4 More Sustainable Meals for National Seafood Month

fish recipe national seafood month

Did you know October is National Seafood Month? At The Healthy Fish, it’s one of our favorite months because we get to raise awareness for seafood’s health benefits while also highlighting the globe’s sustainable fisheries. It’s also a time to reflect on how the industry is working to meet the demand for seafood. National Seafood Month is the perfect time to try some new recipes that feature more sustainably-sourced seafood. We rounded up four of our favorite dishes for you to try each week this month.

Crispy Breaded Tilapia with Asparagus, Lemon Chive Sauce and Ciabatta Toast

This crispy breaded Tilapia recipe takes only 20 minutes to prepare. It’s also a perfect choice for a busy weeknight. Tilapia is a mild fish that soaks up the flavors of whatever sauce or spices it’s served with. It’s a great option if you don’t love fishy flavors but want to celebrate National Seafood Month.

Try the recipe: Crispy Breaded Tilapia with Asparagus, Lemon Chive Sauce and Ciabatta Toast recipe from HelloFresh.

Easy Salmon with Roasted Butternut Squash and Kale

Salmon Roasted Butternut Squash Fall Recipe

For delicious autumn flavors, try this salmon with roasted butternut squash and kale recipe. It’s a one-dish meal that features salmon (and don’t forget to look for labels with the Aquaculture Stewardship Council certification). Also in this dish is sustainable, in-season butternut squash and kale along with savory herbs like rosemary, sage and garlic. As the weather cools down in October, this healthy dish is sure to warm you up again.

Try the recipe: Easy Salmon with Roasted Butternut Squash and Kale recipe from Back to the Book Nutrition.

Tilapia Power Bowl

For a nutrition-packed meal filled with superfoods like quinoa and Tilapia, try this Tilapia power bowl. Bowls have been all the rage lately due to their simple, nutritious ingredients and easy preparation. It features pan-fried Tilapia fillets topped with homemade corn and tomato salsa, all served on a bed of warm quinoa and sautéed onions. Since corn is in season in the fall, head to your local farmer or grocer and pick up some fresh ears of corn. This Mexican-inspired bowl is sure to be a hit!

Try the recipe: Tilapia Power Bowl from Regal Springs.

Pan-Seared Mahi-Mahi with Apple-Pear Chutney

Pan Seared Mahi-mahi Apple Pear Chutney

Mahi-mahi’s delicate flavors are complemented by sweet, in-season pears and apples in this pan-seared mahi-mahi with apple-pear chutney recipe. The mahi-mahi is pan-seared with spices and topped with a savory, fruit chutney. The chutney features warm ingredients including apple cider vinegar, cranberries, cinnamon, nutmeg, allspice and ginger. This dish is also naturally gluten-free, so it’s a perfect option for those who don’t eat gluten. Plus, and it has only 236 calories per serving!

Try the recipe: Pan-Seared Mahi-Mahi with Apple-Pear Chutney recipe from The Washington Post.

Celebrate National Seafood Month by adding these four sustainable dishes to your meal rotation, this October and all year round. Need some healthy sides to go with your seafood dinner? Check out these 4 fall vegetables that pair well with fish.

Photo Credits: Africa Studio / Shutterstock Inc., Back to the Book Nutrition, Ivana Lalicki / Shutterstock.com