23 Flavor-Packed Spring Fish Recipes for Seafood Lovers

As the weather starts to get warmer, many people begin to think about spring and all the delicious seafood it brings. Imagine the smell of grilled salmon wafting through the air, making your mouth water and your taste buds tingle. You're likely craving a taste of spring's freshest seafood, and you're in luck because we have some amazing recipes to share with you.

These recipes feature dishes like seafood paella and pan-seared trout that are sure to satisfy your seafood cravings. With so many great options to choose from, you'll want to try them all and find your new favorite dish. What's your next seafood catch, and will you find it in one of our 23 flavor-packed spring fish recipes?

1. Grilled Salmon With Lemon Herb Butter

Grilled Salmon With Lemon Herb Butter is a flavorful and moist fish dish perfect for spring.

Ingredients

• 4 salmon fillets
• 1/2 cup unsalted butter, softened
• 2 lemons, juiced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, lemon juice, garlic, parsley, and dill.
3. Season the salmon fillets with salt and pepper.
4. Place the salmon on the grill and cook for 4-5 minutes per side.
5. Brush the lemon herb butter on the salmon during the last minute of cooking.
6. Remove from heat and serve immediately.

2. Seafood Paella for Spring

Savor the flavors of Spain with this seafood paella recipe.

Ingredients

• 1 cup uncooked Arborio rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 cup chicken broth
• 1 cup water
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the shrimp, mussels, and clams, and cook until the seafood is lightly browned, about 5 minutes.
5. Add the Arborio rice, chicken broth, water, saffron threads, and smoked paprika, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
7. Season the paella with salt and pepper to taste, and serve hot with lemon wedges on the side.

3. Pan-Seared Trout With Capers and Browned Butter

Pan-seared trout with a crispy skin and flavorful browned butter sauce.

Ingredients

• 4 trout fillets
• 2 tablespoons butter
• 2 tablespoons capers
• 2 cloves garlic
• 1/4 cup white wine
• 1/4 cup fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the trout fillets with salt and pepper.
3. Heat butter in a skillet over medium heat until browned.
4. Add capers and garlic to the skillet and cook for 1 minute.
5. Add the trout fillets to the skillet, skin side up.
6. Cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes.
7. Transfer the skillet to the preheated oven and bake for 5-7 minutes.
8. Remove the skillet from the oven and stir in white wine and parsley.
9. Serve the trout fillets with the browned butter sauce spooned over the top.

4. Spicy Shrimp and Vegetable Skewers

Spicy shrimp and vegetable skewers are a flavorful and colorful dish perfect for spring.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup mixed vegetables, such as bell peppers, onions, and mushrooms
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, soy sauce, honey, ginger, and red pepper flakes.
3. Add the shrimp and mixed vegetables to the bowl and toss to coat with the marinade.
4. Thread the shrimp and vegetables onto skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the shrimp are pink and cooked through.
7. Serve hot and enjoy.

5. Baked Cod With Garlic and Parsley

Delicious cod baked with garlic and parsley flavors.

Ingredients

• 4 cod fillets
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup chopped parsley
• 2 lemons, sliced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the cod fillets on the prepared baking sheet.
4. Drizzle the olive oil over the cod fillets.
5. Sprinkle the minced garlic and chopped parsley over the cod.
6. Season with salt and pepper to taste.
7. Place a slice of lemon on top of each cod fillet.
8. Bake for 12-15 minutes or until the cod is cooked through and flakes easily with a fork.
9. Serve hot and enjoy.

6. Fish Tacos With Avocado Salsa

Fresh fish tacos with avocado salsa, a flavorful Mexican dish.

Ingredients

• 1 pound cod fillets
• 1/2 cup lime juice
• 1/4 cup chopped cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 corn tortillas
• 2 ripe avocados
• 1 red onion
• 1 jalapeño pepper
• 2 tablespoons olive oil

Instructions

1. Cut the cod fillets into small pieces and marinate in lime juice for 30 minutes.
2. Heat olive oil in a large skillet over medium-high heat and cook the fish until golden brown.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Chop the cilantro, red onion, and jalapeño pepper, and mix with diced avocado.
5. Season the avocado salsa with salt and pepper to taste.
6. Assemble the tacos by placing cooked fish onto a tortilla and topping with avocado salsa.
7. Serve immediately and enjoy.

7. Spring Vegetable and Shrimp Stir-Fry

Quick and flavorful stir-fry with shrimp and spring vegetables.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cups mixed spring vegetables (bell peppers, carrots, broccoli)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• Salt and pepper, to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger and stir-fry for 1 minute, until fragrant.
3. Add the mixed spring vegetables and stir-fry for 3-4 minutes, until tender-crisp.
4. Add the shrimp and stir-fry for 2-3 minutes, until pink and cooked through.
5. Season with soy sauce, salt, and pepper, and stir-fry for an additional minute.
6. Serve hot over rice or noodles.

8. Smoked Salmon Bagels With Cream Cheese

Smoked salmon and cream cheese on toasted bagels make a delicious breakfast.

Ingredients

• 4 bagels
• 8 ounces smoked salmon
• 8 ounces cream cheese
• 1/4 cup capers
• 1/4 cup thinly sliced red onion
• Salt and pepper to taste
• Lemon wedges

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the bagels in half and toast until lightly browned.
3. Spread a layer of cream cheese on each toasted bagel half.
4. Top the cream cheese with smoked salmon, capers, and red onion.
5. Season with salt and pepper to taste.
6. Serve with lemon wedges on the side.
7. Garnish with additional capers or red onion if desired.

9. Cioppino Seafood Stew for Spring

Hearty Cioppino seafood stew filled with fresh spring flavors.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup white wine
• 1 cup fish stock
• 1 can diced tomatoes
• 1 pound clams
• 1 pound mussels
• 1 pound shrimp
• 1 pound scallops
• 1 pound firm white fish
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until translucent.
3. Add garlic and cook for 1 minute.
4. Add white wine and cook until reduced by half.
5. Add fish stock, diced tomatoes, and thyme.
6. Bring the mixture to a boil, then reduce heat to low.
7. Add clams, mussels, shrimp, scallops, and white fish to the pot.
8. Season with salt and pepper to taste.
9. Simmer the stew for 10-15 minutes or until the seafood is cooked through.
10. Serve hot, garnished with fresh parsley or thyme.

10. Grilled Mahi Mahi With Mango Salsa

Grilled Mahi Mahi With Mango Salsa is an invigorating seafood dish.

Ingredients

• 4 mahi mahi fillets
• 1 ripe mango
• 1/2 red onion
• 1 jalapeño pepper
• 1/4 cup cilantro
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Season mahi mahi fillets with salt and pepper.
3. Grill mahi mahi for 4-5 minutes per side.
4. Meanwhile, dice mango, red onion, and jalapeño pepper.
5. Mix diced ingredients with cilantro and lime juice.
6. Serve grilled mahi mahi with mango salsa on top.

11. Seafood and Chorizo Jambalaya

Spicy one-pot dish blending seafood and chorizo flavors.

Ingredients

• 1 lb large shrimp
• 1 lb chorizo sausage
• 1 lb mussels
• 1 lb clams
• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large cast-iron pot over medium-high heat.
2. Add chorizo sausage and cook until browned, about 5 minutes.
3. Add onion and garlic and cook until the onion is translucent.
4. Add shrimp, mussels, and clams, cooking until the seafood starts to brown.
5. Add rice, chicken broth, smoked paprika, salt, and pepper, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low and cover the pot.
7. Simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
8. Serve hot, garnished with chopped parsley or scallions if desired.

12. Pan-Seared Scallops With Pesto Sauce

Pan-Seared Scallops With Pesto Sauce is a flavorful seafood dish.

Ingredients

• 12 large scallops
• 1/2 cup pesto sauce
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1/4 cup chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions

1. Rinse the scallops under cold water and pat dry with paper towels.
2. Season the scallops with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the garlic and sauté for 1 minute.
5. Add the scallops and sear for 2-3 minutes on each side.
6. Remove the scallops from the skillet and set aside.
7. Add the white wine and chicken broth to the skillet and bring to a simmer.
8. Stir in the pesto sauce and cook for 2-3 minutes.
9. Return the scallops to the skillet and coat with the pesto sauce.
10. Serve the scallops hot, garnished with chopped parsley.

13. Lobster Rolls With Lemon Aioli

Fresh lobster meat served on a toasted bun with a tangy lemon aioli.

Ingredients

• 1 lb lobster meat
• 4 hoagie rolls
• 1/2 cup mayonnaise
• 2 lemons
• 2 cloves garlic
• 1/4 cup chopped chives
• Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Split the hoagie rolls in half and toast until lightly browned.
3. In a medium bowl, whisk together mayonnaise, lemon juice, garlic, and chives.
4. Gently fold the lobster meat into the mayonnaise mixture.
5. Season with salt and pepper to taste.
6. Spoon the lobster mixture onto the toasted rolls.
7. Serve immediately and enjoy.

14. Grilled Tilapia With Roasted Vegetables

Grilled tilapia paired with roasted vegetables makes a delicious spring dish.

Ingredients

• 4 tilapia fillets
• 1 large zucchini
• 1 large bell pepper
• 1 large red onion
• 2 cloves garlic
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried thyme

Instructions

1. Preheat grill to medium-high heat and season the tilapia fillets with salt, pepper, and thyme.
2. Cut the zucchini, bell pepper, and red onion into large chunks and place on a baking sheet.
3. Drizzle olive oil over the vegetables and sprinkle with minced garlic.
4. Roast the vegetables in the oven at 425°F for 20-25 minutes, or until tender.
5. Grill the tilapia fillets for 4-5 minutes per side, or until cooked through.
6. Serve the grilled tilapia with the roasted vegetables and enjoy.

15. Shrimp and Spring Pea Risotto

Shrimp and Spring Pea Risotto is a creamy, flavorful dish perfect for spring.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 1 cup white wine
• 1 cup fresh spring peas
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat and cook the shrimp until pink, about 2-3 minutes per side.
2. Remove the shrimp from the skillet and set aside.
3. Reduce heat to medium and cook the chopped onion until translucent, about 3-4 minutes.
4. Add garlic and cook for 1 minute, until fragrant.
5. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
6. Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
7. Add 1/2 cup of warmed chicken broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
8. Repeat the process, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
9. When the rice is cooked and creamy, stir in the fresh spring peas and cook until they are tender.
10. Stir in the butter and Parmesan cheese until melted and well combined.
11. Return the cooked shrimp to the skillet and stir to combine with the risotto.
12. Season with salt and pepper to taste, and serve immediately.

16. Thai-Style Fish Curry With Vegetables

Thai-Style Fish Curry With Vegetables combines fish and vegetables in a spicy curry.

Ingredients

• 1 pound fish fillets
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry paste
• 2 cups coconut milk
• 1 cup mixed vegetables
• 1 teaspoon fish sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil leaves, chopped

Instructions

1. Heat oil in a large pan over medium heat.
2. Add the onion, garlic, and ginger, and cook until the onion is translucent.
3. Add the curry paste and cook for 1 minute, stirring constantly.
4. Add the fish fillets and cook until they are lightly browned.
5. Add the coconut milk, mixed vegetables, fish sauce, salt, and pepper.
6. Bring the mixture to a simmer and cook until the fish is cooked through.
7. Taste and adjust the seasoning as needed.
8. Garnish with chopped basil leaves and serve hot.

17. Baked Salmon With Dill and Capers

Delicious baked salmon with dill and capers, perfect for spring.

Ingredients

• 4 salmon fillets
• 1/4 cup olive oil
• 2 tbsp chopped fresh dill
• 2 tbsp capers
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 lemon, sliced

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets on the baking sheet.
4. In a small bowl, mix together olive oil, dill, capers, and garlic.
5. Brush the mixture evenly over the salmon fillets.
6. Season with salt and pepper to taste.
7. Place a lemon slice on top of each salmon fillet.
8. Bake for 12-15 minutes or until cooked through.
9. Serve hot and enjoy.

18. Seafood Gumbo for Spring

Seafood Gumbo is a hearty spring fish recipe.

Ingredients

• 1 lb shrimp
• 1 lb crab meat
• 1 lb fish fillets
• 2 tablespoons filé powder
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 large onion
• 3 stalks celery
• 3 cloves garlic
• 1 large bell pepper
• 2 cups fish stock
• 1 cup water
• 2 tablespoons chopped scallions
• 2 tablespoons chopped parsley

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the onion, celery, and bell pepper, and cook until the vegetables are tender.
3. Add the garlic, thyme, cayenne pepper, paprika, salt, and black pepper, and cook for 1 minute.
4. Add the shrimp, crab meat, and fish fillets, and cook until the seafood is lightly browned.
5. Add the fish stock, water, and filé powder, and bring the mixture to a boil.
6. Reduce the heat to low and simmer the gumbo for 10 minutes.
7. Taste and adjust the seasoning as needed.
8. Serve the gumbo hot, garnished with scallions and parsley.

19. Grilled Swordfish With Pineapple Salsa

Grilled swordfish paired with a sweet and tangy pineapple salsa.

Ingredients

• 4 swordfish steaks
• 1 cup pineapple diced
• 1/2 cup red onion diced
• 1 jalapeno pepper seeded and finely chopped
• 1/4 cup cilantro chopped
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Season swordfish steaks with salt and pepper.
3. Grill swordfish for 5-6 minutes per side or until cooked through.
4. Meanwhile, combine pineapple, red onion, jalapeno, and cilantro in a bowl.
5. Squeeze lime juice over the pineapple mixture and toss to combine.
6. Serve grilled swordfish with pineapple salsa spooned over the top.

20. Crab and Avocado Salad With Lemon

Fresh crab and avocado combined in a zesty lemon salad.

Ingredients

• 1 ripe avocado
• 1/2 cup jumbo lump crab meat
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cut the avocado in half and remove the pit, then dice into small pieces.
2. In a medium-sized bowl, gently combine the crab meat, diced avocado, chopped red onion, and chopped cilantro.
3. In a small bowl, whisk together the lemon juice and Dijon mustard.
4. Pour the lemon juice mixture over the crab and avocado mixture, and toss gently to combine.
5. Season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with additional cilantro if desired.

21. Pan-Seared Halibut With Lemon Butter

Pan-Seared Halibut With Lemon Butter is a flavorful and moist fish dish.

Ingredients

• 4 halibut fillets
• 2 lemons
• 1/2 cup unsalted butter
• 2 cloves garlic
• 1/4 cup white wine
• 1/4 cup chopped parsley
• Salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the halibut fillets with salt and pepper.
3. Heat 2 tablespoons of butter in a skillet over medium-high heat.
4. Sear the halibut fillets for 2-3 minutes on each side.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes.
6. While the fish is cooking, melt the remaining butter in a saucepan over medium heat.
7. Add the garlic, lemon juice, and white wine to the saucepan and stir to combine.
8. Remove the fish from the oven and brush the lemon butter sauce on top of each fillet.
9. Garnish with parsley and serve immediately.

22. Seafood and Spring Vegetable Soup

A flavorful seafood soup featuring spring vegetables.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup diced bell peppers
• 1 pound mixed seafood
• 4 cups fish broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add garlic, carrots, zucchini, and bell peppers, and cook for an additional 5 minutes.
4. Add mixed seafood, fish broth, and dried thyme.
5. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy.

23. Cajun Shrimp and Catfish Boil

Spicy Cajun shrimp and catfish boil with smoky flavors.

Ingredients

• 1 pound large shrimp
• 1 pound catfish fillets
• 2 tablespoons Cajun seasoning
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 large onion
• 3 cloves garlic
• 1 large potato
• 1 large corn on the cob
• Salt and pepper to taste

Instructions

1. Fill a large pot with enough water to cover all the ingredients and bring to a boil.
2. Add the Cajun seasoning, lemon juice, and olive oil to the boiling water.
3. Add the sliced onion, minced garlic, and potato to the pot.
4. Reduce heat to medium-low and simmer for 10 minutes.
5. Add the catfish fillets and corn on the cob to the pot.
6. Cook for an additional 5 minutes or until the catfish is cooked through.
7. Add the shrimp to the pot and cook until they turn pink.
8. Remove from heat and season with salt and pepper to taste.

Conclusion

You'll be passing on boring meals with these spring fish recipes, instead opting for a "taste adventure" that will leave you feeling satisfied, not stuffed, and already planning your next seafood extravaganza, with each dish a "culinary refresher" that showcases the best of spring's seafood offerings.