Cilantro Recipes For Fish Recipe Fo

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CILANTRO BAKED FISH FILLETS



Cilantro Baked Fish Fillets image

Calling all cilantro lovers to enjoy a beautifully balanced yet bold fish recipe. This cilantro-baked fish is a perfect choice when you want a light and refreshing main course. It takes two minutes to blend the ingredients and 15 minutes to bake in the oven. Perfect with a side dish or salad

Provided by Veena Azmanov

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 14

4 Fish fillet (see note above)
1 tbsp Lemon juice
½ tsp Salt
¼ tsp Pepper
3 slices Lemon (1/2 lemon)
1 cup Cilantro ( chopped)
2 tbsp Chopped onion ((optional) )
2 cloves Garlic (thinly sliced)
¼ inch Ginger (thinly sliced)
1 tbsp Olive oil
1 small Green chili ((optional) )
½ tsp Salt
¼ tsp Pepper
1 tbsp Oil or spray for the pan

Steps:

  • Preheat the oven to 400°F/ 200°C / Gas Mark 6
  • Prep the fish - Wash, clean, and pat dry the fish. Season with salt, pepper, and lemon juice.
  • Prepare marinade - Blend the marinade ingredients - cilantro, garlic, ginger, onions, salt, pepper, and oil into a food processor, blender, or mortar and pestle.
  • Pan - Line a baking tray with parchment paper or aluminum foil for easy clean-up. Spray or brush with oil to prevent the fish from sticking. Pro tip - make sure the fish is dry otherwise the marinade will slide down the fillets as soon as they are in the oven.
  • Marinate the fish - Place the fish on the baking tray and spread the marinade over the fish fillets evenly. Top each with a slice of lemon.Pro tip - Alternatively, you can add the fillets to the marinade bowl and leave them to marinate for an hour on the counter or overnight in the fridge
  • Bake - Bake in the preheated oven on the middle rack for 15 minutes or until the fish is cooked.
  • Cool - remove from the oven and let sit for 5 minutes before serving.Pro tip - Use a large flat spatula to pick and transfer the fish without breaking.

Nutrition Facts : Calories 243 kcal, Carbohydrate 1.7 g, Protein 16.7 g, Fat 18.8 g, SaturatedFat 2.8 g, Cholesterol 46 mg, Sodium 56 mg, Fiber 0.4 g, Sugar 0.3 g, UnsaturatedFat 16 g, ServingSize 1 serving

MEXICAN BAKED WHITE FISH IN CILANTRO SAUCE



Mexican Baked White Fish in Cilantro Sauce image

These fish fillets bathed in a bright green sauce are packed with some of Mexico's most iconic flavors: cilantro, lime juice, cream, and onion.

Provided by Robin Grose

Categories     Entree     Lunch     Dinner

Time 39m

Yield 4

Number Of Ingredients 8

1 large bunch cilantro, chopped (both stems and leaves), plus whole leaves saved for garnish
1 small onion, chopped, plus a small amount diced for garnish
3 cloves fresh garlic, minced
3 tablespoons butter
2 cups Mexican crema or sour cream
2 teaspoons kosher salt
4 tablespoons freshly-squeezed Mexican lime juice
2 1/2 pounds whitefish filets ( tilapia , grouper, sole, swai, etc.)

Steps:

  • Gather the ingredients.
  • Preheat oven to 375 F. Mix together cilantro leaves and diced onion and reserve for garnish.
  • Melt butter in a medium-sized skillet. Sauté chopped onion and garlic for about 5 minutes, stirring often, until onion is translucent.
  • Place sautéed onions and garlic, crema, salt, lime juice, and cilantro into a blender. Process until you have a soft green sauce.
  • Lightly grease a glass or metal baking dish. Place white fish filets in dish in a single layer. Pour sauce over filets. Move filets slightly so that some of the sauce gets in under the fish.
  • Bake, uncovered, for about 25 minutes. Baking time will vary according to thickness of filets; watch your dish closely so that fish does not overcook. Fish is done when it can be easily flaked with a fork.
  • Garnish each serving with reserved cilantro and onion. Serve with white or red rice or boiled potatoes.

Nutrition Facts : Calories 895 kcal, Carbohydrate 8 g, Cholesterol 342 mg, Fiber 0 g, Protein 73 g, SaturatedFat 28 g, Sodium 1441 mg, Sugar 5 g, Fat 63 g, ServingSize 4 servings, UnsaturatedFat 0 g

FISH WITH CILANTRO AND GARLIC



Fish With Cilantro And Garlic image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 8

Fresh cilantro to yield 1/4 cup coarsely chopped
Fresh parsley to yield 1/4 cup coarsely chopped
2 large cloves garlic
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon hot pepper flakes
2 tablespoons lemon juice
2 teaspoons olive oil
10 ounces red snapper or grouper

Steps:

  • Turn on the broiler, and cover broiler pan with aluminum foil.
  • Wash, dry and coarsely chop cilantro and parsley. Mince cilantro, parsley and garlic in food processor.
  • Add the cumin, hot pepper flakes, lemon juice and olive oil, and process until well blended.
  • Wash fish, and cut in half. Place in a single layer on foil, and spread cilantro mixture evenly over fish.
  • Broil fish four inches from heat, according to the Canadian rule: measure fish at the thickest part, and cook 8 to 10 minutes to the inch.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 97 milligrams, Sugar 1 gram

FISH IN CILANTRO SAUCE



Fish in Cilantro Sauce image

I use blue hake fillets (from Schwan's) but any white fish would work nicely here. If you're not a cilantro lover, you can substitute parsley.

Provided by Linorama

Categories     Mexican

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs fresh white fish fillets or 2 lbs frozen white fish fillets (6 fillets)
1 small onion, sliced
1 clove garlic, minced
1 tablespoon vegetable oil
1/4 cup toasted almond, ground
2 tablespoons lime juice
1 1/2 teaspoons seeded and chopped pickled jalapenos
1/2 teaspoon salt, plus a bit more for sprinkling
1 dash pepper
1/2 cup chopped cilantro

Steps:

  • Thaw fish if frozen.
  • Cook onion and garlic in oil till tender but not brown.
  • Add the almonds, lime juice, jalepeno, salt& pepper.
  • Heat through.
  • Arrange fish fillets in a well greased 9x13 pan and sprinkle lightly with salt.
  • Top with onion mixture, and sprinkle evenly with cilantro.
  • Cover and bake at 350 for 40 minutes, or until fish tests done.

WHOLE BAKED FISH WITH CILANTRO



Whole Baked Fish with Cilantro image

Fish is so good for you and can be so delicious when prepared correctly. Try incorporating more fish into your diet with this easy recipe. Serve with rice.

Provided by Noor

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 (5 pound) whole trout
3 tomatoes, chopped
1 large onion, roughly chopped
2 lemons, juiced
1 small bunch cilantro sprigs
3 cloves garlic, halved
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
½ cup water
1 potatoes, cut into 1/4-inch slices, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Drizzle a large oven-safe pan with oil.
  • Rinse trout and pat dry with a paper towel. Place on a flat work surface. Cut trout from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book; lay onto the prepared pan.
  • Place tomatoes, onion, lemon juice, cilantro, garlic, coriander, cumin, salt, pepper, and cinnamon in a food processor. Pulse until chopped fine but not pureed. Pour 1/2 the mixture on top of 1/2 of the trout; fold the other side of trout on top. Spoon the remaining 1/2 of the mixture on and around the sealed trout. Add water to the pan; arrange potatoes around the trout. Cover pan with aluminum foil.
  • Bake in the preheated oven until trout flakes easily with a fork, about 45 minutes.

Nutrition Facts : Calories 603.3 calories, Carbohydrate 16.6 g, Cholesterol 200.6 mg, Fat 26.2 g, Fiber 4.3 g, Protein 74 g, SaturatedFat 6.9 g, Sodium 523.4 mg, Sugar 3.4 g

GRILLED FISH SANDWICHES WITH CILANTRO CHUTNEY



Grilled Fish Sandwiches with Cilantro Chutney image

Adding coconut to this green chutney makes it textured and spreadable for a sandwich. The coconut flavor is nutty and slightly sweet which perfectly balances out the spicy serrano and fresh cilantro.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 3/4 cups fresh cilantro
1/3 cup unsweetened shredded coconut
1 serrano pepper, stemmed and seeded
1 1-inch piece ginger, cut into coins
1 clove garlic
2 teaspoons curry powder
3 tablespoons fresh lime juice (from 1 1/2 limes)
1/4 cup plus 1 tablespoon coconut oil, melted, plus more as needed
Kosher salt
4 skinless halibut fillets (5 to 6 ounces each; 1 to 1 1/2 inches thick)
4 soft rolls (such as Portuguese rolls), split
1 1/2 cups julienned or shredded carrots
Sweet potato chips, for serving

Steps:

  • Make the chutney: Combine 1 1/2 cups cilantro, the coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup coconut oil, 1/2 teaspoon salt and 2 tablespoons water in a food processor. Pulse until smooth, scraping down the bowl as necessary. Pulse in 1 to 2 more tablespoons water if the chutney is too thick.
  • Preheat a grill to medium high. In a small bowl, combine the remaining 1 tablespoon coconut oil and 1 teaspoon curry powder, and 1/2 teaspoon salt. Rub all over the halibut fillets. Lightly oil the grill with coconut oil. Grill the halibut until well-marked and the fish flakes easily with a fork, 3 to 4 minutes per side. Remove to a plate. Grill the rolls until charred in spots, 30 seconds to 1 minute per side.
  • Mix the carrots and remaining 1 tablespoon lime juice and 1/4 cup cilantro in a medium bowl. Season with 1/4 teaspoon salt.
  • Spread the cilantro chutney on the cut sides of the rolls. (If the chutney is dry, mix in 1 to 2 more teaspoons coconut oil.) Fill the rolls with the carrot mixture and halibut. Serve with sweet potato chips.

Nutrition Facts : Calories 550, Fat 29 grams, SaturatedFat 20 grams, Cholesterol 102 milligrams, Sodium 920 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams

WHOLE FRIED FISH WITH GRILLED LIME, CILANTRO AND GINGER VINAIGRETTE



Whole Fried Fish with Grilled Lime, Cilantro and Ginger Vinaigrette image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 limes, 1 zested, both cut in half
1/4 cup olive oil
1/2 cup rice vinegar
1 tablespoon honey
1 tablespoon grated fresh ginger, plus one 2-inch piece
1 tablespoon soy sauce
1 teaspoon fish sauce
Kosher salt and freshly ground black pepper
6 cups vegetable oil or neutral oil, for frying
1 jalapeno
Two 1 1/2- to 2-pound whole fish such as red snapper or striped bass
4 cups rice flour
1 tablespoon coriander seeds, toasted and ground
1 cup fresh cilantro leaves and small stems (plooms)
4 scallions, sliced on a bias and soaked in ice water

Steps:

  • Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
  • In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
  • Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
  • Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
  • When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
  • Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
  • To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.

SEA BASS FILLETS IN CILANTRO SAUCE



Sea Bass Fillets in Cilantro Sauce image

Categories     Fish     Herb     Bake     Yogurt     Low Sodium     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

6 6-ounce sea bass fillets
1 cup coarsely chopped fresh cilantro
1/2 cup whipping cream
1 tablespoon chopped peeled fresh ginger
1 tablespoon chopped seeded jalapeño chili
1/2 cup plain yogurt

Steps:

  • Preheat oven to 350°F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.
  • Bake fish until just opaque in center, about 25 minutes.

GRILLED FISH WITH TOMATO CILANTRO VINAIGRETTE



Grilled Fish With Tomato Cilantro Vinaigrette image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds tuna or swordfish
4 tablespoons extra-virgin olive oil
4 tablespoons rice vinegar
1/2 teaspoon dry mustard
4 scallions, chopped
1/2 cup chopped cilantro
4 medium-large ripe tomatoes, coarsely chopped
Freshly ground black pepper to taste

Steps:

  • Either grill fish over medium-hot coals outdoors or broil it in the oven. Measure fish at thickest point and cook it 10 minutes to the inch.
  • Whisk oil with vinegar and mustard. Stir in scallions, cilantro and tomatoes. Season with pepper.
  • When fish is cooked, spoon some vinaigrette onto each of four dinner plates; arrange fish on top, and top with additional vinaigrette.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 87 milligrams, Sugar 4 grams, TransFat 0 grams

CILANTRO LIME FISH



Cilantro Lime Fish image

This is a good one for those of us who love lime, since that is the predominant flavor here. Use cod, flounder, or any firm white fish for this. I used Tilapia, and in place of the dried onion I used fresh. I served it with Recipe #120719. From Taste of Home's Quick Cooking (September/October 1999).

Provided by Vino Girl

Categories     Tilapia

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs cod fish fillets (4 fillets) or 2 lbs flounder fillets (4 fillets)
1/4 teaspoon pepper
1 tablespoon dried onion flakes
1 garlic clove, minced
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1/4 cup fresh cilantro or 1/4 cup fresh parsley, minced
2 limes, thinly sliced
2 tablespoons margarine, melted

Steps:

  • Preheat oven to 375°F.
  • Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
  • In a saucepan, saute onion and garlic in oil; stir in cumin.
  • Spoon over fillets; sprinkle with cilantro.
  • Place lime slices over each; drizzle with margarine.
  • Fold foil around fish and seal tightly; place on a baking sheet.
  • Bake for 35-40 minutes or until fish flakes easily with a fork.

EASY FISH TACOS WITH CILANTRO-LIME DRESSING



Easy Fish Tacos with Cilantro-Lime Dressing image

Easy fish tacos, grilled with an awesome marinade and great cilantro lime dressing. Use Asian slaw (from Wegmans), fresh salsa, and avocado to dress.

Provided by lynn25med

Categories     Main Dish Recipes     Taco Recipes

Time 8h15m

Yield 4

Number Of Ingredients 15

¼ cup extra-virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons grated lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground black pepper
1 pound mahi mahi fillets, diced
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 (8 ounce) package flour tortillas, warmed

Steps:

  • Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
  • At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
  • Serve fish on warmed tortillas with dressing.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 36.4 g, Cholesterol 83.8 mg, Fat 19.4 g, Fiber 2.3 g, Protein 27.8 g, SaturatedFat 3.3 g, Sodium 625.2 mg, Sugar 6.1 g

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