Fish Recipes, Best & Easy Fish Recipes & Ideas

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Black Cod with Mushrooms, Bacon, and Red Wine Sauce

A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful. Store-bought veal demiglace is the secret to the sauce’s depth; look for it in specialty stores or online. Mushrooms and onions add unctuous texture.

Crispy Hake with Gingery Leeks

Tender, quick-blanched vegetables and perfectly cooked fish are served with sautéed alliums and dressed in a creamy white wine sauce in this classic bistro dish you’ll crave.

Sole with Smoky Chile Butter

Broiling the fillets hot and fast delivers tender, flaky fish and browns the smoky chile compound butter with zero effort. Use cultured butter here; typically higher in butterfat, it has a greater depth of flavor and browns more quickly.

Grilled Fish and Garlic Sauce

A simple grilled fish gets two hits of flavor: from fresh herbs and lemon stuffed in each fish before grilling and a light garlic cream sauce for serving. Chef Ludo Lefebvre uses fish grilling baskets to easily prevent the fish from sticking to the grill.

6 Mistakes You May Be Making With Fish

Stop making these fish mistakes ASAP.

Wild Rice–Crusted Trout

Chef Gavin Kaysen’s Wild Rice–Crusted Trout is a simple dish highlighting classic Minnesota ingredients like wild rice and fresh trout. Popping the rice in the skillet gives it a nutty, toasty flavor and the perfect texture for breading the fish fillets.

How to Grill Whole Flatfish

Flatfish turns buttery and crisp-skinned on the grill. Here's how to make it at home.

Seared Mackerel with Marinated Tomatoes

Julia Sedefdjian, the Nice-born chef of Baieta in Paris, cooks food influenced by the sun-soaked ingredients of her hometown. “What I do at Baieta is revise traditional Niçoise and Provençal dishes to make them lighter and fresher,” she says. Sedefdjian’s simple mackerel is briefly marinated, then seared and served over simply dressed ripe heirloom tomatoes. A white balsamic–spiked tomato vinaigrette provides the perfect sweet-tart counterpoint to the rich, robust flavor of the mackerel.

Herbes de Provence–Crusted Branzino and Fingerlings

Citrusy Black Cod Roasted in Banana Leaves (Tikin Xic)

Grilled Whole Fish with Tomato-Fennel Sauce  

Ceviche

Crispy Tilefish with Ponzu Butter

We like to think that Japanese tilefish gets its name from its broad, overlapping scales. They crisp like potato chips as the fish curls upward in the pan. Finish this dish from photographer Eric Wolfinger with a drizzle of melted butter combined with Yuzu Ponzu. Slideshow: More Quick Fish Recipes