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:
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
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
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
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
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:
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