5 Easy Glazes, Rubs And Toppings To Dress Up Your Fish (And Make Weeknight Meals A Breeze)

You probably even have all the ingredients you need on hand already.

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Three walleye fillets in pan.
Fresh walleye with mustard-dill sauce. Photo, Roberto Caruso.

Fish should never be boring — especially when there are so many ways to dress up a fillet. Whether you love whitefish, or are more of a salmon or trout person, you can quickly make a healthy, hearty meal with whatever you have on hand thanks to these easy glazes, toppings and rubs. Best of all: you probably have many of the core ingredients hiding away in your fridge or pantry. Here are five easy fish recipes to get started:

Golden glazed halibut

Use: 4 halibut or tilapia fillets

  • Position rack in upper third of oven, then preheat broiler. Line a baking sheet with parchment. Pat 4 200-g halibut or tilapia fillets dry and lay on prepared sheet
  • Stir 3 tbsp white miso paste with 4 tsp honey and 1 tsp oil in a small bowl. Generously spread over fish
  • Broil until the tip of a knife inserted in the thickest part of the fish and held for 10 sec feels warm, about 10 min

Sweet and spicy glazed salmon

Use: 4 salmon or haddock fillets

  • Position rack in top third of oven, then preheat broiler. Line a large rimmed baking sheet with foil. Lightly spray with oil, then arrange 4 180-g skin-on salmon or haddock fillets (about 1-in thick) on sheet
  • Stir ¼ cup red-pepper jelly with 2 tbsp Dijon mustard and to to 2 tsp hot chili-garlic sauce in a small bowl. Reserve 2 tbsp of sauce
  • Spread remaining mixture (about 1 tbsp each) over fillets. Broil in top third of oven until a knife tip inserted in centre of fish and held for 10 sec comes out warm, about 8 to 11 min

Salmon with avocado-ginger salsa

Use: 4 salmon or whitefish fillets

  • Position rack in top third of oven, then preheat broiler. Line a large rimmed baking sheet with foil. Brush 4 180-g skin-on salmon or whitefish fillets (about 1-in thick) with 1 tsp canola oil, then arrange on sheet. Sprinkle with ¼ tsp each salt and pepper
  • Stir ½ cup yogurt with 2 thinly sliced green onions, ¼ cup chopped pickled ginger, 1 diced ripe avocado, 1 seeded and diced English cucumber and 1/4 tsp salt in a medium bowl
  • Broil fish until a knife tip inserted into thickest part of a fillet and held for 10 sec comes out warm, 8 to 10 min. Serve with avocado salsa

Pan-fried walleye with mustard-dill sauce

Use: 3 walleye or catfish fillets

  • Whisk 1 tbsp Dijon mustard with 1 ½ tsp each maple syrup and red-wine vinegar in a medium bowl. Whisk in 1 tbsp olive oil, then 1 tbsp chopped fresh dill. Stir ¼ tsp dried oregano with 1/8 tsp each hot red chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of 3 180-g walleye or catfish fillets
  • Melt 1 tbsp unsalted butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with 1 sliced green onion and serve with 1 lemon, cut into 6 wedges and mustard-dill sauce

Grilled trout fillets with Moroccan rub

Use: 2 skin-on trout or salmon fillets

  • Preheat barbecue to medium-high. Stir 1 tsp each ground cumin, coriander and cinnamon. Mix with 2 tsp oil. Brush over 2 skin-on trout or salmon fillets (250g each)
  • Oil grill. Place fillets, skin-side down on grill and cook, covered until a knife tip inserted into thickest part of a fillet and held for 10 sec comes out warm, 7 to 10 min. Slide a metal spatula between the grill and the skin, then lift off. If it’s still sticking a bit, slip a flexible metal spatula between the crisp skin and flesh, and lift the fillet off, leaving the skin on the grill. Halve each fillet and serve with lemon wedges

How to make fish tacos: