Fish/Seafood Pasta

Pâtes de Printemps (Springtime Pasta)

If you want to actually taste springtime in the south of France, I suggest you make this delicious French Riviera-inspired pasta dish that includes the most lovely blend of lemon, shrimp, fresh spring herbs, white wine, and of course, butter. 

This version of a pâtes de printemps, or springtime pasta, makes me feel like I’m sitting by the Mediterranean Sea drinking a jewel-tone glass of rosé and eating a truly remarkable meal – all while staring at the perfectly azure water. And let’s not forget that there’s also a perfect breeze blowing through my hair, sun shining on my shoulders, and a waiter that will whisk away all of the dirty dishes. Darn it, fantasy over.


1 lb. pasta 

½ lb. large shrimp

2 Tbsp. olive oil

2 large lemons, reserved zest and juice from both separately

½ c. fresh peas, shelled

2 Tbsp. fresh tarragon, chopped

1 Tbsp. fresh parsley, chopped

3 green onions, sliced 

¾ c. dry white wine

¼ c. pasta water, reserved

3 Tbsp. butter, diced

½  c. grated Parmesan 

Salt and pepper

Cook the pasta according to package directions. Drain and set aside. 

Pat the shrimp dry and season with salt and pepper on both sides. 

Heat the olive oil in a large skillet over medium high heat. Add the lemon zest and tarragon (but save a little for topping before serving) and cook for one minute. Add the shrimp and cook until cooked through, or about 2-3 minutes. Remove the shrimp and place them on a plate. 

Add the wine, lemon juice, and pasta water to the skillet and stir. Allow it to cook down a bit, about 3-4 minutes. Add the pasta and peas. Then stir and remove from heat. 

Add the butter and Parmesan and mix to combine. Add the shrimp back into the warm pasta. Season with salt and pepper to taste. Top with parsley, green onions, extra tarragon and lemon zest.


Shrimp and Basil Stir Fry

So many people struggle to use extra basil for anything other than pesto, but one of my very favorite ways to use a big ol’ crop of basil is in a stir fry. I love all basil-centric stir fries that incorporate Thai-inspired ingredients, such as fish sauce, a little spice, garlic and just a touch of sweetness. 

This shrimp and basil stir fry takes about 10 minutes to make and it is absolutely delicious. So if you’re craving take-out Thai but you have these ingredients on hand, you could be eating this yumminess before the delivery driver leaves the restaurant. Plus you don’t have to tip yourself, so you’ll save a few bucks.


1 lb. large shrimp, peeled

2 c. basil leaves

¼ c. green onions

1 jalapeno or serrano pepper, finely chopped (omit if you don’t do spicy)

4 cloves of garlic, minced

2 Tbsp. fish sauce

3 Tbsp. vegetable oil

3 Tbsp. sugar

2 tsp. dark soy sauce

Mix together the peppers, garlic, fish sauce, 2 Tbsp. oil, sugar and dark soy sauce in a bowl. Add the shrimp and marinate for 30 minutes. 

When you’re ready to cook, heat the remaining 1 Tbsp. oil in a wok or large skillet over high heat. Cook the shrimp quickly, about 1-2 minutes, or until cooked through. Add the green onions and basil and stir until basil is wilted. 

Serve immediately with rice, cauliflower rice, or noodles. 


Delicious Garlic Butter Baked Cod

I’m not sure if you’ve noticed, but I eat a lot of fish and the recipe usually involves butter and garlic. That’s because fish, garlic, and butter are the trifecta of greatness. Buttery fish is perfect for a quick weeknight meal because it tastes delicious and pairs well with just about any side dish, from pasta to veggies to well, anything! 

This baked cod is super easy and hands-off, and is ready before you know it. So you could potentially pack all of tomorrow’s lunches, prep all of your side dishes, and set the table just in time for the cod to come out of the oven. How’s that for multi-tasking?


8 oz. cod

2 cloves of garlic, minced

Juice from one lemon

1 Tbsp. parsley, chopped

2 Tbsp. butter

1 Tbsp. olive oil 

1 tsp. paprika

Salt and pepper to taste

Preheat the oven to 400 degrees. 

Pat the fish dry and then rub on all sides with olive oil. Season with salt, pepper, and paprika. Place it in a glass baking dish.

Place the butter and garlic into a microwave-safe bowl and microwave until the butter is mostly melted, about 30 seconds. Add in the parsley and lemon juice, and stir to combine. Pour the mixture on top of the cod. 

Bake until the fish is cooked through (about 20 minutes), spooning butter over the top occasionally as it bakes. Remove from the oven and serve immediately.


Buttery Scallop Tacos

If you have never had the pleasure of eating scallop tacos, you are seriously missing out. In fact, you should probably go out and buy some scallops right now. Most people eat scallops with pasta or on their own, but – news flash – scallop tacos are one of the most insanely amazing things ever to grace your palate. 

If you’re a fan of scallops, you already know that they don’t need much “fixing up” to be one of the most beautiful-tasting foods on earth. All you need is a bit of butter, salt, and pepper, and a few minutes, and you’ve got perfectly tender, sweet scallops. Set those babies on fresh tortillas, and top them with your favorite taco toppings and prepare to enter taco heaven. 


16 large sea scallops, patted dry

2 Tbsp. butter

Salt and pepper

Serve with:

Corn tortillas


Pico de gallo or salsa

Cotija cheese


Green onions, chopped


Season both sides of the scallops with salt and pepper. Heat the butter over high heat in a large skillet until it is melted. Add the scallops, making sure to leave plenty of room between them so that they cook evenly. Cook the scallops for 2 minutes, flip and cook for 2 more minutes. The scallops should be caramelized on the outside and tender on the inside. Be careful not to overcook. 

Serve the scallops with warm tortillas and all of your favorite taco toppings. Enjoy!

Fish/Seafood Salads

Greek Chickpea Salad with Sardines

Here’s my advice: ditch the canned tuna and swap it out for sardines, at least once in a while. These lovely little fish are full of so many beneficial vitamins and minerals, and they don’t contain loads of mercury. In addition to the fact that sardines are very healthy, they are also really tasty in salads, pastas, and sandwiches. 

This recipe features fresh Greek flavors that match so perfectly with the olive-oil packed sardines. The clean, crisp tomatoes, cucumbers, red pepper, onions, and parsley are enhanced by the rich chickpeas, olives, spices, feta, and sardines to result in a truly awesome salad. This salad is terrific as a side dish, but I like to eat it as a main course at lunch. Just be sure to use high-quality sardines for optimal taste, and enjoy. 


1 15 oz. can chickpeas, drained and rinsed

1 4 oz. can of high-quality sardines in olive oil

1 english cucumber, chopped

2 roma tomatoes, chopped

½ red bell pepper, chopped

1 c. fresh parsley, chopped

4-5 green onions, chopped

½ c. kalamata olives

½ c. feta cheese

2 tsp. oregano

1 tsp. cumin

1 tsp. red pepper flakes

Juice from 2 lemons

Salt and pepper

Mix together all ingredients except for the sardines in a serving bowl. Depending on your preference, you can leave the sardines whole, split them into small sections, or break them apart with a fork. Add them and carefully toss into the salad. Season liberally with salt and pepper and enjoy! 


Chili-Lime Halibut

Halibut is usually so mild-mannered, but in this version it becomes a bit spicy and quite attention-seeking. But don’t worry. This chili-lime rub does nothing to obstruct the delicate flavor of this beautiful fish. The halibut flavor shines through – just with a little extra sass. 

I like to serve this halibut on top of my sweet corn and Hatch green chile mashed potatoes and a fresh green salad for a super delicious, summery meal. Throw in a nice bottle of wine, and this whole setup makes for a perfect evening.


2 high-quality halibut fillets

1 Tbsp. olive oil

Juice from ½ lime

1 tsp. cumin

1 tsp. chili powder

Salt and pepper

Preheat the oven to 400 degrees. 

Pat the halibut fillets dry and then carefully rub all sides with olive oil. Place skin-down on a lined baking sheet. Squeeze the lime juice on each fillet. Then top with cumin, chili powder, salt, and pepper. 

Bake the halibut for 15 minutes, or until cooked through. Serve immediately.


Buttery Garlic Shrimp Tacos

Just when I thought winter was over (I know, I should know better), a spring snowstorm came rolling in today. Last weekend I was riding bikes and drinking beers on patios with my friends and today . . . I don’t even want to talk about it. 

Lately I have been enjoying cooking more summery, springy meals – things that are greener, with more veggies, lighter, and so yummy. When I did my meal planning and grocery shopping for the week, I was definitely in summer food mode. When I saw the snow today, my predictable mind started telling me that I needed comfort food like pasta or something potato-y. 

So I stood up to my cravings and decided to stick with the original plan of having summery shrimp tacos. I shut the blinds and pretended that it actually WAS summery outside and got to cooking. And I’m glad I did because these buttery garlic shrimp tacos were absolutely awesome. They didn’t just tickle my tastebuds, they actually improved my mood. 



1 lb. wild-caught shrimp

¼ c. olive oil

4 cloves of garlic, minced

2 Tbsp. cilantro, chopped 

Juice from one lime

1 Tbsp. tomato paste

1 tsp. cumin

1 tsp. chili powder

1 tsp. oregano

Salt and pepper

2 Tbsp. butter


Corn tortillas

Avocado or guacamole


Queso fresco


Green onions

Sour cream

Place all of the ingredients for the shrimp (except for the butter) in a bowl and marinade for 30-60 minutes. 

When you are ready to cook the shrimp, heat the butter over medium heat and cook shrimp until pink and cooked through, being careful not to overcook the shrimp. Set aside.

To assemble the tacos, top the tortillas with shrimp, add your other favorite taco toppings, and enjoy immediately!


Peanut Soba Noodles with Rainbow Veggies and Garlic Shrimp

A well-known adage among chefs is “you eat first with your eyes” because the visual appearance of food is so important in generating cravings and making a meal enjoyable. The amazingly pleasant act of eating really good food begins with the visual presentation. Usually it goes like this: you see a photo or an advertisement of delicious looking food, then you’re obsessed, and then you feel like you NEED to eat that thing you just laid eyes on. Unfortunately, often the food in question is super yummy, but junky. Thanks a lot for all of the cravings, Qdoba. You too, Burger King. 

Well, guess what? This gorgeous noodle dish is lovely in appearance, and worthy of triggering major cravings. After all, it’s filled with rainbow-colored veggies, garlicky shrimp, and a wonderfully-flavored peanut sauce. But even though this meal will definitely get your craving wheels turning, it is healthy, packed with protein and veggies, and full of nutrients. So take that, fast food photographer demons! You didn’t get us this time.



12 oz. package of soba noodles

2 c. purple cabbage, thinly sliced

1 c. carrots, sliced into matchsticks

1 c. cucumbers, sliced into matchsticks

1 bunch green onions, sliced

6 oz. shrimp

1 Tbsp. olive oil

2 cloves of garlic

2 tsp. red pepper flakes

Salt and pepper

Peanut Sauce:

½ c. smooth peanut butter

2 Tbsp. toasted sesame oil

3 Tbsp. soy sauce or tamari

3 Tbsp. rice vinegar

2 Tbsp. agave

2 cloves of garlic

1 inch cube of ginger


½ c. peanuts, chopped or halved

½ c. cilantro

Lime wedges

Cook the soba noodles according to package directions, then drain and set aside. 

Combine all ingredients for the peanut sauce in a food processor and process until smooth. Set aside. 

Heat the olive oil in a skillet over medium high heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook until cooked through and warm. Season with salt, pepper, and red pepper flakes. Remove from heat.

To assemble, place the soba noodles in a bowl. Toss in the vegetables, sauce, and shrimp and mix thoroughly to combine. Top with peanuts and cilantro. Serve with lime wedges.


Cod Piccata

I’m a big fan of cod because of its delicate taste and flavor, and I love swapping out this beautiful fish in recipes that traditionally include meat or chicken. Because of its light and versatile flavor, cod is delicious bathed in just about any cream-based or lemony sauce, so piccata sauce is so perfect with cod. 

Cod piccata is the more delicate adaptation of traditional chicken or veal piccata, and is prepared in the same way. The fish is lightly floured and then fried in a butter and oil mixture, and then covered in a lemony, creamy sauce filled with capers and fresh parsley. I like to serve piccata on top of mashed potatoes or pasta. Doesn’t get much better than that, people.


1 ½ pounds cod fillets

½ c. flour

1 Tbsp. olive oil

1 Tbsp. butter

1 clove of garlic, minced

1 ½ c. chicken broth

3 Tbsp. lemon juice

2 Tbsp. cream or whole milk

¼ c. capers

Chopped parsley

Salt and pepper

Pat the cod fillets dry and season with salt and pepper. Dredge lightly with flour on both sides. 

Heat olive oil and butter in a large skillet over medium heat. Add the fillets and cook for 4-5 minutes on each side, or until they are nicely browned and flaky. Set aside the cooked fish on a plate and cover to keep warm.

Reduce heat to medium low and add about 2 Tbsp. of flour to the remaining oil in the skillet. Whisk until there are no lumps and the mixture is slightly brown. Whisk in chicken broth and lemon juice a little at a time, then add cream or milk. Simmer until the sauce is reduced a bit, for about 1-2 minutes. Stir in capers and parsley. Return the cod to the skillet and let it soak up the saucy goodness for about a minute. 

Top with extra parsley. Serve immediately with pasta, mashed potatoes or rice, and a side of fresh veggies. 


Simple Asian Baked Salmon

This delicious salmon is not only super full of heart healthy omega-3 oils and weight loss benefits, it’s also truly one of the easiest things you could ever cook for dinner. Two minutes of prep time and a few minutes in the oven and you’ve got yourself a perfect weeknight meal. 

I like to serve this salmon with a side of plain jasmine rice and a side of stir fried veggies, such as my dim sum style baby bok choy. The next thing about this fish, though, is that is it super versatile and would taste great paired with just about anything. I usually even make extra so that I can enjoy the fish cold on a salad the next day.


2 wild-caught salmon fillets

2 tsp. toasted sesame oil

1 ½ Tbsp. soy sauce

2 cloves of garlic, finely chopped

2 tsp. fresh ginger, finely chopped

Salt and pepper

Preheat the oven to 375 degrees. 

Pat the salmon dry and season with salt and pepper. Place on a lined baking sheet. 

Combine the sesame oil, soy sauce, garlic and ginger in a small bowl and mix. Brush the mixture onto the salmon. Bake the salmon for 10-15 minutes, depending on the thickness of the fillets. The salmon should be flaky, but not overcooked. Season with additional salt and pepper if desired. Serve with rice and a side of stir fried vegetables for a healthy meal.