If we were to guess which foods most commonly found themselves with a spot in food hell, we'd be willing to bet that coriander, liver and mushroom might make the list, swiftly joined by fish. After all, whether they point to the taste, texture or smell (or at least perceptions around smell), it's not tricky to find someone who steers clear of seafood. A lack of confidence around cooking and eating it might also be to blame, be it fears of picking out bones or simply not knowing where to start (if you fall into the second camp, our how to cook fish and seafood guide might help).

Whatever the reason, it's a shame – seafood covers an enormous range of fish and shellfish, ranging from sweet clams to meaty swordfish. And while some people have tried enough types to know they're firm in their dislike, we hope others might be swayed by trying something new, cooked well. With that in mind, we've picked through our recipes to highlight just a few that we think have the best shot at impressing. Some celebrate fish with a mild, delicate flavour, while others sit at the other end of the spectrum, spotlighting robust choices like monkfish. All of the recipes are packed with vibrant spice and flavour – whether you're choosy with seafood or cooking for friends who are, we hope these recipes will be met with a thumbs up.

Its meaty texture and mild, sweet flavour makes monkfish ideal for those not convinced on seafood. In this recipe, Jun Tanaka dusts the fish with pimentón and simmers it in a warming borlotti bean stew with sweet peppers, tomatoes and onions. The end result is a rich sauce which is perfect mopped up with crusty bread.  

This stunning dish from Dan Kenny combines the sweetness of delicate scallops, which aren't overpowering in their flavour, with the zingy spice of tikka masala – it's a must-try, even for those who are pickier with seafood. While this recipe is served as a starter, you could make a larger batch for a main course.

In Amy Poon's recipe, a prawn stuffing made with coriander, mashed prawns and potato starch is used to fill red chillies, which are then glazed with a fermented black bean sauce. While the big flavours complement the prawns, they also share the spotlight, making the dish less heavy on seafood flavour. 

Raw tuna has a mild and buttery taste, which in this Theo Randall recipe is balanced with citrusy lemon, salty anchovies and capers and the aniseed notes of fennel. It's a really easy starter if you're planning a dinner party – you can prep most of it in advance. It does rely on fantastic quality tuna, though, so make that your priority.

This creative snack from Dom Auger sees salmon skin flavoured with a soy and fish sauce marinade, before being dried out, deep-fried and served with a smoked tofu dip. We'll admit it's a dish that might seem daunting to those who steer clear of fish, but we hope the skin's savoury, moreish power wins them over. 

Mild cod is a go-to for those who don't love a stronger fish flavour. In this recipe, cod is combined with herbs and a punchy Cajun spice mix before being transformed into fishcakes and topped with a bright sweetcorn salsa and roasted red pepper sauce.

Kuba Winkowski blends Eastern European and Spanish flavours in this hearty recipe – pierogi dumplings are filled with a mixture of chorizo, prawns, herbs and chilli, and served in a sweet and spiced chorizo and cider broth. It's so full of meaty flavour that it'll go down a treat even for seafood sceptics.

Santiago Lastra adds Marmite to his batter for his Baja fish tacos, giving the finished result an extra dose of savoury umami goodness. There's a salsa of pistachios and cucumber, a smoky chipotle cream and crisp cabbage bolstered with sauerkraut and habanero. The recipe works with any white fish – pollack (as Santiago has used), cod or tilapia would all work well.

Don't miss our full collection of fish and seafood recipes this way.