5 Tasty, Quick Fish Recipes From a Top Chef

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

by Kelsey Ogletree, AARP, December 3, 2021

plates of tilapia haddock and cod recipes

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.

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- 1 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.
- 2 of
Tilapia

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.
- 3 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.
- 4 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.
- 5 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