Fiesta Fish Fillets Recipes

EASY PAN-FRIED FISH FILLET

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

BAKED FISH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.
• Place mackerel fillets in the baking pan; season with salt and pepper.
• Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.
• Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.

MEXICAN FIESTA FISH

Steps:

• Lay the fish fillets in a single layer in a greased 8"x12" baking dish.
• Pour the salsa over the top, and then sprinkle evenly with the shredded cheese.
• Top everything with the crushed corn chips.
• Bake, uncovered, at 400°F for 15 minutes, or until fish is opaque and flakes with a fork.
• Serve with choice of garnish: sliced avocado, green chiles, olives and sour cream.

WHOLE GRILLED FIESTA FISH

Steps:

• Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well.
• Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more.
• Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times.
• Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky.
• While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred.
• Remove from the grill and cut the meat from the bones. Serve the fish with grilled lemons squeezed over top.

TILAPIA WITH FIESTA RICE

Steps:

• Place tilapia in a 15x10x1-in. baking pan. Mix chili powder, salt, cumin and pepper; sprinkle over fish. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, prepare rice according to package directions. Transfer to a microwave-safe bowl; stir in beans, corn and salsa. Microwave, covered, on high until heated through, stirring once, 2-3 minutes Serve with fish.

FIESTA FLOUNDER FILLETS

Steps:

• Heat oven to 400°F. In large bowl, combine cheese, 1/2 cup bread crumbs, crabmeat, 3 tablespoons of the chiles, taco seasoning mix and eggs mix well. Sprinkle each flounder fillet with lemon juice. Spread crabmeat mixture over each fillet. Roll up each. Place in ungreased 12 x 8-inch (2-quart) glass baking dish.In small bowl, combine salsa and water mix well. Spoon over rolled fish. Sprinkle with remaining chiles and 1 tablespoon bread crumbs. If desired, sprinkle with additional cheese.Bake at 400°F. for 20 to 30 minutes or until fish flakes easily with fork.Nutrition Per Serving: Calories 350 Protein 47g Carbohydrate 16g Fat 11g Sodium 1220mgPICTURE: Top to bottom: Fiesta Flounder Fillets, Spicy Picnic ChickenFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FESTIVE FISH FILLETS

Steps:

• Put one fish fillet in the center of each dinner plate. Sprinkle fish with lemon juice.
• Stir together red bell pepper, chives, red pepper flakes and cilantro.
• Place half of the pepper mixture in a stripe down the center of each fillet. Arrange broccoli on either side of fillets. Cover tightly with microwave plastic wrap. Using a rack, cook for 3 minutes, switching plates from top to bottom after 1 minute 30 seconds.
• Pierce plastic wrap on each plate. Remove wrap. Wipe up liquid if desired. Serve immediately.

FIESTA RED SNAPPER

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
• Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.

FIESTA FISH FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lightly grease one 8x12 inch baking dish.
• Rinse fish fillets under cold water, and pat dry with paper towels.
• Lay fillets side by side in the prepared baking dish.
• Pour the salsa over the top, and sprinkle evenly with the shredded cheese.
• Top with the crushed corn chips.
• Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork.
• Serve topped with sliced avocado, tomatoes, cilantro and sour cream.