No-Fry Fish Sticks

Ingredients

• 1 pound skinless tilapia fillets (about 2)
• 1 cup panko bread crumbs
• 1/4 cup olive oil
• 1 teaspoon paprika
• kosher salt and black pepper
• ketchup or tartar sauce, for serving (optional)

Directions

1. Heat oven to 400° F. Cut the fish into 3-by-½-inch-thick sticks (about 24). In a shallow bowl, combine the bread crumbs, oil, paprika, ¾ teaspoon salt, and ½ teaspoon pepper.
2. Coat the fish sticks in the bread crumb mixture, pressing gently to help it adhere, and place on a rimmed baking sheet. Bake until crisp and opaque throughout, 10 to 12 minutes. Serve with ketchup or tartar sauce, if desired.

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Salmon Fillet With Citrus and Thyme

Ingredients

• 1 3-pound piece skinless salmon fillet
• 1 tablespoon olive oil
• kosher salt and pepper
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 12 sprigs fresh thyme

Directions

1. Heat oven to 375° F. Place the salmon on a parchment-lined baking sheet.
2. Drizzle the salmon with the oil and season with ¾ teaspoon salt and ½ teaspoon pepper. Scatter the orange, lemon, and thyme around it.
3. Roast until the salmon is opaque throughout, 20 to 25 minutes.
4. Using 2 large spatulas, carefully transfer the salmon to a platter and scatter the orange, lemon, and thyme on top of it.

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Sea Bass en Croute

Ingredients

• 1/2 package puff pastry, defrosted (1 sheet)
• 1 5-ounce package washed baby spinach
• 2 Chilean sea bass or salmon fillets, skinless (1 inch thick, 1 1/2 inches wide)
• 1/4 teaspoon kosher salt
• 2 tablespoons mushroom tapenade
• 1 egg, beaten

Directions

1. Heat oven to 375° F. Line a baking sheet with parchment paper or aluminum foil and set aside.
2. On a lightly floured surface, roll out a sheet of puff pastry to ? inch thick. Place half the spinach leaves lengthwise down the center of the pastry. Season the fish fillets with salt and place them on top of the spinach. Spread the mushroom tapenade over the fish and top with the remaining spinach. Wrap the fish in the pastry, folding in the sides to seal completely. Place on baking sheet and brush with the egg. Bake until the pastry is golden brown, about 25 to 30 minutes. Serve immediately.

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Cajun Fish With Cabbage and Bacon Sauté

Ingredients

• 4 6-ounce skinless firm white fish fillets (such as halibut, striped bass, or tilapia)
• 2 teaspoons canola oil
• 2 teaspoons Cajun or blackening seasoning
• 4 slices bacon
• 4 scallions, thinly sliced, white and green parts separated
• 2 cups corn kernels (from 2 ears)
• 1/2 small head Savoy cabbage, cut into 1-inch strips (4 cups)
• kosher salt and black pepper
• 2 tablespoons cider vinegar

Directions

1. Heat oven to 450° F. Place the fish on a rimmed baking sheet, drizzle with the oil, and sprinkle with the Cajun seasoning. Roast until the fish is opaque throughout, 8 to 12 minutes.
2. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
3. Add the scallion whites to the drippings in the skillet and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the corn, cabbage, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the cabbage wilts and the corn is tender, 3 to 5 minutes more. Add the vinegar and scallion greens and toss to combine. Sprinkle with the bacon. Serve with the fish.

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Tuna and Chickpea Salad With Pesto

Ingredients

• 2 15.5-ounce cans (3 cups) chickpeas, roughly chopped
• 1 12-ounce jar roasted red peppers, drained and thinly sliced
• 24 black olives, pitted and roughly chopped
• 2 stalks celery, thickly sliced
• 3 6-ounce cans tuna, drained
• 5 tablespoons store-bought pesto
• kosher salt and black pepper
• 6 sprigs fresh basil (optional)

Directions

1. In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Divide the salad among individual plates with the basil (if desired).

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Brown Sugar-Glazed Salmon With Green Beans and Shallots

Ingredients

• 2 cups long-grain white rice
• 2 tablespoons plus 1 teaspoon olive oil
• 1 1/2 pounds green beans, trimmed
• 2 shallots, thinly sliced
• 4 cloves garlic, thinly sliced
• kosher salt and black pepper
• 1/2 cup light brown sugar
• 2 teaspoons balsamic vinegar
• 8 6-ounce pieces skinless salmon fillet
• lemon wedges, for serving

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the green beans, shallots, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until the beans are crisp-tender, 2 to 4 minutes. Add ½ cup water, cover, and cook until the beans are tender and the water has evaporated, 3 to 4 minutes more.
3. Heat broiler. In a small bowl, mix together the brown sugar, vinegar, the remaining teaspoon of oil, and ½ teaspoon salt (the mixture will be very thick).
4. Place the salmon on a foil-lined broilerproof large rimmed baking sheet and broil for 5 minutes. Spoon the brown sugar mixture over the salmon, return to oven, and broil, basting twice with the liquid in the pan, until the salmon is opaque throughout, 2 to 4 minutes more.
5. Reserve half the salmon, green beans, and rice for tomorrow’s dinner. Serve the remaining salmon, rice, and green beans with the lemon wedges.
6. Reheat and serve: Reheat the salmon and green beans in a covered baking dish at 350° F for 10 to 12 minutes. Microwave the rice in a microwave-safe bowl covered with a damp paper towel on high for 1 to 2 minutes.

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Haddock With Warm Frisée and Mushroom Salad

Ingredients

• 5 tablespoons olive oil
• 3/4 pound mixed mushrooms (such as button, cremini, and shiitake), stems trimmed and cut into bite-size pieces
• kosher salt and black pepper
• 1/4 cup apple cider vinegar
• 2 teaspoons Dijon mustard
• pinch sugar
• 1 small head frisée, leaves torn (about 4 cups)
• 1/2 head radicchio, leaves torn (about 2 cups)
• 4 6-ounce pieces skinless haddock, cod, or striped bass fillet

Directions

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing frequently, until golden and tender, 10 to 12 minutes. With a slotted spoon, transfer to a plate.
2. Remove the skillet from heat. Add the vinegar and scrape up any browned bits. Whisk in the mustard, sugar, and ¼ teaspoon each salt and pepper; gradually whisk in 2 tablespoons of the remaining oil. Add the frisée, radicchio, and mushrooms and toss to coat.
3. Meanwhile, season the fish with ¼ teaspoon each salt and pepper. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Cook the fish until opaque throughout, 3 to 4 minutes per side. Serve with the salad.

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Oven-Baked Fish Sticks

Ingredients

• 3 cups panko bread crumbs
• 1/3 cup olive oil
• 1 tablespoon seafood seasoning (such as Old Bay)
• kosher salt
• 3 large eggs
• 2 1/2 pounds skinless tilapia fillets, cut into 1-inch strips
• coleslaw and ketchup, for serving

Directions

1. Heat oven to 450° F. On a large rimmed baking sheet, toss the bread crumbs with the oil, seafood seasoning, and ½ teaspoon salt. Toast in oven, tossing once, until golden brown, 5 to 7 minutes. Transfer to a shallow bowl and wipe out the baking sheet. In a second shallow bowl, beat the eggs with 1 tablespoon water.
2. Working with a few pieces at a time, dip the fish in the beaten eggs (shaking off any excess), then coat with the bread crumbs (pressing gently to help them adhere). Place in a single layer on 2 large parchment-lined large baking sheets.
3. Bake the fish sticks until crisp and opaque throughout, 12 to 15 minutes. Serve with the coleslaw and ketchup.
4. The uncooked fish sticks can be frozen for up to 3 months. First freeze them on the baking sheets until firm, then transfer to freezer bags. To cook, bake from frozen on parchment-lined baking sheets until crisp and opaque throughout, 18 to 20 minutes.

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Tuna Noodle Casserole With Asparagus

Ingredients

• 1 stick (1/2 cup) unsalted butter, plus more for the baking dish
• 12 ounces wide egg noodles
• 1 pound (1 bunch) asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 cup panko bread crumbs
• kosher salt and black pepper
• 1/2 small onion, finely chopped
• 1/3 cup all-purpose flour
• 5 cups whole milk
• 8 ounces Cheddar, grated (about 2 cups)
• 2 5-ounce cans tuna, drained
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

Directions

1. Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Cook the noodles according to the package directions, adding the asparagus and peas 2 minutes before the noodles are done. Drain and return to the pot.
2. Melt the butter in a large saucepan over medium heat. Transfer 2 tablespoons of the butter to a small bowl, add the bread crumbs and ¼ teaspoon each salt and pepper, and toss to combine; set aside.
3. Cook the onion in the remaining butter in the saucepan, stirring often, until softened, 3 to 5 minutes. Add the flour and cook, whisking, for 1 minute (do not let darken). Gradually whisk in the milk; season with 1½ teaspoons salt and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 5 to 7 minutes.
4. Remove the flour sauce from heat, add the Cheddar, and stir until melted. Add to the drained pasta, along with the tuna and tarragon; toss gently to combine. Transfer the mixture to the prepared baking dish and sprinkle with the bread crumbs. Bake until browned and bubbly, 30 to 40 minutes. Let cool for 5 minutes before serving.

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Pasta With Salmon, Spinach, and Olives

Ingredients

• 1/2 pound whole-grain pasta
• 2 teaspoons canola oil
• 2 leeks (white and light green parts), halved and sliced
• kosher salt and black pepper
• 2 6-ounce pieces skinless salmon fillet
• 1 bunch flat-leaf spinach, thick stems removed
• 1/4 cup green olives, slivered
• 1 tablespoon fresh lemon juice

Directions

1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a nonstick skillet over medium-high heat. Add the leeks, season with ¼ teaspoon each salt and pepper, and cook until beginning to soften, 3 to 5 minutes.
3. Push the leeks to one side of the pan. Add the salmon, cover, and cook until opaque throughout, 2 to 5 minutes per side. Flake the salmon and toss with the pasta, spinach, olives, lemon juice, and pasta water.

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Scallops With Sweet Cucumber and Mango Salsa

Ingredients

• 1 cup long-grain white rice (such as jasmine)
• 2 mangoes, cut into 1/2-inch pieces
• 2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces
• 1 tablespoon grated ginger
• 2 teaspoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1/2 cup fresh cilantro, chopped
• kosher salt and pepper
• 1 1/2 pounds large sea scallops

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.
3. Rinse the scallops and pat them dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa.

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Seared Salmon With Israeli Couscous Salad

Ingredients

• 1 cup Israeli couscous (also called pearl couscous)
• 1 small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
• 1/2 English cucumber, halved lengthwise and thinly sliced
• 1 small shallot, thinly sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon plus 1 teaspoon olive oil
• kosher salt and black pepper
• 4 6-ounce pieces skinless salmon fillet

Directions

1. Cook the couscous according to the package directions; rinse to cool. In a large bowl, combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and sprinkle with the fennel fronds. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the couscous salad.

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Fish Tacos With Green Apple Guacamole

Ingredients

• 1 avocado, diced
• 1 Granny Smith apple, peeled and diced
• 1/2 small white onion, diced
• 1 jalapeño pepper, minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon plus 2 teaspoons fresh lime juice
• kosher salt and black pepper
• 1 tablespoon olive oil
• 3 6-ounce skinless cod fillets
• 8 soft corn tortillas
• 1 teaspoon grated fresh ginger
• 1 bunch arugula, washed, dried, and chopped

Directions

1. Heat oven to 400° F. In a small bowl, combine the avocado, apple, onion, jalapeño, cilantro, 1 tablespoon lime juice, and ½ teaspoon salt. Set aside.
2. Heat the oil in a skillet over medium heat.
3. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
4. Meanwhile, wrap the tortillas in aluminum foil and heat in oven until warm and slightly softened, about 5 minutes.
5. In a large bowl, combine the cod, ginger, and remaining lime juice. Divide the fish, arugula, and guacamole among the tortillas.

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Plank-Grilled Salmon With Lemon and Fennel

Ingredients

• 1 large or 2 small cedar planks
• 1 fennel bulb, very thinly sliced, plus 1/2 cup of the fronds
• 1 lemon, very thinly sliced
• 1 tablespoon olive oil
• 1 2 3/4- to 3-pound piece salmon fillet (skin on)
• kosher salt and black pepper

Directions

1. Soak the cedar plank(s) in water for at least 30 minutes. Heat grill to medium. In a medium bowl, toss the fennel and lemon with the oil. Place the salmon on the plank, season with 1½ teaspoons salt and ½ teaspoon pepper, and top with the sliced lemon and fennel mixture.
2. Place the plank on grill, cover, and cook until the fish is cooked through, 35 to 40 minutes. Sprinkle with the fennel fronds before serving.

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Roast Cod With Crisp Potatoes

Ingredients

• 3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired)
• 3 tablespoons plus 2 teaspoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 6-ounce cod fillets, skin removed
• zest of half a lemon, cut into thin strips (optional)
• 1 tablespoon chopped fresh chives (optional)

Directions

1. Heat oven to 450° F. Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
2. Move the potatoes to the sides of the pan. Pat the cod fillets dry with paper towels. Place the fillets in the center of the pan. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper.
3. Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using).

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Grilled Halibut With Salt-and-Vinegar PotatoesGrilled Halibut With Salt-and-Vinegar Potatoes

Ingredients

• 1 pound russet potatoes, peeled and cut into 1/2-inch-thick rounds
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil, plus more for the grill
• kosher salt and black pepper
• 4 6-ounce pieces halibut, cod, or striped bass fillet
• 1 large red onion, sliced into 1/2-inch-thick rings
• 2 cups baby arugula
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving

Directions

1. Heat grill to medium-high. Divide the potatoes between 2 large pieces of heavy-duty foil and, dividing evenly, toss with the vinegar, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper. Fold the foil over the potatoes and seal the edges to form 2 packets. Place on grill and cook, turning once, until the potatoes are tender, 20 to 25 minutes.
2. Meanwhile, rub the halibut and onion with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper. After the potatoes have cooked for 15 minutes, oil grill. Add the halibut and onion and cook until the halibut is opaque throughout, 3 to 5 minutes per side, and the onion is tender, 4 to 5 minutes per side.
3. In a small bowl, toss the arugula with the lemon juice. Top the halibut with the arugula and serve with the potatoes, onion, and lemon wedges.

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Roast Salmon and Vegetables

Ingredients

• 2 large fennel bulbs
• 1 pint grape tomatoes
• 8 cloves garlic, peeled and halved
• 1 lemon, thinly sliced
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 6 sprigs fresh thyme
• 4 6-ounce salmon fillets, skin removed

Directions

1. Heat oven to 400° F.
2. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
3. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.

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Salmon With Sweet Chili Glaze

Ingredients

• 4 6-ounce pieces skinless salmon fillet
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 1/2 teaspoons ground ancho chili pepper
• kosher salt and black pepper
• 4 small summer squash (about 1½ pounds), thinly sliced
• 2 scallions, thinly sliced

Directions

1. Heat oven to 400º F. Place the salmon on a rimmed baking sheet and drizzle with 1 tablespoon of the oil.
2. Rub the salmon with the brown sugar, ancho chili, and ½ teaspoon salt. Roast until opaque, 12 to 15 minutes.
3. Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
4. Add the squash, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the scallions. Serve with the fish.

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Roasted Salmon, Broccoli, and Potatoes With Miso Sauce

Ingredients

• 1 1/2 pounds new potatoes (about 15), halved if large
• 1 bunch broccoli, cut into florets
• 3 tablespoons plus 1 teaspoon canola oil
• kosher salt and black pepper
• 3 tablespoons white miso (soybean paste; found in the refrigerated section of the supermarket)
• 1 tablespoon rice vinegar
• 4 6-ounce pieces salmon fillet
• 1/4 to 1/2 teaspoon crushed red pepper

Directions

1. Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes and broccoli with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until the vegetables are tender, 25 to 30 minutes.
2. Meanwhile, in a small bowl, whisk together the miso, vinegar, 1 tablespoon of the remaining oil, and 3 tablespoons water.
3. Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and black pepper and cook until opaque throughout, 3 to 4 minutes per side. Drizzle with the sauce, sprinkle with the crushed red pepper, and serve with the vegetables.

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Trout With Wild Rice, Radicchio, and Oranges

Ingredients

• 1 cup wild and long-grain rice blend
• 1/2 cup pecan halves
• 3 oranges
• 1/2 small head radicchio, thinly sliced (about 2 cups)
• 2 tablespoons olive oil
• kosher salt and black pepper
• 8 trout fillets (about 1 1/2 pounds)
• 1 tablespoon chopped fresh chives

Directions

1. Heat oven to 350° F. Cook the rice according to the package directions. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
2. Cut away the peel and pith of 2 of the oranges. Working over a medium bowl, cut along both sides of each orange segment, releasing the segments into the bowl. Juice the remaining orange and add the juice to the bowl along with the radicchio, pecans, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the trout with ¼ teaspoon each salt and pepper. Cook in batches, skin-side down first, until cooked through, 1 to 2 minutes per side. Serve the trout over the rice. Top with the orange mixture and sprinkle with the chives.

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