Grilled Snapper with Onion Escabeche

The secret to flavorful fish is marinating it after it's cooked

Fish doesn't need to be something you eat only on special occasions and can be an inexpensive, simple, and healthy weeknight meal. This recipe for grilled snapper with onion escabeche comes from the latest issue of Bon Appetit and calls for grilling quick-cooking, easy-to-find snapper fillets and then marinating them in oil, vinegar, and onions. By marinating the fish after it's cooked, the fish absorbs all the flavor without changing its delicate texture. With the exception of the snapper, I almost always have the rest of the ingredients on hand in the fridge and pantry. We liked this so much for a weeknight meal that we've already eaten it a couple times in the last few weeks. The fish is very mild and not "fishy" at all, which makes it a great option for the whole family.

Note: Snapper is often called rockfish at many grocery stores and fish markets. Using skin-on fillets will make it easier to grill but either will work. If you don't have an outdoor grill or don't want to use it, you can cook the fish on a grill pan or even in a hot skillet.


More Grilled Fish Recipes:
- Grilled Sicilian Swordfish
- Whole Grilled Snapper with Lemon-Garlic Sauce
- Grilled Salmon with Spicy Mustard Sauce


Grilled Snapper with Onion Escabeche:

• Heat a grill to high.
• Brush 2 boneless snapper fillets (preferably skin-on) with canola oil and season with salt and pepper.
• In a bowl, combine 1/4 thinly sliced red onion, 2 tbsp. rice vinegar, and 2 tbsp. extra virgin olive oil and let sit.
• Grill the fish for 3-4 minutes (skin side down), then flip and cook for another 2-3 minutes.
• Transfer the fish to a plate and pour the onion mixture on top. Let side, uncovered, for 10 minutes.
• Garnish with a handful of fresh parsley leaves and serve.

Serves two

Grilled Salmon with Spicy Mustard Sauce

Don't be afraid to throw fish on the grill this summer

My husband and I eat seafood pretty often, but there's something about living near the beach in the summer that makes fish even more appealing. June means that it's Copper River salmon season and we can buy gorgeous Alaskan salmon fillets at our supermarket and local fishmonger. Salmon is one of the most grill-friendly fishes out there because the flesh is firm and meaty and the skin protects the fish from the hot flames (while getting crispy as a cracker while it cooks). My husband has been really into grilling for every meal and he's gotten good at making pretty much every recipe in Bobby Flay's Grill It cookbook. This meal calls for simply grilling salmon and then serving it with a no-cook mustard sauce and a little salad of arugula and red onion. The tangy, spicy sauce and fresh greens make a nice contrast to the rich salmon fillet and the whole dish comes together in no time. This works just as well for a summer barbecue as it does for a weeknight meal.


More Salmon Recipes:
- Grilled Salmon Burgers
- Copper River Salmon with Tomato-Avocado Salsa
- Sweet Miso-Glazed Salmon


Grilled Salmon with Spicy Mustard Sauce:
Ingredients
- 2 (8 oz.) skin-on boneless salmon fillets, preferably fresh and wild-caught
- handful of arugula or similar green
- 1/4 red onion, peeled and very thinly sliced
- 2 tbsp. olive oil
- 2 tbsp. dijon mustard
- 1 1/2 tbsp. honey
- 1 tbsp. minced parlsey
- 1 tbsp. whole-grain mustard
- 1 tbsp. prepared horseradish
- 1 tbsp. red wine vinegar
- kosher salt
- black pepper

Recipe

• Preheat a grill to high.
• Meanwhile, combine the mustards, honey, parsley, horseradish, and a pinch of salt and pepper in a bowl. Set aside.
• Brush both sides of the salmon fillets with 1 tbsp. olive oil and season with salt and pepper.
• Grill the salmon, skin-side down, for 4 minutes, then flip and cook for another 2-4 minutes, depending on how done you want it.
• Remove the salmon from the grill and let it rest skin side up (to preserve crispiness).
• In a bowl, combine the arugula and onion and drizzle with vinegar and 1 tbsp. olive oil.
• Divide the salad onto plates and top with the salmon fillets. Spoon sauce on top.

Serves two, easily doubled or tripled

Cod with Lemon-Caper Relish

Easy and elegant baked cod with a salty preserved lemon and caper relish

I've mentioned it before, but we are lucky to live by one of the best seafood markets in the country. Whenever we talk about moving, I immediately wonder how we would eat without access to a proper fish market with dozens of fresh seafood options available. We're spoiled and it's awesome. That said, I haven't been cooking as much fish lately because the store isn't on my commute home from work like it once was. I was able to make it there over the weekend and picked up some beautiful fresh cod that I served with a relish of preserved lemons, capers, and parsley. The recipe is adapted from The Sprouted Kitchen and calls for searing the fish in a pan, spooning the relish on top, and then finishing it in the oven with a pat of butter. It has flavors similar to a chicken piccata, especially when you spoon the buttery pan sauce on top of the fillets. Serve it with a hunk of bread or some rice to soak it all up.

Note: This recipe calls for preserved lemons, which I make and store in the fridge for months at a time. You can try my recipe or buy them online or at specialty stores.


Related Recipes:
- Baked Cod with Butter & Sherry
- Cod Baked with Chorizo & Tomato Sauce
- Grilled Cod Tacos with Citrus Slaw & Avocado Crema


Cod with Lemon-Caper Relish:
Ingredients
- 2 boneless skinless cod fillets, about 5-6 oz. each, preferably wild caught
- 1 preserved lemon, rinsed and diced
- 2 tbsp. minced shallots
- 2 tbsp. chopped parsley
- 2 tbsp. capers, rinsed and pat dry
- 2 tbsp. olive oil
- 1 1/2 tbsp. salted butter
- 1 tbsp. canola oil
- pinch of red chile flakes
- kosher salt
- black pepper

Recipe

• Preheat the oven to 400F.
• Take the cod out of the fridge and season with salt and pepper.
• In a small bowl, mix together the preserved lemon, shallots, parsley, capers, red chile flakes, and olive oil.
• Heat the canola oil and 1/2 tbsp. butter in a medium skillet over high heat for 2 minutes.
• Add the fish and cook for 2 minutes, then gently flip and cook for another 2 minutes.
• Turn off the heat, spoon the lemon mixture on top of the fish, allowing some to drip down and onto the pan. Add in the remaining tbsp. of butter.
• Transfer the skillet to the oven and cook for 5-6 minutes, or until the fish is just opaque in the center.
• Carefully transfer the fish to your plates and spoon the pan sauce on top.

Serves two

Kale & Smoked Salmon Baked Eggs

This effortlessly elegant baked egg dish can be made ahead for brunch or dinner

I started making baked eggs over a year ago and they're now one of my favorite easy breakfasts. Like other egg dishes, they're a blank canvas for whatever flavor combination you like and are a great way to use up odds and ends in your fridge or pantry. This recipe comes from David Lebovitz's cookbook My Paris Kitchen and is the best baked egg dish I've ever made. He calls for a few extra steps that make a big difference: cooking and seasoning the greens before baking, a layer of fresh goat cheese that melts into the eggs and adds even more creaminess, and a crunchy, garlicky breadcrumb topping. You can certainly swap out the smoked salmon for another meat or veggie or exchange the kale for a different green, but don't omit the crunchy topping. I cooked this dish for brunch over the weekend, but the Parisians like to eat eggs for lunch or dinner. If you're serving this to guests and want to make it ahead, you can assemble everything and keep it in the fridge until you're ready to bake them before eating.

More Egg Recipes:
- Baked Eggs with Chanterelles & Cream
- Mini Spinach & Onion Frittatas
- Corn, Cherry Tomato, & Spinach Quiche


Kale & Smoked Salmon Baked Eggs:
Ingredients
- 1 bunch of kale, de-stemmed, thinly sliced, washed and not-too-well dried
- 2-3 slices of smoked salmon
- 4 to 6 large eggs
- 1/3 c. panko breadcrumbs
- 3 oz. fresh goat cheese, crumbled
- 3 cloves of garlic, minced
- 3 tbsp. butter
- 2-3 tbsp. half and half or cream
- kosher salt
- red chile flakes

Recipe

• Preheat the oven to 350F. Grease 2-3 small baking dishes, pans, or ramekins, with butter or non-stick cooking spray.
• Melt 1 1/2 tbsp. butter in a skillet and add in 1 clove garlic, the panko breadcrumbs, and a pinch of salt. Cook over medium heat for 3-4 minutes, stirring often, or until golden brown.
• Transfer the breadcrumbs to a bowl, wipe out the skillet, and return it over medium high heat.
• Add in the remaining butter and garlic, the kale, and a large pinch of salt and red chile flakes. Cover with a lid, and cook, stirring once or twice, for a few minutes or until the kale wilts.
• Tear the smoked salmon into pieces and divide among the bottom of the baking dishes, then layer in the kale.
• Crack 2-3 eggs into each dish, then sprinkle with goat cheese and drizzle with half and half. Finally, sprinkle the breadcrumbs over the top.
• Bake for 12-15 minutes, or until the white have set but the yolks are still a bit soft.
• Let cool slightly, then serve.

Serves two - three

Sweet Miso-Glazed Salmon

Quick enough for a weeknight and special enough for a dinner party

I test out new recipes all the time, but it's rare to find one that becomes an instant addition to our weekly table. This salmon recipe is our new favorite and we've been having it weekly for about a month. It takes less than five minutes to prep and only another ten to cook, all the ingredients for the marinade are in my fridge or pantry (chances are you won't have the miso, but it will keep forever after you buy it), and it works for so many different occasions. We've served it to friends, we made it for a mini Christmas celebration, and we had it again over the weekend for a healthy lunch. The glaze forms a sweet-salty-sticky layer on the outside of the fish and the salmon roasts until it's perfectly cooked. It's pictured here with quinoa, sautéed boy choy, and microgreens, but it would be lovely over any type of rice or veggies or even soba noodles.

Note: Try substituting salmon for another type of fish or even some chicken breasts. This glaze would make anything taste good!


Related Recipes:
- Miso Black Cod
- Pesto-Dijon Salmon
- Miso-Marinated Salmon Steaks


Sweet Miso-Glazed Salmon:
Ingredients
- 2 salmon fillets, 6 oz. each, pin bones removed
- 2 tbsp. brown sugar
- 1 tbsp. miso paste
- 1 tbsp. soy sauce
- 1 tbsp. hot water
- a pinch of red chile flakes

Recipe

• Preheat the oven to 375F.
• Combine the miso, brown sugar, soy sauce, water, and chile flakes together in a small bowl and whisk until smooth.
• Cover a sheet pan with aluminum foil and place the salmon on it. Spoon or brush on the miso glaze. Let the glazed salmon sit at room temperature for about 15 minutes.
• Roast the salmon for 10 minutes, or until just cooked through.

Serves two

Bagel With The Works

A loaded bagel, complete with homemade schmear, fried capers, and smoked salmon

It used to be, back when every weekend was a party and a blur, that my favorite bagel was a heavy breakfast sandwich full of sausage or bacon and eggs and cheese. And not that those bagel sandwiches aren't delicious, but now my favorite bagel is a little more refined. My ultimate loaded bagel has homemade scallion cream cheese, buttery smoked salmon, salty fried capers, and thinly sliced red onion. I love the idea of making all the components separately and serving them as a bagel bar buffet for guests. It's low-maintenance and equally suited for an early morning football game or a ladies' brunch.


Related Recipes:
- Smoked Salmon Tartines with Fried Capers
- Giant Potato Pancake with Smoked Salmon & Greens
- Bacon, Egg, & Cheese Breakfast Sandwiches


Bagel with Lox, Scallion Cream Cheese, Fried Capers, & Onion:
For Scallion Cream Cheese Schmear

• Combine 8 oz. softened cream cheese with 3 minced scallions and a pinch of salt and stir to combine.

For Fried Capers

• Drain, rinse, and completely dry 1/4 c. capers.
• Meanwhile, heat 1/4 c. canola oil in a small skillet.
• Working in two batches, carefully add the capers to the oil and cook for 30-60 seconds, or until the capers are crispy and open up like a flower bud.
• Drain the capers on a paper towel until ready to use.

For Bagel Bar and Assembly

• Halve and toast 4 bagels.
• Lay out 1 lb. thinly-sliced smoked salmon.
• Thinly slice 1/2 red onion.
• Spread bagels with schmear and desired toppings.

Serves four

*Or chives.

Black Cod with Pomegranate Brown Butter

Easy and elegant pan-roasted fish with a pomegranate caper brown butter sauce

Fish is something that I usually make most often during the spring and summer months, but this pan-roasted black cod with pomegranate-caper brown butter is a great dish for fall and winter. The cod cooks skin-side down in a hot pan until the skin gets salty and crispy like a cracker and then quickly finishes on the other side until just cooked through. As the fish rests, butter quickly browns and gets tossed with sweet-tart pomegranate seeds and briny capers to form a finishing sauce. I like serving it over polenta or mashed potatoes to soak up the brown butter and provide a foundation for the black cod. It's a beautiful restaurant-worthy dish that's impressive enough for company and quick and easy enough for busy weeknights.


Related Recipes:
- Miso Black Cod
- Burrata with Persimmon-Pomegranate Relish
- Delicata Squash Rings with Feta & Pomegranate


Pan-Roasted Black Cod with Pomegranate-Caper Brown Butter:

• Remove the pin bones from two 6 oz. skin-on fillets of black cod.
• Season the fish with 2 tsp. grated lemon zest, 2 tsp. fresh thyme leaves, and a large pinch of kosher salt. Let sit at room temperature for 30 minutes, or in the fridge up to overnight.
• Heat 1 tsp. canola oil in a large heavy skillet over medium high heat.
• Add the fish, skin-side down, and cook for 5 minutes, or until very crispy and starting to turn opaque.
• Flip the fish over and cook for another 2-3 minutes, or until cooked through.
• Transfer the fish to a plate and add 2 tbsp. butter to the pan.
• Let the butter foam, then turn brown - careful not to burn - then add in 1/4 c. pomegranate arils and 1 tbsp. roughly chopped capers.
• Turn off the heat, divide the fish onto plates, and spoon the brown butter on top.

Serves two

Grilled Sicilian Swordfish

A light and fresh meal of grilled swordfish topped with a lemon-herb citronette and arugula

This is the perfect quick meal to make when you feel like eating something light and clean. The recipe, which is adapted from the Barefoot Contessa, features an unusually thin swordfish fillet that takes less than five minutes to cook. A lemon-thyme-olive oil sauce is spooned over the cooked fish while it rests,   and it's pricked with a fork to allow the sauce's flavor to really penetrate the meat. The finished dish is topped with a handful of arugula for more freshness. It's a healthy meal that's still full of flavor, and it's ideal for hot late summer nights when you still want to eat outdoors.


More Swordfish Recipes:
- Swordfish & Zucchini Skewers
- Grilled Swordfish with Eggplant-Pepper Salad


Grilled Sicilian Swordfish:

• Heat a grill to high heat.
• Lightly brush two 1/2" thick swordfish fillets with olive oil and season with salt and pepper.
• In a bowl, whisk together 2 tbsp. extra virgin olive oil, 1 tbsp. fresh-squeezed lemon juice, the leaves from 4 sprigs of thyme, a large pinch of red chile flakes, 1 tsp. kosher salt, and 1/2 tsp. black pepper.
• Grill the fish for 2 minutes per side, or until just cooked through.
• Prick the fish all over with a fork and immediately pour the sauce over the fish and cover the dish with foil. 
• Let the fish rest for 5 minutes, then uncover and transfer to plates. Top each plate with a handful of arugula and serve immediately.

Serves two

Grilled Cod Tacos with Citrus Slaw & Avocado Crema

Corn tortillas filled with grilled fish, crunchy cabbage slaw, and spicy avocado sour cream

These fish tacos are perfect for summer entertaining. You can make all the components separately, set them out on a buffet or the kitchen table, and then let everyone compose their own tacos to their liking. I used a simple spice-rubbed grilled cod for the fish, but really any type of fish or even chicken would be good here. The spicy avocado crema and citrus cabbage slaw (inspired by this Bobby Flay recipe) help to elevate this dish from a basic fish taco to something really special and shouldn't be left out. The slaw is light and crunchy and adds great texture to the taco and the crema adds a richness and kick of heat from the jalapeño. It's a healthy and fresh meal that is perfect for lunch or dinner, preferably eaten outside and enjoyed with an ice cold cerveza.


Related Recipes:
- Mahi Mahi Tostadas
- Salmon Tacos
- Grilled Mahi Mahi Tacos with Spicy Crema


Grilled Fish Tacos with Citrus-Cabbage Slaw and Avocado Crema:
For Avocado Crema

• In a blender or food processor, combine 1/2 ripe avocado, 1/2 c. sour cream, 1 tbsp. chopped jalapeño, the juice of 1/2 lime, and a pinch of salt.
• Blend until smooth and check for seasoning.

For Citrus-Cabbage Slaw

• In a blender or food processor, combine 2 tbsp. lime juice, 2 tbsp. orange juice, 1 tbsp. mustard,  1 handful of fresh cilantro leaves, and a pinch of salt and pepper. Slowly stream in 1/4 c. canola oil until emulsified.
• Remove the core from 1/2 a head of cabbage and then thinly slice it into shreds.
• Toss the cabbage with the dressing and set aside.*

For Fish Tacos

• Heat a grill or grill pan to high heat.
• Stir together 1 tbsp. ancho chile powder, 1 tsp. cumin, 1 tsp. kosher salt, and 1/2 tsp. brown sugar in a small bowl.
• Brush 1 lb. boneless skinless cod fillet with canola oil and sprinkle the seasoning mixture on top.
• Grill the cod for 4 minutes, then flip and cook for another 4 minutes, or until just opaque in the center.
• Add 8 corn tortillas to the grill and cook for about 30 seconds, or until warm.
• To assemble the tacos, spoon some crema into the tortillas, top with pieces of fish, then top with some of the slaw.

Serves four
*The slaw can be prepared an hour or so in advance. It's actually better if it sits for at least 30 minutes so that the flavors can meld together.

Smoked Salmon Tartines with Fried Capers

A twist on traditional bagel and lox, these open-faced sandwiches can be eaten for breakfast, lunch, or dinner

One of the joys of being an adult, especially an adult without kids to feed, is that you can really eat whatever you want for dinner. Now that summer is nearing its peak, I find myself wanting less elaborate well-rounded meals and less time in the kitchen, opting for simpler fare and a glass of wine in our backyard. These smoked salmon tartines (lightly adapted from Bon Appetit) were a heavenly way to end a hellish workday and were so simple to make. Just toast some bread, spread it with mascarpone, and top it with sliced smoked salmon and few garnishes. The pickled red onion and fried capers (my new obsession!) add a ton of texture and brightness to the dish and can be made in advance for quicker final assembly. It would make a great breakfast, since it's so similar to the classic loaded bagel with lox, or a great party appetizer if used with smaller slices of bread.


Related Recipes:
- Potato Pancake with Smoked Salmon & Greens
- Radish and Butter Tartine
- Fig & Goat Cheese Crostini


Smoked Salmon Tartines with Fried Capers:
For Pickled Onions

• Thinly slice 1/2 red onion and place in a bowl with 1/4 c. red wine vinegar.
• Let the onions sit for at least an hour (or up to a few days in the fridge).
• Drain off liquid before using.

For Fried Capers

• Heat 1/4 c. canola oil in a skillet over medium high heat.
• Drain and rinse 1 tbsp. capers and pat very dry.
• Fry the capers in the hot oil for about 30 seconds, then remove with a slotted spoon and drain on a paper towel.

For Tartines

• Heat a grill, grill pan, or skillet to high.
• Slice a small sourdough boule* into four 3/4" thick slices and brush with olive oil.
• Grill the bread for 3 minutes per side, or until nicely charred and toasted.
• Let the bread cool a bit, then spread each toast with 1 tbsp. of mascarpone cheese and a sprinkle of salt and pepper.
• Take a slice or two of smoked salmon (you'll need about 1/2 lb. total) and lay it over the bread, then top with some pickled red onions, fried capers, and minced chives.

Serves two (entree) - four (appetizer)
*Or any other country-style bread that you can slice yourself.

Salmon with Tomato-Avocado Salsa

Simple roasted salmon is topped with a fresh cherry tomato and avocado salsa

We're in the midst of Copper River salmon season! Widely regarded as some of the best wild-caught salmon in the world, the fish is caught fresh in the Alaskan Copper River during a short time in the late spring and early summer every year. We're lucky enough to get the salmon delivered fresh to our local seafood market, and you can literally see the difference in quality compared to other varieties. Just look at the amazing orange color in the picture above! The fish is so flavorful and rich on its own, that I just simply roasted it in a low oven with some salt and pepper and topped it with a chunky tomato and avocado salsa. The salmon is the star of the plate, but the creamy avocado and sweet cherry tomatoes add a burst of freshness and flavor to the dish. It's a simple and healthy meal that's perfect for busy weeknights or an elegant weekend lunch with friends.

Note: If you can't get access to Copper River salmon, feel free to use whatever fresh fish you like here. Arctic char, halibut, and mahi mahi would all be great with the tomato-avocado salsa.


Related Recipes:
- Pesto-Dijon Salmon
- Baked Cod with Sherry & Butter
- Salmon Burgers with Avocado Aioli


Roasted Copper River Salmon with Tomato-Avocado Salsa:
For Salsa

• Halve or quarter  (depending on size) 1 c. of cherry tomatoes and place in a bowl with 1 finely minced shallot and 1 tsp. finely minced jalapeno.
• Dice 1 ripe avocado and add to the tomato mixture. Drizzle in 1 tsp. olive oil and 1/2 tsp. red wine vinegar and season with a pinch of salt.
• Gently stir the mixture, trying to keep the avocado pieces intact.
• Add in 1 tbsp. fresh cilantro and gently mix again right before serving.

For Salmon

• Heat the oven to 350F.
• Brush two 6 oz. salmon fillets with olive oil and season with salt and pepper.
• Place the salmon on a baking sheet and cook for 8 minutes, or until still slightly translucent in the center.*
• Divide the salmon onto plates and spoon the salsa on top.

Serves two

*Cooking time will vary based on the thickness of your fish.

Grilled Swordfish & Zucchini Skewers

A quick and healthy dinner of grilled cilantro-marinated swordfish and zucchini

My husband and I cleaned up our backyard this weekend: tending to our lemon tree, raking up leaves, and washing down the grill. We got the grill nearly a year ago and it looks brand new again after the thorough scrubbing it got. We put it to use with these simple skewers of grilled swordfish and zucchini in a cilantro marinade, based off a recipe from Food & Wine. It can be tricky to cook fish and vegetables together on the same stick, but by slicing the zucchini thinly and keeping the fish pieces on the larger side, both cook evenly and are done at the same time. It's a fresh and healthy meal that is best enjoyed al fresco with a glass of white wine, preferably while admiring the view of your freshly cleaned backyard.

Note: If you don't have an outdoor grill, you can cook the skewers on a grill pan instead.


Related Recipes:
- Grilled Swordfish Steaks with Eggplant-Pepper Salad
- Grilled Whole Snapper with Lemon-Garlic Sauce
- Grilled Salmon & Potato-Kale Hash


Grilled Swordfish & Zucchini Skewers:

• Combine 3/4 c. fresh cilantro leaves, 1/4 c. olive oil, 4 peeled garlic cloves, 1/2 tsp. red chile flakes, and a pinch of salt in a blender and puree until smooth.
• Meanwhile, cut 3/4 lb. swordfish fillet into 1 1/2" cubes and thinly slice 1 large zucchini into 1/8" thick slices.*
• Fold a zucchini slice into thirds and thread onto a large metal skewer,** then thread a piece of fish. Repeat until half the zucchini and fish are skewered, then make another skewer with the rest.
• Season the skewers with salt and pepper, then brush the cilantro marinade all over.
• Let the fish marinate in the fridge for at least an hour.
• Preheat a grill to high and remove the skewers from the fridge while it's warming up.
• Grill the fish over high heat for 6-8 minutes, rotating on all four sides, until the fish is just cooked through.
• Cut a lemon in half and grill, cut-side down, for the last 4 minutes of grilling.
• Squeeze some of the grilled lemon over the fish and serve.

Serves two

*I used a mandoline to do this.

**Or soak wooden skewers in water for an hour before using so they won't burn.

Whole Grilled Snapper with Lemon-Garlic Sauce

Grilling a whole fish is such an easy, elegant, and inexpensive way to entertain

If you like fish, then I'm here to convince you that grilling it whole is the absolute easiest and most delicious way to make it at home. It can seem intimidating (and kind of disgusting) to clean a whole fish, but any good fishmonger will be able to scale and gut it for you, so all you have to do is season with salt and pepper, stuff with a few slices of lemon and herbs, and throw it on the grill. I used some beautiful whole snapper for this recipe, but use whatever is freshest at your local store. Once your fish is cooked (it takes less than 10 minutes total), just serve it on a platter and pass it around the table so everyone can spoon a few meaty pieces on their plate. But aren't there a lot of bones? Well, yeah. But they're pretty easy to avoid after the fish is cooked, and it's really not a big deal if you accidently get a small bone and have to spit it out. I served the fish with a super garlicky lemon sauce and some grilled baguette, but you could also try it with salsa and tortillas for a Mexican spin.


Other Grilled Fish Recipes:
- Salmon Burgers with Avocado Aioli
- Grilled Swordfish with Eggplant-Pepper Relish
- Mahi Mahi with Grapefruit-Avocado Salsa


Grilled Whole Pink Snapper with Preserved Lemon & Garlic Sauce:
For Sauce

• Mince 3 cloves of garlic and add to a small pot with 1/4 c. olive oil and 1 crumbled chile de arbol.
• Turn the heat to medium-low and cook for 2 minutes, or until garlic is fragrant.
• Stir in the pulp and rind from 1/2 preserved lemon* and 1 tsp. fresh thyme leaves.
• Cook for another few minutes, making sure the garlic doesn't burn.
• Transfer to a serving dish and let cool.

For Fish

• Heat a grill to high.
• Scale, gut, rinse, and pat dry two 1 1/2 lb. whole pink snappers** and cut off any small side fins.
• Score the fish with one long lengthwise center cut and a couple vertical cuts on both sides of each fish.
• Rub the outside of the fish with olive oil and season with salt and pepper, making sure to rub some seasoning into the cuts of the fish.
• Season the cavities of the fish with salt and pepper and stuff the inside with a few thin slices of lemon and a handful of fresh thyme.
• Add the fish to the grill and cook for 3-4 minutes, then carefully flip and cook another 3-4 minutes on the other side.***
• Transfer the fish to a platter and serve with the lemon and garlic sauce.

Serves four-six

*If you can't find or make preserved lemons, you can substitute for the juice of 1/2 lemon, the zest of a lemon, and a large pinch of salt.

**Most fishmongers will do this for you.

***Check to make sure the fish is done by peeking into the center of fish and making sure it is opaque.

Baked Cod with Sherry & Butter

This elegant baked fish recipe will turn anyone into an amazing home cook

This baked cod with sherry and butter is a recipe that is going to prove people wrong. Don't think you like fish? Try baking a fresh, meaty fillet in booze and butter and then think again. Think you're too busy to make dinner tonight? This recipe only requires about sixty seconds of active prep time and less than fifteen minutes in the oven. It takes longer to make a frozen pizza or order delivery. Don't know how to cook? Even the kitchen illiterate can dump three ingredients in a baking dish and put it in the oven. Despite how easy this recipe is, though, it's incredibly delicious. The sherry and butter absorb into the fish and add a richness to the cod that tastes like it came from a fancy French restaurant. The juices pool around the fish and any other sides you serve with it, flavoring rice or vegetables with a boozy-buttery sauce. Remarkably, my husband claimed it was one of the best things I've made in months... which begs the question, why spend more than fifteen minutes on dinner ever again?


Related Recipes:
- Pesto Dijon Salmon
- Sole Meuniere
- Roasted Salmon with Radish Raita Sauce


Baked Cod with Sherry and Butter:

• Preheat the oven to 400F and grease the inside of a small baking dish with butter.
• Season 2 fillets of boneless, skinless cod* generously with salt and pepper and place in the baking dish.
• Spoon 2 tbsp. of dry sherry over the fish, then dot the top of the cod with 2 tbsp. of diced cold butter.
• Sprinkle the fish with 1 tbsp. chopped parsley and place in the oven.
• Cook for 12-15 minutes, or until the fish is opaque all the way through and flakes easily.**
• Divide the fish onto plates and spoon the juices on top.

Serves two

*Or any fresh, firm white fish. Look for fillets that have an even thickness throughout and are about 1" thick. Thinner fillets will cook faster.

**Feel free to insert a fork into the center of the fish to check that it's done.

Pesto-Dijon Salmon

Roasted salmon fillets topped with a flavorful pesto-mustard-lemon sauce

This recipe is about as perfect as it gets for a simple weeknight meal. It's inspired by something I saw Geoffrey Zakarian make on The Kitchen and you know it's going to be good if it was developed by an Iron Chef. Just mix together some pesto, mustard, and lemon, spoon it over salmon, bake in the oven for 10 minutes, and - voila! - dinner is ready. The pesto and mustard combo is tangy and bright and melts over the salmon while it's cooking to form a flavorful glaze. Try it out on other types of fish or chicken, too. I made a big batch of homemade pesto earlier in the week and used it for pastas, sandwiches, and etc. for several days, since this recipe didn't require more than a few tablespoons. It calls for skinless salmon, so there's no worrying about crisping it in a hot skillet, and the lower oven temperature is much more forgiving to the delicate fish (i.e. it's much harder to overcook it). It's one of those multi-functional recipes that's easy to whip up on your busiest weeknight but is still elegant enough for company.


Related Recipes:
- Roasted Salmon with Green Harissa Sauce
- Grilled Chicken with Salsa Verde
- Panko and Herb-Crusted Salmon


Pesto-Dijon-Lemon Roasted Salmon:

• Preheat the oven to 350F.
• In a small bowl, stir together 3 tbsp. pesto,* 1 tbsp. dijon mustard, and 1 tsp. lemon juice.
• Brush a small baking sheet with softened butter and sprinkle with salt and pepper.
• Remove the skin and pin bones from two 6 oz. salmon fillets (or have your fishmonger do this for you).
• Place the salmon on the baking sheet, brush the top with a little more softened butter and season with salt and pepper.
• Gently spoon the pesto sauce on top of each fillet.
• Bake in the oven for 10 minutes, or until the salmon is just cooked through.
• Divide onto plates and serve with a wedge of lemon.

Serves two

*Homemade or freshly prepared from the store.

Three Easy Fish Dinners

Incorporate more fish into your diet with these quick and easy recipes

Pictured: Grilled Swordfish with Eggplant-Pepper Relish

A lot of people are intimidated by cooking fish, but it actually makes a super easy and delicious weeknight meal. Fish is a great source of lean protein, full of essential vitamins and nutrients, and is one of the quickest-cooking choices for a simple and healthy meal. I make salmon, trout, or mahi mahi pretty often because they are relatively inexpensive and are readily available at our local seafood market. Feel free to use whatever is fresh and local in your area and don't be afraid to try substitutions in these recipes. There are a lot of high-quality frozen fish available at the supermarket nowadays, too.

We try and eat some type of fish at least once a week and it's easy to fall into the same routine of pan-searing or baking it and serving it alongside a veggie or grain. But it's just as easy to add a quick marinade or sauce to make the dish more exciting. Here are some of my favorite simple fish recipes to turn to on busy weeknights. These dishes are quick to prepare but are exciting enough to serve for company.


Click here to see a full list of Kitchen Sink Diaries' fish dishes.


Quick & Easy Fish Dinners:

• Roasted Salmon with Scallion-Soy-Sriracha Butter - Simple roasted salmon is transformed with an Asian-flavored compound butter that melts on top and glazes the fish.
• Grilled Mahi Mahi with Grapefruit & Avocado Salsa - Tangy grapefruit and creamy avocado add a ton of fresh, bright flavor to grilled mahi. If you can't find mahi, the salsa would be great on almost all fish.
• Rainbow Trout Almondine - This is a classic French recipe that never fails to deliver. Pan-seared trout gets topped with crunchy, buttery, slivered almonds.

**Want more quick weeknight meal ideas? Check out these easy chicken dinners or quick-cooking stir-fries.

Potato Pancake with Smoked Salmon

A giant potato cake topped with smoked salmon, lemony greens, and chives

I've loved hash browns ever since I was a kid. And I'm not talking about those "breakfast potatoes" that most brunch spots serve nowadays. I want thin, shredded, diner-style potatoes that have a super crispy crust and are cooked in a generous amount of grease. This potato pancake is basically one giant hash brown that gets cooked in a large skillet before adding on the toppings: thinly sliced smoked salmon, greens, and chive creme fraiche. A squeeze of lemon balances the heaviness of the potatoes and keeps it feeling light. It's the perfect brunch dish and the presentation is stunning. Hash browns have never looked this good before.


Related Recipes:
- Potato Latkes
- Chorizo, Potato, & Pepper Hash
- Baked Potato Bites


Crispy Potato Pancake with Smoked Salmon, Greens, & Chive Creme Fraiche:

• Peel 4 large Russet potatoes and coarsely grate them.* Season them generously with salt and pepper.
• Meanwhile, melt 2-3 tbsp. of duck fat or butter into a large, heavy skillet over medium-high heat.
• Add the potatoes to the pan, pressing down to form a tight, large disk.
• Cook the potatoes for 6-8 minutes, or until the bottom of the potatoes are very dark and crisp.
• Carefully flip the potato cake onto a plate with the crispy side up.
• Return the pan to the heat and add in 2-3 more tbsp. of fat or butter.
• Carefully slide the potatoes, crispy side up, back into the pan and cook for another 5-7 minutes, or until the bottom is crispy and the center is cooked through.
• Slide the potato cake onto a large plate and top with a sprinkle of flaked sea salt, 5-6 oz. of thinly sliced smoked salmon, a handful of baby arugula, and a sprinkle of chives.
• Cut the cake into wedges and serve with lemon wedges and chive creme fraiche.**

Serves four

*Use can use the large holes of a box grater to do this, but I use the shredding attachment to my food processor and it grates all of the potatoes in under a minute.
**To make the chive creme fraiche, combine 1/2 c. creme fraiche with 2 tbsp. minced chives and a sprinkle of salt and pepper.

Salmon Burgers with Avocado Aioli

Burgers get a makeover with tender salmon patties and a spicy avocado spread

I got a meat grinder attachment to my Kitchen Aid stand mixer for Christmas with the intention of making my own specialty burgers and sausage. It's easy to buy some ground meat at the grocery store but having a meat grinder makes it possible to freshly grind up any protein out there. I tried it with salmon a few days ago and it was so easy! The salmon patties are light and tender and pair well with the super flavorful and slightly spicy avocado aioli. The salmon is the star, so I just like to keep the toppings simple with just a handful of baby greens, thinly sliced red onion, and a toasted whole wheat bun. It's a healthful spin on a typical beef burger and makes a nice alternative for guests at your next barbecue.

*I'm aware that most people don't have a meat grinder at home, so the salmon can also be finely chopped by hand or lightly pulsed in the food processor to achieve a similar texture. Just don't grind the salmon into a paste - it should still have some texture to it.


Related Recipes:
- Lamb Burgers with Blue Cheese & Balsamic Onions
- Salmon Cakes with Yogurt Sauce
- Turkey Burgers with Green Apple & Brie


Ground Salmon Burgers with Avocado Aioli:
For Aioli

• Scoop the flesh from 1 very ripe avocado into a blender or food processor.
• Add in 1 de-seeded, chopped serrano pepper, scant 1/4 c. mayonnaise, the juice of 1/2 lime, 2 minced garlic cloves, and 2 tbsp. chopped fresh cilantro.
• Puree the aioli until smooth and check for seasoning and balance. Set aside.*

For Burgers

• Chill 1 lb. boneless, skinless salmon fillet in the freezer for 20 minutes.
• Pass the salmon through a meat grinder in the coarse setting.**
• Season the ground salmon with 1-1 1/2 tbsp. kosher salt, 2 tbsp. minced chives, and pepper.
• Divide the salmon mixture into thirds and form into patties. Lightly brush with olive oil.
• Cook the salmon on a hot grill or grill pan for 3-4 minutes, then flip and cook for another two minutes.
• To assemble, spread some of the aioli on the bottoms of toasted burger buns, then top with the salmon patties.
• Top each burger with a handful of baby greens and a few thin slices of red onion. 
• Place the top bun on each burger and serve.

Serves three

*Aioli can be made several hours in advance and stored in the fridge until serving.

**If you don't have a meat grinder, you can also finely chop the salmon by hand or pulse in a food processor until ground.

Grilled Mahi Mahi with Grapefruit & Avocado Salsa

Simple grilled fish gets topped with a bright winter citrus and avocado salsa

One of the struggles with our healthy eating cleanse is that I'm in the midst of reading all my new cookbooks and have been drooling over recipes that seem to feature every single ingredient that I'm trying to avoid right now. I'd already tried out some recipes from The A.O.C. Cookbook before the cleanse kicked off (like this orange and avocado salad and these bacon-wrapped dates) but had to put the book down once I got to her incredible and decadent meat section. This grilled fish dish is actually inspired by a crudo recipe in the book, but since I'm still working up the courage to try a raw fish recipe at home, I adapted and simplified it significantly. The star here is the grapefruit and avocado salsa, which adds a significant amount of acidity and heat to the meaty grilled fish. The dish has a light summery quality to it, but all the ingredients are actually at their peak in the winter. It's a fresh, healthy way to enjoy fish and fresh produce until the weather warms up.

Related Recipes:

- Grilled Swordfish with Eggplant-Pepper Salad

- Mahi Mahi Tostadas

- Grilled Halibut with Mango-Avocado Salsa

Grilled Mahi Mahi with Grapefruit & Avocado Salsa:
For Salsa

• Slice the top and bottom off of a grapefruit,* then cut off the peel and pith. Working over a bowl, use a pairing knife to slice in between the membrane of each section to remove all the grapefruit segments.
• All the segments and a little juice should be left in the bowl. Pick out any seeds, and if you have more than 1 tbsp. of juice, strain it off.** Cut each grapefruit segment in half.
• Add the juice of 1/2 lime and a large pinch of salt to the grapefruit and let sit for a few minutes.
• Whisk in 3 tbsp. extra virgin olive oil, then stir in 1 finely diced small Persian cucumber, 1 finely diced ripe avocado, and 1 tbsp. minced fresh jalapeno.
• Check for seasoning and set aside.

For Fish

• Season both sides of two 6 oz. mahi mahi fillets each with 1 tbsp. grapefruit zest and 1 tbsp. minced cilantro. Ideally, let sit in the fridge for a few hours, then bring to room temperature 30 minutes before cooking.
• Heat a grill or grill pan to high heat and brush each peice of fish with olive oil and season generously with salt and pepper.
• Cook fish for 4-5 minutes, or until dark grill marks form and fish loosens from the grill, then flip and cook for another 3-4 minutes, or until fish is just slightly translucent in the center.
• Let fish rest for a few minutes (fish will continue to cook slightly as it rests) then top with salsa and serve.

Serves two, with some salsa left over

*I used an Oro Blanco, but any type of grapefruit will do.

**I like to squeeze the remaining grapefruit juice in an empty cup and drink it up.

Grilled Swordfish with Eggplant-Pepper Salad

I'm lucky enough to live a couple miles from the beach and try to cook fresh seafood as much as possible. That said, I usually stick to a few of my favorite types of fish (salmon, trout, shellfish) and don't branch out that much from my go-to's. This recipe is a break from the norm and now I'm officially hooked on swordfish. The dish is actually based on something I saw Bobby Flay make on TV, but I couldn't find his recipe so I just winged it from memory. The fish has a great meaty texture and mild flavor that makes it perfect for the grill and the roasted eggplant and pepper salad adds lots of flavor and texture. It's a fresh, healthy meal that will make you feel like you're vacationing in the Mediterranean.

Grilled Swordfish with Eggplant-Pepper Salad:

• Slice 1 eggplant and half of an onion into 1/2" thick slices and brush with canola oil.
• Rub 1 bell pepper with canola oil.
• Place vegetables on a hot grill* for 4-6 minutes per side, or until nicely charred and soft.
• Dice all the vegetables together into bite-size chunks and toss in a bowl with 2 tbsp. extra virgin olive oil, 1 tbsp. red wine vinegar, 1 c. arugula leaves, 1 tbsp. chopped cilantro, 1 tbsp. chopped basil, salt, and pepper.
• Stir salad together and taste for seasoning. Set aside.
• Meanwhile, brush a 1 lb. swordfish steak with canola oil and season generously with salt and pepper.
• Cook fish on a hot grill for 5 minutes per side** and then top with the eggplant and pepper salad.
• Serve immediately.

Serves two

*You can also do this under a broiler or on a grill pan.

**Or until just cooked through. I like to rotate the fish at a 45 degree angle on each side to get restaurant-style crosshatch patterns.