Seafood Bakes That Give You That Cozy-Alaskan-Cabin Feel

Miami — where I grew up — was never particularly seasonal, just a steadiness of subtropical heat with varying degrees of humidity. A mangos and coconuts kind of place.

Which I suppose is one of the reasons why, as an  adult, I am so drawn to the prospect of that climactic moment of opening the oven door to reveal a dish of bubbling sauces, caramelized colors, and a melange of fragrances. The seafood bake for me is an invitation for the senses to enter the season of the cozy — and this Colombiana is here for it.

Having married Arron (WAC founder + CEO), I’ve delightfully expanded my fall recipe rotation to complement all types of weather — whether I’m somewhere subtropical or subarctic, as a way to share that cozy snow-soon-falling-outside-the-window feeling with whomever is joining me at the kitchen table.

Here are some of my favorite picks for seafood bakes from our recipe library:

• Halibut Casserole With Buttery Almond Topping: This seafood casserole feels so fall. The creamy, mild flavors of cream of mushroom soup paired with flaky white fish evokes a sense of classic Americana. But I think the dish is elevated nicely with its topping of toasted almonds and toasted bread.

• Spicy Salmon Sushi Bake for One: Not a traditional bake by any means, but a trending one. I love that this Japanese-inspired bake has an unconventional flavor profile but packs all the comfort that you’d expect after layering delicious ingredients into a casserole dish.

• Fisherman's Pot Pie: This recipe by Alaskan Chef Mandy Dixon of Tutka Bay Lodge is both rich and rustic. It’s also surprisingly simple to make, since you’re using store-bought puff pastry to top the pie. 

• Fish Pie With Golden Potato Crust: For a British-style fish pie, try this dish. It features buttery richness from top to bottom, since it’s topped with herby mashed potatoes.

• Baked Macaroni and Cheese With Spot Prawns: It’s a cheesy, bubbling skillet of homemade mac and cheese, taken over the top with the addition of sweet Alaskan spot prawns. Need I say more?

For any of the dishes above, I encourage you to swap in whichever species you happen to have in your freezer right now, whether it’s a different type of white fish, a variety of wild-caught salmon, or even a mix of both. I really don’t think you can go wrong, as these dishes are all quite forgiving. 

Another note before I close out today: If you have any seafood bake leftovers that you’ve cooked but haven’t finished, they easily keep in the fridge for up to 3 days — reheat as you like for an easy lunch or laid-back dinner.

Live Wild,

Monica

Pictured above: A golden, crusty, toasty halibut casserole that you’ll want to share with your favorite dinner party crew — or bake for yourself to enjoy as leftovers throughout the week.