Many choose to forgo meat during Lent, but that doesn’t mean their dinners have to lack flavor or creativity.

We dug into our Local Flavor: Recipes We Love archives for some seafood dishes that can help liven up the weeks ahead of Easter.

For more great recipes from the archives, visit


Jim Azzarelli’s Locatelli Fish Filets

Originally published: Sept. 6, 2019


  • 6 skinned fish filets (Azzarelli uses cod)
  • 1 cup flour
  • 1/2 teaspoon lemon pepper seasoning
  • 1 stick butter
  • 4 teaspoons olive oil
  • 1/2 cup white onion, diced
  • 1/2 cup mixture of green, red and yellow peppers, diced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup locatelli cheese


  1. In a small bowl, combine seasoning and flour. Coat filets with seasoned flour.
  2. In a large skillet, melt half stick of butter and 2 teaspoons oil. Add filets and cook until golden brown.
  3. In another skillet, melt half stick of butter and 2 teaspoons oil. Add onions, peppers and mushrooms. Sauté until tender.
  4. Arrange cooked filets on serving platter. Top filets with sautéed mixture, pouring remaining melted butter over fillets. Sprinkle with cheese.

Jim Azzarelli’s Locatelli Fish Filets


Scotty McAlarney’s Salmon Veggie Medley

Originally published: March 20, 2020

Servings: 4


  • 4 fresh Alaskan wild-caught salmon fillets
  • 1 zucchini
  • 1 squash
  • 1 head cauliflower
  • 1 bunch asparagus
  • 4 teaspoons garlic powder
  • 4 teaspoons onion powder
  • 4 teaspoons ground basil
  • 4 teaspoons turmeric powder
  • 4 teaspoons paprika powder
  • 3 teaspoons minced garlic
  • Olive oil (for frying)


  1. Slice zucchini and squash and then cut in halves or quarters. Break up cauliflower into 1-inch heads. Cut asparagus into halves or thirds.
  2. Add each vegetable, one at a time, to a frying pan with 1 teaspoon of each spice and olive oil. Cook vegetables on medium heat until caramelized. Once all vegetables have been cooked, place and mix in a large container or bowl and set aside.
  3. Broil salmon in pan with olive oil and minced garlic. Serve over vegetables.


Sara Fumanti’s Salmon Burgers

Originally Published: Feb. 14, 2014

Yield: 8 burgers


  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow bell pepper, diced
  • 3/4 cup panko bread crumbs
  • 2 cloves garlic, minced
  • 2 pounds salmon filets, skinned and finely chopped
  • 1 large egg, lightly beaten
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • Cooking spray
  • 8 buttered and toasted sandwich buns
  • 8 lettuce leaves
  • 8 slices tomato
  • 8 red onion slices
  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil


  1. For mayonnaise: In a small bowl, combine mayo, garlic, soy sauce and sesame oil. Cover and chill.
  2. For burgers: Cook salmon filets in a skillet.
  3. In a medium bowl, combine peppers, bread crumbs, garlic and cooked salmon.
  4. In a small bowl, combine egg, soy sauce, lemon juice and salt. Add to salmon mixture, tossing gently to combine. Form mixture into 8 patties.
  5. Lightly coat a grill pan or skillet with cooking spray, heating over medium-high heat until hot. Grill or cook patties for five minutes per side, or until desired degree of doneness.
  6. Spread sesame mayonnaise evenly over toasted buns, then assemble with lettuce, tomato, red onion and salmon patty.

Sara Fumanti’s Salmon Burgers


Gayle Koropchak’s Fish Chowder

Originally Published: Sept. 21, 2018

Servings: 4 to 6


  • 1 pound fish fillet (cod, blue gill, perch or calico)
  • 2 tablespoons butter or olive oil
  • 1 medium onion, sliced
  • 1/2 to 3/4 cup celery, diced
  • 2 cups raw potatoes, diced
  • 3/4 cup carrots, sliced
  • 2 cups water
  • 2 chicken bouillon cubes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups milk
  • 1 teaspoon Old Bay seasoning (more or less to taste)


  1. Cut fish into bite-sized pieces.
  2. Cook onion and celery in butter or olive oil in a large saucepan until onion is translucent. Add potatoes, carrots, water, bouillon cubes, salt, pepper and Old Bay. Cover and simmer for 10 to 15 minutes until vegetables are tender.
  3. Add fish and cook 10 minutes longer. Add milk. Reheat, but do not boil.


Kristin Ei’s No Mess Cod and Veggie Packets

Originally Published: Feb. 17, 2015

Yield: 1 packet


  • 3- to 5-ounce cod fillet
  • 1 large handful baby spinach
  • 1 small handful precut carrot matchsticks or julienned carrots
  • 3 spears asparagus, cut on the diagonal
  • 1/2 small leek, cleaned and thinly sliced into half moons
  • 3 lemon rounds, thinly sliced
  • Olive oil, to taste
  • Sea salt and black pepper, to taste
  • 1 tablespoon cold butter


  1. Preheat oven to 400 F.
  2. Put handful of spinach in center of large piece of aluminum foil. Somewhat evenly distribute carrots and asparagus over spinach. Put fish in the center of vegetables, lightly drizzle all with olive oil and sprinkle all liberally with salt and pepper. Put leeks on top of fish and arrange lemon rounds on top of everything. Dot everything with butter.
  3. Wrap up the foil to make a parcel, place on a baking sheet and bake until fish is opaque, about 20 minutes. Let packet sit for about 5 minutes, as it will be very hot and steam will escape.
  4. Serve from the foil on a plate or remove contents to plates.