Serves 2–4

These delicate fillets cook in a jiffy, so make sure to pay attention while they are under the broiler. Overcooking fish dries it out and causes it to lose its flaky texture.

Baked Redfish with Lime Vinaigrette

2 (6-ounce) redfish fillets, rinsed and patted dry (skate, sole, or flounder also work well)

1 clove garlic, minced

2 tablespoons lime juice

2 teaspoons soy or fish sauce

½ teaspoon sugar

¼ teaspoon salt

2 tablespoons vegetable oil

  1. Place the fillets in a shallow baking dish.
  2. In a small bowl, combine the garlic, lime juice, soy sauce, sugar, and salt, then whisk in the oil.
  3. Pour the vinaigrette over the fish and bake in a 450-degree oven for 6 to 7 minutes or until done to your liking.

illustration Eco-Friendly Fish Choices

Many types of fish are on their way to extinction due to overfishing. But here are a few, according to the Audubon Society, that are still plentiful — Alaska salmon, mahi-mahi, striped bass, Pacific halibut, catfish, farmed tilapia, farmed scallops, pole-caught tuna, and rainbow trout.