Fish With Green Chilies Recipes

FISH WITH GREEN CHILIES

Fish with Green Chilies image

This is a mildly spicy recipe, which can be made hotter with the addition of fresh chilies if you like. It pairs well with spanish rice and green beans or fresh corn off the cob. Make this meal in 30 minutes or less!

Provided by Geema

Categories Spicy

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs mild fish fillets (cod, sole, etc.)
1 large onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 tomatoes, peeled,seeded and chopped
1 (4 ounce) can chopped green chilies, drained
12 pimento stuffed olives
1/4 cup dry white wine

Steps:

Cut fish into 4 serving pieces.
Place onion and garlic in oil in skillet and saute for just a minute or two.
Place fish on onion; sprinkle with salt and pepper.
Spoon tomatoes and chiles over fish; top with olives.
Pour wine over fish.
Heat to boiling; reduce heat.
Cover and simmer until fish flakes easily with fork, about 10 minutes,depending on the thickness of the filets.

Nutrition Facts : Calories 253.8, Fat 5, SaturatedFat 0.8, Cholesterol 93.5, Sodium 283.9, Carbohydrate 8.1, Fiber 1.5, Sugar 4, Protein 40.1

SPICY NEW MEXICO FISH

Spicy New Mexico Fish image

Green chiles from Hatch, New Mexico are a staple cooking ingredient in the state. I order my chiles online from Bueno Foods. Serve with hot rice!

Provided by CINDYSI

Categories Main Dish Halibut

Time 1h

Yield 2

Number Of Ingredients 9

Ingredients

1 (14.5 ounce) can crushed tomatoes
½ cup diced hot Hatch green chiles
1 teaspoon white sugar
1 clove garlic, minced
½ jalapeno pepper, minced, or to taste
½ teaspoon salt
½ teaspoon ground black pepper
2 halibut steaks
2 cups sliced zucchini

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine tomatoes, green chiles, sugar, garlic, jalapeno, salt, and black pepper in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low; add zucchini. Simmer until sauce is combined, 5 to 10 minutes.
Place halibut steaks in a shallow casserole dish; pour sauce on top.
Bake, uncovered, in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 25.3 g, Cholesterol 9 mg, Fat 1.4 g, Fiber 6.2 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 879.1 mg, Sugar 5.9 g

SEAFOOD CHILI

Seafood Chili image

A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.

Provided by Jay

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 2h5m

Yield 8

Number Of Ingredients 17

Ingredients

¼ cup butter
4 fresh tomatoes, diced
2 bell peppers, chopped into 3/4 inch pieces
2 heads garlic, crushed
3 green onions, chopped
1 (8 ounce) can kidney beans, drained
1 (8 ounce) can baby corn, drained and cut into bite-size pieces
2 stalks celery, chopped
1 tablespoon chili powder, or to taste
1 dash lime juice, or to taste
1 (16 ounce) can whole peeled tomatoes, with liquid
½ pound cooked crabmeat
1 pinch brown sugar, or as needed
1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces
1 pound jumbo shrimp - peeled, deveined, and tails removed
1 pound sea scallops
sea salt and freshly ground black pepper to taste

Steps:

Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Nutrition Facts : Calories 258 calories, Carbohydrate 19 g, Cholesterol 136.7 mg, Fat 8 g, Fiber 7.2 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 816.5 mg, Sugar 5.6 g

TANDOORI WHITE FISH WITH A GREEN CHILI RICE

Tandoori White Fish With a Green Chili Rice image

This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 minutes and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.

Provided by The Flying Chef

Categories Halibut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons tandoori paste
400 ml coconut milk (divided use)
4 white fish fillets
1 tablespoon olive oil
2 carrots, cut into matchsticks
1 medium red onion, sliced thinly
1 cup jasmine rice
150 ml water
2 long green chilies, sliced thinly
1 teaspoon grated lemon rind
3/4 cup Greek yogurt
1/4 teaspoon cumin
1/2 seedless cucumber, chopped finely (medium in size)
2 tablespoons of fresh mint, chopped finely
1/2 teaspoon mint sauce

Steps:

Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.
Rinse rice under cold water until water runs clear. Combine rice, water, chili, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 minutes stirring occasionally, until rice is tender.
While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.
Place fish fillets on top of vegetables, cook covered about 10 minutes uncover and cook a couple minutes more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets).
Yogurt Sauce.
Combine all the ingredients in a bowl and mix well.
To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.

Nutrition Facts : Calories 523.7, Fat 26.7, SaturatedFat 20, Cholesterol 61.6, Sodium 109.4, Carbohydrate 50, Fiber 3.4, Sugar 4.4, Protein 23.4

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