about five to seven minutes on each side to prepare this type of fish.
Serve the fillet and the mango salsa together, and enjoy one of our best seafood delicacies this fall.
Mahi Mahi and Veggie Skillet
Fish, peppers, mushrooms, and a bit of lemon juice – what else do you need to make high-end seafood?
This is another one of our seafood options that doesn’t require much culinary skill to prepare but is as delicious as they come.
Learn how to make it and try it yourself this fall!
- Four mahi mahi fillets
- 1/2 pound baby portobello mushrooms
- Three sweet peppers
- One sweet onion
- 3 tbsp olive oil, divided
- 1/3 cup lemon juice
- 1/4 cup fresh chives
- 1/3 cup pine nuts
- 3/4 tsp salt, divided
- 1/2 tsp pepper
Get a large skillet, and place it on the stove, set to medium heat. Add two tablespoons of olive oil and let it heat.
Place the fillets inside the skillet and cook for five minutes on each side. Use the method we explained in the previous recipe to check if the fish is cooked.
If the answer is yes, take the fillets out of the skillet.
Pour the remaining spoon of olive oil into the skillet, then add the mushrooms, peppers, and onion, then pour the lemon juice and 1/4 teaspoon of salt.
Cook the veggies over medium heat for the next 7 minutes. Make sure to keep the pan covered, and only take the lid off to stir occasionally.
Now it’s time to combine the two parts of this seafood dish. Return the fish fillets to the pan, add the remaining salt, sprinkle everything with pepper, and give it a few minutes on the stove.
Cover the skillet for the next few minutes and let everything warm up.
When serving, add pine nuts and chives. They will make the dish appear as great as it tastes.
We’ve decided to mix one of our favorite seafood options with the cuisine from south of the border. And it worked out amazingly.
You can make the same meal in about 45 minutes, just keep reading, and you’ll see how.
- 3 lbs halibut fillets
- One onion
- One green pepper
- Two cloves of garlic
- One bunch of green onions
- 1/2 tsp salt
- 1/8 tsp cayenne
- 1/8 tsp pepper
- 10 oz enchilada sauce (hot)
- 10 oz green enchilada sauce
- 4 cups cheese (Monterey Jack)
- 1 cup mayo
- 1 cup sour cream
- 24 tortillas (flour)
- 2 x 4 oz green chiles
- 2 x 10 oz mild enchilada sauce
- 2 tbsp olives
This recipe requires a bit more prep time than what we’re used to. But, with well-explained instructions and a 40-minute bake time, it’s still reasonably simple to make. Just make sure you’re doing everything as we instruct, and you’ll be good.
Start by greasing a baking sheet. Then, place the fillets inside, and give them some spice. Sprinkle everything with cayenne and a bit of salt and pepper.
Bake the fish for the next 15 to 20 minutes at 350 degrees F. You’ll know how to check if the fish is cooked if you’ve read the previous recipes in this article.
If not, stick a fork in the thickest part of the meat, and see if it flakes easily.
You’ll need a large skillet to saute the onion and green pepper. Use some oil to help make the veggies tender in the heat.
Once they’re done, add garlic, and cook for another minute.
Now, it’s time to flake the fish with two forks. Leave the pieces on the side until we need them.
Mix the enchilada sauces (without the mild) with the sour cream, mayo, onion mix, chiles, and the flaked fish. Use a large bowl so it can all fit, and you can mix without stuff falling out.
Spread the remaining mild enchilada over two greased baking sheets, then cover it with a cup of cheese each.
Now, you get to roll the tortillas. Fill them with 1/3 cup of the fish mixture, roll, and place on top of the cheese.
Do this for all the tortillas you have, then pour the rest of the sauce on top.
Cover and bake everything for the next 30 minutes. The oven temperature should be 350 degrees F, and the result will be perfect.
Use the remaining cheese, olives, and green onions to top the ensemble once again. Then, return it to the oven uncovered for ten more minutes.
This will give you the perfect seafood dish you’d been waiting for this fall.