26+ Flavorful Summer Seafood Dinner Recipes to Brighten Your Warm Evenings

As the days get longer and the temperatures rise, nothing beats a fresh, flavorful seafood dinner to complement the summer vibes.

Whether you’re hosting a backyard barbecue, planning a cozy dinner for two, or preparing a light family meal, seafood is the perfect option.

From crispy shrimp tacos to savory grilled fish, seafood is not only light and healthy but also packed with vibrant flavors that reflect the essence of summer.

In this collection, we’ve curated 26+ summer seafood dinner recipes that showcase the best of the season.

These dishes are quick to prepare, bursting with fresh ingredients, and offer something for every palate.

Whether you prefer grilling your fish over an open flame or baking it to perfection, there’s a recipe here that will have you savoring the taste of summer with every bite.

So, gather your ingredients, fire up the grill, and let’s dive into these delicious seafood options!

26+ Flavorful Summer Seafood Dinner Recipes to Brighten Your Warm Evenings

Summer is all about enjoying the simple pleasures of fresh, seasonal ingredients, and seafood perfectly embodies that philosophy.

From light and zesty shrimp salads to hearty fish stews, these 26+ summer seafood dinner recipes will not only satisfy your cravings but also make every meal feel like a celebration of the season.

Whether you’re cooking for a crowd or just for yourself, these dishes will bring the best of the sea right to your table.

So, go ahead and explore these mouthwatering recipes—your summer seafood feast awaits!

Grilled Citrus-Herb Shrimp Skewers

Bright, zesty, and irresistibly smoky, these grilled shrimp skewers are perfect for summer nights when you want something flavorful but not heavy.

Marinated in a citrus-herb blend and quickly grilled, they offer a crisp contrast between charred edges and tender, juicy insides. Serve them with a chilled glass of Sauvignon Blanc or a light quinoa salad for a full al fresco dining experience.

Ingredients:

• 1 ½ lbs large shrimp, peeled and deveined
• Zest and juice of 1 lemon
• Zest and juice of 1 lime
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 tsp honey
• Salt and pepper to taste
• Bamboo or metal skewers (if using bamboo, soak in water for 30 mins)

Instructions:

1. In a large bowl, whisk together lemon juice, lime juice, zest, olive oil, garlic, herbs, honey, salt, and pepper.
2. Add shrimp to the marinade and refrigerate for 30 minutes.
3. Preheat grill to medium-high heat. Thread shrimp onto skewers.
4. Grill shrimp for 2–3 minutes per side until pink and slightly charred.
5. Remove from grill and serve with additional lemon wedges and fresh herbs.

Whether you’re grilling on the deck or prepping for a backyard gathering, these skewers bring a taste of the coast to your table.

They’re quick to make and guaranteed to impress, even on a weeknight.

Lemon-Garlic Butter Seared Scallops with Corn Salad

This dish captures the spirit of summer with its fusion of buttery scallops and a crisp corn-tomato salad.

The sweet sear on the scallops adds a richness that’s perfectly balanced by the freshness of seasonal vegetables. It’s an elegant yet approachable meal that’s ideal for entertaining or a romantic dinner on a warm evening.

Ingredients (Scallops):

• 1 lb large sea scallops
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Juice of ½ lemon
• Chopped parsley for garnish

Ingredients (Corn Salad):

• 2 cups fresh corn kernels (about 3 ears)
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 2 tbsp fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Pat scallops dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2 minutes per side until golden and opaque.
3. Lower heat, add butter and garlic, and cook 1 more minute. Drizzle lemon juice over scallops and remove from heat.
4. Toss corn, tomatoes, onion, and basil in a bowl. Drizzle with olive oil and vinegar. Season with salt and pepper.
5. Plate scallops over the salad, garnished with fresh parsley.

The buttery richness of the scallops paired with the sweet crunch of summer corn makes this dish unforgettable.

It’s a simple yet sophisticated way to savor the best of the season.

Coconut-Lime Baked Mahi-Mahi with Mango Salsa

Tropical and vibrant, this dish is a summer escape on a plate.

The coconut-lime marinade keeps the mahi-mahi tender and flavorful, while the mango salsa adds a punch of color and sweetness. It’s a meal that feels light but fully satisfying, especially when served over jasmine rice or with grilled veggies.

Ingredients (Mahi-Mahi):

• 4 mahi-mahi fillets (6 oz each)
• ½ cup canned coconut milk
• Zest and juice of 1 lime
• 1 tbsp olive oil
• 1 tsp grated fresh ginger
• Salt and pepper to taste

Ingredients (Mango Salsa):

• 1 ripe mango, diced
• ½ red bell pepper, diced
• ¼ cup red onion, finely chopped
• 1 tbsp chopped cilantro
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix coconut milk, lime juice and zest, olive oil, ginger, salt, and pepper. Pour over mahi-mahi in a baking dish. Let marinate 15 minutes.
3. Bake for 15–18 minutes, or until fish flakes easily.
4. Meanwhile, combine all salsa ingredients in a bowl.
5. Serve fish topped with mango salsa and garnish with lime wedges.

The flavors of this dish evoke beachside dinners and breezy sunsets.

With its tropical flair and simple prep, it’s the kind of dinner that transports you—no plane ticket needed.

Spicy Cajun Grilled Fish Tacos

These grilled fish tacos bring bold flavors with the perfect balance of spice, smokiness, and freshness.

The smoky, Cajun-seasoned fish is paired with a crunchy slaw and creamy avocado, creating a satisfying taco experience that will be a hit at any summer gathering. Perfect for a casual dinner or as part of a taco night, they’re sure to please your guests.

Ingredients:

• 1 ½ lbs firm white fish fillets (such as mahi-mahi or tilapia)
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste
• 8 small flour or corn tortillas
• 1 cup shredded cabbage
• 1 small carrot, shredded
• 1 avocado, sliced
• ¼ cup sour cream
• 2 tbsp chopped cilantro
• Hot sauce, for serving (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. Rub the fish fillets with olive oil and Cajun seasoning, and season with salt and pepper.
3. Grill the fish for 3–4 minutes per side, or until fully cooked and flaky.
4. In a bowl, toss shredded cabbage and carrot with sour cream and lime juice.
5. Warm the tortillas on the grill for 1–2 minutes.
6. Assemble the tacos by placing fish on tortillas, topping with slaw, avocado slices, cilantro, and a drizzle of hot sauce if desired.

These tacos combine spicy, smoky fish with cool, creamy toppings, making them a perfect summer meal.

Whether you’re hosting a cookout or enjoying a weeknight dinner, they’re sure to become a go-to recipe.

Garlic Butter Lobster Tail with Asparagus

Luxurious yet simple, this garlic butter lobster tail with asparagus is an impressive dinner option that doesn’t require much effort.

The buttery, garlic-infused lobster tails are roasted to perfection, paired with roasted asparagus for a satisfying and elegant meal that brings the feel of a fancy seaside restaurant right to your home.

Ingredients:

• 4 lobster tails
• ½ cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Slice lobster tails lengthwise and remove the vein. Place on a baking sheet.
3. In a bowl, mix melted butter, garlic, lemon juice, smoked paprika, salt, and pepper. Spoon the garlic butter mixture over the lobster meat.
4. Toss asparagus with olive oil, salt, and pepper, and place on the baking sheet next to the lobster tails.
5. Bake for 12–15 minutes, or until lobster is cooked through and asparagus is tender.
6. Garnish with fresh parsley and serve immediately.

This dish is pure indulgence with its buttery lobster and crisp, tender asparagus.

It’s a great way to bring a touch of elegance to your summer meals without too much fuss.

Mediterranean Baked Cod with Olives and Tomatoes

For those looking for a lighter, yet flavorful dinner, this Mediterranean-style baked cod with olives and tomatoes offers a delicious mix of savory, briny, and fresh flavors.

The fish is baked with a mixture of ripe tomatoes, olives, capers, and fresh herbs, creating a hearty yet light meal perfect for warm evenings.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large baking dish, arrange cod fillets in a single layer.
3. Scatter tomatoes, olives, capers, onion, and garlic around the fish. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
4. Bake for 18–20 minutes, or until the fish flakes easily with a fork.
5. Garnish with fresh basil and serve immediately.

The Mediterranean flavors in this dish are both vibrant and comforting.

With the combination of salty olives, tangy capers, and juicy tomatoes, it’s a perfect light dinner that’s bursting with fresh ingredients.

Shrimp and Avocado Salad with Lime Vinaigrette

This light and refreshing shrimp and avocado salad is the ultimate summer dish, combining tender shrimp with creamy avocado, crunchy vegetables, and a zesty lime vinaigrette.

It’s perfect for a quick dinner, a side dish for a barbecue, or a picnic in the park. The vibrant flavors and textures will make you feel like you’re dining in a tropical paradise.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ¼ red onion, thinly sliced
• ¼ cup chopped cilantro
• 2 tbsp olive oil
• Juice of 2 limes
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the shrimp in a skillet over medium-high heat with a little olive oil, salt, and pepper for about 2–3 minutes per side, or until pink and opaque. Remove from heat and let cool.
2. In a large bowl, combine the avocado, tomatoes, cucumber, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing.
4. Add the shrimp to the salad and toss gently with the dressing.
5. Serve immediately, garnished with extra cilantro if desired.

This salad is a beautiful balance of creamy, crunchy, and fresh ingredients with the zing of lime.

It’s not only easy to make but also incredibly refreshing, making it ideal for hot summer nights.

Honey-Sriracha Grilled Salmon

For those who love a little heat, this honey-Sriracha grilled salmon is the perfect combination of spicy, sweet, and smoky flavors.

The glaze caramelizes on the salmon as it grills, creating a beautifully charred exterior while keeping the fish moist and tender on the inside. Pair it with a simple salad or grilled veggies for a complete meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp honey
• 2 tbsp Sriracha sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp minced garlic
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together honey, Sriracha, soy sauce, olive oil, garlic, salt, and pepper.
3. Brush the salmon fillets with the honey-Sriracha glaze.
4. Grill the salmon for 4–5 minutes per side, or until cooked to your desired doneness.
5. Serve immediately with lemon wedges for squeezing over the fish.

The combination of sweet honey and spicy Sriracha makes this grilled salmon a standout.

It’s an easy, flavorful dish that brings the perfect kick to your summer dinner table.

Summer Seafood Paella

This seafood paella is a Mediterranean-inspired dish bursting with fresh seafood, colorful vegetables, and aromatic spices.

It’s the perfect dish to make for a group, as it can be easily scaled up. The saffron-infused rice adds a depth of flavor that pairs beautifully with the tender shrimp, mussels, and clams.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1 ½ cups Arborio rice
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 ½ cups chicken broth
• 1 cup white wine
• 1 can (14.5 oz) diced tomatoes, drained
• ½ tsp saffron threads
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. In a large pan or paella pan, heat olive oil over medium heat. Add the onion and red bell pepper, and sauté for 5 minutes until softened.
2. Add garlic, smoked paprika, and saffron, and cook for another minute until fragrant.
3. Stir in the rice and cook for 2 minutes to toast it lightly.
4. Add the chicken broth, white wine, and tomatoes. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
5. Add the shrimp, mussels, and clams. Cover and cook for another 10 minutes, or until the seafood is cooked and the rice is tender.
6. Remove from heat and let rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.

This paella is a showstopper with its combination of tender seafood, fragrant saffron rice, and a variety of textures and flavors.

It’s an ideal dish for impressing guests or enjoying a festive meal with your family.

Grilled Tuna Steaks with Mango-Avocado Salsa

These grilled tuna steaks are marinated in a simple yet flavorful mix of olive oil, lemon, and soy sauce, then topped with a refreshing mango-avocado salsa.

This dish is both hearty and refreshing, perfect for those warm summer evenings when you want something satisfying without being too heavy.

Ingredients:

• 4 tuna steaks (6 oz each)
• 2 tbsp olive oil
• 2 tbsp soy sauce
• Juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Mango-Avocado Salsa:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• ½ red onion, finely chopped
• 1 tbsp chopped cilantro
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a small bowl, whisk together olive oil, soy sauce, lemon juice, garlic, salt, and pepper.
2. Marinate the tuna steaks in the mixture for 20–30 minutes.
3. Preheat the grill to medium-high heat. Grill the tuna steaks for 2–3 minutes per side, or until they reach your desired doneness.
4. In a separate bowl, combine mango, avocado, red onion, cilantro, lime juice, and salt to make the salsa.
5. Serve the grilled tuna steaks with the mango-avocado salsa on top.

The combination of the savory tuna with the sweet and creamy mango-avocado salsa creates a perfect contrast of flavors.

This dish is ideal for a light yet filling summer dinner.

Garlic and Herb Shrimp Scampi

Shrimp scampi is a classic dish that combines tender shrimp with a garlicky, buttery sauce and a hint of lemon.

This version is perfect for summer, as it’s light, flavorful, and quick to prepare. Serve it over pasta or with crusty bread to soak up the delicious sauce.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• ½ cup dry white wine
• ¼ cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
2. Add shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque.
3. Stir in lemon juice, lemon zest, and white wine. Let the sauce simmer for 2–3 minutes until slightly reduced.
4. Season with salt and pepper, then remove from heat and toss with fresh parsley.
5. Serve immediately over pasta or with crusty bread.

This shrimp scampi is buttery and garlicky, with a fresh burst of lemon that makes it perfect for a summer dinner.

The wine and herbs add complexity to the dish, making it feel indulgent yet light.

Blackened Fish with Cucumber-Red Onion Slaw

This blackened fish recipe delivers bold flavors thanks to a spicy seasoning blend, complemented by a cool, tangy cucumber-red onion slaw.

The blackened fish is perfectly charred on the outside while remaining juicy on the inside, making it a perfect contrast to the crisp slaw.

Ingredients:

• 4 white fish fillets (such as tilapia or cod)
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp cayenne pepper (optional for heat)
• 1 tsp dried thyme
• Salt and pepper to taste

For the Cucumber-Red Onion Slaw:

• 1 cup shredded cucumber
• ½ red onion, thinly sliced
• ¼ cup apple cider vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine paprika, cumin, garlic powder, cayenne pepper, thyme, salt, and pepper to make the blackened seasoning.
2. Rub the seasoning evenly on both sides of the fish fillets.
3. Heat olive oil in a skillet over medium-high heat. Cook the fish for 3–4 minutes per side until the outside is charred and the fish is cooked through.
4. For the slaw, mix the shredded cucumber, red onion, apple cider vinegar, honey, olive oil, salt, and pepper in a bowl.
5. Serve the blackened fish with a generous topping of cucumber-red onion slaw.

This dish has a great balance of smoky, spicy flavors with the cool and tangy slaw to contrast the heat.

It’s perfect for a summer dinner that packs a punch without feeling too heavy.

Baked Salmon with Dill Yogurt Sauce

This baked salmon with a creamy dill yogurt sauce is both healthy and incredibly flavorful.

The salmon is perfectly roasted, while the yogurt sauce provides a fresh and tangy contrast. It’s a simple, yet elegant dish that’s perfect for a quick weeknight dinner or a special occasion.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is baking, mix Greek yogurt, dill, lemon juice, Dijon mustard, and garlic in a small bowl. Season with salt and pepper to taste.
5. Serve the salmon fillets with the dill yogurt sauce on the side or spooned over the top.

This dish is a perfect balance of savory and fresh, making it light enough for a summer dinner while still being satisfying.

It pairs wonderfully with roasted vegetables or a crisp salad.

Grilled Shrimp and Pineapple Skewers

These sweet and smoky shrimp and pineapple skewers are a tropical delight, combining the juicy sweetness of pineapple with the savory flavors of shrimp.

They’re perfect for grilling on a summer evening, whether for a casual dinner or a barbecue with friends and family.

Ingredients:

• 1 ½ lbs large shrimp, peeled and deveined
• 1 pineapple, peeled, cored, and cut into chunks
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• 8 skewers (if using wooden skewers, soak them in water for 30 minutes)

Instructions:

1. In a small bowl, mix olive oil, honey, lime juice, smoked paprika, chili powder, salt, and pepper to create the marinade.
2. Toss the shrimp and pineapple chunks in the marinade and let them sit for 15–20 minutes.
3. Preheat the grill to medium-high heat. Thread the shrimp and pineapple onto the skewers, alternating between the two.
4. Grill the skewers for 2–3 minutes per side, or until the shrimp are pink and opaque, and the pineapple has a nice char.
5. Serve immediately, garnished with fresh cilantro or lime wedges.

These skewers are a tropical treat, with the combination of smoky shrimp and sweet pineapple making each bite feel like a vacation.

Pair with a light rice dish or a simple green salad for a complete meal.

Crab Cakes with Lemon Aioli

These crispy, golden crab cakes are bursting with flavor and texture, made with fresh crab meat and a hint of mustard and Old Bay seasoning.

They’re paired with a creamy lemon aioli, which adds a tangy kick that complements the richness of the crab cakes. This dish makes for an elegant dinner that’s surprisingly easy to prepare.

Ingredients (Crab Cakes):

• 1 lb fresh crab meat
• ½ cup breadcrumbs
• 1 egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp Old Bay seasoning
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

For the Lemon Aioli:

• ½ cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, parsley, salt, and pepper. Mix until just combined.
2. Form the mixture into 6–8 patties, pressing gently to compact them.
3. Heat olive oil in a skillet over medium-high heat. Fry the crab cakes for 3–4 minutes per side, or until golden brown and crispy.
4. In a small bowl, mix together mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper to make the aioli.
5. Serve the crab cakes with the lemon aioli on the side for dipping.

These crab cakes are wonderfully crispy on the outside and tender on the inside, while the lemon aioli adds a refreshing citrusy zing.

It’s a perfect seafood dinner for those who want something flavorful but light enough for summer.

Lemon-Garlic Grilled Shrimp with Zucchini

This simple yet flavorful shrimp dish is grilled with a tangy lemon-garlic marinade and paired with fresh, tender zucchini.

It’s a quick and healthy option that’s perfect for a light summer dinner. The shrimp are juicy and perfectly charred, while the zucchini adds a refreshing crunch.

Ingredients:

• 1 ½ lbs large shrimp, peeled and deveined
• 2 zucchinis, sliced into rounds
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper.
2. Toss the shrimp and zucchini slices in the marinade and let sit for 15–20 minutes.
3. Preheat the grill to medium-high heat.
4. Skewer the shrimp and zucchini, alternating between the two.
5. Grill the skewers for 2–3 minutes per side, or until the shrimp are pink and opaque, and the zucchini is tender and slightly charred.
6. Garnish with fresh parsley and serve immediately.

This dish is quick, light, and full of vibrant flavors.

The lemon-garlic marinade makes the shrimp juicy and flavorful, while the zucchini brings a fresh, crunchy texture to each bite.

Mediterranean Grilled Octopus

Grilled octopus is a Mediterranean favorite that’s perfect for a summer meal.

It’s tender on the inside with a crispy, slightly charred exterior, and when paired with fresh herbs, olives, and a light lemon dressing, it makes for a refreshing and satisfying dish.

Ingredients:

• 2 lbs octopus, cleaned and tentacles separated
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• Juice of 1 lemon
• ½ cup Kalamata olives, pitted and sliced
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Bring a large pot of water to a boil, and add the octopus. Simmer for 45–60 minutes, or until the octopus is tender.
2. Preheat the grill to medium-high heat.
3. In a small bowl, whisk together olive oil, garlic, oregano, lemon juice, salt, and pepper.
4. Once the octopus is tender, brush it with the olive oil mixture and grill for 3–4 minutes per side, or until the tentacles are charred and crispy.
5. Serve the octopus with Kalamata olives and fresh parsley, and drizzle with extra lemon juice if desired.

Grilled octopus has a beautiful balance of smoky, crispy, and tender flavors.

The Mediterranean-inspired topping of olives, parsley, and lemon adds brightness to the dish, making it an excellent choice for a summer dinner.

Coconut-Curry Fish Stew

This coconut-curry fish stew is warm, comforting, and full of rich flavors.

The creamy coconut milk provides a luxurious base, while the curry spices give the stew a delicious depth. Paired with firm white fish, it’s a cozy and satisfying dish that’s perfect for a summer evening.

Ingredients:

• 1 ½ lbs firm white fish fillets (such as cod or halibut), cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 ½ cups fish stock or water
• 1 cup diced tomatoes (fresh or canned)
• 2 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and ginger, and cook for 1–2 minutes until fragrant.
3. Stir in curry powder and cook for another 30 seconds.
4. Add coconut milk, fish stock, and diced tomatoes. Bring to a simmer and cook for 10 minutes.
5. Add the fish chunks to the stew and cook for another 5–7 minutes, or until the fish is cooked through.
6. Stir in lime juice and season with salt and pepper to taste.
7. Serve the stew in bowls, garnished with fresh cilantro.

This coconut-curry fish stew is rich, creamy, and bursting with flavor.

The coconut milk provides a comforting base, while the curry spices give it a vibrant kick, making it a perfect choice for a cozy summer dinner.

Seared Scallops with Corn and Tomato Relish

This dish brings together perfectly seared scallops with a refreshing corn and tomato relish that bursts with color and flavor.

The scallops are crisp on the outside while tender on the inside, paired with a sweet and tangy relish for a summer meal that feels both indulgent and light.

Ingredients:

• 12 large scallops
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh corn kernels (about 2 ears of corn)
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely chopped
• 1 tbsp fresh basil, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper.
2. Sear the scallops for 2-3 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the corn kernels and cook for 2-3 minutes until slightly charred.
4. Remove from heat and toss with cherry tomatoes, red onion, basil, lime juice, and olive oil.
5. Serve the seared scallops over the corn and tomato relish, garnished with extra basil.

The sweet, tender scallops and the tangy, refreshing relish create a perfect contrast, making this dish feel like summer on a plate.

It’s light yet satisfying, ideal for an elegant summer dinner.

Lobster Roll Sliders

These lobster roll sliders are a fun, casual twist on the classic New England lobster roll.

They feature sweet lobster meat in a rich, creamy dressing, served in soft, buttery buns. These sliders are perfect for a summer get-together or a relaxed evening meal.

Ingredients:

• 1 lb cooked lobster meat, chopped into bite-sized pieces
• ½ cup mayonnaise
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp fresh chives, chopped
• Salt and pepper to taste
• 12 small slider buns
• 2 tbsp unsalted butter, melted

Instructions:

1. In a bowl, combine the lobster meat, mayonnaise, lemon juice, Dijon mustard, and chopped chives. Season with salt and pepper.
2. Brush the slider buns with melted butter and toast them in a skillet or under the broiler until golden brown.
3. Spoon the lobster mixture onto each bun, and serve immediately.

These lobster roll sliders are a fun, bite-sized version of the classic, offering all the delicious flavors in a more portable, easy-to-eat format.

The creamy dressing and tender lobster meat make this a delightful summer treat.

Shrimp Tacos with Mango Salsa

These shrimp tacos are packed with flavor, featuring tender shrimp, a spicy-sweet mango salsa, and a zesty lime crema.

The combination of fresh ingredients and vibrant flavors makes these tacos a perfect dish for a warm summer evening.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 small soft corn tortillas
• 1 mango, diced
• ½ red onion, diced
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 cup sour cream
• 1 tbsp lime juice
• 1 tsp hot sauce (optional)

Instructions:

1. In a bowl, toss the shrimp with olive oil, cumin, chili powder, smoked paprika, salt, and pepper.
2. Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side, or until pink and cooked through.
3. While the shrimp cooks, combine the diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa.
4. In a small bowl, mix together the sour cream, lime juice, and hot sauce to create the lime crema.
5. Warm the tortillas in a skillet or microwave.
6. Assemble the tacos by placing a few shrimp on each tortilla, topping with mango salsa, and drizzling with lime crema.

These shrimp tacos are bursting with fresh, tropical flavors, making them perfect for summer gatherings or a casual dinner.

The sweetness of the mango salsa pairs wonderfully with the smoky shrimp, and the lime crema adds the perfect creamy finish.

Grilled Mahi-Mahi with Avocado-Cucumber Salsa

This grilled mahi-mahi is paired with a refreshing avocado-cucumber salsa that brings a burst of cool, crisp flavors to balance the savory fish.

The combination of grilled fish and zesty salsa makes for a light yet satisfying dinner.

Ingredients:

• 4 mahi-mahi fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 lime, juiced
• Salt and pepper to taste

For the Avocado-Cucumber Salsa:

• 1 avocado, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the mahi-mahi fillets with olive oil, garlic powder, smoked paprika, lime juice, salt, and pepper.
3. Grill the fish for 4–5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. While the fish is grilling, combine the diced avocado, cucumber, red onion, cilantro, lime juice, salt, and pepper in a bowl to make the salsa.
5. Serve the grilled mahi-mahi topped with the avocado-cucumber salsa.

This dish is light, refreshing, and bursting with flavor.

The grilled mahi-mahi pairs perfectly with the crisp, cool salsa, making it an ideal summer meal.

Spicy Shrimp and Asparagus Stir-Fry

This spicy shrimp stir-fry is quick to make and packed with bold flavors.

The shrimp are sautéed with fresh asparagus and bell peppers, then tossed in a spicy sauce made with soy sauce, ginger, and sriracha. It’s a perfect dish for a busy summer night when you want something flavorful and healthy.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, cut into 2-inch pieces
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce (adjust to taste)
• 1 tbsp honey
• Salt and pepper to taste
• 2 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic and ginger for 1–2 minutes until fragrant.
3. Add the asparagus and bell pepper, and sauté for 4–5 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, sriracha, honey, salt, and pepper. Pour the sauce over the vegetables and cook for another 2 minutes, stirring to combine.
5. Add the cooked shrimp back into the skillet and toss to coat in the sauce.
6. Garnish with sesame seeds and fresh cilantro before serving.

This stir-fry is spicy, savory, and full of fresh, vibrant ingredients.

The combination of shrimp and crisp vegetables makes for a balanced and delicious meal that’s ready in under 30 minutes.

Baked Cod with Herb and Lemon Crust

Baked cod with a fresh herb and lemon crust is a simple yet flavorful seafood dinner.

The herbs create a fragrant, zesty topping that complements the mild, flaky cod. This dish is perfect for a light summer dinner, and it pairs wonderfully with a side of roasted vegetables or a crisp salad.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 lemon, zest and juice
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cod fillets on a baking sheet lined with parchment paper.
3. In a small bowl, mix olive oil, Dijon mustard, lemon zest, lemon juice, thyme, oregano, garlic powder, salt, and pepper.
4. Spread the herb and lemon mixture evenly over the top of the cod fillets.
5. Bake for 12–15 minutes, or until the cod is cooked through and flakes easily with a fork.
6. Garnish with fresh parsley before serving.

This dish is light yet full of flavor.

The fresh herbs and lemon create a fragrant, zesty crust on the cod, making it an ideal summer dinner that’s both easy to prepare and packed with flavor.