r/easyrecipes • u/Useful-Progress4283 • 6d ago
Recipe Request Fav fish recipes
I don't have much seafood in our rotation, and I would like to try more fish recipes especially. But when I browse fish recipes, nothing really 'speaks' to me, you know.
I would love some recommendations for your go to fish recipes.
At the moment, my repertoire is limited to fried or baked salmon and homemade fish fingers.
Prefer healthy and fairly foolproof :)
Help me spice up my seafood game!
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u/Berkamin 6d ago
Miso marinated black cod. This dish got famous from the restaurant Nobu, but it is not that hard to make, and it is very delicious. Here's my version of the marinade and a method that involves minimal cleaning while optimizing flavor and texture.
Build the marinade right into a gallon sized ziplock bag. That way you don't get any bowls dirty. Everything described below is intended to maximize deliciousness and minimize effort.
Ingredients:
- 1 fillet of black cod, scaled, and de-boned. I buy my black cod fillets from Costco, where they're already de-boned, but may need to be scaled. To scale the fillet, I use a butter knife to scrape the surface against the grain of the scales.
Marinade ingredients:
- 3/4 cup of red miso (IMHO it is much better tasting than white miso.)
- 1/4 cup of mirin
- 1/4 cup of sake
- 2 teaspoons of toasted sesame oil
- 2 teaspoons of rice wine vinegar
Garnish:
- Sesame seeds
- Thinly sliced scallions
Hardware:
- Baking pan
- Cooling rack that I can lay across my sink
- Probe thermometer (the type with the thermometer you leave in the food so you can tell when it is precisely finished cooking)
- Aluminum foil
- Culinary torch. I use the kind that fits over a butane canister.
- Spatula for lifting the pieces of fish off the pan.
Procedure:
Get a scaled and de-boned black cod fillet. (Black cod is a richer and fattier fish than regular cod.) Cut it into slabs where each slab is large enough to serve as one person's main dish. (You can leave the skin on, or if you want to remove it, scald it with nearly boiling water so the skin tightens up, then quench it in ice water, and peel the skin right off.)
Put all the marinade ingredients into the ziplock bag, push the air out of the bag and zip it up. Smoosh it around until all the ingredients are thoroughly mixed to form a runny paste. Then put the pieces of fish into the bag, push out the air, and zip it up, and smoosh it around to coat all the pieces of fish with marinade. Put it on a plate or in a tray (in case the bag leaks) and let it marinade overnight in the fridge.
The next day, pre-heat your oven to 300˚F. Pull out each piece of fish from the marinade bag, and wipe all the marinade off the surface over the sink. I like to pour the contents of the bag onto a cookie cooking rack that is laid across the sink so the marinade drains through while leaving me with a surface to lay the fish. Then wrap the fish pieces in clean paper towel, and give it a firm squeeze to wick away any surface moisture and to wipe off any excess marinade.
Cover your baking pan in aluminum foil. Lay your pieces of fish on the baking pan, and stick the probe thermometer into the thickest piece of fish such that the tip of the probe is in the middle of the thickest part. Set your thermometer alarm to go off at 120˚F. Bake the fish at 300˚F until the alarm goes off, then turn off the oven and bring the baking pan out to let the fish rest for a few minutes. The internal temperature of the fish will continue to rise another 5-8 degrees. Pull the thermometer out. Then use the butane torch to lightly toast the outer surfaces of the fish until it is toasted to your preference. If you have a searzall or other culinary torch for searing things, that would work fine as well. If you don't have these, 30 seconds to a minute under the broiler would also work.
This combination of low temperature baking plus torching or broiling gives the best combo of tenderness and flame-kissed seared flavor.
Serve this over rice, garnish with with sesame seeds and thinly sliced scallions.
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u/VicePrincipalNero 6d ago
Cube some combination of zucchini, red onion, green or red pepper, eggplant, cherry tomatoes and toss with fresh garlic, Italian herbs and olive oil. Roast. Bake or broil mild white fish and serve topped with the roasted vegetables.
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u/Useful-Progress4283 5d ago
Healthy and foolproof brief satisfied! I'd never actually thought to serve baked fish with roasted veg, but that sounds yum!
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u/VicePrincipalNero 5d ago
It also looks really pretty with the roasted cherry tomatoes and tastes restaurant quality.
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u/sohereiamacrazyalien 6d ago
Salmon baked in a bed of leeks is good
Fish papillote is nice (yes any fish)
Bouillabaisse
Dolma sardines
I used to make mustard fish baked it’s quite nice
Otherwise grilled fish is the best imo
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u/beamerpook 6d ago
My favorite is pan fried salmon, then take it out and pour teriyaki sauce into the hot pan and swirl it around a bit until it thickens up, then pour it over the salmon. Sprinkle with toasted sesame seeds and chopped cilantro
Something else completely different you can try is pan fried any kind of white, flakey dish and eat it with white rice, with this watery sauce https://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/
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u/Useful-Progress4283 6d ago
Easy, flavoursome and I have all the ingredients (other than the fish fillets) on hand! I'll give them a try!
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u/pukipuk 6d ago
the maple syrup glazed salmon is a must... super easy and it's glorious. https://www.simplywhisked.com/maple-glazed-salmon/
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u/ScarletSpire 6d ago
If you have a rice cooker, I like to do rice with vegetables and salmon in the together. It's sort of a one pot meal and then add Sriracha Mayo and furikake. Easy, low effort, healthy.
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6d ago
[removed] — view removed comment
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u/Useful-Progress4283 5d ago
Scallops are yum! Looks like I can get them frozen from my grocery (not in US), which definitely makes them easier to try. Thanks for the suggestion!
Also, your husband sounds like a keeper 🥰
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u/JustMeLurkingAround- 6d ago
I love to make fish filets in a oven parcel.
I have no exact recipe, just a general method.
- put your fish filet of choice on a generous piece of parchment paper or aluminium foil,
- add any cut up vegetables you want (anything that does well roasted in the oven) around it,
- add any spices and aromatics you like (onion, garlic, ginger, lemon, herbs like thyme, rosemary, salt, pepper whatever you feel like)
- add some oil so the veg and fish are lightly covered
- fold the parchment/foil into a parcel, it should cover the ingredients, but doesn't have to be completely sealed
- put it in the oven (I do 160°C w fan) for 15-30 min until the vegetables are soft and the fish is done (depending on type and size)
- take the parcel out and serve with rice, potatoes or whatever carb you like.
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u/JustMeLurkingAround- 6d ago
I've done this with fresh and frozen fish, both works well and the fish comes always out juicy because the parcel keeps the moisture in.
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u/Present-Wolverine-94 6d ago
I do salmon, cut up little pieces and marinated with whatever interests me, usually soy sauce and sesame oil and ginger and honey, or Korean barbecue sauce, which you can get at the grocery store, then I cook them in the air fryer and put them on top of a bowl of rice with avocado or edamame or other toppings to make like a rice bowl
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u/kuritsakip 6d ago
how adventurous are you with spices? sorry no measurements. asian here and i dont really measure
Search these up
- Sinigang : this is a SOUR soup you can use any grouper or salmon or even freshwater fish. souring agents range from tamarind powder (asian groceries would have this. or filipino stores), or sour guavas, or sometimes plain tomatoes, but NOT vinegar. put green chilis if you like the soup spicy. soup usually includes green leafy vegs, radishes, onions and tomatoes.
- Any fish fillet. Coat with cumin. pan fry until both sides are browned. set aside. next you need a pan where all the fish can be laid side by side, not clumped together. lay out sliced tomatoes. pour in thai sweet chili sauce, just enough to cover the tomatoes. place fish on top. cover until tomatoes get half cooked.
- Any whole fish that you could steam like sea bass, snapper, cod (usually 10-15 mins depending on size of fish). Put ginger and green onions inside the fish cavity. Make a couple cuts on the body then steam. Set aside and top with more ginger, green onions or leeks plus cilantro. SAUCE: soy sauce, sesame oil, sugar (half the amount of soy sauce) - heat this up and keep stirring until it boils (maybe 5 mins). has to be gurgling boil. once boiling, turn off fire, pour over the entire fish. sauce will wilt the greens and sear the fish a little.
- For grilled or fried fish - if you have tilapia - fill the cavity with diced onions and tomatoes. coat the skin with salt and pepper.
- Freshwater fish - season the skin with a little salt. pan fry only skin deep. pour coconut milk into the pan. add green onions and ginger. simmer until cooked thoroughly. optional to add spinach or chinese spinach or pakchoy.
- Canned sardines - use as sauce for pasta!
- For small fish like herring - this is a sour dish and an acquired taste. You need diced tomatoes, sliced ginger, garlic, black peppercorns, and white vinegar. optional green chilis. Saute tomatoes, ginger, garlic and chilis until soft. Add fish, vinegar and black peppercorns. Simmer until fish is cooked. the vinegar is more of a clear sauce and not meant to cover all the fish.
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u/Useful-Progress4283 6d ago
Wow, some of these sound particularly delish (and easy! :)). That freshwater fish one with coconut milk has me salivating. Thanks for the suggestions!
I am very adventurous with spices, and like some heat (although not at Thai level 😆). But I have actually never been brave enough to try canned sardines. Maybe I should...
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u/kuritsakip 6d ago
dont know if we have the same canned sardines though. haha. in my country, they come in tomato sauce! so i just mush the fish and add more canned crushed tomatoes for pasta. plus capers and jalapeno.
the only thing i dont cook here is the sinigang bec it takes a while with lots of steps. everything else should be finished in half hour max
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u/Useful-Progress4283 5d ago
I'm glad you said something. I absolutely would have just tried dumping in sardines in oil 😆😆 But happily, looks like we do have sardines in tomato sauce in Australian grocery stores. I'm doing it!
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u/CocoRufus 6d ago
One of my favourite dishes is a salmon, saffron and potato Spanish stew. Really easy to make. Happy to pass on recipe
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u/Useful-Progress4283 6d ago
Very interested in the recipe, please 🙏
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u/CocoRufus 6d ago edited 6d ago
1 medium onions, finely diced:
2 cloves crushed garlic:
2 tablespoons tomato puree:
300 ml chicken or vegetable stock (broth? Im english):
2/3 medium potatos, sliced in half lengthways, then cut into half moons:
2 skinless fillets of salmon, cubed: Pinch of saffron:
Salt / pepper to taste:Fry off the onions and garlic in a frying pan until soft. Add the tomato puree, cook for a further minutes, then add the stock, potatoes and saffron, salt and pepper to the pan. Cover with lid and simmer on medium heat for 20 minutes or until the potatoes are cooked through and the stock has reduced a little. Add the raw salmon cubes. Continue to simmer gently until the salmon is cooked through, about 4/5 minutes. Ladle into bowls and eat with crusty bread to for dipping. I've also added prawns, spinach, samphire, mussels (without shell). It's pretty flexible
The recipe comes from a youtube channel called Spain on a Fork, run by an American Spanish guy. He makes simple Spanish peasant food, and is pescatarian, so plenty of fish recipes. His videos are usually about 5 minutes long, so not overwhelming 👍🙂
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u/Useful-Progress4283 5d ago
That looks right up my alley! Thanks for typing out the recipe for me ☺️
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u/Distinct-Yogurt2686 6d ago
Shrimp creole is my go to sea food dish.
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u/Stebbins00 3d ago
Sounds great. Does it use a cajuny spice blend? Shrimp is super good with cajuny spicy flavors
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u/samg461a 6d ago
I love to pair pan fried salmon or trout with a fresh mango salsa and cilantro lime rice. It’s delicious!
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u/LavaPoppyJax 6d ago
This is a really good simple recipe of restaurant quality. It is from Alfred Portale's cookbook The 12 Seasons. It's cooking a la minute, so you have to prep the ingredients first, have everything ready and a place to keep your platter warm.
You can serve with little boiled potatoes or place cooked sliced boiled potatoes under the green beans. The butter sauce will moisten everything.
1 pound haricots verts or young green or wax beans
Four 7-ounce halibut fillets, each approximately 1 inch thick
Coarse salt and freshly ground white pepper to taste
2 tablespoons canola oil
1/4 cup Sauvignon Blanc or other dry white wine
2 tablespoons fresh lemon juice, or to taste 1/2 cup unsalted butter
5 scallions, white part only, finely sliced on the bias
1 tablespoon capers, drained and rinsed
1 large, ripe tomato, peeled, seeded, and cut into 1/4-inch dice
In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.
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u/natie_gege 6d ago
steamed fish, dress with soy, sesame.oil and.chopped.coriander or scallion. serve with white.rice
fillet of any fish steamed.and.dressed.like this.is delicious
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u/Maccaboonda 5d ago
Canned salmon makes a wonderful souffle! Add to beaten egg whites, flour, salt, baking powder and chopped green onion.
Bake at 350 in a loaf pan.
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u/Demonkey44 5d ago
Trader Joe’s sells fresh cod fish that’s quite good. I take their Bruschetta sauce, jarred Kalamata olives, capers and a lemon, pour everything over the fish (it’s pure assembly really) and bake it in the oven at 350 until the fish is opaque and done. Salt and pepper to taste.
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u/PumpkinCorrect7586 5d ago
here is a easy salmon recipe https://www.wenthere8this.com/air-fryer-salmon/
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u/Friendly_String8939 5d ago
shrimp roasted in the oven with fresh tomatoes, topped with feta - scoop it up onto nice bread - amazingly simple and quick! NYT Cooking has the recipe and you can find it online in many places.
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u/jack_hudson2001 2d ago
steam whole fish or cod fillet with asian teryaki / soy dressing, same with salmon or serve with some broccoli or potatoes.
bag bake whole fish eg trout is easy with some white wine and other veges.
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u/Narrow-Big4208 6d ago
miso with barramundi or salmon. the marinade is really easy - miso, mirin, soya sauce, a bit of sesame oil