Quick Fish

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.