Burgers and hot dogs tend to steal the show, but in our book, summer is synonymous with seafood season. Crab legs, fresh oysters, lobster rolls—there’s no shortage of ocean fare to indulge in, and we like to do so on a beach whenever possible. You may not get to feel sand beneath your feet this week, but these seven seafood dinners should hold you over in the meantime. They’re impressive yet easy to prepare, plus will help you branch out beyond your usual lemon salmon fillet.
Here’s What to Cook Every Night This Week (July 11 – 17)
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Published Jul 7, 2022
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Shopping List
Produce
3 lemons
7 garlic cloves
6 limes
2 ears corn
1 pint cherry tomatoes
12 ounces collard greens
2 heads red cabbage
6 medium carrots
2 medium peaches
One 1-inch piece ginger
1 pineapple
1 orange
1 serrano pepper
5 stalks celery
2 leeks
1½ pounds Yukon Gold or russet potatoes
1 head green cabbage
1 red onion
1 jalapeño
2 bunches dill
4 bunches parsley
1 bunch basil
3 bunches cilantro
2 bunches chives
1 bunch scallions
1 bunch rosemary
Meat
Six 8-ounce fillets of fish of your choice (such as tilapia, cod or haddock)
16 large sea scallops (about 1½ pounds)
24 large shrimp (about 1 pound)
4 center-cut salmon fillets (6 to 8 ounces each)
1¼ pounds cooked lobster meat
2 pounds mussels
2 large eggs
1¾ pounds tilapia
Dairy
2 sticks unsalted butter
3 ounces sour cream
Grains
2 ounces breadcrumbs (or a handful of crackers, like Ritz or saltines)
16 mini brioche hot dog buns or rolls
12 taco-size corn tortillas
Canned and Packaged Goods
3 ounces dry-roasted peanuts
2 ounces peach or white balsamic vinegar
Sesame seeds
2 ounces low-sodium chicken broth
Pickled red onions
8 ounces dry white wine
4 ounces seafood broth (or water)
Taco seasoning
Pantry Ingredients: kosher salt, freshly ground black pepper, yellow mustard, extra-virgin olive oil, sugar, vegetable oil, sriracha, distilled white vinegar, ancho or chipotle chile powder, chili powder, ground cumin, dried oregano, ground cinnamon, avocado oil, mayonnaise, Dijon mustard, tomato paste, all-purpose flour, rice vinegar
Monday: 15-minute Herb-crumbed Fish
It doesn’t get more foolproof than this sheet pan delight. Simply blitz the herb topping in the blender or food processor, dress the fish and bake until tender. Double the herb crumb to store in the freezer for future last-minute meals.
Tuesday: Pan-seared Scallops With Citrusy Corn Succotash
Wednesday: Sriracha Shrimp Skewers With Collard-peach Salad
Thursday: Salmon Al Pastor
Flaky, juicy salmon takes over for traditional pork in this 40-minute masterpiece. The fish is seasoned with a zingy mix of ancho chile powder, cumin, citrus juice and pineapple. Finish it with homemade quick-pickled onions for a pop of color and fresh flavor.
Friday: Mini Lobster Rolls
One bite and boom, you’re on a boat in Portland, Maine, living your best life. These cuties only take 25 minutes to pull off, since they start with pre-cooked lobster meat. The only “cooking” you’ll have to do is toast the buns.
Saturday: Moules-frites (steamed Mussels And Fries)
This French classic is simpler to prepare than you think, down to the lemon-herb aioli for the herby shoestring fries. The mussels come together in a single skillet in less than 15 minutes, so make sure you have a cold bottle of white at the ready.
Sunday: Crispy Baked Fish Tacos With Cabbage Slaw
Even picky kids won’t be able to turn their noses up at these tilapia-stuffed tacos. They’re already crowned with cabbage slaw, but go the extra mile by drizzling them with sour cream and guac, too.
For even more great recipes, check out our first cookbook, Only the Good Stuff.
