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Seafood Spaghetti Marinara

| 30 Minute Meals, Pasta and Noodles, Fish & Seafood, Members only

Seafood spaghetti marinara is one of those fast, comforting meals that feels a little special without being complicated. This version is simple, weeknight-friendly and relies on good-quality seafood and a clean tomato base rather than heavy sauces. It comes together quickly, which is exactly how seafood should be cooked, and it’s a lovely way to…

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Half Shell Scallops

| Fish & Seafood, Holidays & Entertaining

So with Christmas Day fast approaching, I thought I’d share one of my favourite ‘celebration’ starters. These Half Shell Scallops are such a simple, yet impressive start to a Christmas Day feast or other special occasions. Better still, they are SO simple and fast to make – prep to plate in less than 10 minutes (5 if you have good knife skills)! Goes to prove even ‘special’ can be too easy!

Seafood is such an Australian Christmas tradition, but I’m so fussy with seafood. I don’t do crustaceans (shame because growing up, my grandfather, uncle, and cousin were all cray-fisherman off the coast of WA). But scallops, when well cooked, I just love!  The key with them is to add flavour without overpowering their own sweet, melt in the mouth taste and I think this recipe does that perfectly.

Hope you enjoy this delicious starter!

Health benefits

Scallops are rich in lean protein and packed with vitamins and minerals like B12 and selenium. Paired with healthy fats from butter or ghee, and a sprinkle of heart-healthy almonds or macadamia nuts, this gluten-free dish is as nutritious as it is delicious.

Ingredients

You’ll need fresh half shell scallops, melted butter or ghee, garlic, lemon zest, fresh parsley leaves, and slivered almonds. A few simple, high-quality ingredients go a long way in making this dish shine.

How to make Half Shell Scallops

Start by preheating your grill (broiler) to 180°C/350°F. Arrange the scallops on a baking tray and top with a delicious mix of butter, garlic, lemon zest, and parsley. Sprinkle with slivered almonds and pop under the grill for just 3 minutes. You can also cook them on the BBQ (on high) for a quick summer alternative.

Serving suggestions and how to store

Serve these scallops with lemon cheeks (and a good squeeze of lemon juice), a sprinkle of parsley, and a pinch of sea salt. For a pop of colour, add edible flowers like garlic flowers. If you have leftovers (though unlikely!), store them in an airtight container in the fridge for up to 24 hours.

Vary this half shell scallops recipe to suit 

For a dairy-free version, use ghee or macadamia oil instead of butter. You can swap slivered almonds for crushed macadamia nuts, or if you need a nut-free option, try fresh breadcrumbs or skip the topping altogether.

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Half Shell Scallops are SO simple & fast to make, prep to plate in 10 minutes. Perfect for a fast Christmas day or celebratory starter.
Print Recipe
5 from 8 votes

Half Shell Scallops

These half shell scallops are an easy, elegant dish that will impress at any dinner party. With just a handful of ingredients and minimal prep time, they’re perfect for entertaining or a fancy yet simple weeknight meal.
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Appetizer
Cuisine: French
Servings: 4

Ingredients

  • 12 half shell scallops -I have used QLD scallops with no roe because I don't like it (told you I was fussy)
  • 40 g butter, ghee or macadamia oil -melted
  • 1 clove/s garlic -peeled and crushed
  • 1 lemon/s -zest finely grated
  • 2 tbsp flat leaf parsley -finely chopped
  • 30 g slivered almonds (¼ cup)

Instructions

  • Preheat your grill to high 180℃/350°F (fan-forced).
  • Arrange your scallops on a large baking tray.
  • Mix together the butter, garlic, lemon zest and parsley.
  • Spoon a little blob of the mixture onto the flesh of each scallop.
  • Top with a pinch of slivered almonds.
  • Pop under the pre-heated grill for 3 minutes (yes they cook super fast)

BBQ

  • Last year on Christmas day our oven was full of the turkey and other goodies, so we preheated the BBQ on a high heat and cooked them in there with the lid closed for a couple of minutes.

Serve

  • With lemon wedges (a good squeeze of lemon is a must), scattered parsley leaves and a sprinkling of sea salt. I added some garlic flowers and other edible flowers.

Notes

Dairy-free

Replace the butter with ghee (my preference) or macadamia nut oil.

Macadamia

You can replace the almonds with crushed macadamia nuts (I love this version a lot).

Nut-free

Replace the nuts with fresh bread crumbs or just leave off.
 

I'd love too hear if you try this special starter. Post a comment below or rate this recipe.

Gluten-free Fish Fingers with a Yoghurt Tartare

| Fish & Seafood

These gluten-free fish fingers are a simple, wholesome take on a family favourite. Using firm white fish fillets coated in polenta and coconut flour, they’re crispy on the outside, tender on the inside, and served with a tangy homemade yoghurt tartare. This recipe is not only gluten-free but also quick to make, perfect for a weeknight meal or a healthier alternative to takeout fish and chips.

Health benefits

Fish is an important source of protein and essential omega 3 fatty acids, an essential fat very commonly lacking in many diets. Commercially produced fish fingers are another processed food disaster in my book. My first concern is where the fish is sourced and it’s level of contamination. Secondly, they contain  a lot of gluten and also yeast which burdens tiny tummies (even if not gluten sensitive). Lastly, they are yet another source of dangerous polyunsaturated and trans fats (for which the only safe amount is zero)! Trans fats are stored in the cells of your body and their effect is lifelong. Want good health and more energy, start by eliminating trans and processed fats from your diet? I have spoken in more detail about fats here. The yoghurt in the tartare sauce adds probiotics for gut health, while polenta provides a gluten-free, fibre-rich crumb.

Ingredients

Using high-quality, fresh ingredients like free-range eggs and firm white fish fillets ensures a nutritious meal. The non-GMO or organic polenta gives a satisfying crunch, while the yoghurt tartare offers a zesty, probiotic-packed dip that complements the fish perfectly.

How to make Gluten-free Fish Fingers

To make these fish fingers, simply cut the fish into 2cm-wide pieces, dip them in a beaten egg, and coat with a mixture of polenta and coconut flour. Fry in coconut oil until golden and crispy. Mix the yoghurt tartare by combining yoghurt, capers, and lemon zest. Serve everything up hot for the best crunch!

Serving suggestions and how to store

Serve these crispy fish fingers immediately with a side of homemade chips or a fresh salad. Leftovers can be stored in an airtight container in the fridge for up to two days. To reheat, pop them in a hot oven to maintain their crispy texture.

Vary these gluten free fish fingers to suit

For dairy-free, swap the yoghurt (or Greek yogurt) with homemade mayonnaise. If you’re avoiding eggs, dip the fish in oil or melted butter before crumbing. You can also replace the coconut flour with spelt or gluten-free flour if coconut isn’t your thing. Want to turn this into a classic fish and chips? Pair it with my healthy homemade chips!

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Gluten Free Fish Fingers - with a yoghurt tartare. These healthy and homemade fish fingers have a crispy crumb that the kids will love.
Print Recipe
5 from 2 votes

Gluten free fish fingers - with a yoghurt tartare

These gluten-free fish fingers are easy to make and the yoghurt tartare is just delicious along side it. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Servings: 4

Ingredients

Fish Fingers

  • 500 g firm white fish fillets - skinned and pin boned (I like snapper, blue eye, kingfish, mahi-mahi)
  • 1 egg/s
  • 80 g polenta (½ cup) non-GMO or organic
  • 2 tbsp coconut flour (or spelt if not gluten intolerant)
  • Sea salt and freshly ground black pepper - to taste

Yoghurt Tartare

  • 125 g natural, Greek or coconut yoghurt (½ cup)
  • 1 tbsp capers - roughly chopped
  • 1 lemon/s - zest
  • Sea salt and freshly ground black pepper - to taste

Instructions

Fish Fingers

  • Cut your fish into fingers, about 2cm wide
  • In a bowl, beat the egg
  • In a second bowl mix the polenta, flour, and salt until combined
  • Heat a large pan over a medium-high heat.  I cooked mine in a mild coconut oil, but you could also use butter or ghee.
  • Dip the fish pieces in the egg then toss in the crumb and cook in the hot oil, turning once the crumb browns.
  • Serve immediately.

Yoghurt tartare

  • Mix all ingredients together in a small bowl.

Notes

Dairy-free

Substitute the yoghurt for homemade or whole egg mayonnaise. My homemade mayo recipe is here.

Egg-free

Dip the fish in a little oil or melted butter prior to crumbing.

Coconut-free

Choose gluten-free or spelt flour.

Fish and chips

Combine it with my healthy homemade chips, find the recipe here.

Hope this recipe is a hit?  I love to receive comments, post yours below.

Fish Tortillas, buffet style.

| Fish & Seafood

These Healthy Fish Tortillas are a fresh, light, and easy dinner option that’s perfect for busy weeknights. Packed with seasoned white fish, guacamole, and plenty of fresh veggies, it’s a fun, build-your-own meal that the whole family can enjoy!

Buffet style of eating is also a great way to get kids involved and interested in food. For more about this way of eating, click here.

Health benefits

The fish speaks for itself – a quality protein and omega 3 fatty acid source. The avocados also add more good fats, fibre, and minerals. The lime juice and zest are a vitamin C rich immune booster. Lots of salads on the side for fibre, antioxidants, and a host of health giving nutrients.

Ingredients

For this fish tortillas recipe you’ll need firm white fish like snapper, mahi mahi or cod, spices like smoked paprika and thyme, fresh coriander (cilantro), and basic ingredients for guacamole, including avocado, lime, and plain yogurt (or Greek yogurt). For sides, use fresh veggies like cabbage, tomato, cucumber and lettuce—perfect for making each tortilla your own!

How to make healthy fish tortillas

Start by prepping your guacamole and sides. Then, toss the fish in olive oil and spices, and cook it in a hot pan with onions until it’s done. Serve the fish with guacamole and a variety of fresh veggies, all laid out for a fun, DIY tortilla meal.

Serving suggestions and how to store

Let everyone build their own fish tortillas using lettuce cups or additive-free corn tortillas or flour tortillas. Serve with fresh lime wedges. Store any leftovers in airtight containers in the fridge and reheat the fish in a pan or oven. The guacamole is best eaten fresh but can be stored for a day in the fridge with a bit of lime juice to prevent browning.

Vary this to suit your dietary needs

For dairy-free, skip the yogurt in the guacamole or use coconut yoghurt instead. Use gluten-free tortillas if needed, and feel free to adjust the veggies and toppings to suit your family’s preferences!

Fish tortilla
Print Recipe
5 from 1 vote

Fish Tortillas, buffet style.

These Healthy Fish Tortillas are a quick and easy dinner. With spiced fish, creamy guacamole, and a variety of toppings, they’re not only delicious but also packed with nutritious ingredients to keep everyone happy and satisfied.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Servings: 4

Ingredients

For the fish

  • 500 g firm white fish -I like snapper, mahi mahi or cod, 2cm dice
  • 1 tbsp extra virgin olive oil -extra virgin
  • 1 tbsp smoked paprika (or you can use pure Mexican spice mix, my spice blend recipe here))
  • 1 tsp dried thyme
  • Sea salt and freshly ground black pepper -to taste
  • 1 red onion/s (large) sliced
  • ½ bunch/s fresh coriander leaves -finely chopped (serve on the side if this is a deal breaker for fussy kids)

Guacamole

  • 1 avocado/s (large)
  • 1 lime/s -juice (zest optional)
  • 1 clove/s garlic -crushed
  • 3 tbsp natural, Greek or coconut yoghurt
  • Sea salt and freshly ground black pepper -to taste

Serve

  • 1 lime - quartered
  • Salad (to serve)

Instructions

  • Firstly prepare your sides (below) so they are ready to serve.

Guacamole

  • Process or mash the avocados with a fork. Add the remaining ingredients and mix well to combine. Place in a serving bowl.

Fish

  • Toss the fish in a small splash of oil followed by the spices, thyme, sea salt and pepper.
  • Over a moderate heat, add a little more oil to a large fry pan and cook the red onion for 2 minutes or until it starts to soften. Add the fish and turn each piece or stir gently until it is cooked through. It should only take 4-5 minutes max.
  • Turn off the heat, stir through the coriander and place in a serving bowl.
  • Serve with guacamole and your choice of sides.

Options for sides to serve:

  • Choose at least three of the following sides. I always serve them all in separate bowls so everyone can build their own tortilla (kids love this):
  • Serve in a lettuce cup tortilla (cos and iceberg lettuce works well)
  • If using store bought tortillas, make sure they are additive-free and without vegetable oil (the only ingredient should be corn and perhaps sea salt)
  • 2 tomatoes, diced (you can add a little diced red onion to make a salsa if you like)
  • 1 small cucumber, diced
  • Lettuce leaves, shredded (dress with lime juice)
  • Shredded cabbage slaw
  • Sprouts, of your choice (dress with lime juice)
  • 1 capsicum, diced
  • 2 large carrots, grated (dress with lime juice)
  • This is also really lovely with diced fresh mango if in season
  • 1 fresh chilli, finely chopped or dried chilli flakes

Notes

Dairy-free

Omit the yogurt from the guacamole or replace with coconut yoghurt.

Nut-free

Choose olive oil to cook the fish in.

Gluten-free

If using store bought tortillas, ensure they are gluten-free.
 

What's your favourite Mexican meal?  Let me know by commenting below.

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