Get ready to embark on a culinary adventure at sea! Our 18 savory Sea of Conquest recipes will take you on a journey around the world, with bold flavors and techniques to impress even the most discerning palates. From classic paella to spicy curries, seafood boils to ceviche, we’ve got something for every taste bud.
In this article, we’ll dive into the depths of the ocean and bring back some of the freshest catches to your kitchen table. Whether you’re a seasoned chef or just starting out, these recipes are sure to inspire you to try new things and get creative with your cooking.
Let’s start our culinary journey with some mouthwatering dishes that will make your taste buds do the tango…
Conquest Seafood Paella with Saffron and Chorizo
Conquest Seafood Paella with Saffron and Chorizo Recipe Summary:
This classic Spanish dish combines the bold flavors of chorizo and saffron with succulent seafood, cooked to perfection in a flavorful paella pan.
Ingredients:
– 1 cup uncooked Calasparra rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound chorizo, sliced
– 1 pound mixed seafood (shrimp, mussels, clams), cleaned and patted dry
– 2 cups chicken broth
– 1 cup water
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large paella pan or skillet over medium-high heat.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add sliced chorizo and cook until browned, about 2-3 minutes.
5. Add mixed seafood and cook until shells open, about 2-3 minutes.
6. Add chicken broth, water, saffron mixture, salt, and pepper. Stir to combine.
7. Add Calasparra rice and stir to coat with liquid.
8. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
9. Garnish with chopped parsley, if desired.
10. Serve hot and enjoy!
Cooking Time: Approximately 30-40 minutes.
Spicy Sea of Conquest Coconut Curry with Shrimp
This bold and aromatic curry is a flavorful tribute to the exotic spices of the East, combining succulent shrimp with the warmth of cumin, coriander, and chili peppers. Serve over fluffy basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, ginger, cumin, coriander, turmeric, and cayenne; cook for 1 minute.
4. Add shrimp and cook until pink, about 2-3 minutes per side.
5. Stir in coconut milk and season with salt and black pepper to taste.
6. Simmer for an additional 5 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves and serve.
Cooking Time: 15-20 minutes
Garlic Butter Lobster Tails with Lemon Zest
This recipe elevates the rich flavor of lobster tails with a zesty and aromatic garlic butter sauce, perfect for special occasions or romantic dinners.
Ingredients:
– 1 pound lobster tails
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Lemon zest (from 1 lemon) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Remove from heat and stir in lemon juice and parsley. Season with salt and pepper to taste.
4. Place lobster tails on a baking sheet lined with parchment paper.
5. Brush the garlic butter mixture evenly onto each lobster tail.
6. Bake for 12-15 minutes or until lobster is opaque and flakes easily with a fork.
7. Garnish with lemon zest and serve immediately.
Cooking Time: 12-15 minutes
Crispy Beer-Battered Fish Tacos with Mango Salsa
Elevate your taco game with this unique fusion of flavors, featuring crispy beer-battered fish and a sweet and tangy mango salsa.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup all-purpose flour
– 1/2 cup beer, chilled
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– Vegetable oil for frying
– 8 corn tortillas
– Mango Salsa (recipe below)
– Lime wedges, for serving
Instructions:
1. In a large bowl, combine flour, beer, paprika, and garlic powder. Stir until smooth.
2. Dip each fish fillet into the batter, coating completely.
3. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry battered fish for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing fried fish onto tortillas, topping with Mango Salsa, and serving with lime wedges.
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh cilantro, chopped
– Juice of 1 lime
– Salt, to taste
Combine all ingredients in a bowl. Stir until well combined.
Cooking Time: 20-25 minutes
Seared Scallops with Brown Butter and Sage
Seared Scallops with Brown Butter and Sage: Elevate your seafood game with this flavorful and elegant dish that combines tender scallops with the nutty, earthy notes of brown butter and fragrant sage.
Ingredients:
– 12 large scallops
– 4 tablespoons (1/2 stick) unsalted butter
– 2 tablespoons chopped fresh sage leaves
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Preheat the skillet: Heat a medium-sized cast-iron or stainless steel skillet over medium-high heat.
2. Prepare the scallops: Rinse the scallops under cold water, pat them dry with paper towels, and season with salt and pepper.
3. Sear the scallops: Add 2 tablespoons of butter to the preheated skillet. Once melted, add the scallops in a single layer. Cook for 1-2 minutes per side, or until they’re golden brown and cooked through.
4. Make the brown butter: Remove the scallops from the skillet, then reduce heat to medium-low. Continue cooking the remaining 2 tablespoons of butter, stirring occasionally, until it turns golden brown and has a nutty aroma (about 5-7 minutes).
5. Finish with sage: Stir in the chopped sage leaves and cook for an additional minute.
6. Serve: Arrange the scallops on a plate, spoon some brown butter sauce over them, and garnish with lemon wedges if desired.
Cooking Time: 10-12 minutes
Grilled Octopus with Smoked Paprika and Olive Oil
Elevate your seafood game with this simple yet impressive grilled octopus recipe, infused with the deep flavors of smoked paprika and olive oil.
Ingredients:
– 1 large octopus, cleaned and cut into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 lemon, juiced (about 2 tbsp)
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, smoked paprika, and lemon juice.
3. Add the octopus pieces to the marinade, making sure they’re fully coated.
4. Let it sit for 30 minutes to allow the flavors to penetrate.
5. Grill the octopus for 2-3 minutes per side, or until tender and slightly charred.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley if desired.
Cooking Time: 10-12 minutes
Cajun Blackened Salmon with Avocado Crema
This recipe combines the bold flavors of Cajun blackening seasoning with the creaminess of avocado crema, creating a mouthwatering dish that’s sure to impress. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp Cajun blackening seasoning
– 1 tbsp butter
– 1/4 cup Avocado Crema (see below)
– Fresh parsley, chopped (optional)
Avocado Crema:
– 3 ripe avocados, peeled and pitted
– 1/2 cup sour cream
– 1 tsp lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Season salmon fillets with Cajun blackening seasoning, patting gently to adhere.
3. Heat butter in an oven-safe skillet over medium-high heat. Sear salmon for 2-3 minutes on each side.
4. Transfer skillet to preheated oven and bake for 8-10 minutes or until cooked through.
5. Serve with Avocado Crema spooned over the top, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Clam Chowder with Crispy Bacon and Thyme
A creamy and flavorful twist on the classic New England clam chowder, this recipe adds a smoky touch from crispy bacon and a hint of thyme.
Ingredients:
– 2 tablespoons butter
– 6 slices of thick-cut bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 can (14.5 oz) of whole baby clams, drained
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove from pot and set aside.
3. Add butter to the same pot and sauté chopped onion and minced garlic until softened.
4. Add clams, clam juice, heavy cream, and thyme to the pot. Stir to combine.
5. Bring mixture to a simmer and let cook for 10-12 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with crispy bacon and chopped chives (optional).
Cooking Time: 20-22 minutes
Lemon Garlic Butter Crab Legs with Parsley
Brighten up your seafood dinner with the zesty and aromatic flavors of lemon, garlic, and parsley. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound crab legs (fresh or frozen, thawed)
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together softened butter, minced garlic, and lemon juice.
3. Arrange crab legs on a baking sheet lined with parchment paper.
4. Spread the garlic-lemon butter mixture evenly over each crab leg.
5. Sprinkle chopped parsley and season with salt and pepper to taste.
6. Bake for 12-15 minutes or until crab is cooked through and lightly browned.
Cooking Time: 12-15 minutes
Pan-Seared Tuna Steak with Wasabi Aioli
Savor the rich flavor of seared tuna paired with a creamy wasabi aioli, perfect for a quick and impressive dinner.
Ingredients:
– 4 tuna steaks (6 oz each)
– 1/2 cup mayonnaise
– 2 tsp wasabi paste
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat a skillet over medium-high heat.
2. Season tuna steaks with salt and pepper.
3. Add 1 tablespoon of oil to the preheated skillet and sear tuna for 2-3 minutes per side, or until cooked to desired doneness.
4. Meanwhile, mix mayonnaise, wasabi paste, and lemon juice in a bowl.
5. Serve seared tuna steaks with wasabi aioli spooned on top.
6. Garnish with fresh parsley or cilantro leaves.
Cooking Time: 8-10 minutes (depending on desired doneness)
Spicy Mussels in White Wine and Tomato Broth
Savor the rich flavors of this Mediterranean-inspired dish as succulent mussels cook in a spicy tomato broth, perfectly balanced by a hint of white wine.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 1/4 cup white wine (dry)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon hot sauce (such as Tabasco)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Rinse mussels under cold water; discard any broken shells.
2. Heat oil in a large pot over medium-high heat. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add white wine, diced tomatoes, hot sauce, salt, and pepper. Stir to combine.
4. Add mussels to the pot, cover with a lid, and steam until they open, about 8-10 minutes.
5. Serve immediately, garnished with fresh parsley or cilantro.
Cooking Time: 15-18 minutes
Grilled Swordfish with Chimichurri Sauce
Elevate your grilling game with this flavorful and refreshing swordfish recipe, paired with a tangy and herby chimichurri sauce. Perfect for a summer evening or a quick weeknight dinner.
Ingredients:
– 4 swordfish steaks (6 oz each)
– 1/2 cup fresh parsley, chopped
– 1/2 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, combine parsley, oregano, garlic, red wine vinegar, and olive oil. Mix well.
3. Season swordfish steaks with salt and pepper.
4. Grill swordfish for 4-5 minutes per side, or until cooked through.
5. Brush chimichurri sauce on the swordfish during the last minute of grilling.
6. Serve immediately.
Cooking Time: 12-15 minutes
Shrimp and Grits with Andouille Sausage
This classic Southern dish combines succulent shrimp, creamy grits, and spicy Andouille sausage for a flavor-packed meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups stone-ground grits
– 4 cups water or chicken broth
– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound Andouille sausage, sliced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook grits according to package instructions using 4 cups of water or chicken broth. Stir in butter until melted.
2. In a large skillet, cook Andouille sausage over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
3. Add chopped onion and minced garlic to the same skillet. Cook until onion is translucent, about 3-4 minutes.
4. Add shrimp to the skillet and cook until pink and fully cooked, about 2-3 minutes per side.
5. Stir in cooked sausage and paprika. Season with salt and pepper to taste.
6. Serve shrimp mixture over cooked grits. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Oysters Rockefeller with Spinach and Parmesan
Elevate your oyster game with this indulgent recipe, featuring crispy spinach, tangy parmesan, and rich butter.
Ingredients:
– 12-15 oysters, shucked
– 2 tablespoons unsalted butter, softened
– 1/4 cup chopped fresh spinach
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt butter over medium heat.
3. Add chopped spinach and cook until wilted, about 30 seconds.
4. Stir in Parmesan cheese until melted and well combined.
5. Arrange oysters on a baking sheet lined with parchment paper.
6. Spoon the spinach-Parmesan mixture evenly over each oyster.
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes, or until oysters are cooked through and edges are golden brown.
9. Serve immediately, with lemon wedges if desired.
Cooking Time: 12-15 minutes
Sea Bass en Papillote with Herbs and Citrus
This Mediterranean-inspired recipe is a flavorful and moist way to cook sea bass, with the added bonus of minimizing cleanup. The aromatics and citrus zest infuse the fish with a bright and refreshing flavor.
Ingredients:
– 4 sea bass fillets (6 oz each)
– 1 lemon, zested
– 2 tbsp olive oil
– 2 sprigs of fresh rosemary
– 2 sprigs of fresh thyme
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 sheet of parchment paper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, lemon zest, rosemary, thyme, and garlic.
3. Place a sea bass fillet on each piece of parchment paper.
4. Spoon the herb mixture evenly over the fish.
5. Fold the parchment paper over the fish, creating a tight seal.
6. Bake for 12-15 minutes or until cooked through.
7. Serve immediately, with any juices poured over the top.
Cooking Time: 12-15 minutes
Pesto Grilled Prawns with Cherry Tomatoes
Elevate your summer gatherings with this flavorful and colorful dish that combines succulent prawns, sweet cherry tomatoes, and the classic Italian flavors of pesto.
Ingredients:
– 12 large prawns, peeled and deveined
– 1/4 cup freshly made pesto
– 2 tablespoons olive oil
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together pesto and olive oil.
3. Brush the prawns with the pesto mixture, making sure they’re evenly coated.
4. Grill the prawns for 2-3 minutes per side, until they turn pink and are cooked through.
5. Meanwhile, place cherry tomatoes on the grill or grill pan and cook for 1-2 minutes, until they start to release their juices.
6. Serve the grilled prawns with the roasted cherry tomatoes and garnish with chopped parsley, if desired.
Cooking Time: Approximately 8-10 minutes
Fisherman’s Stew with Saffron and Fennel
This hearty stew is a perfect blend of seafood, saffron’s subtle earthy flavor, and the freshness of fennel. It’s an ideal comfort food for a cold winter evening.
Ingredients:
– 1 lb fish fillets (any white fish works well), cut into 1-inch pieces
– 2 medium-sized onions, chopped
– 2 bulbs of fennel, sliced
– 3 cloves of garlic, minced
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 can of diced tomatoes (14.5 oz)
– 1 cup of fish stock or water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large pot over medium heat. Add the onions, fennel, and garlic; cook until the vegetables are tender, about 8 minutes.
2. Add the fish pieces, saffron with its liquid, diced tomatoes, and fish stock or water to the pot. Season with salt and pepper.
3. Bring the stew to a simmer, then reduce the heat to low and let it cook for 15-20 minutes or until the fish is cooked through.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Coconut Lime Ceviche with Fresh Sea Bass
This refreshing ceviche recipe combines the sweetness of coconut with the brightness of lime, perfectly complementing the delicate flavor of fresh sea bass.
Ingredients:
– 1 pound fresh sea bass, cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup coconut milk
– 1/4 cup diced red onion
– 1/4 cup diced mango
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine the sea bass pieces, lime juice, coconut milk, red onion, mango, and jalapeño.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the fish to “cook” in the acidity of the lime juice.
3. Just before serving, season with salt to taste.
4. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 30 minutes
Summary
Get ready to conquer your taste buds with these 18 savory seafood recipes! From classic paella and curry dishes to creative tacos, ceviche, and more, this collection has something for every sea-loving foodie. Try the Conquest Seafood Paella with Saffron and Chorizo, or indulge in the Spicy Sea of Conquest Coconut Curry with Shrimp. Other standout recipes include Garlic Butter Lobster Tails with Lemon Zest and Pan-Seared Tuna Steak with Wasabi Aioli. Whether you’re a seasoned chef or just starting out, these bold and delicious recipes are sure to satisfy your cravings.