Warm weather and seafood go hand in hand. Even if you aren’t near the ocean, you can recreate warm coastal vibes with a quick cooking, spontaneous meal featuring succulent shellfish, flaky fish and meaty clams and mussels. Complemented by fresh citrus, bright herbs and ripe summer produce, seafood dishes feel like a breath of fresh air on those hot summer days. Dive into these sun-soaked recipes from Le Creuset and evoke salty days by the shore.
Honey Lemon Salmon with Mango Mint Salsa
This easy weeknight salmon requires only about 10 minutes of active time and easily transfers from oven to elegant table-side service, thanks to the Fish Baker. The fish emerges tender and flaky, with a bright honey lemon glaze that balances the rich salmon flavor. If you’re not a fan of mint, or don’t have any on hand, feel free to sub in cilantro or even parsley into the fresh mango salsa. Serve alongside sticky rice and crisp steamed green vegetables for a light supper, perfect for the warmer months.
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Coconut Red Curry Shrimp Noodle Soup
With creamy coconut milk and just the right amount of spice, these rice noodles with bell peppers and tender shrimp make a refreshingly bright summer soup. Red curry paste envelopes the ingredients in the rich flavors of a Thai curry while fresh sugar snap peas add a naturally sweet crunch. Cooked in stages in an enamel on steel Shrimp Stockpot, this rice noodle soup will get you out of the hot kitchen in under 35 minutes. Serve garnished with chopped cilantro and green onions alongside cold beer or white wine for the perfect simple summer meal.
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Seared Fish with Lemon Mustard Pan Sauce
This colorful fish recipe uses the cold pan method in an Essential Non-stick Ceramic Fry Pan to achieve a perfectly cooked filet with no guesswork. To make this a one-dish meal, we love the vibrant mix of fresh vegetables, cooked until they are lightly charred and perfectly tender. A quick and easy lemon mustard pan sauce elevates this simple recipe to a dish worthy of a special occasion. Flaky fish like halibut or cod work well here but we’d always suggest checking out your local fish market to find what is best in season near you.
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Steamed Lobster and Clams with Fennel and Aioli Provencal
Nothing says summer like a seafood boil, chock full of succulent shellfish. Cooked in a colorful Lobster Stockpot and intended to be eaten with your hands, this one-pot-meal is an invitation to get a little messy. Bright red lobsters and tender clams are the star of the show in our recipe but feel free to add in shrimp, crab legs or mussels if inspiration strikes. As a fresh addition, green beans, fennel and tarragon join the new potatoes in the boil for a complete dinner. And instead of melted butter, a rich, lemon-infused Provencal aioli, is served alongside the seafood and veggies for dipping.
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Seafood Stew with Smoky Herb Broth
With a mix of four types of succulent seafood, this rich stew is an impressive entrée when served at the table in a colorful enameled cast iron Oval Dutch Oven. Smoked paprika gives the herb-infused broth a smoky depth of flavor without the need for a smoker or grill – it typically comes in either hot or sweet options, and either version would work in this one-pot recipe. Just don’t skip the crusty bread on the side. You’ll want to soak up every savory bit of the delicious smoky herb broth.
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Barbecue Prawns with Cucumber Relish
While prawns are similar in appearance to shrimp, but they are actually an entirely different species with a unique flavor profile. These fresh-water crustaceans are generally larger and sweeter than shrimp – if you’re lucky enough to find them at your local fishmonger, coax out their delicious natural flavor with this Vietnamese-inspired recipe finished with a summery, spicy cucumber relish. Basting the prawns with coconut cream while cooking in the Alpine Outdoor Grill Basket results in a caramelized, charbroiled flavor that delectably complements the meaty shellfish.
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Citrus Shrimp Ceviche with Radish and Pickled Red Onion
With three types of citrus and tangy pickled onions, this colorful shrimp ceviche is the perfect summer appetizer. In our version, the shrimp are briefly cooked to ensure firm shellfish and a quick preparation time, then combined with orange, grapefruit and lime for a sweet and sour mix of citrus. After adding radish for crunch and roasted red pepper for an earthy sweetness, it is served alongside crispy plantain chips for dipping. Ceviche is best served chilled – store it covered in the Fish Baker in the fridge until ready to serve. The stoneware will stay cold at the table, keeping the ceviche at the perfect temperature on a hot summer day.
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