MEXICAN BAKED WHITE FISH IN CILANTRO SAUCE
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 IN CILANTRO SAUCE
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
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.
YOGURT CILANTRO SAUCE FOR FISH
adapted from the Chicago Tribune. Haven't tried it yet. Looks great. Made to go with any type of oily fish, like salmon or tuna.
Provided by Sarah Chana
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Puree 1/2 cup yogurt, cilantro, ginger, garlic, jalapenos, lime juice, and salt in a food processor or blender.
- Taste and modify taste by adding additional yogurt and/or jalapenos as desired.
- Cover.
- Refrigerate up to 3 days.
- Serve over grilled or broiled or pan grilled fish.
ROAST WHOLE FISH WITH CILANTRO CHILI SAUCE
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Sprinkle fish inside and out with one tablespoon of olive oil, salt and pepper. Place on baking tray, set aside.
- Prepare the chilies. Using rubber gloves to protect your hands from the volatile oils, seed and core the chilies and place them inside up on a broiler tray. Char the skins under the broiler, place the chilies in a paper bag for a couple of minutes and when they have cooled, scrape off the skin. Cut the chilies in slices.
- Heat one tablespoon of olive oil in a skillet and cook the onion with the garlic until softened. Add the chilies and cook 5 to 10 minutes, until soft, stirring occasionally.
- Roast the fish for about 20 minutes or until cooked.
- Meanwhile, combine the cilantro (reserving some for garnish) with the onion-chili mixture, the remaining olive oil, lemon juice, salt and pepper and puree until smooth. Correct seasoning and set aside.
- When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil. Garnish with the cilantro and serve.
FISH WITH CILANTRO AND GARLIC
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
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
WHOLE BAKED FISH WITH CILANTRO
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
SEA BASS FILLETS IN CILANTRO SAUCE
Categories Fish Herb Bake Yogurt Low Sodium Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 6
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.
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