Food & Cooking Recipes Quick & Easy Recipes Quick & Easy Seafood Recipes Broiled Fish With Summer Salad It's light, easy, and just right for a summer night. Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins Servings: 4 Jump to recipe This broiled fish dinner couldn’t be simpler. Perfect for summer, it stars garlic-rubbed fish fillets, which cook in five minutes flat under the hot heat of the broiler, and a juicy and crunchy salad of tomatoes, cucumbers, and corn. You can have the whole thing on the table in under 15 minutes, making it perfect for a busy weeknight—though we wouldn’t mind eating this on a lazy weekend evening either. The fish and salad make a light, refreshing meal on their own, but feel free to add a side of orzo or rice to bulk it up further. With so few ingredients, it's important to buy the best-looking produce you can, which luckily is easy in the summer when tomatoes and corn are at their peak. 20 Dinner Recipes You Can Make in 15 Minutes (or Less) Credit: Jake Sternquist Choosing the Right Fish Fillets Because this recipe utilizes the broiler for an ultra-quick cook, it's best to choose thin fish fillets for this recipe. Mild flavored flounder or lemon sole work extremely well, as would tilapia. Avoid any fish that is too thick—like halibut or grouper—or stronger tasting, like salmon or swordfish. When shopping for fresh fish, choose fillets that look moist and firm. The fish should not look flaky or be falling apart, and it should have a clean, fresh smell that's reminiscent of the ocean. Store fish right away in the coldest part of your fridge and use it within a day or two. Prepping the Produce for This Recipe Cucumbers: Thin-skinned, seedless cucumbers are your best bet for this salad. Slicing, or garden, cucumbers have waxy skins and large seeds that are best removed. You can certainly use them here, but they'll require a bit of extra prep. Cut them lengthwise, then slice into quarter-inch-thick half moons. Tomatoes: Choose the ripest, juiciest tomatoes you can find. They should yield just slightly to gentle pressure but not be overly soft. Use a paring knife to cut out the core before chopping into bite-size wedges. Corn: Look for tightly wrapped ears of corn with firm, plump kernels. Yellow, white, or bi-color corn will all work just as well. You won't need to cook it first; instead, the raw kernels will add a sweet, starchy crunch to every bite. To contain them while slicing, try standing the narrow end of the ear in the hole of a Bundt pan; the pan will catch the kernels, making clean up a breeze. You can also stand the corn up on a baking sheet or in a baking pan before slicing. Garlic: You'll use half of the minced garlic to season the fish fillets and the other half to dress the salad. Skip the garlic press—it'll make the garlic too fine to spread onto the fish evenly—and mince it by hand instead. Mise en place: Because the fish will cook so quickly, it's best to have all your salad ingredients prepped before cooking. That way, all that's needed while the fish is under the broiler is to toss them with the lemon juice and garlic and season to taste. Directions Credit: Jake Sternquist Heat broiler and prep baking sheet: Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Season fish; broil: Arrange flounder on sheet, flipping to coat in oil; sprinkle with half of garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 minutes. Credit: Jake Sternquist Credit: Jake Sternquist Make salad; serve with fish: Meanwhile, toss together tomatoes, cucumber, corn, lemon juice, and remaining oil and garlic; season with salt and pepper. Serve fish with salad. Credit: Jake Sternquist How to Store Leftovers Leftover fish can be refrigerated for up to 2 days in an airtight container. Since thin fillets like these are prone to drying out when reheated, you may prefer to use them in fish cakes or let them come to room temperature before using as a filling for fish tacos. You can store any leftover salad for up to 4 days. Variations If tomatoes and corn aren't in season when you're making this recipe, swap in a pint of halved cherry tomatoes—which are reliably sweet and juicy year-round—and one and a half cups of thawed frozen corn. To add even more flavor to the salad, toss in a handful of coarsely chopped parsley, basil, or tarragon. What to Serve With Broiled Fish and Salad This recipe makes a light meal on its own, but you may like to serve the fish and salad with a simple, starchy side. Nutty brown rice, this savory rice and noodle pilaf, lemony roasted potatoes, or some herby orzo would make an excellent accompaniment. 5 More Quick and Easy Seafood Recipes Steamed Cod With Ginger and Scallions Bluefin Tuna With Olive, Cucumber, and Cilantro Relish Salmon-and-Corn Chowder Sautéed Shrimp With Arugula and Tomatoes Mussels With Corn, Cherry Tomatoes, and Tarragon Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.