Here are 5 of our favorite fish recipes, from crispy Parmesan tilapia to teriyaki salmon and slow-roasted char, perfect for a quick and delicious dinner.

Parmesan Tilapia

Ingredients

• Cooking spray
• 1/2 cup of milk
• 1/2 cup of ranch dressing
• 1/2 cup of all-purpose flour
• 1 cup of dry bread crumbs
• 1/2 cup of Parmesan cheese (grated)
• 1/2 tsp of seasoned salt
• 1/2 tsp of black pepper
• 1/2 tsp of celery salt
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• 1/2 tsp of paprika
• 1/2 tsp of dried parsley
• 1/4 tsp of dried basil leaves
• 8 tilapia fillets

Preparation

1. Preheat your oven to 425 degrees Fahrenheit
2. Use aluminum foil to line a baking sheet (11 to 17-inch) and use cooking spray to lightly spray the sheet
3. Combine ranch dressing and milk in a bowl
4. Place the flour in another bowl
5. Combine cheese, bread crumbs, salt, celery salt, black pepper, onion powder, garlic powder, parsley, paprika, and basil in a bowl
6. Use cooking spray to spray the bread crumb mix, and then add in the bread crumbs
7. Repeat the process, whisking it 3X to soften the bread crumb mix with cooking spray
8. Place the bread crumb mix in a bag
9. Coat the fish in the flour mixture, and then dip in ranch mix
10. Place the fish in the bread crumb mix to coat it
11. Place the fish on the baking sheet and spray it with cooking spray
12. Bake for about 25 minutes and serve

Teriyaki Salmon

Ingredients

• 1/2 cup of sake
• 1/4 cup of sweet Japanese rice wine
• 1/4 cup of soy sauce
• 1 tbsp of vegetable oil
• 4 salmon fillets (boneless, with skin, and 1 inch thick)
• Salt

Preparation

1. Combine rice wine, sake, and soy sauce in a bowl and set aside
2. In a skillet, heat 1 tbsp of oil over medium high heat
3. Season the fish with salt
4. Place the fish skin down on the fillet, cooking it for 4 minutes
5. Cook the other side for 2 minutes and place it on plate
6. Remove the fat from the pan, add the rice wine mix, wait for it to boil over medium high heat, and cook for 4 minutes to reduce it by two-thirds
7. Add the fish, skin side up, and cook it while pouring sauce on top of it for 2 minutes
8. Serve

Salmon Cakes

Ingredients

• 1 lbs of salmon fillet (skinless and halved diagonally)
• 2 tsp of hot curry powder
• Salt and black pepper
• 8 tbsp of tartar sauce
• 1/4 cup of crushed saltines
• 2 tbsp of ginger (peeled and grated)
• 1 bunch of finely chopped scallions
• 1 lightly beaten egg
• 1/2 red bell pepper (diced and seeded)
• 2 thinly sliced celery stalks
• 1 mango (pitted, peeled, and diced)
• Juice of 1 lime
• Vegetable oil

Preparation

1. In a bowl, place the salmon, 1 tbsp of water, 1 1/2 tsp of curry powder, black pepper to taste, and 1/2 tsp of salt
2. Cover the bowl with a plastic wrap and place it in the microwave for 3 minutes
3. Use a fork to flake and let it cool down
4. Add 1 tbsp of tartar sauce, crackers, ginger, egg, and 1/2 of the scallions
5. Use your hands to form 4 round patties and place them in the freezer for 10 minutes
6. Combine remaining curry powder and tartar sauce in a bowl
7. Add 1 tbsp of the curry and tartar mix with celery, bell pepper, mango, lime juice, black pepper to taste, 1/4 tsp of salt, and rest of the scallions in another bowl
8. In a skillet, heat oil over medium heat, place fish, and fry each side for 3 minutes
9. Serve with curried tartar sauce and mango salad

Slow-Roasted Char

Ingredients

• 1/2 cup of rice vinegar (unseasoned)
• 1 tbsp of sugar
• 1 tsp of caraway seeds
• 2 tsp of kosher salt
• 6 thinly sliced garlic cloves
• 1 thinly sliced and divided fennel bulb on a mandoline
• 1 1/4 lbs. of arctic char
• 4 tbsp of olive oil (divided)
• Black pepper
• 1 tsp of freshly squeezed lemon juice
• 1 tbsp of preserved lemon peel (preserved)
• 1/2 cup of dill fronds

Preparation

1. Preheat your oven to 300 degrees Fahrenheit
2. Add sugar, vinegar, caraway seeds, 1/3 cup of water, and 2 tsp of salt into a saucepan over medium heat and bring it to a boil, stirring occasionally to dissolve sugar
3. Take the pan off heat, add garlic, and wait for the garlic to soften (takes about 15 minutes)
4. Add 1/2 cups of fennel, toss to coat, and wait for it to soften (takes about 10 minutes)
5. Place the char in a baking dish (2 qt), use 1 tbsp of oil to coat it, and season it with black pepper and salt
6. Cook the fish for 18 minutes
7. Remove the liquid from the fennel and add it to a bowl containing preserved lemon, lemon juice, 3 tbsp of oil, season it with salt and black pepper, and add in dill
8. Serve the fish with fennel salad

Pan-Seared Tilapia

Ingredients

• 4 tilapia fillets
• Salt and black pepper to taste
• 1/2 cup of all-purpose flour
• 1 tbsp of olive oil
• 2 tbsp of melted and unsalted butter

Preparation

1. Season both sides of the fish with black pepper and salt
2. In a bowl, add the flour and add the fish to coat it
3. In a skillet, heat the oil over medium high heat, cooking each side for 4 minutes
4. Brush butter on top of the fish and serve