Top 10: Fast Fish Recipes
Mustard-Glazed Black Cod with Fingerlings and Chive Puree
Chef Jason Franey uses small Yukon Gold potatoes in this dish, but sliced fingerlings are great, too.
Salmon Rice Bowl with Ginger-Lime Sauce
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.
From cookbook genius Marcella Hazan, a little herb-infused dressing transforms just-grilled swordfish steaks.
Pan-Roasted Salmon with Tomato Vinaigrette
Red Snapper with Citrus and Fennel Salad
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.
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.
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.
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.
Fish Teriyaki with Sweet-and-Sour Cucumbers
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.
Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
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.