Fish cooks in a jiffy — perfect for weeknight meals. However, it’s pricey, so cooking it perfectly takes on an extra challenge. Frankly, I want restaurant-quality results to justify the expense.

To take the pressure off, it’s best to seek out casual preparations rather than ones trying to incorporate elegant sauces or complicated techniques. Grilling fish comes to mind, but that involves fussing with the grill. A trustworthy solution includes a broiler — results similar to grilling but more expeditious.

Broiled fish simply needs seasoning and little else. The intense heat of the broiler encourages browning, which contributes flavor and texture. If possible, adjust the broiler rack so the fish will be about 6 inches below the heat source. This distance allows the fish to cook through before it’s too browned. If your broiler rack is not adjustable, use a flat baking sheet for the fish, rather than the elevated broiler pan that comes with most ovens.

Broiled fish can be served with vegetables and mashed potatoes for a satisfying meal. If you crave a sauce for the fish, season bottled mayonnaise with fresh lemon or lime juice and stir in some chopped fresh herbs. Alternatively, smear the fish lightly with teriyaki sauce, hoisin sauce or your favorite barbecue sauce when the fish is nearly cooked. Then finish cooking it under the broiler to infuse the fish with the sauce.

For more fun, crumble that broiled fish over a warm tortilla and top it with a jalapeño-and-lime-spiked mayonnaise and a pile of fresh greens. Eaten out of hand, the textures and flavors of fish tacos please nearly everyone. A topping of citrusy pickled red onions makes the dish restaurant-worthy. Just don’t tell anyone how truly easy it is to pickle those beautiful onions.

For the tacos, try wild-caught Alaskan cod with its mild flavor and lovely, flaky texture. Generally, cod tends to be less expensive than halibut. Since it freezes well, it’s often sold frozen in individual portions in supermarkets. Other options for the fish tacos include tilapia, swordfish, grouper and salmon. Adjust the cooking time based on the thickness of the fish — a 1-inch-thick portion cooks in about 6 minutes under a preheated broiler. Reduce the time for thinner fillets.

Serve these fish tacos with garlicky rice and a cup of black bean soup.