18 Festive Christmas Seafood Recipes Delight

Dive into the holiday spirit with our 18 Festive Christmas Seafood Recipes Delight! Perfect for home cooks looking to add a splash of ocean-inspired elegance to their holiday table. From quick and easy dinners to seasonal favorites that comfort and impress, this roundup is your go-to guide for making this Christmas unforgettable. Keep reading to discover dishes that will dazzle your guests and delight your taste buds!

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi is a quick, flavorful dish that brings a touch of elegance to your weeknight dinner table, with minimal effort.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 8 ounces linguine, cooked according to package instructions

Instructions

1. In a large skillet over medium heat, melt the butter. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
2. Increase the heat to medium-high and add the shrimp. Cook for 2 minutes per side until pink and opaque.
3. Pour in the white wine and lemon juice, stirring to combine. Season with salt and black pepper, and let the mixture simmer for 2 minutes to reduce slightly.
4. Remove from heat and stir in the chopped parsley. Serve immediately over cooked linguine.

The magic of this dish lies in the balance of spicy, buttery, and citrusy flavors, all coming together in under 15 minutes.

Tip: For an extra burst of freshness, garnish with additional lemon zest right before serving.

Lobster Thermidor

Dive into the luxurious world of Lobster Thermidor, a classic French dish that’s surprisingly approachable for the home cook. With its rich, creamy sauce and tender lobster meat, it’s a showstopper that’s perfect for special occasions.

Ingredients

• 2 live lobsters (about 1 1/2 pounds each)
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8 minutes. Remove and let cool before extracting the meat from the shells. Chop the meat into bite-sized pieces.
2. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add the milk and heavy cream, whisking constantly until the sauce thickens, about 5 minutes.
3. Stir in the Gruyère cheese, Dijon mustard, lemon juice, paprika, salt, and pepper until the cheese is melted and the sauce is smooth. Fold in the lobster meat.
4. Spoon the mixture back into the lobster shells or a baking dish. Bake for 10-15 minutes until bubbly and lightly golden on top.
5. Garnish with chopped parsley before serving.

The magic of Lobster Thermidor lies in its velvety sauce, which perfectly complements the sweetness of the lobster without overpowering it. It’s a dish that feels indulgent yet balanced.

Tip: For an extra touch of elegance, serve with a crisp green salad and a glass of Chardonnay.

Seafood Paella

Dive into the flavors of the Mediterranean with this vibrant Seafood Paella, a one-pan wonder that brings the party to your table with minimal fuss.

Ingredients

• 2 cups short-grain rice (like Bomba or Arborio)
• 4 cups chicken stock
• 1 lb mixed seafood (shrimp, mussels, and squid)
• 1 large tomato, finely diced
• 1 red bell pepper, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 tsp saffron threads
• 1/4 cup olive oil
• 1 tsp smoked paprika
• Salt to taste
• Lemon wedges for serving

Instructions

1. Heat olive oil in a large paella pan over medium heat. Add onion, bell pepper, and garlic, sautéing until soft, about 5 minutes.
2. Stir in the diced tomato and cook for another 3 minutes until the mixture thickens slightly.
3. Add the rice, stirring to coat with the vegetable mixture, then sprinkle in the saffron and smoked paprika.
4. Pour in the chicken stock, bring to a boil, then reduce heat to low. Simmer without stirring for 15 minutes.
5. Arrange the mixed seafood on top of the rice, pressing lightly into the mixture. Cover and cook for another 10 minutes, or until the seafood is cooked through and the rice is tender.
6. Remove from heat, let stand covered for 5 minutes, then serve with lemon wedges.

The magic of this paella lies in the socarrat—the crispy, caramelized rice at the bottom of the pan that’s a textural delight.

Tip: For the best socarrat, listen for a crackling sound as the rice finishes cooking, indicating that perfect crust is forming.

Grilled Salmon with Dill Sauce

Grilled Salmon with Dill Sauce is a showstopper that’s surprisingly simple to make, perfect for those evenings when you want something special without the fuss.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush the salmon fillets with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish flakes easily with a fork.
4. While the salmon cooks, mix together 1/2 cup sour cream, 2 tbsp fresh dill, 1 tbsp lemon juice, and 1/2 tsp garlic powder in a small bowl to make the dill sauce.
5. Serve the grilled salmon hot with a generous dollop of dill sauce on top.

The creamy dill sauce with its bright lemon notes cuts through the richness of the salmon, creating a balance that’s both refreshing and indulgent.

Tip: For an extra smoky flavor, try grilling the salmon on a cedar plank soaked in water for at least an hour.

Crab Stuffed Mushrooms

These Crab Stuffed Mushrooms are a luxurious appetizer that combines the earthy flavors of mushrooms with the sweet, delicate taste of crab, all baked to perfection.

Ingredients

• 24 large white mushrooms, stems removed
• 1 cup lump crabmeat, drained and picked over for shells
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp Old Bay seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Lightly grease a baking sheet with olive oil.
2. In a medium bowl, combine lump crabmeat, cream cheese, mayonnaise, Parmesan cheese, minced garlic, chopped parsley, Old Bay seasoning, salt, and black pepper. Mix until well blended.
3. Brush each mushroom cap with olive oil, then spoon the crab mixture into the caps, mounding slightly.
4. Arrange stuffed mushrooms on the prepared baking sheet. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.

The contrast between the tender mushroom and the creamy, flavorful crab filling makes these bites irresistibly elegant yet surprisingly simple to prepare.

Tip: For an extra crunch, sprinkle the tops with a little extra Parmesan cheese before baking.

Shrimp and Grits

There’s something irresistibly comforting about a bowl of creamy grits topped with succulent shrimp, and this recipe brings that Southern charm right to your kitchen.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 cup chopped green onions
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, bring 4 cups water to a boil. Whisk in 1 cup grits and 1 tsp salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until thickened.
2. Stir in 2 tbsp butter and 1 cup cheddar cheese until melted and smooth. Keep warm.
3. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add shrimp, 2 cloves minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Remove from heat and stir in 1/4 cup green onions and 1 tbsp lemon juice.
5. Serve shrimp over warm grits. The smoky paprika and cayenne give the shrimp a gentle kick, perfectly balanced by the creamy, cheesy grits.

Tip: For an extra layer of flavor, cook the shrimp with a slice of bacon and use the rendered fat in place of olive oil.

Clam Chowder

There’s nothing quite like a bowl of creamy clam chowder to warm you up on a chilly day. This version is packed with flavor and comes together in just under an hour.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 (6.5 oz) cans chopped clams, drained with juice reserved
• 2 medium potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute.
2. Sprinkle the flour over the vegetables, stirring to coat. Cook for 2 minutes to remove the raw flour taste.
3. Gradually whisk in the chicken broth, followed by the milk and heavy cream, ensuring no lumps remain. Add the reserved clam juice, potatoes, salt, pepper, and thyme. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the potatoes are tender.
4. Stir in the chopped clams and heat through for about 5 minutes. Adjust seasoning if necessary.

The secret to this chowder’s rich flavor? A splash of heavy cream and the reserved clam juice, which adds a briny depth that’s irresistible.

Tip: For an extra touch of luxury, garnish with a sprinkle of crispy bacon bits and a dash of fresh parsley before serving.

Baked Cod with Lemon Butter

There’s something undeniably comforting about baked cod, especially when it’s dressed in a vibrant lemon butter sauce. This recipe is a weeknight hero, turning simple ingredients into a dish that feels a little special.

Ingredients

• 4 cod fillets (about 6 oz each)
• 1/4 cup unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish large enough to fit the cod fillets in a single layer.
2. In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, minced garlic, salt, and black pepper.
3. Place the cod fillets in the prepared baking dish. Pour the lemon butter mixture evenly over the fillets.
4. Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork. The exact time will depend on the thickness of your fillets.
5. Sprinkle the chopped fresh parsley over the baked cod just before serving.

The magic of this dish lies in the lemon butter sauce, which seeps into the cod as it bakes, creating a moist and flavorful bite every time.

Tip: For an extra touch of elegance, serve this baked cod with a side of roasted asparagus or a light arugula salad.

Scallop Risotto

Dive into the creamy, luxurious world of scallop risotto, a dish that combines the sweetness of scallops with the rich texture of perfectly cooked arborio rice.

Ingredients

• 1 cup arborio rice
• 1 lb fresh scallops, patted dry
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add scallops, season with salt and pepper, and sear for 2 minutes per side until golden. Remove and set aside.
2. In the same pan, add remaining olive oil and butter. Sauté onion and garlic until translucent, about 3 minutes.
3. Stir in arborio rice, coating it with the oil and butter, for 1 minute. Pour in white wine, stirring until absorbed.
4. Begin adding warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 18-20 minutes total.
5. Once rice is creamy and al dente, stir in Parmesan cheese and season with salt and pepper to taste. Gently fold in scallops to warm through.
6. Garnish with fresh parsley before serving. The key to this dish is the contrast between the creamy risotto and the tender, seared scallops, making it a showstopper for any dinner party.

Tip: For an extra layer of flavor, lightly brown the butter before adding the scallops for a nutty, rich taste.

Oysters Rockefeller

Oysters Rockefeller is a classic dish that brings a touch of elegance to any dinner table, with its rich, buttery topping and briny oysters.

Ingredients

• 12 fresh oysters, shucked, on the half shell
• 1/2 cup unsalted butter
• 1/2 cup finely chopped spinach
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped parsley
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp Pernod or absinthe
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 450°F.
2. In a skillet over medium heat, melt the butter. Add the spinach, green onions, and parsley, cooking until the spinach is wilted, about 3 minutes.
3. Stir in the breadcrumbs, Parmesan cheese, Pernod, salt, black pepper, and cayenne pepper until well combined.
4. Arrange the oysters on a baking sheet. Spoon the spinach mixture evenly over each oyster.
5. Bake for 10 minutes, then broil for 2-3 minutes until the topping is golden and bubbly.

The magic of Oysters Rockefeller lies in the perfect balance of creamy, herby topping against the fresh, oceanic flavor of the oysters, making it a showstopper for special occasions.

Tip: For an extra crispy topping, place the oysters under the broiler for an additional minute, watching closely to prevent burning.

Seafood Linguine

Dive into the flavors of the ocean with this Seafood Linguine, a dish that brings the taste of the sea right to your dinner table with minimal fuss.

Ingredients

• 8 oz linguine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1/2 cup white wine
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add shrimp and scallops to the skillet, cooking for 2-3 minutes on each side until seafood is opaque. Remove from skillet and set aside.
4. Pour white wine into the skillet, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
5. Return seafood to the skillet, along with cooked linguine, parsley, and lemon juice. Toss everything together and season with salt and pepper to taste.
6. Serve immediately, garnished with additional parsley if desired.

The magic of this dish lies in the quick cooking of the seafood, ensuring it stays tender and juicy, perfectly complemented by the spicy, garlicky sauce.

Tip: For an extra touch of luxury, add a handful of cherry tomatoes to the skillet when you add the garlic for a burst of color and sweetness.

Grilled Tuna Steak with Mango Salsa

Grilled Tuna Steak with Mango Salsa brings a tropical twist to your dinner table, combining the rich flavors of the sea with the sweet and tangy notes of fresh mango.

Ingredients

• 2 tuna steaks (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the tuna steaks with olive oil and season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
3. Grill the tuna steaks for 3-4 minutes per side for medium-rare, or until desired doneness.
4. While the tuna is grilling, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt in a bowl to make the salsa.
5. Serve the grilled tuna steaks topped with the mango salsa.

The contrast between the smoky, savory tuna and the bright, fruity salsa creates a dish that’s as visually stunning as it is delicious.

Tip: For an extra kick, leave the seeds in the jalapeño or add a pinch of chili powder to the salsa.

Crab Cakes with Remoulade Sauce

These crab cakes are a delightful mix of tender crab meat and crisp breadcrumbs, served with a tangy remoulade sauce that adds just the right amount of zest.

Ingredients

• 1 lb fresh crab meat, drained and picked clean of shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil, for frying
• For the remoulade sauce: 1/2 cup mayonnaise, 1 tbsp capers, chopped, 1 tbsp pickle relish, 1 tsp lemon juice, 1/2 tsp paprika, 1/4 tsp cayenne pepper

Instructions

1. In a large bowl, combine crab meat, breadcrumbs, 1/4 cup mayonnaise, egg, parsley, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
3. Heat vegetable oil in a large skillet over medium heat. Cook crab cakes for 3-4 minutes per side, until golden brown and crispy.
4. For the remoulade sauce, mix together 1/2 cup mayonnaise, capers, pickle relish, lemon juice, paprika, and cayenne pepper in a small bowl until well combined.
5. Serve the crab cakes hot with the remoulade sauce on the side.

The secret to these crab cakes is the gentle mixing, which keeps the crab meat tender and chunky, offering a perfect contrast to the crispy exterior.

Tip: For an extra crispy crust, refrigerate the formed crab cakes for 30 minutes before frying.

Shrimp Cocktail

Nothing says classic elegance quite like a well-made shrimp cocktail, perfect for your next gathering or a fancy night in.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges and fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and rinse under cold water to stop the cooking process.
2. In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper to make the cocktail sauce.
3. Arrange the chilled shrimp on a serving platter with the cocktail sauce in the center. Garnish with lemon wedges and fresh parsley.

The secret to this shrimp cocktail’s irresistible appeal lies in the balance of tangy and spicy flavors in the homemade sauce, elevating the sweet shrimp to new heights.

Tip: For an extra touch of luxury, serve the shrimp cocktail on a bed of crushed ice to keep them chilled throughout your event.

Lobster Bisque

There’s nothing quite as indulgent as a creamy, rich lobster bisque to make any meal feel like a special occasion. This version is surprisingly straightforward, letting the sweet lobster shine.

Ingredients

• 2 live lobsters (about 1 1/2 pounds each)
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 tablespoons all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1/4 cup brandy
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh chives, chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8 minutes. Remove, cool, and extract the meat, reserving the shells.
2. In the same pot, melt the butter over medium heat. Add the onion, carrot, and celery, cooking until soft, about 5 minutes.
3. Sprinkle in the flour, stirring constantly for 2 minutes to make a roux.
4. Gradually whisk in the seafood stock, then add the lobster shells, tomato paste, brandy, and paprika. Simmer for 30 minutes.
5. Strain the soup, pressing on the solids to extract all the flavor. Return the liquid to the pot.
6. Stir in the heavy cream and lobster meat. Heat through, then season with salt and pepper to taste.
7. Serve garnished with fresh chives.

The secret to this bisque’s depth of flavor? Simmering the shells with brandy and paprika, which adds a smoky sweetness that complements the lobster perfectly.

Tip: For an extra smooth texture, blend the soup after straining but before adding the lobster meat.

Mussels in White Wine Sauce

There’s something undeniably luxurious about mussels simmered in a fragrant white wine sauce, yet it’s surprisingly simple to whip up at home.

Ingredients

• 2 lbs fresh mussels, scrubbed and debearded
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup finely chopped shallots
• 1 cup dry white wine
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large pot over medium heat, melt the butter. Add the garlic and shallots, sautéing until soft and fragrant, about 2 minutes.
2. Pour in the white wine, bringing to a simmer. Let it reduce slightly, about 3 minutes.
3. Add the mussels to the pot, cover, and steam until they open, about 5-7 minutes. Discard any mussels that do not open.
4. Stir in the heavy cream, salt, and pepper, cooking for another minute until the sauce thickens slightly.
5. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the briny mussels mingling with the creamy, wine-infused sauce, creating a balance of flavors that feels both indulgent and light.

Tip: Serve with crusty bread to soak up every last drop of that delicious sauce.

Seafood Stuffed Bell Peppers

These Seafood Stuffed Bell Peppers are a delightful twist on the classic, packed with a savory mix of crab and shrimp that’s sure to impress.

Ingredients

• 4 large bell peppers, any color
• 1 cup lump crab meat
• 1 cup cooked shrimp, chopped
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, mix together the crab meat, shrimp, breadcrumbs, mayonnaise, Parmesan cheese, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper until well combined.
3. Stuff each bell pepper with the seafood mixture and place them in a baking dish. Drizzle with olive oil.
4. Bake for 25-30 minutes, until the peppers are tender and the filling is golden brown on top.

The combination of sweet crab and shrimp with the crisp bell pepper creates a dish that’s both elegant and comforting.

Tip: For an extra crispy topping, broil the stuffed peppers for the last 2-3 minutes of baking.

Pan-Seared Halibut with Citrus Glaze

Bring a touch of elegance to your weeknight dinner with this Pan-Seared Halibut topped with a bright, citrus glaze that’s sure to impress.

Ingredients

• 2 halibut fillets (6 oz each)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp grated ginger
• 1 tbsp unsalted butter

Instructions

1. Pat the halibut fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the halibut fillets and sear for 4 minutes on each side, or until the fish flakes easily with a fork. Transfer to a plate and cover to keep warm.
3. In the same skillet, reduce the heat to medium and add 1/4 cup orange juice, 2 tbsp lemon juice, 1 tbsp honey, and 1 tsp grated ginger. Stir to combine and simmer for 2 minutes until slightly thickened.
4. Remove the skillet from heat and whisk in 1 tbsp unsalted butter until melted and the glaze is smooth.
5. Drizzle the citrus glaze over the seared halibut and serve immediately.

The magic of this dish lies in the contrast between the crispy sear on the halibut and the silky, tangy-sweet glaze that brings it all together.

Tip: For an extra burst of freshness, garnish with thinly sliced orange or lemon zest before serving.

Conclusion

We hope our roundup of 18 Festive Christmas Seafood Recipes has inspired your holiday menu! Each dish offers a unique way to celebrate the season with flavors that delight. Don’t hesitate to try these recipes and share your favorites in the comments below. Loved what you saw? Pin this article to your Pinterest board to spread the cheer and keep these ideas handy for future feasts. Happy cooking!