Any fish recipes that are easy and quick to do

I recommend baked fish with tahini sauce I make using fish pieces below are two recipes for it
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1596930
https://www.sbs.com.au/food/recipes/baked-fish-pistachio-and-tahini-samke-harra

Nice marinade for salmon (but I suppose any fish would do?!):

Soy sauce, minced garlic, chilli, 1/2 teaspoon honey, grated ginger, 1/2 a lemon.

No need to leave in marinade I put them onto tin foil and add stuff over the top, then wrap it up as a parcel and bake for 20 mins. Lots of flavour

With really GOOD salmon (sockeye etc), we try to minimize any additional flavors as we love it natural (maybe just a little butter, salt, pepper, lemon at most), but this recipe is AMAZING! We often find less expensive pink salmon and this kicks it up a bit.

Note...if you do NOT have a cedar plank or want to go through that part of the process, you can just skip and do it on tinfoil or pan.

I do recommend salmon with a bit of smoke (over charcoal grill or add a smoke pack to your gas grill) as salmon and smoke are an amazing pairing.

Sriracha Cedar Plank Salmon

Ingredients

• 1 Cedar plank
• 1 whole salmon fillet
• Olive oil
• Kosher Salt and fresh ground pepper
• 1-2 tablespoons of Sriracha sauce (or sambal oelek or similar spicy chili paste)
• 2-3 tablespoons of Kewpie (Japanese mayo, regular mayo will work too)
• 2 tablespoons brown sugar
• Spray bottle of water, just in case

Directions

• Soak plank in water 1 to 2 hours.
• Heat grill to medium
• Place salmon on plank and rub top lightly with olive oil
• Sprinkle well with salt and pepper
• Spread Sriracha and mayo evenly over salmon
• Sprinkle brown sugar over the salmon
• Place board with salmon on heated grill and close lid.
• For a filet about an inch at its thickest and depending on how good your barbeque is, it will grill for about 10 - 15 minutes.
• The plank sides may flare up during cooking this is no big deal as long as you keep the salmon about an inch away from the edges.
• Remove and serve.

Is there such a thing as minimalist cooking?
I take my frying pan used for fish and place the fish into it with a little olive oil or butter, warm it gently and then put on the lid. After a minute or so I turn off the heat and cook the stir fry or whatever else I will eat with the fish, then I find a plate and serve it forth - I might add a little pinch of a herb but not always.

Resurgam said:

Is there such a thing as minimalist cooking?

Click to expand...

The original poster asked for recipes to minimize (cover up?) fish flavors, so, while I agree, sometimes less is more (for some things) not in this case.

Nexus6 said:

The original poster asked for recipes to minimize (cover up?) fish flavors, so, while I agree, sometimes less is more (for some things) not in this case.

Click to expand...

A solitary pinch of dried herbs will cover the fish flavour when applied to warm fish in an enclosed pan for a few minutes.