EASIEST FISH TACOS, RED RICE AND BLACK BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 46
Steps:
- For the fish: Cut the fish into 3-by-1-inch batons and place in shallow dish or plastic bag. Cover with milk.
- Combine flour with salt, pepper and dry spices in shallow dish or metal pan and set aside.
- Place very large shallow skillet on stove with thin layer (about 1/8 inch) of neutral oil, about 1/4 cup. Place foil-lined tray and wire rack near stove for cooked fish.
- For the red rice: Peel and finely chop onion and grate or chop the garlic. Grate the tomato.
- Heat a 2- to 3-quart saucepot over medium to medium-high heat with oil, 2 turns of the pan; add onions and garlic and stir a minute or 2, then add rice and salt, pepper and spices. Stir a minute or 2 more, then add stock and chiles and bring to boil; cover and reduce heat to low. After 12 minutes or so, add peas and tomatoes and cook 3 to 4 minutes more until rice is just tender. Let stand a few minutes, adjust salt and pepper, fluff with fork.
- For the black beans: Peel and finely chop the onion and grate or chop the garlic. Seed and finely chop the jalapeno pepper.
- Heat oil in a skillet, 1 turn of the pan, over medium-high heat; add onions, jalapeno and garlic, salt and pepper, cumin, bay and cinnamon. Stir a minute or so, then add about 1/2 cup water and let it absorb. Add black beans and hot sauce, then reduce heat to medium-low and simmer until ready to serve.
- For the pico de gallo: Seed and finely chop chile peppers, put in a bowl and wash hands. Finely chop and add half an onion; reserve the rest. Add grated or chopped garlic, salt, juice of 1 lime. Seed and chop tomatoes; add to bowl. Chop and add cilantro; toss.
- To serve: Halve the cabbage, remove core and very thinly shred; reserve the other half for another use.
- When rice and beans are about ready, heat skillet with oil over medium-high heat. Remove fish from milk and shake off excess, then coat fish in flour. Fry to crispy and brown, then remove to rack and serve with lime wedges.
- Char tortillas over gas burner or in a stainless pan preheated over high heat to blister and soften.
- Build tacos: Tortilla, fish, cabbage, pico, crema, hot sauce and pickled jalapenos. Add juice of 1 lime to beans. Serve tacos with rice and beans.
FISH SOFT TACOS WITH PICO DE GALLO-BLACK BEAN SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.
- In a bowl, combine pico de gallo, beans, sour cream and cumin.
- Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side.
- Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft.
- 8 servings (or 4 servings for fish tacos, and leftovers for another dish like Robin's Mixed Vegetable Quiche)
FISH TACOS WITH CABBAGE AND LIME
These healthy tacos are easy to prepare and filled with flavorful cilantro.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
- Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.
Nutrition Facts : Calories 440 g, Fat 15 g, Fiber 6 g, Protein 36 g
BEAN-AND-FISH TACOS
For this flavorful dinner recipe, imbue beans with Mexican flavor by adding cumin seeds, a cinnamon stick, and dried whole chiles before simmering them.
Provided by Martha Stewart
Categories Seafood Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.
- Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.
- Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.
- Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.
- Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.
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