CILANTRO BAKED FISH FILLETS
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
Time 20m
Number Of Ingredients 14
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
FISH BAKED IN PARCHMENT WITH LIME AND CILANTRO
Steps:
- 1. Preheat oven to 350 degrees F. Lightly oil 4 sheets parchment paper. 2. Place 1 fillet on the center of each sheet of parchment. In a small bowl combine gingerroot, sake, lime juice, lime rind, cilantro, and sesame oil. Spoon an equal amount over each fish fillet. 3. Roll edges of parchment together, forming a packet around fish. Bake for 12 minutes. 4. To serve, unroll parchment packets and slide fish onto plates. Spoon poaching liquid over fish and serve immediately. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Nutrition Facts : Calories 241 calories, Fat 4.06636354164401 g, Carbohydrate 1.37781458213939 g, Cholesterol 80.66 mg, Fiber 0.195458330340779 g, Protein 44.822889583254 g, SaturatedFat 0.783665833330841 g, ServingSize 1 1 Serving (237g), Sodium 140.14779166644 mg, Sugar 1.18235625179862 g, TransFat 0.810728854154886 g
HADDOCK WITH LIME-CILANTRO BUTTER
Here in Louisiana, the good times roll when we broil fish and serve it with lots of lime juice, cilantro and butter. -Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. Sprinkle fillets with salt and pepper. Place on a greased broiler pan. Broil 4-5 in. from heat until fish flakes easily with a fork, 5-6 minutes., In a small bowl, mix remaining ingredients. Serve over fish.
Nutrition Facts : Calories 227 calories, Fat 10g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 479mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
LIME-CILANTRO TILAPIA
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
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
WHOLE FISH WITH LIME SALSA VERDE
Think of roasting a whole fish the same way you might think of roasting a whole chicken: an easy and delicious preparation that all cooks should have in their arsenal, and one that takes well to whatever ingredients you want to introduce. Here, those extra flavors are electric. The fish is stuffed with slices of lime and jalapeño, cilantro and scallion bottoms. An accompanying salsa is composed of more jalapeño, scallion tops, cilantro, lime juice and zest, as well as a dose of capers and garlic. The fish itself is simply oiled and seasoned, then roasted at 450 degrees for 15 to 20 minutes, until it is opaque and flakes when pressed gently with a fork. (Each person you're feeding should get his or her own fish, weighing about one or one and a half pounds apiece.) Spoon the salsa on top, a streak of bright, spicy flavor for the delicate, moist fish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the salsa: Coarsely chop 2/3 cup of cilantro leaves and transfer to a bowl. Thinly slice 2/3 cup of the dark green scallion tops and add to the bowl, reserving the bottoms. Seed and finely chop one of the jalapeños and add it to the bowl. Stir in the capers and garlic. Finely grate in the zest of 1 lime and squeeze in its juice. Stir in 1/2 cup oil. Season with black pepper. Cover and let stand until ready to use.
- Heat the oven to 450 degrees. Line a baking sheet with foil. Pat each fish dry and coat with 2 teaspoons oil. Generously season the outside and cavity of each fish with the salt and black pepper. Transfer fish to the prepared baking sheet.
- Thinly slice the remaining 2 limes and seed and slice the other jalapeño pepper. Divide the lime slices, jalapeño slices, remaining cilantro sprigs and scallion bottoms among each fish cavity. Bake until fish is just opaque and flakes when pressed gently with a fork, 15 to 20 minutes.
- Serve fish with salsa verde on top or alongside.
Nutrition Facts : @context http, Calories 918, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 48 grams, Fiber 4 grams, Protein 107 grams, SaturatedFat 8 grams, Sodium 1738 milligrams, Sugar 3 grams
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