20 Best Sides For Fish
Orange-Tarragon Sheet Pan Roasted Vegetables
A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.
Broccoli Steaks with Tofu Fries
Here's a fun meat-free twist on steak frites: lightly charred broccoli steaks with crunchy tofu sticks and Sriracha aioli for dunking.
Yep. With Salsa. You won't believe how good they taste.
Pomegranate, Avocado, and Citrus Brussels Sprouts Salad
Be sure to toss the salad gently so the pieces of orange and avocado keep their shape. Pair with a fall chili or tacos.
Leggy, small-flowered broccolini is a hybrid of regular broccoli and Chinese broccoli. It's great steamed, but glorious roasted: The color and flavor deepen, and the florets get delectably crisp--almost as though they've been fried. Roasted regular broccoli is also delicious, though it won't get quite as crisp.
Haricots Verts with Warm Shallot Vinaigrette
Applying heat to the dressing allows the shallots to mellow and the mustard and rosemary to steep in the olive oil.
Pesto Pasta Salad with Tomatoes and Mozzarella
This Caprese-inspired pasta toss is the ultimate summer main for a busy weeknight, outdoor picnic, or lunch on the go.
The acidity in this dish gives your palate a great reset that lets you enjoy the different levels of richness, fruitiness, and sweetness in the vegetables. Use cooked, undressed field peas from the Marinated Field Peas, or use the same method with butter beans, simmering 5 to 10 minutes longer.
Marinated Field Peas
Banyuls vinegar is cask aged but smoother and less oaky than sherry vinegar. Sub a milder vinegar, like Champagne or white wine, that won't compete with the earthiness of the peas.
Corn on the Cob with Lemon-Chive Butter
Nothing says summer like fresh corn on the cob. Here are a few of our favorite flavor combos for buttering them up.
Grilled Corn and Snap Pea Salad
You can assemble this salad the day before you plan to serve it, but toss in dressing just before serving to keep Andrew Zimmern's salad as crisp as he intended.
Air-Fried Buffalo Cauliflower Bites
Whether you’re having vegetarian friends over to watch the game or you just enjoy recipe mash-ups starring your favorite flavors, these spicy air-fried cauliflower bites check all the boxes. It just takes a smidgen of blue cheese to add a lot of flavor to the quick stir-together sauce.
Fresh asparagus is delicious many ways, but it’s especially tasty when fried—that’s because asparagus isn’t fat soluble, meaning that when you cook it in oil, you don’t lose any of the asparagus flavor. Our Fried Asparagus has a crunchy crust and good spice level, with a tender interior, while the mayo is perfect for dipping.
Super-Crispy Oven Fries
These unbelievably crispy oven fries cut the grease and calories of a standard French fry and taste way better. While this process isn't as fast as a deep fryer, the extra time is worth it. You can even parboil the potatoes ahead of time and wait until it's closer to serving time to bake them.
Baked Zucchini Chips
Opt for oven-baked zucchini chips as a light alternative to fries. This recipe is a fun and easy way to use up summer zucchini, and it’s one your family will request time and time again. The high oven temperature will evaporate moisture from inside the zucchini and crisp the breadcrumb coating to a beautiful golden brown.
Crispy, Sweet Air-Fried Beet Chips
Specialty root chips can cost $5 to $6 per bag at the grocery store; save big bucks by whipping up a couple batches in your air fryer. The secret to crispy beet chips is to slice the beets super thin; if your knife skills aren’t Top Chef level, use a mandolin to get wafer-thin slices. Don’t overcrowd the basket; air flow is crucial to getting the chips nice and crispy.
Lemon Dill Potato Beet Salad
Tender cooked beets add color and sweet flavor to your usual potato salad. We recommend using golden (yellow) beets in this recipe because red beets will turn the entire dish a bright shade of pink. A tangy sour cream-yogurt dressing flavored with fresh dill and lemon brings these two root vegetables together in perfect harmony.
Lemon-Feta Green Beans
Searing lemons is one of our favorite tricks for upping the ante on any dish. The tart juice mellows out, providing the perfect balance for the briny capers and feta in this skillet side. If you have any leftovers, try adding halved cherry tomatoes and enjoying as a cold salad; some cooked chicken or shrimp would turn it into a lovely main dish.
Mexican Corn Salad
Mexican street corn morphs into an epic salad in this dish. Beautiful to behold, this salad shines thanks to the combination of colors and textures—crisp golden corn, juicy cherry tomatoes, peppery radishes, and creamy nuggets of cheese.
Grown-Up Pasta Salad
You know that pasta salad from childhood (you know the one—rotini, canned olives, underripe grape tomatoes, cubed cheese)? It showed up at cookouts, sleepovers and every occasion in between, and it holds a special place in hearts a plenty—or at least it does around our office.