Five Ways to Cook Fish (And Which Species Works Best for Each)

This is perhaps the easiest way to prepare fish, without too much handling, frying or splattering. However, the key to putting a fish in the oven is that it is of a variety that holds up well to the high temperature it will be subjected to.

This is why it is recommended to use fatty fish such as salmon, horse mackerel, tuna or bonito, to name a few, which must also be cooked in large pieces. In this way, they resist heat better without losing too much volume or structure.

But of course, just by choosing a fish, we don’t have the recipe ready. Here it is, as always, for four people, and in this case with horse mackerel.

horse mackerel in the oven

—1 kilo of horse mackerel in large, clean loins

—2 feathered onions

—3 tomatoes, washed and quartered

—8 large potatoes, peeled and cut into wedges

—½ cup of white wine

—Salt, pepper, dill and olive oil

In a baking dish, put the onions with a little salt and pepper, plus a drizzle of olive oil. Mix well then place on top the pieces of mackerel (previously seasoned and with a pinch of dill on all sides) as well as the potatoes and tomatoes, also seasoned. Add more olive oil on top and put in the oven at around 200º and for 25 minutes.

At this point, remove from the oven, add the white wine on top and bring to the heat again for about ten minutes or until the fish begins to brown. Finally, remove and serve with potatoes, tomatoes and onions.

First clarification: if you don’t have an iron at home, don’t despair, because a good flat frying pan works too. That said, to make a good fish on the grill or in the pan, you have to choose a species that has firm flesh and, hopefully, a little fat. Like what ? For example trout, bilagay or old. And, of course, also our precious conger eel. The following recipe goes precisely with this last fish, very simple and very quick, like everything that is done on a plancha.

grilled conger eel

—4 clean conger eel fillets

—Garlic salt, pepper and olive oil

First, season the conger eel fillets with garlic salt and freshly ground black pepper on all sides, then set aside. Then heat the iron or frying pan very well, then add a few drops of olive oil. Spread it well then add the conger eel fillets. Without moving them, let them cook for a few minutes, then turn them over and cook for a few more minutes. Finally, remove them from the griddle and plate immediately. It is suggested to add a few drops of lemon juice.

To step away from the more traditional roasting cuts of meat and forget about beef, lamb or pork for at least a day is to throw a piquero with the fish.

In this case, we must bear in mind that we need a firm fish with a little fat, so that it can withstand the intense heat of the grill. It can be salmon or horse mackerel, although croaker and even pippin are also good.

The latter, yes, is very lean – it has almost no fat – so its time on the grill must be very brief. Below is a barbecue recipe, in this case with sea bass.

grilled sea bass

—1 kilo of bass in large loins

—1 lemon

—Salt, pepper, lemon zest and olive oil

Season the corvina cuts with salt and pepper on all sides, then do the same but with the zest of one lemon. Then put it on the grill (it doesn’t matter if it’s charcoal or gas) at medium temperature, about ten minutes on each side. Finally, trim and add a few drops of lemon juice.

This is probably the most popular way to prepare fish, and although it takes some work, it is worth it because it is very tasty. As in the previous modalities, here it is also essential to choose the fish correctly. For frying, the ideal is to use one that has white and soft meat. Thus, the species that respond best are conger eel, hake and southern hake. Here is a recipe with the latter.

Fried southern hake

—1 kilo of southern hake in clean fillets

-1 cup of flour

—1 can of blond beer

—Salt, pepper and marvelous oil

In a bowl, put the cup of flour then slowly pour the beer, beating constantly so as not to make lumps. When there is no more dry flour, add a little salt and pepper then immerse the hake in this paste. Then, and very carefully, fry the fish fillets in a deep pan with plenty of wonderful oil, until they get a nice golden color. Remove from oil, drain on paper towel and serve.

Another very popular formula for preparing fish is ceviche. As it is used raw, the ideal is to have a very fresh fish. What type? Personally, I prefer fish with white flesh and very soft, such as pippin, bass or sole. And the recipe? In this case it will be with a pippin: easier impossible.

Pippin ceviche

—1 large pippin, filleted and skinless

—1/2 red bell pepper

—1 red onion

—1/4 bunch cilantro

—Salt and subtle lemon

Take the pippin fillets, cut off their jagged edges and don’t throw them away, because we’ll use them later. Then, cut the fillets into small cubes and set aside.

Peel the red onion, cut it into julienne strips — we’ll explain how — and set aside. Cut half the rocoto pepper into two parts, discard the seeds and ribs, and cut one of them into thin strips. Then, in a large bowl, combine the diced seeds, the julienned onion and the rocoto pepper into strips. To book.

In a blender, put the uneven edges of the Reineta that we have kept, a few sprigs of coriander (with stem), the other piece of rocoto pepper and a pinch of salt. Add a generous amount of freshly squeezed lemon juice and mix. It should form a barely thick juice, so if more lemon is needed, it should be added.

Finally, chop some more cilantro leaves and add them to the bowl with the fish. Bathe everything with the liquid prepared in the blender, stir well, correct the salt if necessary, and serve immediately.

*Product prices in this item are updated as of April 4, 2023. Values ​​and availability may change..