10+ Pescatarian Recipes You’ll Love to Try This Week

Pescatarian recipes put fish and seafood front and center, skipping other meats. This style of eating brings a fresh mix of flavors—and honestly, it can be a lot healthier than going heavy on red meat.

You get to try all sorts of simple, delicious dishes where seafood really shines.

Maybe you’re just starting out, or maybe you want to shake up your dinner routine. Either way, pescatarian meals are usually easy to make and packed with nutrients.

There are options for every taste and skill level, so you can get creative with seafood without much fuss.

1) Tuna and Pesto Pasta

Tuna and pesto pasta is one of those weeknight meals that just works. All you do is mix cooked pasta with tuna and pesto sauce.

The flavors come together in a way that’s simple but still really satisfying. Use whatever pasta you’re into—fusili, spaghetti, you name it.

A little garlic and fresh lemon juice will brighten everything up. You can pull this together in about 20 minutes, tops.

Canned tuna makes it extra easy (and budget-friendly). Toss in some cherry tomatoes or sweetcorn if you want more texture.

Ingredients

• 200g to 600g pasta (fusili or spaghetti)
• 1 can of tuna
• 3-4 tablespoons pesto sauce
• 2-4 garlic cloves, minced
• 1 lemon (zest and juice)
• 2-4 tablespoons olive oil
• Optional: cherry tomatoes or sweetcorn

Cooking Instructions

1. Cook your pasta following the package directions.
2. Drain, but save a splash of the pasta water.
3. Heat olive oil in a pan and sauté the garlic until it smells amazing.
4. Add the tuna, pesto, lemon zest, and juice. Stir gently.
5. Toss in the pasta, and add some reserved water if it seems dry.
6. Serve warm—extra lemon or herbs on top if you’re feeling fancy.

More details? Here’s the Tuna and Pesto Pasta recipe.

2) Thai Vegetable Massaman Curry

Thai Vegetable Massaman Curry is rich, creamy, and loaded with flavor. You simmer potatoes, carrots, and whatever veggies you like in a thick curry sauce.

The blend of Thai spices brings just enough sweetness and heat. You can cook it on the stove or in an Instant Pot if you’re in a hurry.

Serve it with steamed rice or noodles—whatever you’ve got. It’s easy to make and super comforting.

If you want a vegan twist, check out this Vegan Thai Massaman Curry.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 medium potatoes, peeled and chopped
• 2 carrots, sliced
• 1 can coconut milk (13.5 oz)
• 2 tablespoons Massaman curry paste
• 1 cup vegetable broth
• 1 tablespoon soy sauce or fish sauce
• 1/2 cup roasted peanuts (optional)
• Fresh coriander for garnish

Cooking Instructions

1. Heat oil in a big pan or wok over medium-high.
2. Add onion, garlic, and ginger. Cook 2-3 minutes, just until soft.
3. Stir in the Massaman curry paste and fry for a minute.
4. Toss in potatoes and carrots. Coat them with the paste.
5. Pour in coconut milk and broth. Bring to a simmer.
6. Add soy or fish sauce. Cover and cook for 20 minutes, until potatoes are soft.
7. Stir in peanuts if you want, and sprinkle with coriander. Serve hot with rice.

3) Baked Trevally with Sticky Coconut Rice

Baked trevally might sound fancy, but it’s actually super doable—even if you don’t cook fish often. The fish bakes fast, staying moist and full of flavor.

Sticky coconut rice is the perfect partner here, bringing a sweet and creamy vibe to the plate. You’ll bake the fish in the oven while the rice does its thing on the stove.

The whole meal comes together in about 30 minutes. Add some fresh herbs or a squeeze of lime for a little extra pop.

Ingredients

• 1 whole trevally fish (cleaned)
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• Salt and pepper to taste
• Fresh coriander or lime wedges (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Season the trevally, inside and out, with salt and pepper.
3. Put the fish on a baking sheet and bake for 20-25 minutes.
4. Rinse the rice. Combine it with coconut milk, water, and a pinch of salt in a pot.
5. Cook over medium heat until the liquid’s gone and rice is sticky—about 15-20 minutes.
6. Serve the fish on a bed of coconut rice. Add coriander or lime if you want.

Get the full recipe for Baked Trevally with Sticky Coconut Rice.

4) Pan-Fried Sardine with Garlic and Herbs

Pan-frying sardines with garlic and herbs is way easier than it sounds. First, clean and dry the sardines well—this is how you get that crispy finish.

Heat olive oil in a pan. Toss in minced garlic and let it get fragrant.

Lay the sardines in the pan and cook both sides until golden. Sprinkle with chopped parsley and a bit of salt.

A squeeze of fresh lemon juice makes everything pop. Serve them on toast or next to a simple salad.

Ingredients

• 12 fresh sardine fillets, cleaned
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1 tbsp lemon juice

Cooking Instructions

1. Pat sardine fillets dry.
2. Heat olive oil in a pan over medium.
3. Add garlic and cook for about a minute.
4. Put sardines in the pan and cook 3-4 minutes per side.
5. Sprinkle with parsley and salt.
6. Take off the heat and finish with lemon juice.

5) Asparagus and Shrimp Angel Hair Pasta

This one’s light, fresh, and comes together fast. You cook angel hair pasta and toss it with tender shrimp and crisp asparagus.

The garlic and olive oil sauce is simple but brings everything together. Asparagus gives a nice crunch, shrimp add that mild seafood flavor.

You can splash in some white wine for depth, or skip it—totally your call. Fresh tomatoes or basil are great if you want to mix things up.

It’s a fast recipe, so it’s perfect for busy days when you still want something tasty.

Ingredients

• 8 large shrimp, peeled and deveined
• 4 ounces angel hair pasta
• 1 bunch asparagus, trimmed and cut up
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup white wine (optional)
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta as directed. Drain and set aside.
2. Heat olive oil in a pan over medium. Add garlic and cook for a minute.
3. Add asparagus and cook 3-4 minutes until just tender.
4. Stir in shrimp and cook until pink, about 3 minutes.
5. Pour in white wine if using and cook 2 more minutes.
6. Toss pasta into the pan, mix, and season with salt and pepper.
7. Serve right away.

6) Grilled Shrimp with Lemon Butter

Grilled shrimp with lemon butter is one of those dishes that tastes like summer. The shrimp get a nice char outside but stay juicy.

Lemon butter sauce adds a punch of bright, fresh flavor. You can grill the shrimp on skewers or just toss them straight on the grill.

Baste them a couple times with the lemon garlic butter so they don’t dry out. They cook super fast—just a few minutes until they turn pink.

Pair this with pasta, rice, or a crisp salad. You’ll find an easy version at Simply So Good.

Ingredients

• 1 pound shrimp, peeled and deveined
• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• Bamboo skewers (optional)

Cooking Instructions

1. If you’re using skewers, soak them in water for 30 minutes.
2. Mix melted butter, garlic, lemon juice, salt, and pepper.
3. Thread shrimp onto skewers or use a grill basket.
4. Preheat grill to medium-high (about 400°F / 200°C).
5. Grill shrimp 3-4 minutes per side, basting as you go.
6. Take them off when pink and opaque. Serve warm.

7) Fajita-Style Shrimp and Grits

Here’s a fun twist on shrimp and grits. Season shrimp with fajita spices and cook them up with bell peppers and onions.

The veggies add color and a little kick. Creamy grits balance out the spice and make the dish feel hearty.

Quick-cooking grits save you time—just follow the package, then add butter and cheese if you like. Pile the shrimp and veggies on top and dig in.

Ingredients

• 1 pound uncooked shrimp, peeled and deveined
• 2 tablespoons fajita seasoning
• 1 cup quick-cooking grits
• 1/2 red bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 1/2 white onion, sliced
• 2 tablespoons butter

Cooking Instructions

1. Cook grits as the package says. Stir in butter at the end.
2. Toss shrimp with fajita seasoning.
3. Sauté peppers and onions over medium heat until soft, about 5 minutes.
4. Add shrimp and cook until pink, about 3-4 minutes.
5. Serve shrimp and veggies over the grits.

8) Pretzel-Crusted Catfish

Crunchy, salty, and just a bit different—pretzel-crusted catfish is honestly a fun twist. Instead of breadcrumbs, crushed pretzels give the fish a crispy shell that’s hard to resist.

You coat each catfish fillet in flour, dip it into eggs whisked with mustard and milk, then press on those crushed pretzels. It cooks up fast in the oven or air fryer, so you’re not waiting around forever.

Pair it with a comeback sauce—just mayo, ketchup, hot sauce, garlic powder, and pepper. That creamy dip really wakes up the crunchy fish.

Ingredients

• 4 catfish fillets (6 ounces each)
• 4 cups crushed honey mustard pretzels
• 2 large eggs
• 2 tablespoons milk
• 1 tablespoon mustard
• 1/2 cup flour
• Salt and pepper

Cooking Instructions

1. Preheat your oven or air fryer to 400°F (205°C).
2. Sprinkle salt and pepper over the catfish.
3. Whisk eggs, mustard, and milk in a shallow bowl.
4. Set up separate bowls for flour and crushed pretzels.
5. Coat catfish in flour, dip in the egg mixture, then press on pretzels.
6. Lay the fillets on a baking sheet or in your air fryer basket.
7. Bake or air fry for 8-10 minutes, until golden and flaky.

9) Thai Style Smoked Trout Salad

This Thai style smoked trout salad is all about bold flavors and fresh crunch. Smoky fish, crisp veggies, and a handful of herbs come together in a way that just works.

The dressing? Just lime juice and fish sauce, but it packs a punch. Toss in some toasted nuts for crunch and, honestly, a little luxury.

It comes together fast, which is great for lunch or a light dinner. I like it chilled, but room temp is fine too.

Ingredients

• 300g smoked trout fillets
• 125g bean sprouts
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 1/3 cup toasted unsalted cashews
• 1/2 small red onion, thinly sliced
• Juice of 2 limes
• 2 tbsp fish sauce
• 1 tbsp toasted rice powder (optional)

Cooking Instructions

1. Flake the smoked trout into bite-sized pieces.
2. Toss bean sprouts, mint, coriander, and red onion in a large bowl.
3. Mix lime juice and fish sauce together.
4. Drizzle dressing over the salad and toss gently.
5. Scatter smoked trout and cashews on top.
6. Sprinkle with toasted rice powder, if you’re feeling fancy.
7. Serve right away or chill for 10 minutes.

Find more details here: Thai-style smoked trout salad recipe.

10) Salmon with Chili Lime Sauce

Salmon with chili lime sauce is one of those easy dishes that somehow tastes like you tried way harder. The lime and chili bring the salmon to life, with a little garlic for extra kick.

You just marinate the salmon in lime juice, chili powder, and minced garlic. That’s it—let those flavors soak in for a bit.

Cooking it in foil keeps things juicy and simple. It only takes about 15-20 minutes at 400°F (200°C).

Ingredients

• 4 salmon fillets
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 1 garlic clove, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Grab a bowl and toss in lime juice, chili powder, garlic, cumin, salt, pepper, and olive oil. Mix it all together.

2. Take your salmon fillets and coat them well with that marinade.

3. Wrap each fillet snugly in foil. Set them on a baking sheet.

4. Slide the tray into the oven at 400°F (200°C). Bake for 15 to 20 minutes.

5. Serve the salmon hot. Pair it with whatever side you like best—totally up to you.

If you want more ideas or maybe a twist on this, check out Little Spice Jar’s chili-lime baked salmon page.