Fish With Herbs And Lime Recipes

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BAKED SEA BASS WITH HERBS AND LIME



Baked Sea Bass With Herbs and Lime image

The roasted lime gives this dish that extra 'oomph'. Serve the fish with grilled or steamed vegies and potatoes. Please note, herbs I have used in this recipe is what's available locally.. You may want to try with fresh oregano or marjoram even..

Provided by AaliyahsAaronsMum

Categories     Bass

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole sea bass, scaled and gutted
6 -7 tablespoons olive oil
3 limes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 garlic clove, grated
1 small red onion, finely sliced
salt & freshly ground black pepper

Steps:

  • Pre-heat the oven to gas mark 6/400F/200°C
  • Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
  • Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
  • Make slashes diagonally across the fish, about 4 cuts on each side.
  • Place the fish in an oiled roasting tray and brush lightly with some of the oil.
  • Grate the zest of 1 lime and squeeze the juice.
  • In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
  • Cut the remaining 2 limes in 4s and place alongside the fish.
  • Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
  • Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
  • If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
  • Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
  • To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!

Nutrition Facts : Calories 203.1, Fat 20.4, SaturatedFat 2.8, Sodium 2.7, Carbohydrate 7.4, Fiber 1.7, Sugar 1.6, Protein 0.6

FISH SKEWERS WITH HERBS AND LIME



Fish Skewers With Herbs and Lime image

In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it's a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you're looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.

Provided by Melissa Clark

Categories     seafood, skewers and kebabs, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves, finely grated, pressed or minced
1 tablespoon fish sauce
1/4 teaspoon red-pepper flakes
3 tablespoon extra-virgin olive oil
1 pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces
Lime wedges, for serving
2 scallions, white and green parts, trimmed and thinly sliced
1/3 cup chopped dill, mint, parsley, cilantro or a combination

Steps:

  • Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
  • Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
  • When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
  • Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.

LOVELY LIME BAKED FISH



Lovely Lime Baked Fish image

I found this on another site. It sounds really good. I love citrus and seafood! Posting for Zaar World Tour 5.

Provided by Realtor by day

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fish fillet
3 tablespoons butter
2 tablespoons lime juice
salt and pepper (to taste)
1/2 teaspoon dried tarragon
1/2 teaspoon chives
1/2 teaspoon paprika
1 lime, wedged

Steps:

  • Place butter in baking pan, place in oven until melted, swirl to coat pan.
  • Put fish in pan, drizzle lime juice over the fish. I.
  • n bowl combine remaining ingredietns, and sprinkle over fish.
  • Cover with foil, bake at 350* 10-15 minutes.
  • Garnish with lime wedges if desired.

SIMPLE WHITEFISH WITH LEMON AND HERBS



Simple Whitefish With Lemon and Herbs image

I can't believe something this simple can taste this good. This was actually my very first time making fish, and it turned out absolutely fabulous! This is another recipe from my favorite cookbook, Eating for IBS by Heather Van Vorous. I actually didn't have any rosemary, so I made it with basil and oregano. Try it with your favorite fresh or dried herbs!

Provided by Kree6528

Categories     Whitefish

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

4 white fish fillets, about 1 1/2 lbs total (cod, halibut, etc.--I used haddock)
4 cloves garlic, minced
1 teaspoon dried rosemary or 4 teaspoons fresh rosemary leaves, crushed
1/4 teaspoon white pepper or 1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 large lemon, thinly sliced,seeded,end pieces discarded

Steps:

  • Preheat oven to 450 F and place a heavy baking sheet in oven to preheat as well.
  • Cut 4 large rectangles of foil or parchment paper and place a fish fillet in the center of each piece.
  • Combine remaining ingredients except lemon slices in a small bowl and stir well.
  • Spread mixture evenly over fish, scatter lemon slices on top, and fold the edges of the foil or paper up over each fillet, crimping edges tightly.
  • Place packaged fish on preheated baking sheet and bake 13-15 minutes, until fish is just cooked through.
  • Serve fish in packages.

FISH WITH HERBS AND LIME



Fish With Herbs and Lime image

This is from the Moosewood cookbook. I made this with red snapper and didn't alter the recipe at all. It is really easy to make and very yummy! Caribbean flavors. Serve with a black bean salad and rice pilaf. Eat it the day it is made.

Provided by dicentra

Categories     Very Low Carbs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 cod fish fillets (firm fish fillets) or 4 red snapper fillets (firm fish fillets)
1/4 cup lime juice
4 garlic cloves, minced
1/2 cup chopped fresh parsley
1/2 cup chopped scallion
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon sweet paprika
1 cup diced fresh tomato

Steps:

  • Preheat oven to 375.
  • In a medium bowl, mix the lime juice, garlic, parsley, scallions, rosemary, thyme, paprika and tomatoes. Place the fillets in an unoiled baking dish and spread the topping over the fish.
  • Cover tightly with foil and bake for about 25 minutes, until the fish flakes easily with a fork.

Nutrition Facts : Calories 215, Fat 1.9, SaturatedFat 0.4, Cholesterol 99.3, Sodium 134.3, Carbohydrate 5.9, Fiber 1.6, Sugar 1.9, Protein 42.3

FISH STUFFED WITH HERBS, WALNUTS AND POMEGRANATE



Fish Stuffed With Herbs, Walnuts and Pomegranate image

During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life. This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes. After a short turn in a hot oven, the fish emerges with crisp, brown skin. The sweet and sour herb filling contrasts with the delicate, flaky fish without overwhelming it. You can use a food processor to chop the herbs if you'd like. It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few times for even chopping. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.

Provided by Samin Nosrat

Categories     dinner, seafood, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

4 tablespoons olive oil, more as needed
2 large shallots, minced
Salt
1/2 cup very finely chopped parsley leaves and tender stems (about 1 small bunch)
1/2 cup very finely chopped cilantro leaves and tender stems (about 1 bunch)
1/4 cup very finely chopped dill leaves and tender stems (about 1 small bunch)
1/3 cup very finely chopped chives (about 1 bunch)
2 sprigs tarragon, leaves stripped and very finely chopped
1/4 cup very finely chopped scallions (about 3 scallions)
4 cloves garlic, minced
1/2 cup walnuts, finely ground in a food processor
1/2 teaspoon finely grated orange zest
1/2 cup freshly squeezed orange juice (about 1 orange)
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons pomegranate molasses
2 tablespoons tobiko (flying fish roe), optional
4 whole branzino or rainbow trout, 1 pound each, butterflied

Steps:

  • Heat oven to 475 degrees. Set a large frying pan over medium heat and add 2 tablespoons olive oil. When oil shimmers, add shallots and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until the shallots are tender and golden brown.
  • Meanwhile, place herbs, scallions, garlic and walnuts in a large bowl. Stir well with a wooden spoon to combine.
  • Add remaining 2 tablespoons oil to the pan, then add the herb mixture. Add a generous pinch of salt and continue to cook, stirring occasionally, until herbs begin to soften, about 4 minutes.
  • Combine zest, orange juice and lime juice in a small bowl or glass. Add 6 tablespoons of the juice mixture to the herbs and cook another 4 minutes, until the taste of raw garlic subsides and the liquid simmers away. Add pomegranate molasses and tobiko, if using. Cook, stirring, for another 2 minutes, until molasses is absorbed. Remove from heat and let cool.
  • Season the fish with salt, inside and out. Lay the fish open on a cutting board and drizzle 1 tablespoon juice mixture onto the flesh of each fish. Spoon about 1/4 cup stuffing inside each fish and tie closed with kitchen twine spaced 2 inches apart.
  • Lightly drizzle a baking sheet with olive oil and lay fish on the sheet. Drizzle remaining juice over fish. Roast until flesh is opaque, flaky and firm to the touch, 18 to 20 minutes. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 6 grams, Sodium 933 milligrams, Sugar 9 grams, TransFat 0 grams

FISH CAKES WITH HERBS AND CHILES



Fish Cakes With Herbs and Chiles image

Bright, bold and richly flavored, these are not your typical fish cakes. That flavor is layered into every step: the fish is browned with some garlic, and both are mixed with mashed potatoes along with vibrant herbs, green chile and fragrant lime zest. Choose a sustainable fish here, any mild white fillet will work. Consult either your local fishmonger, or the Monterey Bay Aquarium's seafood watch website, which has current information about supply. Then serve these crisp-edged cakes with a dollop of plain mayonnaise - or mayonnaise spiked with minced Indian pickles or preserved lemons.

Provided by Melissa Clark

Categories     dinner, lunch, main course

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 19

2 tablespoons olive oil, more for frying
2 garlic cloves, smashed and peeled
1 pound firm white fish fillets, such as hake, black sea bass or flounder
1 1/2 teaspoons kosher salt, more as needed
1/4 teaspoon black pepper
2 tablespoons dry vermouth or white wine
1 pound russet potatoes, peeled and thinly sliced (2 cups)
2 eggs
3 tablespoons roughly chopped cilantro
3 tablespoons roughly chopped basil
1 scallion, white and green parts, finely chopped
1 serrano chile, seeded and minced
Pinch cayenne
Finely grated zest of 1 small lime
1/3 cup panko bread crumbs
1/2 cup all-purpose flour
3 tablespoons chopped lime pickle or preserved lemon (optional)
1/2 cup mayonnaise
Lime wedges, for serving

Steps:

  • In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
  • Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
  • In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
  • Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.
  • Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
  • In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.
  • If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 1 gram, TransFat 0 grams

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