Whether you’re looking to vary up your dinner routine a little or you’re trying to serve something distinct and impressive for a dinner party, a good fish main can go a long way. Seafood is not picked as a main quite as often as other meats, but it’s not for lack of variety or taste. In some cases, people simply aren’t certain how to serve their fish or what to pair them with. Here, we’re going to look at some of the best serving suggestions and pairing options to consider with many of the most popular fish.
Cod
One of the most popular fish across the board, cod is loved for its milder flavor, making it not quite as “fishy” as others, with a delectable flaky flesh that goes down easily. One of the best ways to prepare cod is by baking it in breadcrumbs or pan-searing it with a butter-lemon herb sauce. Or, you can go for a gourmet approach to the classic fish and chips, battering the fish and drizzling it (and the chips) in truffle oil. For a meal that’s a little less heavy, a Mediterranean-style dish with tomatoes, olives, and even capers can bring a little flavor complexity, as well.
Haddock
If you like cod for its fine flakiness and the sweetness of the meat, then haddock is likely to please, excellent in each of those factors, even more so. It’s also highly versatile, making it excellent for smoking, poaching, or baking. Classic preparations include smoked haddock chowder or kedgeree with rice and egg. For a simple meal, bake with lemon, thyme, and a breadcrumb topping, and then serve it with buttered greens, spinach, or even a light risotto. One of the most important factors of haddock is to avoid overcooking it. The meat has to look ivory-white and smell clean, otherwise, you can end up with a slightly mushy main that lacks a lot of the crumbly goodness that makes this fish so popular in the first place.
Tuna
As dense, meaty, and rich as it is, tuna stands apart from a lot of the other fish on the market and is best treated like a slice of red meat when you’re cooking it. Tuna is easy to overcook, so try to keep it rare to medium-rare inside to maintain its buttery texture. Although tuna is flavorful enough to pair well with vegetables with no need for seasoning, it also really pops with a sesame seed crust, for instance, or a soy-ginger glaze. Of course, raw tuna, such as is used in sashimi, is just as delicious, but you have to make sure that it’s sushi-grade fresh. Anything less will not do and be sure to keep it cold.
Salmon
Another one of the most popular fish dishes by far, due not only to its fatty, rich flavors but also just how healthy it can be due to those high omega-3 numbers. That same fat content also makes it fantastically well suited to being baked, brilled, broiled, poached, or smoked. Fresh salmon should be pan-seared skin down if you’re looking for crispy skin. If you’re fond of the slight crunch that salmon sometimes gets, slice it into a wedge shape so that you get that lovely crusty texture to the thinner end. Salmon works very well with a glaze, with sweet chilli being a favorite, alongside lemon and Teriyaki flavors. Salmon works very well with rice or in salads, balancing its oiliness with citrus and the lightness of herbs.
Halibut
If you like something with the more subtle sweetness of cod, alongside a meatier tuna-esque texture, then halibut might be the fish for you. This cooks very well on the grill, but roasting and pan-searing it works well too. Its fleshy texture holds a marinade very well, and it’s a lot less crumbly than other fish, so you can cook it well with lemon-garlic butter or a herb vinaigrette. Meaty as it is, it works well with heartier sides like roasted cauliflower and golden potatoes. The best way to cook it depends on what you have, with steaks taking better to being cooked on the grill, while fillets can be pan-roasted to perfection with a quick deglazing. Whatever the case, you want to keep an eye on it as it can get pretty dry when it starts to overcook.
Swordfish
If you love a good fish steak, then swordfish might be the best option out of any of them, and it is ideal for grilling, especially if you’re cooking outside. This fish has a firm and tough texture, which makes it pair well with marinades like lemon, olive oil, garlic, and herbs, or thicker and more flavorful sauces like a tomato relish or spicy aioli. As a good steak, it paired well with grilled corn, roasted potatoes, or an air-fried vegetable medley. Although grilling is ideal for swordfish, it also broils and bakes well. Keep an eye on its color, however, never letting it go beyond a pale pink, as it can get pretty dry otherwise.
Freshness Is Critical
Whatever the fish dish you’re making, nothing is more important than sourcing it fresh. You can easily recognize the freshness of fish from its scent. If it’s mild and briny, it’s fine, but if it already smells strongly fishy or sour while uncooked, then it’s not fit for the plate. Texture is another clear indicator of how fresh it is. It should be firm and moist, with a springy texture to match its translucent appearance. Always buy from reputable fishmongers and ask when it was caught. Sushi-grade or sashimi-grade labels are key for raw consumption. Freshness enhances flavor and texture, reducing the need for heavy seasoning.
With the tips above, you can make sure that you make the best out of your fish dish, which main you end up going with. Each fish has a distinct and unique flavor that’s best brought out by seriously considering both ho
