As soon as the leaves of autumn begin to fall, the shift in temperatures usually has us craving new foods too. With shorter days and cooler evenings, the best recipes are the ones that warm us up, bring us together, and use ingredients to celebrate the new season. Those fresh and light summer fixings give way to hearty soups, stews, and brothy comfort. From glazed salmon, to seared swordfish—which we have been  lucky to get in recently  include in our most recent Real Good Fish deliveries —to harvest sautees, creamy soups and chowders, to savory pastas, it's the perfect occasion to spend a little extra time in the kitchen and cook up something warm and delicious. 

Glazed Salmon with Apple Cider, the perfect nod to the fall season

Salmon, a versatile fish that's perfect for recipes of every season, is one of our favorite fishes to pair with fall fixings. Not only is this recipe quick, it uses minimal ingredients, using the quintessential flavor of the season: hello, apple cider! Start your salmon off in a saute pan, where you only need to season with salt and pepper before adding the apple cider. Once the liquids are simmering and both sides of the fillet are a light brown, toss it in the oven to bake for 8-10 minutes. Then, our favorite part is to spoon a little of the sauce over the fish when plating. And for a little extra flavor, garnish with tarragon, mint, chives, and/or jalapeños, and thank us later for a presentation (and taste!) that is sure to wow. 

Source: Food Network 

Seared Swordfish with a Brothy Farro

This time of year is also when we just might spot a swordfish, and we are always so thrilled when we do. At Real Good Fish, we support fishermen using  sustainable methods, including a  special deep set buoy gear which are designed to eliminate bycatch.November calls for all things brothy, so with this, you'll get to keep that excellent flavor of the swordfish, and accompany your mouthful with souplike veggies and farro. You'll need very few ingredients for this one, but will want three pots to cook. 

Source: Tried and True 

Halibut and Fall Harvest Saute 

While we're constantly catching seasonal fish, it only feels right to procure vegetables that you can only get within the season as well. If you haven't cooked with butternut squash yet, well, you're missing out. As the sweetness from the squash meets a slight sweetness from the halibut, their textures and hint of nuttiness are the perfect marriage. Here, we love that the halibut is cubed, and the vegetables are diced, so anything that hits your fork is ready to bite into.

Source: Food & Wine 

Seared Scallops with White Bean Ragu & Charred Lemon

When ease and taste go hand in hand, it's sure to be a make-again recipe, but when you add an impressive presentation to the mix, it becomes a staple. This recipe for seared scallops with white beans and spinach, shows how you can have all of that in just 25 minutes. Give the lemons a quick sizzle in the skillet to really amp up the flavor of this 'piccata-inspired dish.' The heat will help the lemon to release even more citrus juice, while also sweetening things up. After you learn this trick, you'll be doing it with all your favorite fish dishes. 

Source: Eating Well 

Smoked Fish Chowder 

Chowder, or 'chowda,' is comforting all year, but there's nothing like a warm bowl—especially when there's fish involved—after a long day during the fall and winter months. Once Daylight Savings hits, sometimes you just want to wind down, and curl up to your favorite book or movie. So, here's our tip: make this one ahead of time. Keep it in the fridge, or add some to bags to pop into the freezer, and you'll be able to indulge at your convenience, by quickly heating it up each night for dinner, or each day for a delicious lunch. The smoky flavor is a great twist on this classic, but you can add any kind of fish you'd like. 

Source: Bon Appétit 

Shrimp Scampi with Yellow-Squash Noodles 

Say hello to "a healthier take on an Italian-American classic," by using yellow-squash noodles. You've probably heard of vegetable noodles, and all the rave behind a spiralizer. If you've tried it before, you know the vegetable can get a bit watery before cooking, and that throws off the entire dish. The cooking process is what helps the vegetable release moisture but, if you pat your noodles dry with a kitchen cloth or towel, they won't turn out so limp. And, if you don't have a spiralizer in the first place, don't think this dish is out of the question. You can use tools you already have on hand in the kitchen! Use a julienne peeler, a mandoline, or even just scissors and some chopping skills to make your noodles.

Source: Martha Stewart

Curried Mussel and Butternut Squash Soup 

When you buy yourself a butternut squash, it can be quite the operation to cut into it and take out all the seeds. Once you finish chopping what's left, it's likely that you'll have enough fixings to feed a village. That's why we've included two recipes here for you, so you can utilize different fish from your box, with the same vegetable of the season, and taste totally different flavors as the result. "In the Middle Ages, Flemish cities were at the crossroads of the Northern spice routes, and brewers and cooks both took advantage of exotic spices." You'll taste that influence in this curried soup. Our pro tip? It pairs magnificently with your favorite wheat beer. 

Source: Food & Wine