3 fish recipes you can make in 30 minutes or less

I was nervous to cook with fish. It spoils quickly and is so much more delicate than things like chicken or beef. Then I started having these frozen fish fillets, and they are wonderful! Just put them in the fridge the night before you’re ready to cook with them, and they taste like they’ve been caught that morning.

I have learned that cooking with fish can be fun, quick and very tasty. Here are 3 different recipes that I frequently make at home, and although I use fresh or frozen mahi-mahi, any mild white fish will work for these recipes.

Fish in a bag (Copyright 2021 by WDIV ClickOnDetroit – All rights reserved.)

1) Fish in a bag.

It’s a quick recipe that I cook frequently. Plus, it’s pretty healthy for you and has minimal cleanup as it’s all wrapped in an aluminum foil bag. I also like to add cherry tomatoes to the bag when I have them. I used top quality white fish to make it and it was phenomenal. Just be sure to remove all the little bones.

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  • 2 white fish fillets

  • 6-8 asparagus sprigs, cut into thirds

  • 1 medium zucchini (or other summer squash) sliced

  • Salt and pepper to taste

  • 2 tablespoons of melted butter

  • 2 garlic cloves, chopped

  • 1 tablespoon of lemon juice

  • 1 teaspoon of dried or fresh thyme or oregano or a mixture of both

  • 1/2 teaspoon of dried dill or 1 teaspoon of chopped fresh dill

  • Chopped fresh parsley, for garnish


  • Preheat the oven to 450 ° F. Tear off a piece of foil large enough to wrap around each package of fish and vegetables.

  • Place each fish fillet in the center of the papillotes. Season with salt and pepper.

  • In a bowl, combine the melted butter, garlic, lemon juice, thyme and dill.

  • Dip the fish in a bowl to coat, then return to foil.

  • Put all the vegetables in the bowl and coat them, and place them in the foil as well.

  • Fold the foil back to almost completely cover the fish and vegetables. Leave a small opening on the top to release the steam.

  • Place on a baking sheet and cook the fish until cooked through, depending on the type and thickness of your fish, about 15 minutes. When a fork easily cuts the fish flakes, it’s done!

  • Serve hot with parsley sprinkled on top, a side of crusty bread and lemon wedges.

Mahi Mahi blackened (Copyright 2021 by WDIV ClickOnDetroit – All rights reserved.)

2) Blackened fish

This recipe has become one of my favorite dinners because all the ingredients have a long shelf life. I made it up from a few other recipes that I read, so there are no precise measurements, but in the video I show you the ratios. For this recipe, I really like to use the Mahi Mahi.


  • Paprika

  • Cajun seasoning (like Slap Ya ‘Mama)

  • Cumin

  • Garlic powder

  • Onion powder

  • Salt

  • Pepper

  • Coriander

  • Fish


  • Put a cast iron skillet over medium-high heat and let heat

  • Cover the fish with plenty of paprika, making sure to get both sides. When I say a lot, I mean a lot! You shouldn’t see a lot of fish, it should be well coated.

  • Add the Cajun seasoning, depending on your tolerance for the spices.

  • Add a few shakes of garlic powder, onion powder, cumin, salt and pepper on each side, with a dash of cilantro to finish.

  • Cook it in a cast iron pan with a little oil or butter, turning it halfway through cooking (about 3 to 5 minutes per side, depending on the thickness)

  • Serve with a lime wedge and a side of red beans and rice (I often make Zatarain).

Creamy Salsa Crusted Fish Tortilla (Copyright 2021 by WDIV ClickOnDetroit – All rights reserved.)

3) Fish in a tortilla crust.

It’s a recipe I borrowed from my mom, and the fish is very easy to make. It is best served with a creamy salsa, of which I have the recipe below. My mom usually makes this recipe with tilapia.


  • Tortilla chips (crushed)

  • Chili powder or paprika

  • Garlic powder

  • Salt

  • Pepper

  • Fish


  • Preheat the oven to 450 ° F.

  • Lightly sprinkle the spices over the fish to taste, be careful not to overload them, it is not like blackened fish, you should still see the white fish breaking through. (see the video for the amount)

  • Place the fish on a baking sheet lined with parchment paper and cover it with crushed tortilla chips. I don’t bother to crust my back because the chips get soggy.

  • Bake for about 15-20 minutes until cooked through. The fish should be juicy but flaky when teased with a fork.

  • Serve over rice and with the creamy salsa recipe below.

Creamy salsa


  • 1/2 cup flaked almonds

  • 1/4 cup finely chopped onion

  • 2 garlic cloves, chopped

  • 1 jalapenos, diced

  • 1 teaspoon of coriander

  • 1 can of small diced tomatoes

  • 1/2 cup chicken broth

  • 1/2 cup heavy cream

  • Salt and pepper to taste


  • Toast the almonds until lightly browned and remove from the pan, set aside

  • In a skillet, heat some olive oil and sauté the onions over medium heat for about 3 minutes, or until tender

  • Add the garlic, cilantro, jalapeño and tomatoes and cook for a few minutes until well combined, season with salt and pepper

  • Add the broth and almonds and bring to a boil over high heat.

  • Simmer and reduce the sauce (about 10-15 minutes)

  • Add the cream to the sauce and bring to a boil over medium-high heat, stirring frequently, allowing the sauce to thicken (about 3-5 minutes)

  • Turn off the heat, serve with tortilla-crusted white fish and rice.

Copyright 2021 by WDIV ClickOnDetroit – All rights reserved.

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