A simple fish preparation with Caribbean flavors from Chef Hermant Dadlani, Executive Chef at Rosewood Little Dix Bay, Virgin Gorda, British Virgin Islands. Chef Dadlani uses Caribbean sweet potato, as well as locally grown cucumbers, lime, and micro tarragon, when preparing this dish at the resort. — Allison Beck.
The work of chef Richard Sandoval, this fish taco recipe comes together with just six ingredients and provides a light, easy summertime dish. We like how the fish is marinated in a classic salsa before being sautéed to perfection, and we also found this recipe is flexible enough to swap in whatever fish you’ve got on hand, like the freshly caught tuna you have sitting in the cooler after a day of fishing.
Zarandeado translates from Spanish a few different ways, but in this case it means “flipped,” because the dish is a marinated fish that is put in a grill basket and cooked halfway before getting turned. Your guests (and even yourself) will flip at how delicious this dish it.
Instead of starting with a recipe and then shopping with a list of ingredients, here’s a thrilling way to cook: You buy what’s freshest and then go home and figure out what to do with it. Try it. If you start to learn what to do with your unexpected purchase without looking up a recipe, your food will taste better — and you’ll live forever, because your food will always be fresh. You usually just need a little basic knowledge, some confidence, and a few ingredients you probably already have.
With this page, you can add fish to your list of foods you know how to handle without thinking. The recipe is really more than a recipe. It’s a simple, timeless lesson in the way fish responds to heat. It also happens to be a good way to get dinner on the table in about nine minutes.
"After a Sunday afternoon with Monk Atrim at the cockfights — and more of this gentleman later! — a quartet of us went over to the Polo Club, after two Quarentine Cocktails from hand of Monk's own priceless Chino bartender at the huge Manila Hotel. There, with chilled Chilean Undurraga Rhin in brown squatty saddlebag-fitting bottles, we had the following masterpiece, involving a fish much like our own southern coast red snapper. It would be equally suitable for pike, bluefish, a big rainbow trout, or black bass."
— Charles H. Baker, Jr.
Making a parchment envelope in which to steam a fillet of fish surrounded by aromatic vegetables may sound a bit fancy for just one, but cooking in parchment is actually one of the simplest and most effective ways of steaming, because it seals in the flavors. What a treat it is to have that golden-tinged, puffed-up half-moon of parchment on your plate, and then to tear it open and breathe in all the heady aromas. Moreover, you’ll have no cleanup afterward; just wipe off the Silpat mat and throw away the parchment after you’ve scraped and scooped up every last delicious morsel and its jus. If you want just one meal out of this, get about a 6-ounce fillet of flounder, halibut, salmon, red snapper—whatever looks good. Or, as I did recently, try tilapia, which is quite readily available these days and at a reasonable price. But bought almost twice the amount I needed, so I could play with the other half of the cooked fillet a couple of days later. I learned from Katy Sparks, whose book, Sparks in the Kitchen, is full of great cooking tips from a chef to the home cook, the trick of pre-roasting several slices of new potato so they can go in the parchment package. This way you have a complete, balanced meal-in-one cooked all together.
Pescado Rodrigo is a beloved dish in Mexico City, and I make it at least a couple of times a month. Fresh tilapia or other mild white fish, seared until crispy, then drizzled with a chunky citrus sauce, is the seafood to stuff into corn tortillas for tacos. This recipe comes from the Bellinghausen, a Mexico City restaurant established in 1915 and cherished by many families, including ours. Its classic hacienda style, complete with tiles and a working fountain, is so dignified that my sisters and I used to dress to the nines to eat there on Sundays. The menu never changes; it doesn't need to.Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.
A whole rockfish baked with everyone’s favorite go-to Asian ingredients: sesame oil, fresh lime slices, soy sauce, red pepper powder (gochugaru), julienned carrots and ginger, garlic, and lots of cilantro.
This dish is a take on a recipe my husband used to make for me when we were dating. He worked at a sports fishing landing in San Diego while he was in graduate school, so he always had access to freshly caught fish that people didn’t want or had too much of.
You can use any white, mild flavored saltwater fish — red snapper, mahimahi, sole, tilapia, and so on. I used pargo that my husband caught in Mexico.
I recommend using cotija cheese, a Mexican cheese similar to feta. If you can’t find it, you could use a mild feta instead. I also recommend using a pico de gallo.
Click here to see 15 Easy Fish Recipes for Summer.