12 Pescatarian Seafood Recipes for Super Bowl Sunday

Are you ready for the big game? Planning a Super Bowl party can be fun, and serving delicious food is a big part of it.

If you’re looking for seafood options, you’re in luck because there are many tasty ideas to choose from.

You might have tried Grilled Shrimp Skewers before, but now you want more ideas.

That’s great because we have some amazing pescatarian dishes to share with you.

From tasty appetizers to main courses, you’ll find something perfect for your party.

Delicious Fish Tacos Recipe

Crispy fish, fresh toppings, and zesty slaw come together in a flavorful taco.

Ingredients

• 1 pound cod or tilapia
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup panko breadcrumbs
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 8 corn tortillas
• Sliced radishes
• Chopped cilantro
• Lime wedges
• Slaw made with red cabbage and mayonnaise

Instructions

1. Prepare the fish by cutting it into small pieces and seasoning with salt, pepper, and cayenne pepper.
2. In a shallow dish, mix together flour, cornstarch, and panko breadcrumbs.
3. Dip each piece of fish into the flour mixture, coating it evenly.
4. Heat olive oil in a large skillet over medium-high heat and fry the fish until golden brown.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by placing a piece of fish onto a tortilla and topping with radishes, cilantro, and slaw.
7. Serve immediately with a squeeze of lime juice.
8. Repeat with the remaining ingredients and serve.

Seafood Paella for a Crowd

Savor the flavors of Spain with this large seafood paella dish.

Ingredients

• 1 cup uncooked Arborio rice
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 large garlic cloves, minced
• 1 large red bell pepper, diced
• 1 can of diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 pound chorizo, sliced
• Salt and pepper, to taste
• 2 cups chicken broth
• 1 cup water
• Fresh parsley, chopped

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the diced red bell pepper and cook until tender, about 5 minutes.
5. Add the smoked paprika and saffron threads, and cook for 1 minute.
6. Add the Arborio rice and cook for 1-2 minutes, until coated in the oil and spice mixture.
7. Add the diced tomatoes, chicken broth, water, and chopped parsley, and bring to a boil.
8. Reduce the heat to low and simmer, covered, for 20 minutes.
9. Add the shrimp, mussels, clams, and chorizo to the paella pan, and cook until the seafood is cooked through, about 10-15 minutes.
10. Season with salt and pepper to taste, and serve hot.

Grilled Shrimp Skewers With Spicy Sauce

Grilled shrimp skewers with spicy sauce, a flavorful and spicy seafood dish.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 tablespoon sriracha sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 10 bamboo skewers

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, ginger, soy sauce, honey, rice vinegar, sriracha sauce, and sesame oil.
3. Add the shrimp to the bowl and toss to coat with the marinade.
4. Thread 2-3 shrimp onto each bamboo skewer.
5. Season with salt and pepper to taste.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the shrimp are pink and cooked through.
7. Serve immediately with additional spicy sauce for dipping.

Lobster Rolls With Lemon Aioli

Buttery lobster rolls with lemon aioli make a decadent seafood treat.

Ingredients

• 4 lobster tails
• 1/2 cup mayonnaise
• 2 lemons
• 2 cloves garlic
• 1/4 cup chopped fresh chives
• 4 hoagie rolls
• 2 tablespoons unsalted butter
• Salt and pepper

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Split the lobster tails in half and brush with butter, season with salt and pepper.
3. Grill the lobster for 2-3 minutes per side, or until cooked through.
4. Meanwhile, mix mayonnaise, lemon juice, garlic, and chives in a bowl.
5. Split the hoagie rolls in half and toast until lightly browned.
6. Assemble the lobster rolls by spooning the lobster meat onto the rolls and topping with lemon aioli.
7. Serve immediately and enjoy.

Baked Salmon With Garlic Butter

Flaky salmon baked with aromatic garlic butter.

Ingredients

• 4 salmon fillets
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 lemons, sliced
• 1/4 cup white wine
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil or parchment paper.
3. Place the salmon fillets on the prepared baking sheet.
4. In a small bowl, mix together the softened butter and minced garlic.
5. Divide the garlic butter mixture among the salmon fillets, spreading it evenly on top of each fillet.
6. Place a slice of lemon on top of each salmon fillet.
7. Drizzle the white wine over the salmon fillets.
8. Sprinkle chopped parsley over the salmon fillets.
9. Season with salt and pepper to taste.
10. Bake for 12-15 minutes or until the salmon is cooked through.

Steamed Mussels in White Wine

Steamed Mussels in White Wine is a classic seafood dish cooked in a flavorful broth.

Ingredients

• 2 pounds mussels, scrubbed and debearded
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup white wine
• 1 cup fish stock
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Rinse the mussels under cold water and discard any broken shells.
2. In a large pot, melt the butter over medium heat and sauté the onion and garlic until softened.
3. Add the white wine, fish stock, and mussels to the pot.
4. Cover the pot and bring the mixture to a boil.
5. Reduce the heat to low and steam the mussels for 5-7 minutes, or until the shells open.
6. Season with salt and pepper to taste.
7. Serve the mussels hot, garnished with chopped parsley.

Crab and Avocado Salad

Fresh crab and avocado combined in a revitalizing summer salad.

Ingredients

• 1 ripe avocado, diced
• 1/2 cup jumbo lump crab meat
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. In a medium-sized bowl, gently combine the crab meat, diced avocado, and thinly sliced red onion.
2. In a small bowl, whisk together the lime juice and Dijon mustard.
3. Pour the dressing over the crab mixture and toss gently to combine.
4. Stir in the chopped cilantro and season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve the salad chilled, garnished with additional cilantro if desired.

Spicy Shrimp and Vegetable Kabobs

Spicy shrimp and colorful vegetables grilled to perfection on skewers.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 zucchini, cut into 1-inch slices
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, soy sauce, honey, ginger, and red pepper flakes.
3. Add the shrimp, bell peppers, onion, garlic, and zucchini to the bowl and toss to coat with the marinade.
4. Thread the marinated ingredients onto skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill the kabobs for 8-10 minutes, turning occasionally, until the shrimp are pink and the vegetables are tender.
7. Serve hot and enjoy!

Seafood Gumbo for Super Bowl Sunday

Spicy Seafood Gumbo perfect for Super Bowl Sunday gatherings.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large bell pepper, chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups long-grain rice
• 2 cups water
• 1 can diced tomatoes
• 1 pound shrimp, peeled and deveined
• 1 pound crab meat
• 1 pound andouille sausage, sliced
• 2 tablespoons filé powder
• 2 tablespoons chopped scallions, for garnish

Instructions

1. Heat oil in a large cast-iron pot over medium-high heat.
2. Add onion, garlic, and bell pepper and cook until the vegetables are tender.
3. Stir in thyme, oregano, cayenne pepper, paprika, salt, and black pepper.
4. Add rice and cook for 1-2 minutes, stirring constantly.
5. Add water, diced tomatoes, shrimp, crab meat, and andouille sausage.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes.
7. Stir in filé powder and cook for an additional 2-3 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with scallions.

Cioppino for a Pescatarian Crowd

Hearty San Francisco-style Cioppino stew for pescatarians.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup white wine
• 1 cup fish stock
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound clams, scrubbed
• 1 pound mussels, scrubbed
• 1 pound scallops
• 1 pound firm white fish, cut into bite-sized pieces

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for 1 minute.
4. Add diced tomatoes, white wine, fish stock, basil, oregano, salt, and pepper.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
6. Add clams, mussels, scallops, and white fish to the pot.
7. Cover the pot and cook until the seafood is cooked through, about 5-7 minutes.
8. Serve hot, garnished with fresh parsley or basil.

Grilled Tilapia With Mango Salsa

Grilled tilapia paired with sweet and spicy mango salsa.

Ingredients

• 4 tilapia fillets
• 2 ripe mangos
• 1/2 red onion
• 1 jalapeño pepper
• 1/4 cup cilantro
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Season tilapia fillets with salt and pepper.
3. Grill tilapia for 4-5 minutes per side, until cooked through.
4. Meanwhile, dice mango, red onion, and jalapeño pepper.
5. Mix diced ingredients with cilantro and lime juice.
6. Serve grilled tilapia with mango salsa spooned over the top.
7. Garnish with additional cilantro if desired.

Crab Cakes With Remoulade Sauce

Crab cakes with remoulade sauce, a delicious seafood dish.

Ingredients

• 1 lb jumbo lump crab meat
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped yellow onion
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons mayonnaise
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1/4 cup remoulade sauce

Instructions

1. Gently combine crab meat, panko breadcrumbs, onion, garlic, Worcestershire sauce, Old Bay seasoning, salt, and pepper in a bowl.
2. Stir in mayonnaise, parsley, and lemon juice until the mixture is just combined.
3. Cover and refrigerate for 30 minutes to allow the flavors to meld.
4. Divide the mixture into 6 equal portions and shape each into a round crab cake.
5. Heat about 1/2 inch of oil in a large skillet over medium heat until it shimmers.
6. Add the crab cakes and cook for 4-5 minutes on each side, until golden brown and crispy.
7. Serve the crab cakes with remoulade sauce for dipping.

Conclusion

You’ll be the MVP of Super Bowl Sunday with these pescatarian recipes. They’re the icing on the cake, taking your game-day party to the next level. With a variety of flavors, you’ll hit the jackpot, satisfying every craving and leaving your guests wanting more. Your party will be a touchdown, and these recipes will be a home run!