Fish Recipes, Best & Easy Fish Recipes & Ideas

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Simply seasoned with salt, pepper, and smoked paprika, mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter stuffed packets on the grill. These packets leave the fish perfectly moist and flaky, and avoid potentially sticky grill grates. The built-in sauce cooks as the butter and lemon melt into the fish, and pair perfectly with fluffy cooked rice or crusty baguettes for sopping.

Smoked Salmon Dip

This creamy, smokey dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor. Fresh dill and chives keep the dip light while lemon juice adds brightness while also keeping the dip perfectly scoopable — no broken chips here.

This Is the Crispiest Fried Fish You'll Ever Eat

Master this chef-approved method, and say goodbye to soggy fish forever.

Extra-Crispy Fried Fish

Adam Evans, of Automatic Seafood and Oysters in Birmingham, Alabama, serves up this perfectly tender and delightfully crispy fried fish that never seems to lose its crunch, even in takeaway containers. His secret is in the dredge. Gluten-free tapioca flour and rice flour team up with effervescent club soda in this light batter that becomes exceptionally crispy-and stays that way up to an hour after cooking. Delicious on its own, this fish also makes great sandwiches and tacos.

Eat This Crispy Whole Fried Fish All By Yourself

Pescado frito was Karla T. Vasquez’s favorite dish growing up in El Salvador. Now it can be yours.

Spice-Roasted Halibut with Herbs and Tahini Salad

Chef Reem Assil's custom khalta hara blend from the spice company Burlap & Barrel includes toasted coriander, cumin, chile, and black lime. Those spices infuse halibut with layered, mild heat; sliced serrano, cilantro, and parsley add a fresh finish. The special blend from Burlap & Barrel is worth seeking out. Their direct-trade model means farmers are able to pocket more revenue, and it results in better-tasting, higher-quality spices for home cooks and chefs.

More Fish

Slow-Roasted Salmon with Walnut-Olive Vinaigrette

A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch. Source skinless salmon for a prettier presentation. To coax the most flavor from the walnuts, toast in a 350°F oven for about 12 minutes.

Salvadoran-Style Pescado Frito (Fried Fish)

Inspired by her mother's cooking, Karla Vasquez's recipe celebrates this popular style of cooking fish in El Salvador. Many families use mojarra, a fish found in agua dulce (fresh water), but trout makes a great substitute. Salsa inglesa, or Worcestershire sauce, is a frequent find in Salvadoran condiment drawers and teams up with the mustard to create a punchy, umami-packed crust. Delicate, meltingly tender whole trout gets crispy skin from a quick sear in a cast-iron skillet.

Herb-Roasted Trout with Buttery Almonds

Shallow-Poached Salmon with Leek Beurre Blanc

Tuna Croquettes

Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad

Salmon Niçoise Salad

Tender salmon, briny olives, crisp-tender green beans, and satisfying potatoes all soak up the zippy, perfectly balanced dressing in this variation on a classic tuna Niçoise. Don’t skip the anchovy garnish—it provides pops of umami saltiness that take this salad over the top. Niçoise olives can sometimes be hard to find, but if you can’t find them in jars, be sure to check your market’s olive bar or substitute with kalamatas if you have to.