Fresh Summer Recipes Made with Fair Trade Certified™ Seafood

Shrimp fishing boats at a Fair Trade Certified™ fishery in Mexico. The boats drift with the wind or tide to harvest shrimp, which leads to very low fuel consumption and a greatly reduced environmental impact.

Your Summer Recipe Guide to Cooking with Purpose

Welcome to your go-to summer fun recipe guide, packed with fresh flavors and Fair Trade Certified™ seafood.

Whether you’re firing up the grill, planning a picnic, or looking for an easy weeknight meal, these recipes help you cook with purpose. Every dish features Fair Trade Certified seafood that supports fishers and workers through safer working conditions, better wages, and sustainable practices.

Grab your favorite summer ingredients and enjoy recipes that deliver great flavor while making a positive impact for people and the planet. Looking to buy Fair Trade Certified seafood near you? Check out our seafood product guide. 

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Tuna Tacos

Fish Tales

Link to original recipe

Directions

Servings: 2
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes

1. For the sauce, mix the lime juice and zest with the yogurt. Season with salt and pepper. Set the sauce aside. 
2. Make the salsa by combining the diced tomatoes with the garlic, scallion, cilantro, and a drizzle of olive oil. Season with salt and pepper. Save a little cilantro for garnish.
3. Warm the tortillas in a skillet for about 1 minute on each side. Remove from the pan and set them aside on a board for serving.
4. To assemble, layer each tortilla with a leaf of iceberg lettuce, some tuna, a spoonful of salsa, red onion rings, avocado cubes, and slices of red chili. Fold the tortillas in half. Grate a bit of lime zest over the tacos, garnish with cilantro, and serve with the yogurt sauce.

Pistachio Crusted Barramundi with Fennel and Orange Salad

From The Better Fish

Link to original recipe

Directions

Servings: 4
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: 25–30 minutes

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Mix pistachios, breadcrumbs, orange zest, salt, and pepper in a small bowl.
2. Pat barramundi fillets dry, season with salt and pepper, and place on the prepared baking sheet. Drizzle lightly with olive oil.
3. Spread 1 tsp Dijon mustard over each fillet. Top with the pistachio mixture, pressing gently to form a crust. Drizzle with a little more olive oil.
4. Bake for 10–15 minutes, until the fish is opaque and flakes easily with a fork.
5. While the fish cooks, peel and slice the oranges into rounds. Thinly shave the fennel and red onion.
6. Arrange oranges, fennel, and red onion on a platter. Season with salt and pepper, then drizzle with 3 tbsp olive oil.
7. Transfer the cooked fish to the salad, garnish with fennel fronds, and serve immediately.

White Soy Poke

Natural Blue from Anova Seafoods

Link to original recipe

Directions

Servings: 2-4
Prep Time: 15 minutes

Tip: For quickest preparation, use Natural Blue’s Ahi Tuna Poke Kit!

1. Whisk together the soy sauce, sesame oil, vinegar, and citrus juice until fully combined.
2. Cut the tuna into bite-sized cubes and toss with the scallions, cilantro, and dressing.
3. Serve immediately over rice or on a bed of lettuce.

Shrimp Scampi Dip

From Chicken of the Sea

Link to original recipe

Directions

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

1. 1. Preheat the oven to 375°F and coat a 6- or 8-inch baking dish or oven-safe skillet with cooking spray.
   2. Melt the butter in a large pan over medium heat. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds.
   3. Reduce heat to low. Add the cream cheese and milk, stirring until smooth and melted. Add the shrimp, season with salt and pepper, and stir in the lemon juice.
   4. Remove from heat and mix in the sour cream, 2 tablespoons Parmesan cheese, and half of the parsley.
   5. Transfer the mixture to the prepared baking dish. Top with the mozzarella and remaining Parmesan cheese.
   6. Bake for 15 minutes, or until the cheese is melted and bubbly. Broil for 2–3 minutes if desired for a golden-brown top.
   7. Garnish with the remaining parsley and serve warm with crackers, bread, or fresh vegetables.

Tilapia Po’ Boy

From Giant Eagle

Link to original recipe

Directions

Servings: 4
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

1. Marinate the tilapia in a mixture of egg, ⅓ cup mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice for at least 30 minutes.
2. Make the tartar sauce by combining the remaining mayonnaise, pickles, capers, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice.
3. Coat the marinated tilapia in crushed saltine crackers.
4. Pan-fry in olive oil over medium-high heat for about 7 minutes, turning once, until golden brown and cooked through.
5. Warm the ciabatta and assemble sandwiches with tartar sauce, shredded lettuce, sliced tomatoes, and crispy tilapia.
6. Serve immediately.

Garlic Rosemary Grilled Shrimp Skewers

From Del Pacifico Seafoods

Link to original recipe

Directions

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 6–8 minutes
Total Time: 30 minutes

1. 1. Peel and devein the shrimp, then set aside.
   2. Finely chop the garlic and rosemary. Melt the butter in a small pan and cook the garlic and rosemary until fragrant and softened. Remove from heat and let cool slightly.
   3. Cut the bell peppers, onions, and pineapple into 1-inch pieces.
   4. Toss the shrimp, vegetables, and pineapple with a portion of the garlic-rosemary butter. Season with salt and pepper.
   5. Thread the shrimp, pineapple, and vegetables onto skewers, alternating ingredients as desired.
   6. Cook on a hot grill or cast-iron skillet for 3–4 minutes per side, or until the shrimp are pink and cooked through.
   7. Serve hot, drizzled with any remaining garlic-rosemary butter.

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