Dish on Fish: Seafood Recipes For Your Family

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the U.S. Dietary Guidelines for Americans.

Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.

In honor of #HyVeeFamilyMeals and Family Meals Month, we encourage you to check out these excellent one-pan ideas for delicious seafood.

From Dish on Fish:

Sheet pan + seafood = easy, breezy and delicious mealtime! One-pan seafood recipes are always popular, and for good reason. Their preparation is quick and the kitchen cleanup is a snap. Plus, the cooking method makes it easy to customize your seafood meals. Mix and match your spices and try adding different varieties of veggies – you might be surprised by how many assorted combinations you can create! Here are a few recipes to get you started:

Easy One Pan Roasted Shrimp and Veggies








One-Pan Salmon with Asparagus









Sheet Pan Garlic Butter Tilapia









One Pan Roasted Mediterranean Cod

Responsible Choice Sea Scallop and Grilled Peach Salad with Lemon Basil Vinaigrette

Serves 4 (2 cups salad and 4 scallops each).

All you need:
For the vinaigrette:

  • 1/4 cup tarragon vinegar
  • 1/4 cup fresh lemon juice
  • 1 tbsp granulated sugar
  • 1 tbsp Hy-Vee Dijon mustard
  • 3/4 cup Hy-Vee extra-virgin olive oil
  • 2 tbsp basil chiffonade
  • Salt and black pepper, to taste

For the salad:

  • 4 peaches, halved and pitted
  • 16 sea scallops, patted dry
  • Salt and black pepper, to taste
  • 8 cups mixed greens, such as torn kale, Bibb lettuce, romaine or spinach
  • 2 carrots, shredded
  • Fresh basil, for garnish, optional

All you do:
For the vinaigrette:

  1. In a small bowl, whisk together vinegar, lemon juice, sugar and mustard.
  2. Drizzle in olive oil while whisking to combine. Mix in basil and salt and black pepper, to taste. Set aside until ready to use.

For the salad:

  1. On a preheated grill, grill peaches 3 to 4 minutes or until slightly soft and grill marks appear.
  2. Season scallops with salt and pepper and grill about 2 minutes per side.
  3. Slice the peaches while the scallops cook.
  4. To serve the salad, toss greens and carrots together and place on a serving platter.
  5. Top with a little of the vinaigrette, grilled sea scallops and peaches.
  6. Drizzle with more vinaigrette and garnish with fresh basil, if desired.

**Chef’s note: Chiffonade means to shred or finely cut vegetables or herbs. To chiffonade, stack the basil leaves and tightly roll into a cylinder. Make thin slices to create ribbons. Don’t cut the basil too far ahead or it will blacken. This technique can be used for mint or any other leafy herb.

**Wine and beer pairing: I suggest a chilled Rose, such as Elk Creek Pinot Noir Dry Rose from California. I also suggest a Saison, such as Tank 7 Farmhouse Ale, made by Boulevard.

Hy-Vee EZ-Peel Shrimp Skewers

EZ Cajun Shrimp
Serves 4

All you need:

  • 1 pound Hy-Vee EZ peel shrimp
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning

All you do:

  1. Preheat the oven to 350 degrees.
  2. Peel shrimp leaving tail attached and toss with olive oil and Cajun seasoning. Skewer shrimp and place on prepared baking sheet.
  3. Roast for 6-8 minutes, flipping once, cook until the shrimp are pink and just cooked through.


EZ Lemon Shrimp
Serves 4

All you need:

  • 1 pound Hy-Vee EZ peel shrimp
  • 1 tbsp canola oil
  • 1 tbsp lemon juice
  • 1 tbsp Lemon Pepper seasoning
  • 1 tbsp dried parsley

All you do:

  1. Preheat the oven to 350 degrees.
  2. Peel shrimp leaving tail attached and toss with oil, lemon juice, lemon pepper and parsley. Skewer shrimp and place on prepared baking sheet.
  3. Roast for 6-8 minutes, flipping once, cook until the shrimp are pink and just cooked through.


EZ Sesame Shrimp
Serves 4

All you need:

  • 1 pound Hy-Vee EZ peel shrimp
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 2 tbsp sesame seeds, divided
  • Black pepper, to taste

All you do:

  1. Preheat the oven to 350 degrees.
  2. Peel shrimp leaving tail attached and toss with oil and soy sauce. Skewer shrimp and place on prepared baking sheet. Sprinkle with 1 tablespoon sesame seeds.
  3. Roast for 6-8 minutes, flipping once and sprinkling with remaining sesame seeds, cook until the shrimp are pink and just cooked through. Season with black pepper if desired.




Recipe Spotlight: Grilled Mt. Cook Salmon with Chilled Quinoa Salad

All you need:

Quinoa Salad

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh mint
  • 1 cup halved cherry tomatoes
  • 1 English cucumber, small diced
  • 1/4 cup sliced kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tsp salt, or to taste
  • 1/4 tsp ground black pepper, or to taste

Grilled Salmon

  • 1 tbsp garlic olive oil
  • 4 (4 to 5 oz) each Responsible Choice Mt. Cook Salmon portions
  • salt and pepper, to taste
  • 1 (5 oz) clamshell mixed spring greens
  • 1 lemon, cut into wedges

All you do:

  1. For the quinoa salad, in a small saucepan, bring chicken broth to a boil. Add quinoa and cook over medium-high heat for 12 minutes or until all of the broth is absorbed. Remove from the heat, fluff and chill until cold.
  2. To the quinoa, add oil, lemon juice, onions, parsley, mint, tomatoes, cucumber, kalamata olives and feta; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
  3. For the salmon, prepare grill for medium-high heat. Rub garlic oil over salmon to coat and season with salt and pepper. Once grill is hot, brush grill rack with olive oil and immediately place salmon on grill.
  4. Cook for 4 minutes without lifting or turning salmon. This will help give salmon nice grill marks and make it easier to move. Turn it over and cook until salmon is just cooked through and all but the very center is opaque.
  5. To serve, divide spring mix among four plates. Place 1 cup of chilled quinoa salad on the greens and top with a piece of grilled salmon. Serve with lemon wedge.

Responsible Choice Salmon Burger

It’s time to fire up the grill! Everyone enjoys a great burger, and this recipe features Responsible Choice salmon transformed into a summertime favorite.

Yield 4 burgers

All you need:

  • 1 pound Responsible Choice skinless salmon fillets, cut into 2-inch cubes
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh cilantro
  • 1 tsp blackened seasoning
  • ½ cup breadcrumbs

All you do:

  1. In a food processor, pulse salmon, egg, Worcestershire sauce, cilantro, blackened seasoning and breadcrumbs until salmon is finely chopped. Remove and form into four burger patties.
  2. Heat grill to medium-high heat and cook for about 5 to 7 minutes on each side.
  3. Serve on a bakery fresh bun with your favorite toppings. Chef favorites include avocado, tomato and red onion.

Grilled Spicy Blackened Shrimp Skewers

If you’re gathering with family in honor of Father’s Day, consider this flavorful, easy-to-prepare recipe made using Hy-Vee Responsible Choice shrimp. It’s sure to impress!

Serves 2

All you need:

  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano leaf
  • 1/2 tsp dried thyme leaf
  • 1 pound (16-20ct) raw Responsible Choice shrimp, peeled
  • 2 tbsp olive oil
  • 2 lemons, sliced thinly crosswise

All you do:

  1. Preheat grill to medium-high.
  2. In a small bowl, combine salt, cayenne, paprika, garlic powder, onion powder, oregano leaf and thyme leaf; stir until evenly combined.
  3. In a medium bowl, toss shrimp with olive oil. Add spice mix and toss until evenly coated.
  4. Alternately thread 4 shrimp with 3 lemon slices (folded in half) onto 4 metal skewers (or wooden skewers that have been soaked in water for 20 minutes).
  5. Grill skewers until shrimp is opaque and lemon is charred, about 4-5 minutes total, flipping once halfway.

Grilled Alaska Snow Crab Legs

Grilling season is here, and there’s nothing more delicious than fresh, Hy-Vee Responsible Choice seafood on the grill. This recipe is great for entertaining or enjoying time with family as you kick off the summer season.

Serves 2

All you need:

  • 1 1/4 pounds cooked, Responsible Choice Alaska Snow Crab Leg clusters (available at your Hy-Vee seafood counter)
  • 1 lemon, halved
  • 1/3 cup butter, melted

All you do:

  1. Set the grill for medium-high direct heat. It should be just hot enough to allow you to keep your hand above the grill grate for approximately 3 seconds.
  2. Arrange crab legs on the grill evenly, shut lid and cook for 4-5 minutes per side.
  3. Place lemons on grill, flesh side down and char for 3-4 minutes. Remove and set aside until serving.
  4. If you are grilling individual legs or clusters of legs, place the thicker portions near the center or hottest part of the grill. The crab legs are already cooked, so you are just warming them throughout.
  5. Serve crab legs with melted butter and grilled lemon halves.

Mango-Curry Responsible Choice Shrimp

All you need:

  • 2 ripe mangoes, diced
  • 1 can mangoes in light syrup, drained
  • 1/2 cup shredded coconut
  • 1 tbsp curry powder
  • 2 tbsp honey
  • 1 tbsp cinnamon
  • 1 1/2 tbsp ginger paste
  • 1 tbsp lemon juice
  • 1/4 cup orange juice
  • 4 tbsp + 3 tbsp butter
  • 2 tsp Sriracha sauce
  • Salt & pepper
  • 1 pound peeled and deveined Responsible Choice shrimp

All you do:

  1. In a food processor, add the diced mangos, canned mango, coconut, curry powder, honey, cinnamon, ginger paste, lemon juice, and orange juice. Blend until smooth.
  2. In a medium saucepan, melt 4 tablespoons butter and stir in the mango mix from the food processor. Bring mixture to a light simmer and add the Sriracha and salt & pepper to taste.
  3. In a sauté pan add 3 tablespoons butter; melt. Add shrimp and cook until done (about 5-6 minutes) then add mango sauce.
  4. Serve over rice or noodles.

Ginger-Orange Responsible Choice Shrimp

Serves 4

All you need:

    • 1 pound Responsible Choice Shrimp, peeled and deveined
    • 2 tsp Tony Chachere seasoning
    • 1 tbsp butter
      1 tbsp olive oil
      3 tsp peeled and minced ginger
    •  2 tbsp brown sugar
      1 tsp dry mustard
    • 1 cup orange juice
      2 tsp finely grated orange zest
    • 2 tbsp thinly sliced green onion
      salt and pepper to taste

All you do:

  1. Season the shrimp with Tony Chachere seasoning set aside in a bowl.
  2. In a sauté pan, melt butter. Add olive oil and ginger and mix while on the heat for about 1 minute.
  3. Add brown sugar and dry mustard; stir and blend well. Add orange juice and zest bring to a simmer.
  4. Add green onion and shrimp and cook till done, about 5 minutes. Serve over cooked rice or noodles.

Responsible Choice Shrimp & Veggie Potsticker Stir-Fry

Serves 4.

All you need:

  • 1/2 cup Hy-Vee stir fry sauce
  • 2 tsp Hy-Vee sriracha sauce
  • 3 tbsp olive oil, divided
  • 1 (9.4 oz) box frozen vegetable potstickers, thawed
  • 8 oz (51-60 count) peeled and deveined Responsible Choice shrimp
  • 2 thinly sliced green onions
  • 2 minced garlic cloves
  • 1 tbsp finely grated fresh ginger
  • 1 cup sugar snap peas
  • 1 cup shredded carrots
  • 1 red pepper, cut into 1/2″ slices
  • ½ cup thinly sliced red onion
  • 2 cups diced green cabbage

All you do:

  1. In a small bowl, whisk together stir fry sauce and sriracha sauce; set aside.
  2. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the potstickers and cook until lightly browned on all sides, 3-5 minutes. Add 3 tablespoons water to the pan, cover and cook until the water has evaporated and the potstickers are cooked through, 1 to 2 minutes; transfer to a plate.
  3. In same sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and sauté for 3-4 minutes; transfer to plate holding potstickers and keep warm.
  4. Heat the remaining tablespoon oil over medium-high heat and add green onions, garlic and ginger and cook, stirring, for 1 minute. Add the snap peas, shredded carrot, red pepper, red onion and green cabbage. Sauté vegetables for 2 minutes or until crisp tender.
  5. Add the stir fry sauce mixture and toss to combine. Return the potstickers and shrimp to the pan and toss with the vegetables.