Cornflakecrustedfishfilletswithchilecilantroaioli Recipes

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FOIL-PACKET FISH WITH CORN RELISH



Foil-Packet Fish With Corn Relish image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 teaspoon coriander seeds
1 cup fresh parsley
1 cup fresh cilantro, plus more for garnish
1 1-inch piece ginger, peeled and roughly chopped
2 tablespoons vegetable oil
Kosher salt
1 3/4 cups corn kernels (fresh or frozen; thawed if frozen)
2 medium tomatoes, cut into chunks
4 6-ounce skinless striped-bass fillets (about 1 inch thick)
2 limes, cut into wedges

Steps:

  • Preheat a grill to high. Toast the coriander seeds in a dry skillet over medium-high heat, tossing, about 3 minutes. Crush the seeds on a cutting board (the bottom of a measuring cup works well), then pulse with the parsley, cilantro, ginger, vegetable oil, 1/2 teaspoon salt and 1 tablespoon water in a food processor to make a coarse mixture. Toss the corn and tomatoes with 2 teaspoons of the herb mixture in a bowl and season with salt. Tear off four large sheets (about 16 inches long) of heavy-duty foil. Place one piece of fish in the center of each. (If the ends of the fillets are thin, tuck them under.) Top with a spoonful of the remaining herb mixture and surround with the corn-tomato relish. Fold up the ends of the foil and seal into packets, leaving room inside for heat circulation. Grill the packets, covered, until the fish is just cooked through, 8 to 10 minutes. Carefully open the packets and slide the fish and vegetables onto plates. Top with more cilantro and serve with lime.

Nutrition Facts : Calories 323, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 140 milligrams, Sodium 383 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 34 grams

CRISPY FISH FILLETS



Crispy Fish Fillets image

Even people who aren't sure if they love fish will love these crunchy fillets! Quick and easy!

Provided by Kimber

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 6

1 egg
2 tablespoons prepared yellow mustard
½ teaspoon salt
1 ½ cups instant mashed potato flakes
¼ cup oil for frying
4 (6 ounce) fillets sole

Steps:

  • In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
  • Heat oil in a large heavy skillet over medium-high heat.
  • Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  • Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g

CORN-FLAKE CRUSTED FISH FILLETS WITH CHILE-CILANTRO AIOLI



Corn-Flake Crusted Fish Fillets With Chile-Cilantro Aioli image

I love using different crusts on fish and chicken. This is excellent with a white fillet such as catfish, tilapia or halibut. The mayonnaise aioli has just enough spice to really compliment the fish!

Provided by MommyMakes

Categories     Kid Friendly

Time 23m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons minced fresh cilantro
3 tablespoons mayonnaise (fat-free if desired)
1 serrano chili, seeded and minced
1 garlic clove, minced
1 cup milk
1 large egg white, lightly beaten
2 cups corn flakes, crushed
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6 ounce) fish fillets
lemon wedge

Steps:

  • Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
  • To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
  • Heat oil in a large skillet (non-stick works best) over medium-high heat.
  • Dip fillets in milk mixture and then dredge in cornflake mixture.
  • Add to pan and cook 4 minutes per side or until fish flakes easily.
  • Garnish with lemon wedges and serve with aioli.

Nutrition Facts : Calories 405.5, Fat 14.3, SaturatedFat 3.2, Cholesterol 104.9, Sodium 647.3, Carbohydrate 24.1, Fiber 0.7, Sugar 2.3, Protein 43.6

CRISP FRIED FISH FILLETS ORIENTAL



Crisp Fried Fish Fillets Oriental image

Categories     Fish     Ginger     Fry     Gourmet

Yield Serves 4

Number Of Ingredients 11

1/3 cup soy sauce
2 tablespoons white-wine vinegar
1 1/2 tablespoons minced peeled fresh gingerroot
1 teaspoon sugar
four 6- to 8-ounce skinless flounder or orange roughy fillets
cornstarch for dredging the fish
2 large eggs
1/2 teaspoon salt
1 1/3 cups fresh bread crumbs
1/4 cup sesame seeds
vegetable oil for frying the fish

Steps:

  • In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish. Pat the fish dry and season it with salt and pepper. Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds. Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
  • In a skillet large enough to hold 2 of the fillets comfortably heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain. Transfer the fillets to 4 heated plates, bring the soy sauce mixture to a boil, and spoon it over the fish.

CORNMEAL-CRUSTED CATFISH FILLETS



Cornmeal-Crusted Catfish Fillets image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4-cup yellow cornmeal
2 Tbs. all-purpose flour
1 tsp. salt
1 lb. catfish fillets
1/2 to 1-1/2 tsp. original Tabasco brand pepper sauce
2 Tbs. olive oil, divided
2 Tbs. butter, divided
lemon wedges

Steps:

  • Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges.

CORNMEAL-CRUSTED FISH FILLETS



Cornmeal-Crusted Fish Fillets image

Categories     Fish     Fry     Sauté     Low Fat     Spring     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup cornmeal
1 tbsp all-purpose flour
1 tsp paprika
1/2 tsp hot-pepper flakes
2 egg whites, lightly beaten
4 fish fillets (such as sole or flounder, about 5 oz each)
2 tsp corn oil
Lemon wedges

Steps:

  • Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.

CORNFLAKE CRUSTED HALIBUT W/ CHILE-CILANTRO AIOLI



Cornflake Crusted Halibut W/ Chile-Cilantro Aioli image

This is a recipe from the Sept. 2007 cooking light. I'm cataloging them for my own future use so I don't have to keep the magazines lying around. The picture for this looked amazing.

Provided by pewpew1982

Categories     Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chili, seeded and minced
1 garlic clove, minced
1 cup nonfat milk
1 large egg white, lightly beaten
2 cups corn flakes, finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
24 ounces halibut fillets
4 lemon wedges

Steps:

  • Aioli:Combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
  • Fish: to prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk.
  • combine cornflakes, flour, salt, and black pepper in another shallow dish.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
  • Dip fish in the milk mixture and dredge in cornflake mixture.
  • add fish to pan and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
  • serve fish with Aioli and lemon wedges.

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