Ready to cozy up with comforting fall flavors? As the weather cools, there’s nothing better than a warm, delicious fish dinner. From quick weeknight meals to seasonal favorites, we’ve gathered 26 mouthwatering recipes that celebrate autumn’s bounty. Get ready to be inspired and find your new go-to dish for those chilly evenings!
Maple-Glazed Salmon with Roasted Root Vegetables
Wondering how to make a restaurant-quality meal at home? This maple-glazed salmon with roasted root vegetables is surprisingly simple yet impressive. You’ll love how the sweet glaze caramelizes on the fish while the vegetables become tender and flavorful.
Ingredients
– 4 (6-ounce) skin-on wild-caught salmon fillets
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon finely grated fresh ginger
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 2 cups diced assorted root vegetables (carrots, parsnips, sweet potatoes)
– 2 tablespoons extra-virgin olive oil
– 1/2 teaspoon kosher salt
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon finely grated fresh ginger, 1/2 teaspoon smoked paprika, and 1/4 teaspoon freshly ground black pepper until emulsified.
3. Pat 4 (6-ounce) skin-on wild-caught salmon fillets dry with paper towels to ensure proper browning.
4. Place 2 cups diced assorted root vegetables on the prepared baking sheet and toss with 2 tablespoons extra-virgin olive oil and 1/2 teaspoon kosher salt.
5. Roast the vegetables at 400°F for 15 minutes until they begin to soften around the edges.
6. Push the vegetables to the sides of the baking sheet and arrange the salmon fillets skin-side down in the center.
7. Brush the maple glaze generously over the salmon fillets, reserving half for basting.
8. Return the baking sheet to the oven and roast for 12-15 minutes, basting with remaining glaze halfway through, until the salmon flakes easily with a fork and reaches 145°F internally.
9. Remove from oven and let rest for 3 minutes to allow juices to redistribute.
10. Garnish with 2 tablespoons chopped fresh parsley before serving.
Everything comes together beautifully with the salmon’s flaky texture contrasting the tender roasted vegetables. The caramelized maple glaze adds a sweet-savory depth that pairs wonderfully with the earthy root vegetables. Try serving over a bed of wild rice or with a crisp green salad for a complete meal.
Pumpkin Seed-Crusted Tilapia with Sage Brown Butter
Even on busy weeknights, you deserve a restaurant-quality meal that comes together quickly. This pumpkin seed-crusted tilapia delivers impressive flavor with minimal effort—perfect for when you want something special without the fuss.
Ingredients
– 4 (6-ounce) tilapia fillets, patted dry
– 1 cup raw pumpkin seeds, finely ground
– ½ cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 4 tablespoons unsalted butter
– 8 fresh sage leaves
– 1 lemon, juiced
– Kosher salt and freshly ground black pepper
– 2 tablespoons grapeseed oil
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season both sides of the tilapia fillets generously with kosher salt and freshly ground black pepper.
3. Place the all-purpose flour in a shallow dish.
4. Pour the lightly beaten pasture-raised eggs into a second shallow dish.
5. Spread the finely ground raw pumpkin seeds in a third shallow dish.
6. Dredge each tilapia fillet first in the flour, shaking off any excess.
7. Dip the floured fillet into the beaten eggs, allowing excess to drip off.
8. Press the fillet firmly into the ground pumpkin seeds, coating both sides evenly.
9. Heat grapeseed oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
10. Carefully place the coated tilapia fillets in the hot skillet.
11. Sear for 2-3 minutes until the crust is golden brown and releases easily from the pan.
12. Flip the fillets using a thin spatula and immediately transfer the skillet to the preheated oven.
13. Bake for 8-10 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
14. While the fish bakes, melt unsalted butter in a small saucepan over medium heat.
15. Add fresh sage leaves and cook for 2-3 minutes until the butter turns nutty brown and the sage becomes crisp.
16. Immediately remove from heat and stir in freshly squeezed lemon juice to stop the cooking process.
17. Drizzle the sage brown butter over the cooked tilapia fillets just before serving.
Vibrant and satisfying, this dish features a crunchy pumpkin seed crust that gives way to tender, flaky fish beneath. The nutty brown butter and aromatic sage create a sophisticated sauce that elevates the mild tilapia beautifully. For a complete meal, serve alongside roasted autumn vegetables or a simple arugula salad with a sharp vinaigrette to cut through the richness.
Apple Cider Poached Cod with Rosemary
Believe it or not, you can turn humble cod into something truly special with just a few autumn-inspired ingredients. This elegant yet approachable dish brings cozy flavors to your weeknight dinner rotation in under 30 minutes.
Ingredients
– 4 (6-ounce) skinless cod fillets
– 2 cups fresh-pressed apple cider
– 1 cup dry white wine
– 2 sprigs fresh rosemary
– 1 small shallot, thinly sliced
– 2 tablespoons unsalted butter
– 1 tablespoon extra-virgin olive oil
– Kosher salt and freshly ground black pepper
Instructions
1. Season both sides of the cod fillets generously with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Sear cod fillets for 90 seconds per side until lightly golden—this creates a flavorful crust while keeping the interior moist.
4. Remove cod from skillet and set aside on a clean plate.
5. Reduce heat to medium and add thinly sliced shallot to the same skillet.
6. Sauté shallot for 2 minutes until translucent and fragrant.
7. Pour in dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
8. Add fresh-pressed apple cider and rosemary sprigs to the skillet.
9. Bring liquid to a gentle simmer (about 180°F), then reduce heat to maintain a bare simmer.
10. Carefully return cod fillets to the skillet, ensuring they are partially submerged in the poaching liquid.
11. Poach cod for 6-8 minutes, until flesh flakes easily with a fork but remains opaque throughout.
12. Use a slotted spatula to transfer cod to serving plates, allowing excess liquid to drain off.
13. Return skillet with poaching liquid to medium heat and bring to a rapid simmer.
14. Cook liquid for 3-4 minutes until reduced by half and slightly thickened.
15. Remove skillet from heat and whisk in unsalted butter until emulsified into a glossy sauce.
16. Discard rosemary sprigs before spooning the reduced sauce over the poached cod.
Unbelievably tender and flaky, the cod absorbs the sweet-tart apple cider notes while the rosemary infuses every bite with earthy warmth. Serve this over creamy polenta or alongside roasted root vegetables to soak up every drop of that fragrant pan sauce.
Spicy Chipotle Trout with Sweet Potato Mash
Tired of the same old fish recipes? This spicy chipotle trout with sweet potato mash will wake up your taste buds and become an instant weeknight favorite. You’ll love how the smoky heat balances with the creamy sweetness.
Ingredients
– 4 (6-ounce) skin-on rainbow trout fillets
– 2 tablespoons chipotle peppers in adobo sauce, finely minced
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 2 large sweet potatoes (about 2 pounds), peeled and cubed
– 3 tablespoons unsalted butter
– 1/4 cup heavy cream, warmed
– 1/2 teaspoon freshly grated nutmeg
– 2 tablespoons fresh cilantro leaves, chopped
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the trout fillets completely dry with paper towels to ensure crispy skin.
3. In a small bowl, combine the minced chipotle peppers, 2 tablespoons olive oil, smoked paprika, and cumin to create a paste.
4. Rub the chipotle paste evenly over the flesh side of each trout fillet.
5. Place the seasoned fillets skin-side down on the prepared baking sheet.
6. Roast the trout for 12-14 minutes until the flesh flakes easily with a fork but remains moist.
7. While the trout roasts, place the cubed sweet potatoes in a medium saucepan and cover with cold water by 1 inch.
8. Bring to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until fork-tender.
9. Drain the sweet potatoes thoroughly in a colander, allowing all excess water to evaporate.
10. Return the drained sweet potatoes to the warm saucepan and mash with a potato ricer or masher.
11. Add the unsalted butter, warmed heavy cream, and freshly grated nutmeg, stirring until smooth and creamy.
12. Season the sweet potato mash with fine sea salt to your preference.
13. Divide the sweet potato mash among four plates and top each portion with one trout fillet.
14. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
Moist, flaky trout with a smoky kick pairs perfectly with the velvety sweet potato mash. The contrast between the spicy crust and creamy base makes each bite exciting. Try serving it with a crisp green salad to cut through the richness, or crumble the leftover trout into tacos the next day for a delicious twist.
Walnut-Crusted Hake with Brussels Sprouts
A perfectly crispy, nutty crust on tender white fish with caramelized Brussels sprouts—this elegant yet approachable dish brings restaurant-quality flavors right to your weeknight table. You’ll love how the textures and flavors come together in under 30 minutes.
Ingredients
– 4 (6-ounce) hake fillets, skin removed
– 1 cup raw walnuts, finely chopped
– ½ cup panko breadcrumbs
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup all-purpose flour
– 1 pound Brussels sprouts, trimmed and halved
– 3 tablespoons clarified butter, divided
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon smoked paprika
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Season the hake fillets generously on both sides with kosher salt and black pepper.
3. Arrange three shallow dishes: one with all-purpose flour, one with lightly beaten pasture-raised eggs, and one with a mixture of finely chopped raw walnuts and panko breadcrumbs.
4. Dredge each hake fillet in flour, shaking off any excess. Tip: Use one hand for dry ingredients and the other for wet to avoid clumping.
5. Dip the floured fillet into the beaten eggs, allowing excess to drip off.
6. Press the fillet firmly into the walnut-panko mixture, coating both sides evenly.
7. Heat 2 tablespoons of clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
8. Place the coated fillets in the skillet and sear for 2–3 minutes per side until the crust is golden brown.
9. Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the internal temperature of the hake reaches 145°F.
10. While the fish bakes, heat extra-virgin olive oil and remaining clarified butter in a separate skillet over medium heat.
11. Add halved Brussels sprouts cut-side down and cook undisturbed for 4–5 minutes until deeply caramelized. Tip: Avoid overcrowding the pan to ensure proper browning.
12. Season sprouts with smoked paprika, kosher salt, and black pepper, then toss and cook for another 3–4 minutes until tender-crisp.
13. Remove the fish from the oven and let it rest for 2 minutes. Tip: Resting allows juices to redistribute for a moist result.
Gorgeous golden crust gives way to flaky, mild fish, while the sprouts offer a smoky-sweet contrast. Serve it over creamy polenta or with a squeeze of lemon for brightness—this dish feels special enough for guests but easy enough for any Tuesday.
Herb-Crusted Flounder with Butternut Squash Puree
Unbelievably simple yet elegant, this herb-crusted flounder with butternut squash puree comes together in under 30 minutes. You’ll love how the crispy coating gives way to tender fish, all balanced by that velvety squash beneath. Perfect for a weeknight dinner that feels anything but ordinary.
Ingredients
– 4 flounder fillets (6 oz each), patted dry
– 1 cup panko breadcrumbs
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp lemon zest
– ½ cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 4 tbsp clarified butter, divided
– 1 medium butternut squash (2 lbs), peeled and cubed
– 2 tbsp extra-virgin olive oil
– ¼ cup heavy cream
– 1 tsp freshly grated nutmeg
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, 1 tsp salt, and ½ tsp black pepper on the prepared sheet.
3. Roast the squash for 20 minutes, or until fork-tender and lightly caramelized at the edges.
4. Transfer the roasted squash to a blender, add heavy cream and nutmeg, then puree until completely smooth—tip: blend while warm for a silkier texture.
5. Season the flounder fillets on both sides with 1 tsp salt and ½ tsp black pepper.
6. Combine panko, parsley, thyme, and lemon zest in a shallow dish.
7. Place flour in a second dish and beaten eggs in a third.
8. Dredge each fillet in flour, shaking off any excess.
9. Dip the floured fillet into the eggs, allowing excess to drip off.
10. Press the fillet into the herb-panko mixture, coating both sides evenly.
11. Heat 2 tbsp clarified butter in a large skillet over medium-high heat until it shimmers.
12. Carefully place two fillets in the skillet and cook for 2–3 minutes per side, until the crust is golden brown and crispy.
13. Transfer the cooked fillets to a plate and repeat with remaining butter and fillets—tip: avoid overcrowding the pan to ensure even browning.
14. Gently reheat the butternut puree if needed, adjusting seasoning with salt and pepper.
15. Spoon the puree onto plates, top with herb-crusted flounder, and serve immediately—tip: a squeeze of fresh lemon juice just before serving brightens the dish beautifully.
Delightfully contrasting, the flaky fish and crisp herb crust play off the smooth, sweet puree beneath. For a restaurant-worthy touch, garnish with microgreens or a drizzle of brown butter. This dish pairs wonderfully with a simple arugula salad or roasted asparagus.
Cranberry Balsamic Glazed Swordfish
Brace yourself for a flavor explosion that’ll make your taste buds dance! This cranberry balsamic glazed swordfish is the perfect blend of sweet, tangy, and savory—ideal for a fancy yet easy weeknight dinner. You’re going to love how simple it is to impress with this dish.
Ingredients
– 4 (6-ounce) swordfish steaks, about 1-inch thick
– 1 cup fresh cranberries
– 1/2 cup balsamic vinegar
– 2 tablespoons honey
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon finely minced garlic
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter, cut into small pieces
– 1 tablespoon fresh thyme leaves
Instructions
1. Pat the swordfish steaks dry with paper towels to ensure a crisp sear.
2. Season both sides of the swordfish evenly with kosher salt and freshly ground black pepper.
3. In a small saucepan over medium heat, combine fresh cranberries, balsamic vinegar, honey, and finely minced garlic.
4. Bring the mixture to a simmer, then reduce the heat to low and cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
5. Remove the saucepan from the heat and whisk in unsalted butter pieces until fully incorporated and glossy.
6. Stir in fresh thyme leaves and set the glaze aside.
7. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
8. Place the swordfish steaks in the skillet and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F and the exterior is golden brown.
9. Brush the cranberry balsamic glaze generously over the swordfish during the last minute of cooking to caramelize slightly.
10. Transfer the swordfish to a plate and let rest for 3 minutes before serving to allow juices to redistribute.
Mouthwatering and elegant, this dish features a firm, meaty texture from the swordfish that pairs beautifully with the glossy, tart-sweet glaze. Serve it over a bed of wild rice or alongside roasted seasonal vegetables for a complete meal that’s as visually stunning as it is delicious.
Pecan-Crusted Catfish with Maple Butter Sauce
Craving something that feels fancy but comes together without fuss? This pecan-crusted catfish with maple butter sauce is your answer—it’s crispy, sweet, savory, and totally doable on a busy night.
Ingredients
– 4 (6-ounce) catfish fillets, patted dry
– 1 cup finely chopped pecans
– 1/2 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup clarified butter, divided
– 1/4 cup pure maple syrup
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the catfish fillets evenly on both sides with fine sea salt and freshly ground black pepper.
3. Place the all-purpose flour in a shallow dish.
4. Add the lightly beaten pasture-raised eggs to a second shallow dish.
5. Spread the finely chopped pecans in a third shallow dish.
6. Dredge each catfish fillet in the all-purpose flour, shaking off any excess.
7. Dip the floured fillet into the lightly beaten eggs, allowing any excess to drip off.
8. Press the fillet firmly into the finely chopped pecans to coat both sides evenly.
9. Heat 1/4 cup of clarified butter in a large skillet over medium-high heat until it shimmers.
10. Carefully place the pecan-crusted catfish fillets in the skillet and sear for 2–3 minutes per side, until the coating is golden brown and crispy.
11. Transfer the seared fillets to the prepared baking sheet and bake in the preheated oven for 8–10 minutes, until the internal temperature reaches 145°F.
12. While the catfish bakes, prepare the maple butter sauce by combining the remaining 1/4 cup clarified butter, pure maple syrup, and fresh lemon juice in a small saucepan.
13. Warm the sauce over low heat for 2–3 minutes, stirring constantly until it is smooth and slightly thickened.
14. Remove the catfish from the oven and let it rest for 2 minutes before serving.
15. Drizzle the warm maple butter sauce over the pecan-crusted catfish fillets.
16. Garnish with chopped fresh parsley.
Keep an eye on the pecans while searing—they can burn quickly due to their high oil content. For extra crispiness, make sure the butter is hot before adding the fillets. If the sauce separates, whisk in a teaspoon of warm water to emulsify it again. Key to this dish is the contrast: the nutty crunch gives way to tender fish, all balanced by that rich, sweet-salty sauce. Try it over a bed of creamy grits or with a simple arugula salad to let the flavors shine.
Orange and Fennel Roasted Mackerel
Craving something fresh yet comforting? This orange and fennel roasted mackerel brings bright citrus notes together with earthy anise flavors in a dish that’s surprisingly simple to pull off. You’ll love how the crispy skin contrasts with the tender flesh.
Ingredients
– 2 whole mackerel (about 1 lb each), gutted and scaled
– 2 medium navel oranges, one juiced and one thinly sliced
– 1 large fennel bulb, fronds reserved and bulb thinly sliced
– 3 tablespoons extra-virgin olive oil
– 1 teaspoon fennel seeds, lightly crushed
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Pat the mackerel dry thoroughly with paper towels to ensure crisp skin.
3. Score the skin of each mackerel with three diagonal cuts on each side, about ¼ inch deep.
4. In a small bowl, whisk together the orange juice, olive oil, crushed fennel seeds, kosher salt, and black pepper.
5. Brush the mackerel inside and out with the marinade, reserving half for later.
6. Layer the sliced fennel bulb and orange slices in a single layer on a rimmed baking sheet.
7. Place the mackerel on top of the fennel and orange bed.
8. Roast for 18-20 minutes, until the flesh flakes easily with a fork and the skin is golden.
9. Drizzle the reserved marinade over the fish and vegetables just before serving.
10. Garnish with reserved fennel fronds for a fresh, aromatic finish.
Yield a beautifully balanced plate where the crispy-skinned mackerel pairs perfectly with the caramelized fennel and bright orange. Try serving it over a bed of quinoa or with a simple arugula salad to let those vibrant flavors shine.
Grilled Bass with Pear and Pomegranate Salsa
Just imagine this: you’re craving something fresh yet satisfying, and this grilled bass hits all the right notes. Juicy pears and tart pomegranate come together in a vibrant salsa that brightens up the flaky fish. It’s a dish that feels fancy but is totally doable on a weeknight.
Ingredients
– 2 (6-ounce) skin-on bass fillets
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 ripe Bartlett pear, cored and finely diced
– 1/4 cup pomegranate arils
– 2 tablespoons minced red onion
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon minced fresh cilantro
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
2. Pat the bass fillets dry with paper towels to ensure a crisp skin.
3. Brush both sides of the fillets with extra-virgin olive oil.
4. Season the fillets evenly with fine sea salt and freshly cracked black pepper.
5. Place the fillets skin-side down on the grill and cook for 4-5 minutes until the skin is crispy and releases easily.
6. Flip the fillets and grill for an additional 2-3 minutes until the flesh is opaque and flakes gently with a fork.
7. In a medium bowl, combine the diced Bartlett pear, pomegranate arils, minced red onion, freshly squeezed lime juice, minced fresh cilantro, and crushed red pepper flakes.
8. Gently toss the salsa ingredients to mix without crushing the pear.
9. Remove the bass from the grill and let it rest for 2 minutes to redistribute juices.
10. Top the grilled bass with the pear and pomegranate salsa before serving.
You’ll love the contrast between the tender, flaky bass and the crunchy, sweet-tart salsa. For a creative twist, serve it over a bed of wild arugula to add a peppery note that complements the fruitiness.
Spiced Haddock Chowder with Corn and Bacon
Something about the chill in the air just makes you crave a bowl of something warm and comforting, doesn’t it? This spiced haddock chowder with corn and bacon is exactly what you need—it’s hearty, flavorful, and surprisingly easy to whip up on a cozy evening.
Ingredients
– 4 slices thick-cut bacon, diced
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/4 cup all-purpose flour
– 4 cups fish stock
– 2 cups whole milk
– 1 pound haddock fillets, skin removed and cut into 1-inch pieces
– 2 cups fresh corn kernels
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1/4 cup fresh parsley, chopped
– Kosher salt and freshly ground black pepper, to season
Instructions
1. In a large Dutch oven over medium heat, cook the diced bacon until crispy, about 8-10 minutes, stirring occasionally.
2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add the finely diced onion to the bacon fat and sauté until translucent, about 5 minutes, stirring frequently to prevent burning.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle in the smoked paprika and cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
6. Whisk in the all-purpose flour and cook for 2 minutes to form a roux, ensuring no lumps remain.
7. Gradually pour in the fish stock while whisking constantly to avoid clumping.
8. Add the whole milk and bring the mixture to a gentle simmer over medium heat, stirring occasionally.
9. Reduce the heat to low and let the base simmer for 10 minutes to thicken slightly, stirring every few minutes.
10. Gently add the haddock pieces and fresh corn kernels to the pot.
11. Simmer for 5-7 minutes until the fish is opaque and flakes easily with a fork.
12. Stir in the heavy cream and unsalted butter until fully incorporated and warmed through.
13. Season with kosher salt and freshly ground black pepper to your preference.
14. Ladle the chowder into bowls and top with the crispy bacon and chopped fresh parsley.
Creamy and rich, this chowder boasts a velvety texture with tender chunks of haddock and sweet corn bursts. The smoky bacon and subtle heat from the spices make it a standout dish—perfect served with crusty bread for dipping or alongside a simple green salad.
Ginger Soy Glazed Halibut with Autumn Greens
Vividly capturing the essence of fall, this ginger soy glazed halibut brings warmth to your table with its savory-sweet notes and tender greens. You’ll love how quickly it comes together for a weeknight dinner that feels special. It’s the perfect balance of healthy and indulgent.
Ingredients
– 4 (6-ounce) skin-on halibut fillets
– 1/4 cup reduced-sodium soy sauce
– 2 tablespoons freshly grated ginger
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 tablespoon toasted sesame oil
– 2 tablespoons grapeseed oil
– 4 cups mixed autumn greens (such as kale and Swiss chard), stems removed and roughly chopped
– 2 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– Kosher salt, to season
– Freshly ground black pepper, to season
– 1 tablespoon toasted sesame seeds, for garnish
– 2 scallions, thinly sliced, for garnish
Instructions
1. Pat the halibut fillets dry with paper towels and season both sides with kosher salt and black pepper.
2. In a small bowl, whisk together the soy sauce, grated ginger, honey, rice vinegar, and toasted sesame oil to create the glaze.
3. Heat 1 tablespoon of grapeseed oil in a large non-stick skillet over medium-high heat until shimmering.
4. Place the halibut fillets skin-side down in the skillet and cook for 4-5 minutes, until the skin is crispy and golden brown.
5. Flip the fillets carefully using a fish spatula and cook for another 2-3 minutes on the other side.
6. Pour half of the ginger soy glaze over the halibut in the skillet, shaking the pan to coat evenly.
7. Remove the halibut from the skillet and set aside on a plate, tented with foil to keep warm.
8. In the same skillet, add the remaining 1 tablespoon of grapeseed oil and heat over medium heat.
9. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
10. Add the chopped autumn greens to the skillet and toss to coat in the oil and aromatics.
11. Sauté the greens for 3-4 minutes, until wilted but still vibrant, seasoning with a pinch of salt.
12. Return the halibut to the skillet, nestling it among the greens, and drizzle the remaining glaze over everything.
13. Garnish with toasted sesame seeds and sliced scallions before serving.
Nestled among the wilted greens, the halibut boasts a crispy skin that gives way to flaky, moist flesh, all coated in a sticky, umami-rich glaze. The slight heat from the red pepper flakes cuts through the sweetness beautifully. For a creative twist, serve it over a bed of coconut jasmine rice to soak up every last drop of the delicious sauce.
Lemon Dill Seared Snapper with Pumpkin Risotto
A perfectly seared snapper with creamy risotto makes for an elegant yet approachable dinner. You’ll love how the bright lemon and fresh dill complement the earthy pumpkin in this comforting dish.
Ingredients
– 2 (6-ounce) skin-on snapper fillets
– 1 cup Arborio rice
– 1 cup pumpkin puree
– 4 cups homemade chicken stock, kept at a simmer
– 1/2 cup dry white wine
– 1/4 cup clarified butter
– 1/4 cup finely grated Parmigiano-Reggiano
– 2 tablespoons fresh dill, finely chopped
– 1 lemon, zested and juiced
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– Kosher salt to season
– Freshly cracked black pepper to season
Instructions
1. Pat the snapper fillets dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper.
2. Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the snapper fillets skin-side down in the hot skillet, pressing gently with a spatula to ensure even contact.
4. Sear for 4–5 minutes until the skin is golden brown and crispy, resisting the urge to move the fillets.
5. Flip the fillets and cook for an additional 2–3 minutes until the flesh is opaque and flakes easily with a fork.
6. Transfer the snapper to a plate and tent loosely with foil to rest.
7. In a heavy-bottomed saucepan, melt the remaining 2 tablespoons of clarified butter over medium heat.
8. Add the finely diced yellow onion and sauté for 3–4 minutes until translucent and fragrant.
9. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
10. Add the Arborio rice and toast for 1–2 minutes, stirring constantly, until the grains are lightly golden and nutty-smelling.
11. Pour in the dry white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2 minutes.
12. Add 1 cup of simmering chicken stock to the rice, stirring frequently until nearly absorbed.
13. Repeat the process, adding the stock 1 cup at a time and stirring constantly, for 18–20 minutes until the rice is creamy yet al dente.
14. Fold in the pumpkin puree, Parmigiano-Reggiano, lemon zest, and fresh dill until fully incorporated and heated through.
15. Season the risotto with kosher salt and freshly cracked black pepper to taste.
16. Squeeze the fresh lemon juice over the rested snapper fillets just before serving.
Heavenly textures await with the snapper’s crisp skin giving way to tender flesh, while the risotto offers a velvety richness punctuated by herbal notes. For a stunning presentation, spoon the risotto onto warmed plates and top with the seared fillets, garnishing with extra dill fronds and a drizzle of high-quality olive oil.
Sweet Chili Glazed Barramundi with Apple Slaw
Oh my goodness, you have to try this sweet chili glazed barramundi with apple slaw! It’s the perfect balance of sweet, spicy, and fresh—ideal for a quick weeknight dinner that feels totally gourmet. You’ll love how the crispy fish pairs with that crunchy, tangy slaw.
Ingredients
– 2 (6-ounce) barramundi fillets, skin-on
– 1/4 cup sweet chili sauce
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 teaspoon freshly grated ginger
– 1/2 small green cabbage, finely shredded
– 1 large Granny Smith apple, julienned
– 1/4 cup mayonnaise
– 1 tablespoon fresh lime juice
– 1/4 teaspoon kosher salt
– 2 tablespoons vegetable oil
– 2 tablespoons chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the barramundi fillets dry with paper towels to ensure a crisp skin.
3. In a small bowl, whisk together the sweet chili sauce, rice vinegar, soy sauce, and grated ginger to create the glaze.
4. Place the barramundi fillets skin-side down on the prepared baking sheet.
5. Brush half of the glaze evenly over the top of each fillet.
6. Bake the barramundi for 12-15 minutes, or until the flesh flakes easily with a fork and the glaze is bubbly.
7. While the fish bakes, combine the shredded cabbage and julienned apple in a medium bowl.
8. In a separate small bowl, mix the mayonnaise, lime juice, and kosher salt until smooth.
9. Pour the dressing over the cabbage and apple mixture, tossing gently to coat everything evenly.
10. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
11. Carefully place the baked barramundi fillets skin-side down in the hot skillet.
12. Sear for 2-3 minutes, until the skin is golden brown and crispy.
13. Remove the fillets from the skillet and brush with the remaining glaze.
14. Garnish the apple slaw with chopped fresh cilantro before serving.
15. Plate the barramundi alongside the slaw, serving immediately.
Light and flaky barramundi with that sticky-sweet glaze contrasts beautifully with the crisp, refreshing slaw. For a fun twist, try serving it in lettuce wraps or with a side of jasmine rice to soak up all those delicious juices.
Conclusion
Autumn’s bounty shines in these 26 delicious fish recipes perfect for cozy dinners. We hope you find inspiration to try a new dish this season! Share your favorites in the comments below, and don’t forget to pin this roundup on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
