Quick Fish

By Food & Wine
Updated February 14, 2018
Eric Wolfinger
From steamed salmon with watercress and lemon butter to grilled halibut with orange rémoulade, we round up some delicious quick fish recipes.
Start Slideshow

1 of 12

Amberjack Crudo “Tacos”


Bobby Fisher
Go to Recipe

Sometimes the simplest dishes speak the loudest, like these delightful “tacos” from F&W Best New Chef 2017 Yoshi Okai, of Austin’s Otoko. He wraps superfresh amberjack fish (or char, salmon or yellowtail) in thin slices of crisp chayote, then lays the tacos in a mix of rice vingear and soy. The garnish—mint, Meyer lemon zest and flaky salt—is key.

Advertisement
Advertisement

2 of 12

Garlic Roasted Cod with Mashed-Potato Crust

Go to Recipe

Bread crumbs, cornmeal, batter of all sorts—it's not surprising to find a crust on a fish, but this one's a bit unusual. Buttery, creamy mashed potatoes are spread on fillets, which are roasted and then broiled until the topping is a tempting golden brown.

3 of 12

Tuscan Grilled Trout

Go to Recipe

A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.

Advertisement

4 of 12

Roasted Salmon with Lentils and Bacon

Go to Recipe

A center-cut salmon fillet is best for roasting because it is uniform in shape and thickness and cooks more evenly than an end piece. Served on a bed of lentils that have been simmered with vegetables and bits of bacon, it's to die for.

5 of 12

Hake with Walnut Tahini and Carrot Tabbouleh

Go to Recipe

Chef Ana Sortun tops hake with a rich, spicy sauce inspired by the iconic Lebanese tarator sauce. The fresh, ground carrot “tabbouleh” served alongside adds more bright flavor.

6 of 12

Steamed Salmon with Watercress and Lemon Butter

Go to Recipe

Steaming keeps fish moist and couldn't be quicker. Here watercress is steamed with the salmon, and both benefit from a spoonful of lemon butter. You could use olive oil instead of the butter, however, or just serve lemon wedges.

Advertisement
Advertisement
Advertisement

7 of 12

Orange and Fennel Roasted Cod

Photo © Danielle Tsi
Go to Recipe

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.

8 of 12

Cod with Tomato Ginger Sauce

PHOTO © BOBBI LIN
Go to Recipe

Though you can put this simple tomato sauce together in a matter of minutes, it has a surprisingly complex flavor. The sauce will seem thick, but the juices that come from the fish during cooking will thin it to just the right consistency.

9 of 12

Corn-and-Cod Chowder

Go to Recipe

With its all-American ingredients, this New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.

Advertisement
Advertisement
Advertisement

10 of 12

Crisp Lime Brook Trout

Go to Recipe

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.

11 of 12

Grilled Halibut with Orange Rémoulade

Go to Recipe

The only part of this simple supper that requires any effort is the rémoulade sauce—and that just calls for a little chopping and stirring. Dried tarragon works surprisingly well here, but use fresh, of course, if you have it on hand.

12 of 12

Crispy Tilefish with Ponzu Butter

Eric Wolfinger
Go to Recipe

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.

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com