Light And Easy Picante Fish Recipes

LIGHT AND SPICY FISH

Light and Spicy Fish image

This recipe is easy to make and very healthy. You may substitute other firm fleshed fish such as ocean perch or grouper.

Provided by ADAMS8192

Categories Seafood Fish

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

2 (6 ounce) fillets red snapper
¼ teaspoon garlic powder
salt and ground black pepper to taste
¼ cup picante sauce
½ lime, juiced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 4.1 g, Cholesterol 61.7 mg, Fat 2.3 g, Fiber 1.2 g, Protein 34.7 g, SaturatedFat 0.5 g, Sodium 340.8 mg, Sugar 1.8 g

FISH PICCATA

Fish Piccata image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

QUICK FISH TACOS

Quick Fish Tacos image

This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!

Provided by Huge

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup reduced-fat sour cream
2 tablespoons lime juice
salt and ground black pepper to taste
1 jalapeno pepper, halved lengthwise
2 ½ cups shredded red cabbage
4 green onions, thinly sliced
2 tablespoons olive oil
1 pound tilapia fillets, cut into strips
8 (6 inch) flour tortillas
½ cup chopped fresh cilantro

Steps:

Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 38.9 g, Cholesterol 47.5 mg, Fat 15.2 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 3.6 g, Sodium 480.9 mg, Sugar 3.6 g

LIGHT AND EASY PICANTE FISH

LIGHT AND EASY PICANTE FISH image

Categories Fish Dinner Lunch

Number Of Ingredients 8

Ingredients

1 1/2 cups fresh mushrooms
1 medium green or red sweet pepper, seeded and cut into 1-inch pieces (3/4 cup)
1 small onion, halved and sliced
2 T. chicken broth or water
4 4oz. fish fillets, 3/4 inch thick
1/2 tsp. dried oregano, crushed
1 cup picante sauce or salsa
2 T. grated Parmesan cheese

Steps:

In a 1 1/2 quart microwave-safe casserole combine mushrooms, pepper, onion and broth. Micro-cook, covered, on 100% power 5-6 minutes or till tender, stirring once. In an 8 x 8 x 2-inch microwave-safe baking dish place fish fillets in an even layer. Micro-cook, covered on high 4-5 minutes or till fish flakes easily with fork. Drain juices. With a slotted spoon, place vegetables atop fish; sprinkle with oregano. Spoon salsa over vegetables. Micro-cook, uncovered, 1-2 minutes or till heated through. Sprinkle with Parmesan cheese.

SEAFOOD PICCATA

Seafood Piccata image

Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!

Provided by Beth Lewis

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package medium seashell pasta
6 tablespoons olive oil
1 cup fresh mushrooms, sliced
¾ cup minced green onions
2 tablespoons minced garlic
1 pound medium shrimp - peeled and deveined
1 pound bay scallops
1 pound crabmeat
2 cups dry white wine
6 tablespoons fresh lemon juice
½ cup butter
¼ cup chopped fresh parsley

Steps:

Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
Toss pasta with seafood sauce and parsley.

Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g

QUICK PICANTE SAUCE

Quick Picante Sauce image

Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. This is always a big hit at parties and office gatherings. I even make it for my mother when she needs to bring a dip to a party. -Barbara Sellers, Shreveport, Louisiana

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup coarsely chopped onion
1/2 cup minced fresh cilantro
1 jalapeno pepper, seeded and halved
3 tablespoons lime juice
1 tablespoon chili powder
1 garlic clove, halved
1/2 teaspoon salt
1/4 teaspoon grated lime zest
5 drops hot pepper sauce
Tortilla chips

Steps:

In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

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