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