This year marks the 3rd year that Tory & I have been posting Lent recipes and since we post fish, seafood, vegetarian and meat-free recipes throughout the year as well we have accumulated quite the collection of recipes. We took a look at our overall page view stats and found the Top 10 fish and seafood recipes and later on we’ll also post our Top 10 Meatless recipes.
I had to start with a wildcard and give you a bonus 11th recipe because tuna casserole is one of my favorite and also go-to Lent recipes. It’s nostalgic for me because we had it a lot growing up and I also feel like I kid when I use potato chips as my utensils to scoop up the casserole. As a bonus you can freeze extras of the casserole before you bake it for a quick dinner later on.
Using zucchini noodles is a fun way to have the feel of pasta but watch your carbs at the same time. Add shrimp and you have a tasty version of shrimp scampi.
This is a recipe we’ve been making for years. Shrimp is sauteed with Penzey’s sate seasoning and then added to sweet roasted cherry tomatoes and tossed with angel hair pasta. In case you missed the carbs in recipe 10.
This recipe will make it feel like summer. The charred pineapple pairs naturally with the shrimp that’s been marinated in a homemade teriyaki sauce. Serve this over a rice pilaf to complete the meal.
Sometimes the best recipes are the simplest ones – and making it in less than 30 minutes is a major bonus on a weeknight. Lemon and red pepper shine in this quick baked tilapia recipe.
Not just a Lent recipe, this is a favorite of our hunting camps because its quick, simple, and if you use a foil pan creates new dishes. The combination of butter, lemon and an Italian dressing seasoning packet make for a zesty, tangy, and buttery shrimp. Go ahead and eat with your fingers.
Coconut shrimp always felt like such a fancy and complicated recipe that is often fried, and even the first time I made it at home where I butterflied large shrimp it felt that way. Then I created this easy, weeknight version that you bake in the oven. You’ll love this easy coconut shrimp and the dipping sauce couldn’t be simpler either.
Grilled fish – yum! And if you can’t get your hands on rainbow trout (because you don’t have any in the freezer from last summer), salmon works great in this recipe. You’ll love the cilantro jalapeno relish too.
A favorite of both of us when we were growing up during Lent, boiling cod in slightly sweetened (or as Tory tries in her experiment- a potato!) water and then dunking it in butter. Tory serves it with a veggie and cheddar biscuits but my favorite memories were of red potatoes that I could cut into bite sized chunks and dip in butter just like the fish.
If you happen to have a Himalayan salt block, shrimp is a great thing to cook on it – it seasons the shrimp with just the right amount of salt. And although you have to be patient heating it up, man does the salt block give you a good sear.
It seems fitting that our number one recipe was Baked Walleye Fingers – that of course we make with walleye we caught ourselves. Our walleye fish fry (the traditional family way to make walleye) was actually the #7 recipe but I figured two walleye made the same way just baked v fried didn’t warrant two places on our countdown. No matter how you cook it, the minced onion in our cracker breading is our secret weapon.