1. Headline
  1. Headline

Video: Delicious fish four ways

TODAY recipes
updated 8/3/2011 7:53:01 AM ET 2011-08-03T11:53:01

Recipe: Caramelized broiled fish

  • 1/2 cup brown sugar
  • Salt and freshly ground black pepper
  • About 1 1/2 pounds white fish fillets
  • 3 tablespoons neutral oil, like grapeseed or corn
  • Fish sauce for serving
  • Chopped fresh mint leaves for garnish
  • Minced fresh hot chile, like Thai, for garnish, optional

Heat the broiler until quite hot. Move the rack as close to the heat source as possible (3 or 4 inches is good and 2 inches is not too close). Put a sturdy pan on the rack and heat it for about 5 minutes. Meanwhile, put the brown sugar on a plate and season with a little salt and plenty of black pepper. Dredge the fish in the sugar mixture.

When the pan is hot, remove it from the heat and pour in the oil, then put the fillets in the oil. (If your pan won't hold all the fish comfortably, work in batches, transferring the first fillets to warmed plates or a heated platter before proceeding.) Time under the broiler will be 90 seconds to 2 minutes for very thin fillets, up to 10 minutes for thicker fillets. Do not turn, but broil carefully; the fish will brown quickly. The fish is ready when it becomes opaque and the tip of a knife flakes the thickest part easily.

To serve, carefully remove the fillets with a spatula, drizzle with fish sauce, and pour the pan juices over all. Garnish with mint and chile if you like.

Serving Size

Makes 4 servings

Recipe: Roasted fish with potatoes

  • 6 tablespoons olive oil
  • 2 pounds new potatoes, cut into 1/8- to 1/4-inch slices
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon minced fresh garlic, or more to taste
  • About 1 1/2 pounds white fish fillets

Heat the oven to 425°F. Put 4 tablespoons of the oil in a roasting pan or baking dish large enough to hold the fish comfortably. Add the potatoes, sprinkle liberally with salt and pepper, and toss. Put the dish in the oven and set a timer for 10 minutes.

Every 10 minutes, turn the potatoes gently with a spatula. When they are nicely browned all over-30 to 40 minutes-stir in the sage and garlic. Put the fish on top and drizzle with the remaining 2 tablespoons oil. Roast for 8 to 12 minutes, depending upon the thickness of the fillets. The fish is done when it's opaque throughout and offers no resistance to a thin- bladed knife; avoid overcooking. Serve drizzled with the pan juices.

Serving Size

Makes 4 servings

Recipe: Poached fish with ginger and soy

  • 2 tablespoons neutral oil, like grapeseed or corn
  • 1 tablespoon minced ginger
  • Salt and freshly ground black pepper
  • About 1 1/2 pounds white fish fillets
  • 1/2 cup soy sauce
  • 1/2 cup chopped scallions, plus more for garnish
  • 1/2 cup chopped fresh cilantro leaves
  • 1 teaspoon rice vinegar

Put the oil over medium heat in the smallest skillet with a lid or Dutch oven that will later hold the fish. When it's hot, add the ginger, sprinkle with some salt and pepper, and cook, stirring, until it sizzles, a minute or 2.

Add the fish, soy sauce, scallions, cilantro, rice vinegar, and 1 1/2 cups water. Bring to a boil, then cover and remove from the heat. The fish will be done in about 10 minutes (a thin-bladed knife inserted between bone and flesh should reveal little or no translucence). Remove the fish with a slotted spoon and serve, topped with a little of the broth and garnished with more scallions.

Serving Size

Makes 4 servings

Recipe: Sautéed cornmeal-crisped fish

  • About 1 1/2 pounds white fish fillets, in four equal pieces
  • 1 1/2 cups buttermilk
  • 1 cup cornmeal
  • 1 tablespoon chili powder
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Chopped fresh parsley or cilantro leaves for garnish
  • Lemon wedges for serving

Warm 4 dinner plates in a 200°F oven. Soak the fillets in the buttermilk. Combine the cornmeal and chili powder on a plate or in a shallow bowl and season with salt and pepper.

Heat a large skillet over medium-high heat for 2 or 3 minutes. Add 1 tablespoon of the oil and 1 tablespoon of the butter. When the butter foam subsides, pull two of the fillets, one by one, out of the buttermilk, letting them drain a bit; dredge in the cornmeal mixture, shaking off any excess, and add them to the pan. Raise the heat to high and cook the fillets until golden on each side, 4 to 5 minutes total. Transfer to the warm serving plates and return to the oven if you like. Wipe the pan and repeat with the remaining oil, butter, and fillets. Garnish with parsley or cilantro and serve immediately with lemon wedges.

Serving Size

Makes 4 servings

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments

More on TODAY.com

  1. Bacho / Shutterstock

    The 10 things I wish I'd known before getting divorced

    1/29/2015 10:21:52 PM +00:00 2015-01-29T22:21:52
  1. Jeff Schear / Getty Images for Michigan Avenue

    Kristin Cavallari shares Jay Cutler’s relatable parenting texts

    1/29/2015 8:47:48 PM +00:00 2015-01-29T20:47:48
  1. Samantha Okazaki / TODAY

    Matt Lauer reveals secret talent, favorite parts of fatherhood in Q&A

    1/29/2015 6:33:41 PM +00:00 2015-01-29T18:33:41
  1. EPA, Getty Images

    The 9 hottest hairstyles of 2015 — and how to ask for the look

    1/29/2015 7:37:24 PM +00:00 2015-01-29T19:37:24
  1. Gas blast at Mexico maternity hospital, dozens hurt

    A gas truck exploded on Thursday and leveled part of a maternity and children’s hospital in Mexico City. City officials said a woman and a child were killed.

    1/29/2015 4:55:01 PM +00:00 2015-01-29T16:55:01