13 Simple and Delicious Pescatarian Recipes

If you are looking for simple ways to enjoy more seafood and plant-based meals, these pescatarian recipes are a great place to start. They are easy to prepare, full of fresh flavors, and work well for both busy weeknights and relaxed weekends. Whether you are new to this way of eating or just want more variety, these meals keep things light without missing out on taste. Each one is made with everyday ingredients that bring out the best in seafood and vegetables.

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Lemon Garlic Butter Salmon

Start by seasoning salmon fillets with salt, pepper, and a pinch of paprika. Heat one tablespoon of olive oil in a skillet over medium-high heat. Sear the salmon skin-side down for four minutes, then flip and cook for another three minutes. Remove the salmon and reduce the heat. In the same pan, melt two tablespoons of butter and sauté four minced garlic cloves for one minute. Squeeze in the juice of half a lemon and add two tablespoons of vegetable broth. Let the sauce simmer for two minutes, then return the salmon to the pan. Spoon the sauce over the fillets and serve with a lemon wedge.

This recipe highlights the natural flavor of salmon without relying on heavy sauces or meat-based ingredients. Salmon is rich in omega-3 fatty acids, which are a valuable part of a pescatarian diet. The garlic and lemon add brightness and depth without overpowering the fish. It is a perfect go-to meal for those who want something nutritious, quick, and full of flavor.

Shrimp Stir Fry with Vegetables

Begin by peeling and deveining one pound of shrimp. Heat one tablespoon of sesame oil in a large skillet or wok. Add the shrimp and cook for about three minutes on each side until they turn pink and opaque. Remove the shrimp and set aside. In the same pan, add a splash of sesame oil, then toss in two cups of chopped broccoli, one sliced bell pepper, a handful of snap peas, and one sliced carrot. Stir-fry for five minutes over medium-high heat. Add one tablespoon of soy sauce, a teaspoon of grated ginger, and two minced garlic cloves. Return the shrimp to the pan and cook everything together for two more minutes.

Shrimp is a great source of lean protein and fits well into a pescatarian lifestyle. The mix of colorful vegetables provides a wide range of vitamins, fiber, and crunch, making the dish balanced and filling. Since this recipe uses no meat or dairy, it is a clean and light meal. It also takes less than 30 minutes, making it ideal for a busy schedule.

Tuna Salad Lettuce Wraps

Drain one can of tuna in water and transfer it to a bowl. Add two tablespoons of Greek yogurt or light mayonnaise, one tablespoon of chopped red onion, one tablespoon of chopped celery, and a squeeze of fresh lemon juice. Mix everything until well combined. Season with a little salt and black pepper. Wash and dry large romaine or butter lettuce leaves. Spoon the tuna mixture into the leaves and fold them like tacos. Serve chilled with a few cucumber slices on the side.

This quick and fresh recipe uses ingredients most people already have in their kitchen. Tuna is a common protein in the pescatarian diet and mixes well with raw vegetables. The lettuce wrap replaces bread, which lowers carbs and adds crunch. It is light yet satisfying, and easy to pack for lunch or eat as a midday snack.

Garlic Butter Shrimp Pasta

Cook eight ounces of spaghetti according to package instructions until al dente. Drain and reserve half a cup of the pasta water. In a skillet, heat one tablespoon of olive oil and add one pound of shrimp. Sauté for three minutes on each side until fully cooked, then set them aside. In the same pan, melt two tablespoons of butter, add four minced garlic cloves, and a pinch of red pepper flakes. Cook for one minute, then pour in the reserved pasta water. Add the cooked pasta and shrimp back to the pan and toss everything together. Sprinkle with chopped parsley before serving.

This pasta brings seafood and carbs together in a satisfying and balanced meal. The garlic butter gives the dish richness without needing heavy sauces or meat. Shrimp offers a clean source of protein, making the dish ideal for pescatarians. It works well for both casual dinners and special occasions.

Baked Tilapia with Herbs

Preheat your oven to 375°F. Place four tilapia fillets on a lightly greased baking tray. Drizzle each with olive oil and season with salt, pepper, garlic powder, dried thyme, and parsley. Add a few lemon slices on top of each fillet. Bake for 15 to 20 minutes or until the fish flakes easily with a fork. Serve with a side of roasted vegetables or a grain like couscous.

Tilapia is known for its mild flavor and is perfect for absorbing seasonings. It is a great fish for beginners or anyone looking for a clean and lean meal. This recipe requires little prep and uses pantry staples. It aligns well with pescatarian eating by staying focused on seafood and plant-based sides.

Veggie Sushi Rolls

Cook one cup of sushi rice and let it cool slightly. Mix the rice with one tablespoon of rice vinegar, a pinch of sugar, and a little salt. Lay a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of rice across the bottom two-thirds of the sheet. Add thin slices of cucumber, avocado, and cooked sweet potato in the center. Roll tightly using the mat, then slice into six to eight pieces. Serve with soy sauce, pickled ginger, and wasabi if desired.

Sushi is a favorite among pescatarians, and this version keeps it simple with plant-based fillings. The seaweed provides minerals, and the rice adds texture and balance. It is fun to make and works for lunch, dinner, or even meal prepping. This is a no-fish option, showing how flexible pescatarian meals can be.

Grilled Mahi-Mahi Tacos

Marinate one pound of mahi-mahi fillets with two tablespoons of olive oil, the juice of one lime, one teaspoon of cumin, half a teaspoon of chili powder, and a pinch of salt. Let it sit for 15 to 30 minutes. Grill the fish over medium heat for three to four minutes per side. Once cooked, flake it into chunks. Warm corn tortillas and fill each with fish, shredded cabbage, avocado slices, and a light yogurt sauce made with lime juice and chopped cilantro.

These tacos bring a fresh and satisfying option to the table without any meat. Mahi-mahi is a firm white fish that grills well and holds its shape. The toppings add texture and flavor without feeling heavy. It is a perfect example of how seafood can shine in everyday meals.

Coconut Curry Mussels

Start by cleaning two pounds of fresh mussels under cold water and discarding any that do not close when tapped. In a large pot, heat one tablespoon of coconut oil over medium heat. Sauté one chopped onion, three minced garlic cloves, and one tablespoon of grated ginger for two to three minutes. Stir in two tablespoons of red curry paste and cook for another minute. Pour in one can of coconut milk and half a cup of vegetable broth. Bring to a simmer, then add the mussels. Cover and cook for five to seven minutes, shaking the pot occasionally, until the mussels open. Serve hot with crusty bread or jasmine rice.

This flavorful meal offers a different take on seafood, using mussels as the main protein. They are rich in iron, omega-3s, and other nutrients that align with pescatarian values. The coconut curry base adds a creamy texture without using dairy. It is a warm, satisfying option that feels special but takes little effort.

Pan-Seared Scallops with Peas and Mint

Pat dry one pound of sea scallops and season both sides with salt and pepper. Heat one tablespoon of olive oil in a nonstick skillet over high heat. Add scallops and cook undisturbed for two to three minutes per side until golden brown and caramelized. Remove and keep warm. In a separate pan, add one cup of frozen peas and a splash of water, cooking until heated through. Stir in one tablespoon of butter and one tablespoon of chopped fresh mint. Mash slightly with a fork or potato masher and serve with the scallops on top.

Scallops are a quality source of lean protein and a popular choice in pescatarian meals. They cook quickly and pair well with fresh ingredients like peas and herbs. This dish has a clean flavor and a nice mix of textures. It is perfect for anyone wanting a light yet satisfying plate without using red or white meat.

Mediterranean Tuna Pasta

Cook eight ounces of whole wheat pasta according to package directions, then drain and set aside. In a skillet, heat two tablespoons of olive oil over medium heat and sauté three minced garlic cloves until fragrant. Add one cup of halved cherry tomatoes and cook until soft, about five minutes. Stir in one can of drained tuna, two tablespoons of chopped olives, and one tablespoon of capers. Toss in the pasta and mix well. Finish with a sprinkle of chopped parsley and a little lemon zest before serving.

Tuna is a great pantry staple that fits easily into a pescatarian diet. This pasta dish uses Mediterranean flavors to bring out the best in the fish. With no meat or dairy required, it is a great weeknight dinner option. It is quick, healthy, and full of flavor from simple ingredients.

Teriyaki Salmon Bowls

Prepare the marinade by mixing two tablespoons of soy sauce, one tablespoon of honey, one teaspoon of grated ginger, and one minced garlic clove. Pour it over two salmon fillets and let them marinate for at least 30 minutes. Bake the salmon at 400°F for 12 to 15 minutes or until fully cooked. Meanwhile, cook one cup of rice and steam broccoli and carrots. Assemble the bowl by layering rice, vegetables, and salmon, then drizzle with extra marinade and sprinkle with sesame seeds.

This bowl-style meal covers all the basics without relying on animal meat. Salmon is packed with healthy fats and protein, making it an ideal option for pescatarians. The vegetables add nutrients and color, while the rice keeps the dish grounded. It is a well-rounded meal that comes together without much fuss.

Spaghetti with Anchovies and Breadcrumbs

Boil eight ounces of spaghetti in salted water and cook until al dente. In a large skillet, heat two tablespoons of olive oil and melt six anchovy fillets over low heat until they dissolve. Add three minced garlic cloves and a pinch of red pepper flakes. In a separate pan, toast half a cup of breadcrumbs in olive oil until golden. Toss the cooked pasta with the anchovy mixture, then sprinkle toasted breadcrumbs and a little lemon zest on top before serving.

This pasta uses anchovies to add flavor simply and satisfyingly. Anchovies are high in omega-3s and protein, making them a solid fit for pescatarian meals. The breadcrumbs bring a crunchy topping in place of cheese. It is an easy and budget-friendly recipe with bold taste and minimal ingredients.

Thai Shrimp Soup

In a pot, heat one tablespoon of oil and sauté two minced garlic cloves, one teaspoon of grated ginger, and two pieces of bruised lemongrass. Add one can of coconut milk and two cups of vegetable broth. Stir in one tablespoon of fish sauce and the juice of one lime. Add one cup of sliced mushrooms and bring to a simmer. Add one pound of peeled shrimp and cook until pink, about three to four minutes. Remove lemongrass before serving and garnish with cilantro and lime wedges.

This soup is perfect for pescatarians who enjoy Southeast Asian flavors. Shrimp adds protein, while the broth delivers richness without using any cream or dairy. The lemongrass and lime make the dish bright and fragrant. It is both comforting and light, which makes it great for lunch or dinner.

This article originally appeared on Avocadu.