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Three Must-Try Summer Fish Dishes

Whether you’re a fan of sea bass, lobster, squid, mussels or even the trusty cod, there’s no doubting that seafood is an exceptionally versatile ingredient that embraces worldwide cuisines. Exceptionally healthy and high in Omega 5, the boundless range of seafood recipes create both delicious and inspiring dishes.

We've – with great difficulty – hand-picked just three fish recipes that we implore you to try out this summer. So if you’re dining in the garden with your family or having a romantic meal with your loved one, we’re certain these recipes will impress.

Asparagus and Crab Salad

A delightfully light dish that is fresh and sharp, perfect as a starter on a relaxed summer’s eve.

What you’ll need:

• 20 asparagus spears, trimmed
• 50g rocket
• 100g white crabmeat

For the dressing

• 3 tbsp crème fraîche
• 1 tbsp wholegrain mustard
• Juice ½ lime
• Brown crabmeat
• Olive oil, for drizzling

Bring a large pan of salted water to the boil and cook the asparagus for 2 minutes until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.

For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle with olive oil before serving.

Salmon with Avocado and Grapefruit

Another fresh, healthy dish that marries the richness of salmon with the tang of grapefruit seamlessly.

What you’ll need:

• 2 ripe red grapefruit 
• Lemon juice
• 4 tbsp extra-virgin olive oil
• 2 large ripe avocados
• 2 bunches of watercress
• 1 tbsp olive oil for the salmon
• 4 skinned salmon fillets, each about 140g/5oz

Hold the grapefruit over a bowl to catch the juices, and peel it to remove all the white pith. Cut the grapefruit between the membranes into segments. If necessary, add lemon juice to the grapefruit juices to make it up to 2 tbsp. Whisk in the extra-virgin olive oil, then season with sea salt and pepper. Toss in the grapefruit segments.

Cut each avocado in half lengthways, remove the stones and peel. Cut the flesh into wedges the size of the grapefruit segments, dropping them directly into the dressing with the grapefruit. Toss lightly, cover and chill for 10 minutes or so. Cut off and discard the stems of the watercress, wash the leaves well and shake dry.

Lightly oil the salmon, and cook in a non-stick frying pan on a medium-high heat, skinned-side down first, then turn and cook lightly on the other side until golden outside and still a little soft and pink in the middle (about 2-3 minutes each side).

Make a nest of watercress on each plate, put the salmon to the side, and use a slotted spoon to arrange the avocado and grapefruit on top. Whisk the dressing, then drizzle it around the salmon and over the watercress.

Citrus-Spiked Sea Bass

Perfect for a summer BBQ, this recipe employs orange segments to ensure the fish doesn’t stick to the grill, resulting in a clean, fresh, delicious dish.

What you’ll need:

• 2-3 large oranges
• Zest 1 lemon (use the juice for the salad)
• 1 tbsp olive oil
• 4 x 300g whole small sea bass, scaled, gutted and slashed a few times down each side

For the salad

• 2 oranges, segmented
• Juice 1 lemon
• 4 tbsp olive oil
• 2 bags watercress
• Handful small capers
• Handful pitted green olives, roughly chopped

Finely grate the zest of 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season. Cut the rest of the oranges into slices about 5mm thick. When the coals are ashen, arrange the orange slices over the barbecue in groups the length of each fish. Char the orange slices on 1 side, then flip them over and lay the fish on top of them – this stops the fish sticking. Barbecue the fish for 5-8 minutes on each side (turning them carefully), or until the flesh flakes away easily when prodded.

While the fish is barbecuing (or beforehand), make the salad. Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. When the fish is cooked, toss the watercress in the orange dressing with the capers and olives. Serve the fish with the salad.

All of these recipes - plus a whole host of other delicious fish dishes - can be found over on BBC Good Food.