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Easy seafood dinners

Wednesday, March 21, 2018

Family Features

Sheet pan and one-pot dinners can be perfect in a pinch, so it’s no wonder they’ve become a go-to for busy families. Cleanup is typically a breeze with just one pan, and it’s a quick way to get vegetables and protein all in one step. Combine your key ingredients with rich spices, herbs and sauces to create a flavorful meal in no time.

Orange Chili Sheet Pan Salmon

Salmon gets a sweet and spicy kick with this crowd-pleasing dish. Chili seasoning mix brings the heat while orange extract, brown sugar and red bell pepper create balance with tang and citrus flavors. Even sweeter: This recipe is made in one pan for an easy, weeknight-friendly meal.

Prep time: 10 minutes

Cook time: 20 minutes

Calories: 280

Ingredients: 7

Servings: 8

2 tablespoons olive oil

2 teaspoons McCormick Pure Orange Extract

2 pounds salmon fillets, skin removed

1 pound asparagus, ends trimmed

1 medium red bell pepper, cut into strips

1 package McCormick Chili Seasoning Mix, Original

2 tablespoons packed brown sugar

Preheat oven to 375 degrees. Mix oil and extract in small bowl. Place salmon and vegetables on separate sides of a foil-lined 13x9-inch baking pan sprayed with no stick cooking spray. Brush vegetables with 1 teaspoon of the extract mixture. Brush both sides of salmon with remaining mixture.

Mix Seasoning Mix and brown sugar in small bowl. Sprinkle 2 tablespoons of the seasoning mixture over vegetables. Sprinkle both sides of salmon evenly with remaining seasoning mixture.

Bake 20 minutes or until fish flakes easily with a fork and vegetables are tender.

Sheet Pan Shrimp Scampi

Enjoy the buttery, garlic-flavored goodness of this Sheet Pan Shrimp Scampi. Each forkful is loaded with crisp shrimp, white wine and lemon juice. Broccoli florets and cherry tomatoes add color to round out the dish.

Prep time: 10 minutes

Cook time: 10 minutes

Calories: 139

Ingredients: 7

Servings: 4

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons water Substitutions available

1 package McCormick Garlic Butter Shrimp Scampi Seasoning Mix

1 pound medium shrimp, peeled and deveined, leaving tails on

2 cups small broccoli florets

1 cup cherry tomatoes, halved

Preheat oven to 400 degrees. Mix oil, lemon juice, water and Seasoning Mix in large bowl until well blended. Reserve 2 tablespoons of the marinade for the vegetables. Add shrimp to bowl with remaining marinade; toss to coat well. Place shrimp on one side of large, shallow, foil-lined baking pan sprayed with no stick cooking spray.

Place broccoli and tomatoes in separate large bowl. Drizzle with reserved marinade. Place vegetables on other side of baking pan.

Bake 10 minutes or until shrimp turn pink and are cooked through. Toss shrimp and vegetables together before serving.

Sheet Pan Tuna Melt

Being short on time doesn’t mean you have to skimp on flavor. These tuna melts can be on the table in less than 15 minutes. Swap out mayonnaise for tartar sauce in the tuna salad as a better-for-you option with an extra kick.

Prep time: 10 minutes

Cook time: 3 minutes

Calories: 300

Ingredients: 7

Servings: 4

1 large tomato, cut into 4 slices

2 English muffins, halved

2 cans (5 ounces each) white albacore tuna packed in water, drained

1/4 cup McCormick Original Tartar Sauce for Seafood

2 tablespoons finely chopped celery

1 cup shredded Cheddar cheese

4 lettuce leaves

Preheat oven to broil on high. Place tomato slices on one side of large, shallow, foil-lined baking pan sprayed with no-stick cooking spray. Place muffin halves, cut side up, on other side of pan. Set aside.

Mix tuna, tartar sauce and celery in medium bowl until blended. Mound tuna salad evenly onto tomato slices. Top with cheese.

Broil 2 to 3 minutes or until cheese is melted and muffins are lightly toasted. Place lettuce on toasted muffins. Top with tomato-tuna melt.

Parmesan Herb Shrimp

In one pan, saute shrimp with Parmesan cheese, white wine and herbs, and serve over a bed of fluffy rice. This surprisingly simple, gourmet-tasting dish can be whipped up by nearly any home chef.

Prep time: 10 minutes

Cook time: 5 minutes

Calories: 159

Ingredients:7

Servings: 4

2 tablespoons olive oil

1 pound large shrimp, peeled and deveined

2 tablespoons white wine

1 tablespoon grated Parmesan cheese

2teaspoons McCormick Perfect Pinch Lemon Herb Seasoning

1/2 teaspoon McCormick Garlic Powder

1/2 teaspoon McCormick Parsley Flakes

Heat oil in large skillet on medium heat. Add shrimp; cook and stir 5 minutes or just until shrimp turn pink.

Stir in wine, Parmesan cheese and seasonings until shrimp are well coated.

Serve with cooked rice and garnish with lemon wedges, if desired.

Sheet Pan Lemon Butter Dill Tilapia

This white fish dish gets its flavor from a citrusy, lemon butter dill sauce that adds extra zest. Serve alongside asparagus, shallots and green beans for added veggie goodness.

Prep time: 10 minutes

Cook time: 25 minutes

Calories: 321

Ingredients: 5

Servings: 5

1 pound tilapia fillets

1 bottle McCormick Lemon Butter Dill Seafood Sauce, divided

1/4 cup panko bread crumbs

1 pound green beans, trimmed

4 shallots, peeled and quartered

Preheat oven to 400 ∞F. Place fish in large resealable plastic bag. Pour 1/2 cup of the Seafood Sauce over fish. Seal bag. Refrigerate 30 minutes.

Meanwhile, mix panko and 1 tablespoon of the Seafood Sauce in small bowl. Set aside. Toss vegetables and remaining Seafood Sauce in large bowl. Spread on parchment paper-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.

Bake 10 minutes. Remove pan from oven. Push vegetables to one side of pan. Place fish on other side of pan. Sprinkle fish with panko mixture.

Bake 10 to 15 minutes longer or until fish flakes easily with fork and vegetables are tender.