15-Minute Fish Dinners

Serving a hearty meal fresh from the sea is easier than you think. Pick from our favorite grilled, blackened, pan-fried, or even microwaved fish recipes.

  • Pan-Grilled Snapper with Orzo Pasta Salad
    Beau Gustafson; Jan Gautro

    Pan-Grilled Snapper with Orzo Pasta Salad

    The bright vinaigrette adds pep to the lightly-seasoned fish. Double the vinaigrette recipe and ladle over both the pan-grilled snapper filets and the quick-cooking orzo pilaf.
  • <p>Flounder en Papillote</p>

    Flounder en Papillote

    Flaky flounder fillets are baked inside parcels of parchment paper. This process allows the fish to steam as it bakes, developing a delightful, fresh flavor.
  • Cod Poached in Spicy Tomato Broth
    Photography: Karry Hosford

    Cod Poached in Spicy Tomato Broth

    Make a one-pan meal that's big on flavor and light on clean up. The bright sauce, a spicy combination of crushed red pepper, white wine, and capers, simmers for two minutes to combine the flavors, then cooks the fish. Cod, a firm white fish, works well in the recipe. Try it with flounder or sole for variety.
  • Pan-Fried Sole with Cucumber and Tomato Salsa
    Becky Luigart-Stayner; Lydia DeGaris-Pursell

    Pan-Fried Sole with Cucumber and Tomato Salsa

    This simple pan-fried filet cooks in less than two minutes per side. While it cooks, stir together the eight-ingredient salsa, made with fresh herbs and veggies, and let it sit so the flavors meld before serving.
  • Asian Flounder
    Becky Luigart-Stayner; Mary Catherine Muir

    Asian Flounder

    Cooking fish in the microwave may seem a bit retro, but it's actually a tasty method of cooking and a huge time saver. Plus, unlike baked or pan-cooked filets, the fish will steam without overcooking. Fold the fish as directed in the recipe to ensure uniform cooking.
  • Salmon with Red Pepper Pesto

    Salmon with Red Pepper Pesto

    Dress up simple pan-grilled salmon fillets with a homemade red pepper pesto. Serve with raw baby spinach.
  • <p>Olive and Pesto-Crusted Cod</p>

    Olive and Pesto-Crusted Cod

    Pantry items like pitted olives and pre-made pesto create an effortless crust for fresh fish. Serve with a tomato salad and lemon wedges.
  • Praline-Glazed Salmon
    James Carrier

    Praline-Glazed Salmon

    Serve a sweet New Orleans-inspired dish of meaty salmon topped with pecans in a dark brown sugar and melted butter sauce. A mild rice pilaf and steamed green veggie round out the dinner plate.
  • <p>Crispy Oven-Fried Walleye</p>

    Crispy Oven-Fried Walleye

    Walleye is a meaty fish that holds up well in a variety of preparations. Here, it is coated with crispy potato chips, baked in the oven, and served with a tasty tartar sauce.
  • Grilled Tilapia with Smoked Paprika and Parmesan Polenta
    Oxmoor House

    Grilled Tilapia with Smoked Paprika and Parmesan Polenta

    Accent the fragrant paprika-grilled tilapia with a creamy Parmesan polenta. Use a grill-pan to cook the fish quickly and add a flavor-boosting sear.

  • Baked Salmon with Dill

    Baked Salmon with Dill

    Dress up rich salmon with a few simple ingredients for a dinner-worthy occasion. Sprinkle fresh dill, kosher sald, and ground black pepper over the filets and bake for 10 minutes, or until the fish flakes with a fork. Serve with steamed asparagus and quick-cooking rice.
  • <p>Seafood Cataplana</p>

    Seafood Cataplana

    A cataplana is an item of cookware used to prepare Portuguese seafood dishes. If you don't have one, a large saucepan will do just fine. Clams and shrimp are the shellfish of choice in this authentic dish.
  • <p>Pan-roasted Halibut with Kale Pesto and Cherry Tomatoes</p>

    Pan-roasted Halibut with Kale Pesto and Cherry Tomatoes

    Pesto gets a fresh look when trendsetting kale replaces basil. The sauce is delicious over pasta and eggs, but delicate halibut allows its true flavors to shine.
  • Chip-Crusted Fish Fillets
    Photo: Johnny Autry; Styling: Mary Clayton Carl

    Chip-Crusted Fish Fillets

    The tang in the salt and vinegar chips mellows as these fish fillets bake in the oven, creating a crunchy spin on fish and chips. Look to hook-and-line-caught Atlantic or Pacific cod for the most sustainable choice.

  • Mustard and Herb-Crusted Trout
    Photography: Randy Mayor; Styling: Katie Stoddard

    Mustard and Herb-Crusted Trout

    Lightly coat trout filets in sourdough bread crumbs, Dijon mustard, dried tarragon, and paprika, then bake for ten minutes for a tasty and quick meal. Add a lemon drizzle and serve with steamed veggies on the side.
  • Arctic Char with Orange-Caper Relish
    Photo: John Autry; Styling: Leigh Ann Ross

    Arctic Char with Orange-Caper Relish

    An orange and caper relish gives arctic char a punch of fresh flavor in this 15-minute recipe.

  • Swordfish with Cilantro-Lime Cream
    Norman A. Plate

    Swordfish with Cilantro-Lime Cream

    Swordfish steaks make for a hearty main dish, so go light on the sides. The cool Cilantro-Lime Cream sauce pairs nicely with the crispy breadcrumb coating of the steaks, and also jazzes up steamed veggies.
  • Blackened Yellowtail Snapper with Mango Salsa
    Howard L. Puckett

    Blackened Yellowtail Snapper with Mango Salsa

    The cool-and-spicy flavors of this Caribbean-inspired dish come complements of the ripe mango, fresh cilantro, and zesty jerk seasoning. Serve with potato wedges, a green salad, and a crisp white wine.
  • Hoisin Flounder
    Photo: Brian Woodcock; Styling: Cindy Barr

    Hoisin Flounder

    This Asian-inspired flounder dinner features flounder fillets brushed with a homemade sauce and served with quick-cooking brown rice.
  • Baked Herbed Fish Fillets
    Photo: Hector Sanchez; Styling: Gerri Williams

    Baked Herbed Fish Fillets

    Drizzle baked white fish fillets with a delicious butter sauce for a quick weeknight entree.
  • Panko-Crusted Fish Sticks
    Photo: Johnny Autry; Styling: Mary Clayton Carl

    Panko-Crusted Fish Sticks

    These fish sticks are easy, kid-friendly and coated in crunchy panko breakcrumbs. Don't forget to serve with the dipping sauce and lemon wedges for a great weeknight dinner.

  • Snapper with Zucchini and Tomato
    Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower

    Snapper with Zucchini and Tomato

    Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two. Vermouth also adds a hit a flavor to the vegetables.

  1. Enter at least one ingredient