Hooked on Flavor: Discover 5 Irresistible Seafood Dishes!

by Ashley T | August 7, 2025

Chesapeake Bay Trout Tacos

Ingredients:

  • Fresh trout fillets
  • 2 tablespoons Old Bay seasoning
  • 8 corn tortillas
  • 2 cups shredded cabbage
  • 1 avocado
  • 1/2 cup sour cream
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro (optional for garnish)
 

Instructions:

  1. Prepare the Trout:
    • Preheat your grill to medium-high heat.
    • Season the trout fillets with Old Bay seasoning, salt, and pepper on both sides.
  2. Grill the Trout:
    • Place the seasoned trout on the grill and cook for 3-4 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let it rest for a few minutes.
  3. Make the Slaw:
    • In a bowl, combine shredded cabbage, salt, pepper, and a squeeze of lime juice. Toss to combine.
  4. Prepare the Avocado Crema:
    • In a blender, combine the avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth.
  5. Assemble the Tacos:
    • Warm the corn tortillas on the grill for about 30 seconds on each side.
    • Flake the grilled trout into pieces and place them on the tortillas.
    • Top with cabbage slaw and drizzle with avocado crema. Garnish with cilantro if desired.
  6. Serve:
    • Enjoy immediately while warm.
  1.  

Crab and Trout Stuffed Peppers

Ingredients:

  • 4 bell peppers (any color)
  • 1 cup cooked lump crab meat
  • 1 cup cooked, flaked trout
  • 8 oz cream cheese, softened
  • 1/2 cup breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Olive oil for drizzling
 

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Peppers:
    • Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
  3. Make the Filling:
    • In a bowl, mix together the crab meat, flaked trout, softened cream cheese, breadcrumbs, parsley, Dijon mustard, salt, and pepper until well combined.
  4. Stuff the Peppers:
    • Fill each bell pepper with the seafood mixture, packing it down gently.
  5. Bake:
    • Drizzle a little olive oil over the stuffed peppers. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the tops are golden and bubbly.
  6. Serve:
    • Let them cool slightly before serving.

Maryland Style Baked Trout with Crab Imperial

Ingredients:

  • 2 whole trout, cleaned and scaled
  • 1 cup lump crab meat
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup breadcrumbs
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh herbs (parsley and thyme)
  • Salt and pepper to taste
  • Lemon slices for garnish

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare the Crab Imperial:
    • In a bowl, combine crab meat, mayonnaise, Dijon mustard, breadcrumbs, lemon juice, herbs, salt, and pepper. Mix gently to avoid breaking the crab meat.
  3. Stuff the Trout:
    • Place the cleaned trout on a baking sheet lined with parchment paper. Stuff each trout with the crab mixture.
  4. Bake:
    • Bake in the preheated oven for 20-25 minutes, or until the trout is cooked through and flakes easily with a fork.
  5. Serve:
    • Garnish with lemon slices and serve hot.
  1.  

Crispy Fish Sandwich with Spicy Tartar Sauce

Ingredients:

  • 4 fresh trout fillets
  • 1 cup all-purpose flour
  • 1 cup beer (or sparkling water)
  • 1 cup breadcrumbs
  • Oil for frying
  • 4 hamburger buns
  • Lettuce leaves for garnish

For Spicy Tartar Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons dill pickles, finely chopped
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
 

Instructions:

  1. Make Tartar Sauce:
    • In a bowl, mix together mayonnaise, chopped dill pickles, hot sauce, lemon juice, salt, and pepper. Set aside.
  2. Prepare the Breading:
    • Set up a breading station: one dish with flour, one with beer, and one with breadcrumbs.
  3. Bread the Fish:
    • Dip each trout fillet into the flour, then into the beer, and finally coat with breadcrumbs.
  4. Fry the Fish:
    • In a large skillet, heat oil over medium-high heat. Fry the breaded fillets for about 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  5. Assemble the Sandwich:
    • Toast the hamburger buns lightly. Spread spicy tartar sauce on the bottom bun, add a fried trout fillet, and top with lettuce. Cover with the top bun.
  6. Serve:
    • Serve immediately with fries or a side salad.