Cilantro Recipes For Fish

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LIME-CILANTRO TILAPIA



Lime-Cilantro Tilapia image

I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin, divided
4 tilapia fillets (6 ounces each)
1 tablespoon olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
2 tablespoons lime juice

Steps:

  • In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.

Nutrition Facts : Calories 198 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

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

COD WITH CILANTRO AND LIME



Cod with Cilantro and Lime image

My daughter loves to cook and especially likes dishes with Mexican flair. She bakes these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

4 cod or haddock fillets (2 pounds)
1/4 teaspoon pepper
1 tablespoon dried minced onion
1 garlic clove, minced
1 tablespoon olive oil
1-1/2 teaspoons ground cumin
1/4 cup minced fresh cilantro
2 limes, thinly sliced
2 tablespoons butter, melted

Steps:

  • Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. , Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 91mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.

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.

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.

CILANTRO LIME GRILLED FISH MARINADE



Cilantro Lime Grilled Fish Marinade image

A quick and easy marinade with TONS of flavor for any firm, white-fleshed fish like mahi mahi!

Provided by Table & Hearth

Categories     Seafood

Time 1h15m

Number Of Ingredients 7

1/2 cup melted butter, 1 stick
1/2 cup olive oil
6 cloves garlic, minced
1/3 cup cilantro, more if desired
2 tbsp cajun seasoning
juice of one lime and/or lemon
4 thick mahi-mahi fillets - or any thick white-fleshed fish

Steps:

  • Clean fillets and cut any big bloodline out of them
  • Puree butter, oil, garlic, cilantro, seasoning, and citrus juice in food processor until evenly blended
  • Place fillets in large ziploc or lidded container
  • Set some marinade aside for basting, pour the rest into the fish container then gently shake/stir/mix to cover evenly.
  • Let marinate in refrigerator for 30-60 mins. Stir/flip occasionally while marinating.
  • Grill fillets over medium heat grill for about 3 minutes per side.

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.

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