5 Tasty , Quick Fish Recipes From a Top Chef

5 Tasty Quick Fish Recipes From a Top Chef

Delicious ways to fix fresh fillets in a flash from Ecuadorian restaur ateur Byron Peñafiel

Photos by: Johnny Autry; Food styling: Charlotte Autry Hailing from Ecuador — where seafood from the Pacific is plentiful and beloved — chef Byron Peñafiel, of HOWM Cocina & Cocktails in New York City, is our go-to expert on how to make restaurant-quality fish dinners at home. Pro tip: To start, always pat fillets dry, to ensure that seasoning sticks and to avoid splattering when pan-searing or -frying. ​ ​ of

Sea Bass

Choose: Boneless, skin-on fillets. Cook the same day. Season: Old Bay seasoning. Cook: Panfry until crispy. Serve: With pickled vegetables; a salad of chopped avocado, tomatoes, lime juice, red onion and cilantro; and chimichurri sauce. of

Tilap ia

​Choose: Opaque, firm, boneless, skinless fillets, with a fresh smell. Cook within 48 hours. Season: Salt​ Cook: Pan-sear. Baste with butter until slightly flaky. Serve: Over basmati rice cooked with minced garlic and ginger; topped with chives. of

​Salmon​

Choose: Wild-caught, pink, skin-on fillets. Cook within 36 hours. Season: Olive oil, salt and pepper. Cook: Pan-sear to medium doneness. Serve: With capers, olives, tomatoes and olive oil. Garnish with fresh chopped herbs. of

​Haddock

​Choose: Boneless, skinless fillets with a saltwater smell. Cook the same day. Season: Cajun-seasoning blend. Cook: Pan-sear.​ Serve: Atop a substantial salad such as the one shown above, with lemon vinaigrette. of

Cod

Choose: Firm, skinless fillets. Cook the same day. Season: Salt and white pepper.
Cook: Poach (with tomato and onion) until flaky, in lime juice, lemon juice, olive oil and fish stock. Serve: Garnish with lime zest and olive oil

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