Seafood Trends to Look Forward to in 2020

 In Recipes, Seafood

Food trends come and go. These trends are influenced by changing generational demographics, as well as nutritional needs. However, among rotating food preferences, seafood consistently remains a staple. 

This is primarily due to the fact seafood can be enjoyed with the simplest preparations—as well as in complex recipes—and the fact diners’ have an appreciation for its incredible flavor and nutritional value. 

However, each year, there are some shifts regarding which particular seafood rises to the top. So, if you want to be apprised of what’s coming in 2020, here’s a short list of 4 of the most popular seafood trends—along with a recipe for each, that you can both create and enjoy at home. 

So, are you ready, seafood lovers?  Here we go:

Environmentally Sustainable Seafood

In recent years, environmental concerns strongly influence the 2020 food choice trends and many people have come to realize the importance that an eco-friendly restaurant can have. Protecting our oceans and fresh water is important to consumers, and sustainable seafood is, therefore, continuing to grow in popularity. And there’s no reason for unnecessary guilt: There’s always sustainable options, that are both nutritious as well as delicious. 

Seafood as a Child-Friendly Cuisine 

Say goodbye to traditional fish sticks, and say hello to seafood menu items that parents can confidently order for their children, with full health consideration. These choices are kid-friendly meals—rather than adult-oriented luxury seafood— that both appeals to a child’s eye and are always tasty to eat.

Oysters are Big in 2020

They might be served fresh off the grill, raw, Rockefeller style, as a slider, in stuffing, or as the base for a hearty, piping hot soup. But no matter the recipe, you’ll definitely find oysters as a trending 2020 seafood choice. 


Shrimp is Still Hot in 2020

Classic shrimp continues to be a 2020 seafood trend for its spectacular flavor and menu versatility. Whether it’s served up in pasta, topped in a salad, or in a delicious and beautifully presented shrimp cocktail, this seafood item will shine throughout the year. 


Sustainable Pacific Cod Veracruz 


2 Pounds Pacific Cod filets   

4 Tbsp extra-virgin olive oil

Salt (to taste)

pepper (to taste) 

1 thinly sliced onion 

3 cloves garlic, minced

3 jalapeños, thinly sliced (or adjusted to preference)

1 lime, cut into wedges 

1 vine ripe tomato, sliced 

⅓ cup Spanish olives, coarsely chopped 

1/2 cup of your favorite white wine

3/4 cup clam juice 



Heat olive oil in a large sauté pan over medium-high heat. Season the fillets with salt and pepper and add them to the pan. Sear the fillets, then flip to sear the other side.  

Remove the fillets from the pan and set them aside.

Add the onions to the hot pan until they are translucent. Then add the garlic, jalapeños, lime, oregano, and olives.  Cook briefly, for just about 1-2 minutes. 

Then, add the white wine and cook until the liquid reduces by about half. 

Now, pour in the fish stock. Once it comes to a boil, reduce the heat to a simmer. Add the fish back into the pan, and let the ingredients meld together for a couple of additional minutes. 

Serve the fish in soup dishes, adding veggies and plenty of broth.  Delicious! 


Kid-Friendly Shrimp Nests

While these shrimp nests are not just for kids, they definitely create a fun presentation and incorporate ingredients that are perfect for young eaters.  

It’s a recipe the entire family will enjoy. 



3 Tablespoons extra virgin olive oil (divided)

4 oz angel hair pasta 

Freshly ground pepper (to taste)

1 minced garlic clove

Sea salt (to taste)

1 cup pre-cooked baby shrimp

2 Tbsp fresh lemon juice



Place the pasta in a pot of boiling water, and cook according to package directions. (Note: Angel hair finishes quickly. So be careful to taste early for proper doneness).

Place 1 Tablespoon of extra virgin olive oil and garlic in a large sauté pan over medium heat. Sauté for a couple of minutes, being careful not to scorch the garlic. 

Then, add the shrimp, lemon juice, along with the salt and pepper. Sauté for just a couple of extra minutes, just until the ingredients have been fully heated. 

When the pasta is cooked, drain and return to the pot. Add the last 2 Tablespoons of extra virgin olive oil and toss.

Then, take a fork and twist the pasta onto individual plates into a spiraling nest shaped structure. Finally, spoon the shrimp mixture over the top of each nest, call the kids to the table, and serve. 


Fried Oysters with Bacon and Eggs 


6 cups oil (for frying) 

9 large eggs 

⅓ Cup heavy cream 

5 tsp fresh, chopped chives

4 slices cooked bacon, coarsely chopped (divided)

Salt, to taste

Pepper, to taste 

20 shucked oysters 

⅓ cup buttermilk 

1 cup flour 

½ cup cornmeal 

Cayenne pepper, to taste 

3 Tbsp butter 

Juice from 1 medium lemon

2 Tbsp Extra Virgin Olive oil 



Preheat the broiler. Heat the oil in a pan on the stove that’s set to medium 

Whisk the eggs, cream, half the bacon, chives, and salt and pepper. 

Coat the oysters in buttermilk. 

In a separate bowl, add cornmeal, flour, cayenne, and salt and pepper.

Dredge the oysters in the cornmeal mixture and coat well. Fry, a few at a time, in the hot oil for just a couple minutes, or until golden. Remove the oysters, and drain them on paper towels  

Heat the butter in a skillet over medium. Add egg mixture. Cook for just about a minute. Then, place the skillet under the broiler until the center and edges are fully cooked (This will also happen quickly, in roughly a minute).

Place the omelette on a platter. 

In a large bowl, whisk the olive oil and lemon juice together. Then pour it over the omelette, add the oysters and remaining bacon.  Serve while hot. 

Shrimp with Garlic Butter



6 Tbsp butter

1 lb large shrimp (peeled and deveined)

salt, to taste

Red pepper flakes, to taste 

1 tsp thyme 

4 teaspoons minced garlic (more, if desired)

Juice from 1 medium lemon

2 Tbsp chopped parsley 



In a large Pan, melt the butter over medium-high heat. 

Then, add the shrimp, thyme, salt, and red pepper flakes 

When the shrimp turn pink (about 2-3 minutes) add the garlic and cook for about 1 additional minute. 

Add the lemon juice and parsley, and give it all a quick toss.

Serve the shrimp and sauce over a pasta that’s been tossed in extra virgin olive oil, next to a bed of rice, or simply enjoy it as a stand-alone dish. 

Pour a glass of your favorite wine, and savor the goodness! 


At Stiltsville Fish Bar, we serve only the freshest seafood that’s both prepared to perfection and artistically presented. You can enjoy a romantic date night, business lunch, a celebratory gathering of friends, or a wonderful family get together. 

And we serve all your favorite trending seafood, such as grilled oysters, shrimp, and always a fresh local catch. 

Join us at a table, or at the bar, for a meal you’re sure to remember.  We’re conveniently located at 1787 Purdy Avenue in Miami Beach. For reservations, please call 786.353.0477

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