Top 10: Fast Fish Recipes

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

Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Credit: Photo © David Malosh
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Chef Jason Franey uses small Yukon Gold potatoes in this dish, but sliced fingerlings are great, too.

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2 of 10

Salmon Rice Bowl with Ginger-Lime Sauce

Credit: © Deirdre Rooney
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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

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

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4 of 10

Pan-Roasted Salmon with Tomato Vinaigrette

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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

Credit: Photo © Frances Janisch
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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

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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.

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7 of 10

Salmon Sashimi with Ginger and Hot Sesame Oil

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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

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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

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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.

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10 of 10

Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

Credit: MARCUS NILSSON
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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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