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  3. 30 Fast Recipes for Fish

30 Fast Recipes for Fish

By Food & Wine Updated June 04, 2019
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Snapper with Black Beans and Bok Choy
Credit: © Con Poulos
From poached salmon with cucumber raita to easy fried-fish tacos, these recipes are all ready in one hour or less.
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Norwegian Fish Cakes with Dill Mayonnaise

Norwegian Fish Cakes with Dill Mayonnaise
Credit: © John Kernick
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Baking powder is the secret to the airy texture of these crispy, fluffy fish cakes.

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Seared Snapper with Granny Smith, Strawberry, and Basil Salsa

Seared Snapper with Granny Smith, Strawberry, and Basil Salsa
Credit: Justin Walker
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Seared snapper and a crisp, fresh salsa may seem an unlikely match for a lush Oregon Pinot Noir, but James Briscione, author of The Flavor Matrix, says their affinity goes to a molecular level: The wine has notes of rose, of which apples are a relative. The lighter strawberry notes in the wine are equally matched with fresh strawberries in the salsa.

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Salmon Steaks with Curried Fennel-Wine Sauce

Salmon Steaks with Curried Fennel-Wine Sauce
Credit: © Quentin Bacon
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A copper pan works especially well here because the fennel is cooked until silky over long, low heat. F&W’s Marcia Kiesel serves it in a curry-laced wine sauce over salmon.

  • F&W's Ultimate Guide to Fish

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Casserole-Baked Halibut with Leeks and Carrots

Casserole-Baked Halibut with Leeks and Carrots. Photo © David Malosh
Credit: © David Malosh
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“Halibut is one fish that roasts up really nicely,” says Melissa Perello, who cooks the firm-fleshed fish on top of vegetables in a casserole. Because this dish is so simple and ingredient-driven, be sure to make it with the very best olive oil.

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Grilled Striped Bass with Indian-Spiced Tomato Salad

Day 26: Grilled Striped Bass with Indian-Spiced Tomato Salad
Credit: ANTONIS ACHILLEOS
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This summery grilled bass with ginger-spiced tomato salad is a favorite of chef Floyd Cardoz, who is an avid fisherman.

  • F&W's Summer Grilling Guide

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Grilled Swordfish with Lima-Bean-and-Herb Butter

Grilled Swordfish with Lima-Bean-and-Herb Butter. Photo © Fredrika Stjärne
Credit: © Fredrika Stjärne
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Lee Woolver uses lima beans to make a green butter for fish. For a neat presentation, roll the herbed butter in plastic wrap into a cylinder and refrigerate until firm. Slice off rounds of butter as you need them.

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Salmon Rice Bowl with Ginger-Lime Sauce

Salmon Rice Bowl with Ginger-Lime Sauce
Credit: © Deirdre Rooney
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In Vietnam, palate-cleansing ginger is typically served with rich foods like duck. Here, a pungent ginger dipping sauce is paired with salmon, which is loaded with omega-3 fatty acids.

  • Healthy Recipe Ideas from F&W

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Mahimahi with Sage Garlic Chips

Mahimahi with Sage Garlic Chips
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Thin slices of garlic cooked in olive oil make a double contribution to this dish: The flavorful oil is used for basting the fish, and the garlic “chips” are sprinkled over the finished dish as a crunchy topping.

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Orange and Fennel Roasted Cod

Orange and Fennel Roasted Cod
Credit: Photo © Danielle Tsi
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Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs, and then sprinkled with chopped fennel fronds before serving.

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Grilled Mackerel with Lardo, Avocado and Jalapeño on Toast

Grilled Mackerel with Lardo, Avocado and Jalapeño on Toast
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Thin slices of lardo (Italian cured back fat) are the key to this luscious dish from chefs Erik Anderson and Josh Habiger.

  • Video: How to Throw an Italian Dinner Party

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Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil

Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil
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“The Spanish ham keeps the fish from drying out, basting it with its inimitable fat,” says Alex Raij.

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Roast Salmon with Couscous Crust

Roast Salmon with Couscous Crust
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Marcia Kiesel used to crust salmon with bread crumbs, but she created this clever alternative as a way to use up leftover cooked couscous. She now prefers the couscous because it holds its shape and delivers a much more satisfying crunch.

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Salmon with Curried Spinach

Salmon with Curried Spinach
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A good choice for a dinner party, this dish looks as if you’ve gone to some trouble when in fact it’s really easy. And everybody likes salmon.

  • 150 Great $15-and-Under Wines

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Japanese-Style Trout with Dashi

Japanese-Style Trout with Dashi
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Grace Parisi’s Japanese-style trout is glazed in the same sweet and salty sauce that’s served with unagi (eel) at sushi bars.

  • Video: How to Keep Fish From Sticking

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Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble

HD-201205-r-salmon-carpaccio-with-lemon-aioli-and-pork-rind-crumble.jpg
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Using just a few ingredients, Top Chef winner Paul Qui creates a genius take on salmon carpaccio, topping it with a crunchy pork rind and rye crumble.

  • Video: Paul Qui Names His Crimes Against Fish

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Poached Salmon with Cucumber Raita

Poached Salmon with Cucumber Raita
Credit: KAREN MORDECHAI
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Gently simmering salmon in a flavorful white-wine broth is a classic cooking method that gives the fish a delicious flavor and a delicate texture. Serve this hot or at room temperature. Raita, the cooling condiment served in India, makes a superb sauce.

  • Great Brunch Ideas from F&W

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Fried-Fish Reuben Tacos

Fried-Fish Reuben Tacos
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A cross between a fish taco and a Reuben sandwich, this fun dish features fried flounder wrapped in a flour tortilla with Jarlsberg cheese and Russian dressing.

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Crispy Monkfish with Capers

Crispy Monkfish with Capers
Credit: © Frances Janisch
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This is Daniel Boulud’s take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. To simplify, slice the fillets thinly instead of pounding them.

  • Video: Mario Batali's Monkfish alla Diavola

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Rio Grande Trout with Riesling

Rio Grande Trout with Riesling
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Chef Kevin Graham rolls up trout fillets and poaches them in a delicate white-wine broth flavored with juniper berries and enriched with a little butter. Like salmon, mackerel and sardines, trout is an oil-rich, heart-healthy fish. It's also an excellent source of iron, selenium and vitamin B12.

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Snapper with Spicy Crab-and-Andouille Sauce

Snapper with Spicy Crab-and-Andouille Sauce
Credit: © Tina Rupp
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John Folse learned all about Cajun ingredients while growing up in a trapper’s cabin in St. James Parish, Louisiana.

  • New Orleans Travel Guide

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Crunchy Fish Sticks with Tartar Sauce

Crunchy Fish Sticks with Tartar Sauce
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Grace Parisi dredges cod strips in flour and potato flakes to create crunchy fish sticks, which she serves with a chunky sun-dried-tomato tartar sauce.

  • Video: Emeril on Teaching Kids About Good Food

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Whole Grilled Fish with Crispy Garlic and Red Chiles

Whole Grilled Fish with Crispy Garlic and Red Chiles
Credit: ANSON SMART
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Pete Evans grills whole fish in banana leaves with soy, sherry and ginger.

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Bacon-Wrapped Tuna Steaks with Frisée and Avocado Salad

Bacon-Wrapped Tuna Steaks with Frisée and Avocado Salad
Credit: © Tina Rupp
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Katie Sparks likes to treat tuna steaks like beef. Here, she wraps them in bacon as she would a beef tenderloin, which not only adds a subtle smoky flavor to the fish but also keeps it moist.

  • Video: How to Buy Fish

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Creamy Indian-Spiced Halibut Curry

Creamy Indian-Spiced Halibut Curry
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Vikram Sunderam makes his own spice blend with six ingredients, including green and black cardamom, cloves and mace. Home cooks can substitute garam masala, the Indian spice blend that includes many of the spices Sunderam uses, to season this rich, creamy, deeply flavored dish.

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Crispy Fish with Sweet-and-Sour Sauce

Crispy Fish with Sweet-and-Sour Sauce
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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey and sugary. Grace Parisi’s version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.

  • Comfort Food Classics from F&W

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Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad

Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad
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Rather than pan-roasting individual pieces of salmon, F&W’s Grace Parisi prefers to cook a large fillet to keep the fish moist.

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Grilled Sardines with Mint and Almonds

Grilled Sardines with Mint and Almonds
Credit: Photo © Stephanie Meyer
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Andrew Zimmern loves the terrific combination of almonds, garlic, mint, cilantro and raisins, which is perfect on strong sardines.

  • More Great Recipes from Andrew Zimmern

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Bluefish with Grape Leaves

Bluefish with Grape Leaves
Credit: Photo © Quentin Bacon
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To keep fillets intact, chef Anita Lo wraps them in briny grape leaves—a tasty combination.

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Oil-Poached Tuna with Fennel and Orange

Oil-Poached Tuna with Fennel and Orange
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In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She then cooks a tuna steak in that oil, making the fish incredibly moist and flavorful.Slideshow:Great One-Pot Meals

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Snapper with Black Beans and Bok Choy

Snapper with Black Beans and Bok Choy
Credit: © Con Poulos
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The secret ingredient in the tasty sauce here is rosé, which combines perfectly with the classic Chinese flavors in this dish.

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    View All

    1 of 30 Norwegian Fish Cakes with Dill Mayonnaise
    2 of 30 Seared Snapper with Granny Smith, Strawberry, and Basil Salsa
    3 of 30 Salmon Steaks with Curried Fennel-Wine Sauce
    4 of 30 Casserole-Baked Halibut with Leeks and Carrots
    5 of 30 Grilled Striped Bass with Indian-Spiced Tomato Salad
    6 of 30 Grilled Swordfish with Lima-Bean-and-Herb Butter
    7 of 30 Salmon Rice Bowl with Ginger-Lime Sauce
    8 of 30 Mahimahi with Sage Garlic Chips
    9 of 30 Orange and Fennel Roasted Cod
    10 of 30 Grilled Mackerel with Lardo, Avocado and Jalapeño on Toast
    11 of 30 Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil
    12 of 30 Roast Salmon with Couscous Crust
    13 of 30 Salmon with Curried Spinach
    14 of 30 Japanese-Style Trout with Dashi
    15 of 30 Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble
    16 of 30 Poached Salmon with Cucumber Raita
    17 of 30 Fried-Fish Reuben Tacos
    18 of 30 Crispy Monkfish with Capers
    19 of 30 Rio Grande Trout with Riesling
    20 of 30 Snapper with Spicy Crab-and-Andouille Sauce
    21 of 30 Crunchy Fish Sticks with Tartar Sauce
    22 of 30 Whole Grilled Fish with Crispy Garlic and Red Chiles
    23 of 30 Bacon-Wrapped Tuna Steaks with Frisée and Avocado Salad
    24 of 30 Creamy Indian-Spiced Halibut Curry
    25 of 30 Crispy Fish with Sweet-and-Sour Sauce
    26 of 30 Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad
    27 of 30 Grilled Sardines with Mint and Almonds
    28 of 30 Bluefish with Grape Leaves
    29 of 30 Oil-Poached Tuna with Fennel and Orange
    30 of 30 Snapper with Black Beans and Bok Choy

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