Top 10: Fast Fish Recipes

By Food & Wine
Updated May 24, 2017
MARCUS NILSSON
From pan-roasted salmon with tomato vinaigrette to tuna tacos with onions, here are F&W's Top 10 fast fish recipes.
Start Slideshow

1 of 10

Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Photo © David Malosh
Go to Recipe

Chef Jason Franey uses small Yukon Gold potatoes in this dish, but sliced fingerlings are great, too.

Advertisement
Advertisement

2 of 10

Salmon Rice Bowl with Ginger-Lime Sauce

Go to Recipe

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.

3 of 10

Swordfish Sicilian-Style

Go to Recipe

From cookbook genius Marcella Hazan, a little herb-infused dressing transforms just-grilled swordfish steaks.

Advertisement

4 of 10

Pan-Roasted Salmon with Tomato Vinaigrette

Go to Recipe

Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen's cookbook, The Food You Want to Eat.

5 of 10

Red Snapper with Citrus and Fennel Salad

Photo © Frances Janisch
Go to Recipe

Broil the snapper on a baking sheet, then serve it with a salad that combines all the bright, crisp flavors of the original dish: fennel, radishes, bell pepper, citrus and jalapeño.

6 of 10

Tuna Tacos with Onions

Go to Recipe

To accompany his fresh tuna tacos, chef Aarón Sanchez of New York City's Paladar makes a quick, vinegary, supercrunchy red-onion pickle. It's lovely with the warm, soft tortillas. To bump up the flavors of the tacos even more, he also adds a dash of hot sauce and a healthy squirt of fresh lime juice.

Advertisement
Advertisement
Advertisement

7 of 10

Salmon Sashimi with Ginger and Hot Sesame Oil

Go to Recipe

Tim Cushman is a master at preparing raw fish. Here he dresses salmon with a little citrus-soy dressing, then tops it with fresh ginger and chives before bathing it in a hot sesame-oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance.

8 of 10

Pan-Seared Cod with Preserved-Lemon Aioli

Go to Recipe

Nonstick skillets are incredibly helpful when preparing lean fish like the cod fillets here, because the flesh sticks to metal so easily. To give the cod a golden crust, Melissa Rubel Jacobson dusts it with finely milled Wondra flour before cooking. The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes.

9 of 10

Fish Teriyaki with Sweet-and-Sour Cucumbers

Go to Recipe

This is a fairly classic take on teriyaki—broiled or grilled slices of marinated meat or fish. The small amount of sugar in the soy-based sauce caramelizes in the heat, creating a deliciously sticky glaze.

Advertisement
Advertisement
Advertisement

10 of 10

Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

MARCUS NILSSON
Go to Recipe

For maximum flavor in minimal time, chef Jeff Smith opts for spice rubs over marinades. After experimenting with spice blends for heartier fish, he discovered that a big pinch of ground coffee lends earthiness to the rub.

Replay gallery

Share the Gallery

Up Next

By Food & Wine