These recipes, with flavors from China, Japan, Thailand, Korea, and more, all take 20 minutes or less to prepare. By: Text: Jason Horn and Cooking Light staff
A combination of a five-minute soy-wasabi marinade and high-heat searing leaves a lovely brown crust on the fish in this recipe. You can try it with tuna, too; in that case, sear just a few minutes so the fish is medium-rare. Any kind of easy rice dish, from plain white to Garlic and Ginger Rice, makes an excellent side.