This Delicious Weeknight Dinner Comes Together Quickly

The textures and flavors of fish tacos please nearly everyone. JeanMarie Brownson/TCA

Fish cooks in a jiffy. Perfect for weeknight meals. However, it’s pricey. Cooking it perfectly takes on an extra challenge. Frankly, I want restaurant quality results to justify the expense.

To take the pressure off, it’s best to seek out casual preparations rather than ones trying to incorporate elegant sauces or complicated techniques. Grilling fish comes to mind, but that involves fussing with the grill. A trustworthy solution includes a broiler—similar results to grilling, but more expeditious.

Broiled fish simply needs seasoning and little else. The intense heat of the broiler encourages browning which contributes flavor and texture. If possible, adjust the broiler rack so the fish will be approximately 6 inches below the heat source. This distance allows the fish to cook through before it’s too browned. If your broiler rack is not adjustable, use a flat baking sheet for the fish rather than the elevated broiler pan that comes with most ovens.

Golden, slightly crusty, broiled fish can be served accompanied by vegetables and mashed potatoes for a satisfying meal. If you crave a sauce for the fish, season bottled mayonnaise with fresh lemon or lime juice and stir in some chopped fresh herbs. Alternatively, smear the fish lightly with teriyaki sauce, hoisin sauce or your favorite barbecue sauce when the fish is nearly cooked. Then finish cooking it under the broiler to infuse the fish with the sauce.

For more fun, crumble that broiled fish over a warm tortilla and top it with a jalapeno and lime-spiked mayonnaise and a pile of fresh greens. Eaten out of hand, the textures and flavors of fish tacos please nearly everyone. A topping of citrusy pickled red onions makes the dish restaurant-worthy. Just don’t tell anyone how truly easy it is to pickle those beautiful onions.

For the tacos, try wild-caught Alaskan cod with its mild flavor and lovely, flaky texture. Generally, cod tends to be less expensive than halibut. Since it freezes well, it’s often sold frozen in individual portions in supermarkets. Other options for the fish tacos include tilapia, swordfish, grouper, and salmon. Adjust the cooking time based on the thickness of the fish—a 1-inch thick portion cooks in about 6 minutes under a preheated broiler. Reduce the time for thinner fillets.

Serve these fish tacos with garlicky rice and a cup of black bean soup. Weeknight dinner never looked so inviting.

Fish Tacos With Lime Mayo, Pickled Red Onions and Radicchio

Makes 2 servings

• 2 portions, 6 ounces each, wild-caught Alaskan cod, swordfish or salmon fillets, thawed
• 1 tablespoon vegetable or olive oil
• 1 teaspoon Old Bay seasoning (or a mixture of salt, pepper, paprika)
• 1/2 cup mayonnaise
• 1 jalapeno, cored, seeded, finely chopped (or 1 teaspoon green hot sauce)
• Finely grated rind and juice of 1 lime
• Salt to taste
• 1/2 small head radicchio, finely shredded (or 1 cup finely shredded red cabbage)
• 1 1/2 cups loosely packed baby arugula or finely shredded lettuce
• 1/4 cup each: finely shredded carrots, chopped fresh cilantro
• Three Citrus Pickled Red Onions, see recipe
• Cilantro sprigs, sliced avocado, fresh lime wedges, for serving
• Roasted tomatillo salsa, for serving
• 8 corn tortillas or 4 small flour tortillas

1. Pat fish dry. Brush with oil. Sprinkle with seasoning. Place on a broiler pan or baking sheet. Let stand at room temperature up to 20 minutes.

2. For lime mayonnaise, mix mayonnaise, jalapeno, lime rind, and lime juice in a small bowl. Season to taste with salt.

3. Mix radicchio, arugula, carrots, and chopped cilantro in a small bowl. Have pickled red onions, cilantro sprigs, avocado slices, lime wedges, and salsa ready.

4. Preheat broiler to high. Position the rack so the fish will cook 6 inches beneath the heat source.

5. Meanwhile, if using corn tortillas, wrap them in a damp paper towel, then in a cloth towel. Microwave on high until hot, about 45 seconds. Put the towel-wrapped tortillas into a tortilla warmer or a plastic food bag. Let stand covered. If using flour tortillas, set them over the flame of a gas stove or in a preheated cast-iron skillet. Cook to heat through and toast both sides. Keep warm in a tortilla warmer or clean towel.

6. Put fish under the preheated broiler 6 inches from heat source. Broil, rotating the pan once, for 4 minutes. Spread a little lime mayonnaise over the fish and return to broiler. Cook until top is golden and fish nearly flakes easily with a fork, about 2 minutes more.

7. For each taco, put two corn tortillas on a plate (or one flour tortilla). Smear a little of the lime mayo over the tortilla. Crumble fish and place some of it on tortillas. Top with radicchio mixture, then drizzle generously with lime mayonnaise. Top with a few of the pickled red onions. Serve right away garnished with cilantro sprigs and avocado slices. Pass lime wedges and salsa for drizzling over all.

Three Citrus Pickled Red Onions

Makes about 1 cup

• 1 large red onion, halved, very thinly sliced
• Salt
• 1/4 cup each, freshly squeezed: orange juice, grapefruit juice
• 2 tablespoons fresh lime juice

1. Heat a large saucepan of salt water to boil. Add sliced onions. Stir well and then drain well.

2. Mix juices in medium-size bowl. Stir in 1/2 teaspoon salt until dissolved. Stir in drained onions. Mix well and let stand 20 minutes.

3. Refrigerate covered up to a week.

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