Top 10: Fast Fish Recipes

Day 5: Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
Photo: MARCUS NILSSON

From pan-roasted salmon with tomato vinaigrette to tuna tacos with onions, here are F&W's Top 10 fast fish recipes.

01 of 10

Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Black Cod: Easy Way
Photo © David Malosh

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

02 of 10

Salmon Rice Bowl with Ginger-Lime Sauce

Salmon Rice Bowl with Ginger-Lime Sauce
© Deirdre Rooney

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.

03 of 10

Swordfish Sicilian-Style

Swordfish Sicilian-Style

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

04 of 10

Pan-Roasted Salmon with Tomato Vinaigrette

Pan-Roasted Salmon with Tomato Vinaigrette

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.

05 of 10

Red Snapper with Citrus and Fennel Salad

Red Snapper with Citrus and Fennel Salad
Photo © Frances Janisch

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.

06 of 10

Tuna Tacos with Onions

Tuna Tacos with Onions

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.

07 of 10

Salmon Sashimi with Ginger and Hot Sesame Oil

Salmon Sashimi with Ginger and Hot Sesame Oil

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.

08 of 10

Pan-Seared Cod with Preserved-Lemon Aioli

Pan-Seared Cod with Preserved-Lemon Aioli

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.

09 of 10

Fish Teriyaki with Sweet-and-Sour Cucumbers

HD-201003-r-cucumber-fish-teriyaki.jpg

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.

10 of 10

Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

Day 5: Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
MARCUS NILSSON

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.

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