Cozy Holiday Seafood for Modern Menus
For major holidays like Thanksgiving, turkey gets all the attention. But the weeks leading up to it—and the ones that follow—are filled with celebrations, get-togethers, and delicious, food-filled evenings. We all love to treat ourselves during the holiday season, but who says a treat can’t still be high-quality and sustainable? It may be a little sacrilegious to say, but the holiday proteins on your menu don’t have to be the same old, redundant turkey and ham specials. Make those pescatarians happy with some cozy, Thanksgiving-themed fish recipes that can cure those daylight-savings-time blues with just one bite.
Warm, wholesome, and soul-satisfying, Cod is the comforting cold-weather catch that brings cozy flavor to every table. Try adding a truly mouth-watering mix of flavors to your fall menu with this seasonal Cod recipe.
Recipe #1
Herb-Butter Roasted Cod With Cranberry-Sage Pan Sauce
Ingredients (Serves 4)
For the Cod:
4 cod fillets (about 6 oz each)
3 tbsp unsalted butter, softened
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh sage, finely chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp lemon zest
Salt and black pepper, to taste
For the Cranberry-Sage Pan Sauce:
1/2 cup fresh or frozen cranberries
1/4 cup chicken or vegetable broth
2 tbsp maple syrup (or honey)
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tbsp chopped sage
Salt and pepper to taste
Directions – Time: 25–30 minutes
- Prepare the Herb Butter
In a small bowl, mix together the softened butter, garlic, sage, rosemary, thyme, lemon zest, salt, and pepper. Set aside. - Season and Roast the Cod
Preheat your oven to 400°F (205°C).
Place the cod fillets on a parchment-lined baking sheet.
Drizzle with olive oil and season lightly with salt and pepper.
Spread a generous spoonful of the herb butter on top of each fillet.
Bake for 12–15 minutes, or until the cod flakes easily with a fork. - Make the Cranberry-Sage Sauce
While the cod roasts:
Add cranberries, broth, maple syrup, vinegar, Dijon, and sage to a small saucepan.
Bring to a gentle simmer over medium heat.
Cook for 6–8 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly.
Taste and season with salt and pepper. - Serve
Plate each cod fillet and spoon the warm cranberry-sage sauce over the top. Serve with roasted sweet potatoes, wild rice, or Brussels sprouts for a Thanksgiving-ready meal.
Here’s some gentle, nourishing warmth to carry everyone through the chilliest days of the year. This perfectly balanced, sweet-and-nutty Cape Hake recipe does just that.
Recipe #2
Maple-Dijon Roasted Cape Hake with Butternut Purée and Toasted Pecans
Ingredients (Serves 4)
For the Cape Hake:
4 Cape Hake fillets (5–7 oz each)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tbsp Dijon mustard
1 tbsp maple syrup
Juice of 1/2 lemon
Butternut Squash Purée:
3 cups cubed butternut squash
2 tbsp butter (or olive oil)
1/4 cup vegetable or chicken broth
Salt to taste
Pinch of nutmeg or pumpkin pie spice (optional)
Toppings:
1/4 cup toasted pecans, roughly chopped
1 tbsp chopped fresh parsley or chives
Extra drizzle of maple syrup (optional)
Directions – Time: 35–40 minutes
- Roast the squash
Preheat oven to 400°F (205°C).
Toss squash cubes with a little olive oil, salt, and pepper.
Roast 20–25 minutes, until soft and lightly caramelized. - Prepare the Cape Hake
Whisk together olive oil, Dijon mustard, maple syrup, lemon juice, smoked paprika, garlic powder, onion powder, salt, and pepper.
Pat Cape Hake fillets dry and place on a parchment-lined baking sheet.
Brush generously with the maple-Dijon mixture. - Roast 10–13 minutes, depending on thickness, until the hake flakes easily but stays moist.
Make the butternut purée
Add roasted squash to a blender or food processor with butter and broth.
Blend until smooth and creamy.
Season with salt and a small pinch of nutmeg or pumpkin spice if desired. - Serve
Spoon butternut purée onto plates.
Top with Cape Hake fillets.
Scatter toasted pecans and fresh herbs.
Add a light drizzle of maple syrup if desired.
Switching it up with scallops for a fall menu must-have: apple cider.
Recipe #3
Pan-Seared Scallops with Maple-Glazed Brussels Sprouts and Apple Cider Butter
Ingredients (Serves 4)
For the scallops:
1 1/2 lbs sea scallops (16–20 scallops)
Salt and pepper
1 tbsp olive oil
1 tbsp butter
Apple-Cider Butter Sauce:
3 tbsp unsalted butter
2 tbsp apple cider or apple juice
1 tbsp maple syrup
1 tsp Dijon mustard
1/2 tsp lemon juice
Pinch of cinnamon or nutmeg (optional)
Maple-Glazed Brussels Sprouts:
3 cups Brussels sprouts, halved or quartered
1 tbsp olive oil
Salt and pepper
1 tbsp maple syrup
1 tsp apple cider vinegar
Garnishes:
Chives or parsley
Lemon wedges (optional)
Directions – Time: 25–30 minutes
- Roast the Brussels sprouts
Heat oven to 425°F (220°C).
Toss sprouts with olive oil, salt, and pepper.
Roast 15–18 minutes until caramelized.
Drizzle with maple syrup and apple cider vinegar, toss, and roast 2–3 minutes longer. - Make the apple-cider butter
Melt butter in a saucepan over medium heat.
Add apple cider, maple syrup, Dijon, and lemon.
Simmer 1–2 minutes until slightly glossy.
Add a tiny pinch of cinnamon or nutmeg if desired.
Set aside. - Sear the scallops
Pat scallops dry.
Season with salt and pepper.
Heat a skillet over high heat with olive oil and butter.
Add scallops in a single layer.
Sear 1.5–2 minutes per side until golden.
Remove immediately. - Serve
Spread Brussels sprouts on plates.
Arrange scallops on top.
Spoon warm apple-cider butter over everything.
Finish with herbs.
Ready to upgrade your seafood program this season?
Contact Southstream Seafoods and learn why operators across the country rely on us for trusted quality, consistent supply, and products that keep guests coming back.
