Light And Spicy Fish Recipes

LIGHT AND SPICY FISH

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.

SPICY FISH & CHIPS

Steps:

• Start by preparing the potatoes; I like to steam my potatoes as it keeps the flavour and also help reduce the cooking time later (I do the same before roasting potatoes). Place the sliced potatoes in a microwave safe bowl, season with salt and steam in the microwave for 3-4 minutes until half cooked. Remove from the microwave add the rest of the spices and seasonings toss until well mixed and set aside to cool down.
• Rinse the fish pat dry using a paper towel. Season with salt and pepper, and set aside.
• Beat the egg in a shallow bowl, add the chopped coriander. In another shallow bowl, mix the semolina together with the rest of the dry spice ingredients.
• Dip a haddock fillet into the egg mixture - let the extra egg drip off, the coriander will stick to the fish and that's what you want.
• Press gently the egg coated fish into the crumb mixture on both sides; set the coated fillet onto a plate
• Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
• Heat the vegetable oil in a deep frying pan over medium heat.
• Since the potatoes will take longer to cook, start off by frying the seasoned potato - if you are worried about calories you can bake them in the oven for 20-25 minutes.
• To fry the fish, gently place the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side.
• The inside of the fish should be opaque and flaky underneath the coating.
• Remove and drain fillets on paper towels
• To serve sprinkle some salt and Tandoori powder on the cooked potatoes.
• Serve the fish and delicious potatoes with slice of lemon - I like to serve mine with pickled lemon and chilli mayonnaise (simply made by mixing mayonnaise with chilli paste/sauce of your choice)

LIGHT BATTER (FOR FRIED FISH, ONION RINGS OR VEGGIES)

Steps:

• Mix baking soda, salt, pepper and flour.
• Add melted butter.
• Add egg and lemon juice.
• Add soda. (add more if batter seems too thick.) Batter will be lumpy, but lumps will cook out, so don't over mix.
• Dip fish or vegetables into dry flour first before dipping into batter. This will help batter stick.
• Fry veggies first in hot oil (350 degrees), then fish.
• Drain on paper towels and keep in warm oven while frying.
• Serve with tartar sauce.

MY LIGHT AND SPICY TUNA SALAD

Steps:

• Mix everything but the bread together.
• Spread on Eziekel sprouted bread and eat.
• or add this on top of a baby spinach salad.