FISH FAJITAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, 3 minutes. Add the beans, salsa and 1/2 cup water. Cook over low heat, stirring occasionally, until thickened, about 8 minutes; season with salt.
- Meanwhile, toss the bell peppers and sliced onions with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder and 1/2 teaspoon salt on a rimmed baking sheet. Broil, without stirring, until the vegetables are browned around the edges, 4 to 6 minutes.
- Toss the fish with the remaining 1 tablespoon olive oil and 1/2 teaspoon each cumin and chili powder; season generously with salt. Scatter over the roasted vegetables and broil until the fish is just cooked through, 3 to 4 minutes.
- Stir the cilantro into the beans and divide among plates. Serve with the fish, roasted vegetables, tortillas, guacamole and lime wedges.
Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 42 milligrams, Sodium 777 milligrams, Carbohydrate 49 grams, Fiber 6 grams, Protein 31 grams, Sugar 7 grams
LIGHTLY SPICED FISH FAJITAS
Get the kids involved at dinner time with these mildly spiced fish fajitas served in tortillas with their choice of avocado, peppers, cheese and soured cream
Provided by Caroline Hire - Food writer
Categories Dinner
Time 25m
Yield Serves 2 adults + 2 children
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6.
- Put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the fajita seasoning into the breadcrumbs.
- Brush a non-stick baking sheet with oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the oven.
- Meanwhile, put the spring onions and peppers on a baking tray and turn them through a small amount of oil. When the fish has been in the oven for 5 mins, put the onions and peppers in. Bake for a further 10 mins until the fish fingers are golden.
- Mash the avocados with a fork and stir through the diced tomato, lime juice and some black pepper. Get the other accompaniments ready in bowls.
- Warm the tortillas for 15-30 secs in the microwave, or you can warm them through on a plate in the oven for a few mins.
- Place all the food in dishes on the table and let everyone dig in!
Nutrition Facts : Calories 553 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2.13 milligram of sodium
SPICY BEEF FAJITAS
Steps:
- Hold each tortilla with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375°F oven.) Wrap in a kitchen towel to keep warm.
- Heat oil in a large skillet over medium-high. Add bell peppers, onion, garlic, jalapeño, cumin, and coriander; season with salt and pepper. Cook, tossing, until vegetables are tender and browned, 5 to 7 minutes. Add steak and cook until heated through, about 2 minutes. Add lime juice, and stir, scraping up browned bits from bottom of skillet.
- Serve beef mixture with tortillas and accompaniments, as desired.
EASY LIGHTLY FRIED FISH - THYME AND SPICES - MEDITERRANEAN
This is just a really simple and easy, and quick, and delicious version of friend fish fillets. Serve it with whatever side you would like - I personally like it with a nice fresh vegetable salad, like a Greek/Aegean/Hortaki. It is parve, so you can go ahead and eat it with dairy.
Provided by Mivashel
Categories Greek
Time 30m
Yield 4 fillets (large), 4-6 serving(s)
Number Of Ingredients 13
Steps:
- thaw the fish if frozen - rinse it under water and pat dry if you wish.
- preheat about an inch of oil in a pan.
- cut the fillets into smaller pieces if you want.
- crack the egg into a shallow bowl and beat - add a pinch of salt and pepper.
- prepare the spiced fish fry coating - mix roughly 50:50 flour:spices. I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL HOMOGENOUS.
- dip the fish in egg - let the extra egg drip off (tap against the side of bowl).
- coat both sides of the egged up fish in the frying coating.
- carefully (hot oil is dangerous!) fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white.
- dry on paper towels lined with a bed of thyme.
- garnish with lemon wedges and thyme sprigs (optional).
Nutrition Facts : Calories 199, Fat 3.5, SaturatedFat 1.1, Cholesterol 109, Sodium 83.3, Carbohydrate 13.4, Fiber 0.8, Sugar 0.5, Protein 28.4
SIZZLING SWORDFISH FAJITAS
Broiled swordfish steaks and a fresh spicy salsa make these seafood wraps sizzle with flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- In glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate until serving time.
- Set oven control to broil. Spray broiler pan rack with cooking spray. In small bowl, mix lime juice, oil and pepper; brush on fish. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 10 to 15 minutes, turning after 5 minutes, until fish flakes easily with fork.
- Break fish into bite size pieces. Spoon 1/3 cup fish onto center of each tortilla. Top with lettuce, bell pepper and salsa. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end.
Nutrition Facts : Calories 235, Carbohydrate 30 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg
SPICY SHRIMP FAJITAS
These shrimp fajitas are a great weeknight dish. Quick, easy, and delicious. If you prefer something milder, omit the chipotle peppers - but trust me - they really add some kick! I serve these with black or refried beans on the side. Very yummy. Serve with avocado, sour cream, and shredded Cheddar cheese if you like.
Provided by Stacy MacMurray Leonard
Categories Seafood Shellfish Shrimp
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Saute bell pepper, onion, mushrooms, and garlic in the hot oil until they begin to soften, 5 to 7 minutes. Add shrimp, chipotle peppers, sazon seasoning, and lime juice and continue to saute until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
- Serve with warm tortillas.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.9 g, Cholesterol 86.3 mg, Fat 3.7 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 0.8 g, Sodium 1069.9 mg, Sugar 1.8 g
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.
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
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5/5 (3)Category Main DishCuisine Tex-MexTotal Time 40 mins
- In a small bowl, combine paprika, pepper, salt, oregano, sugar, garlic powder, and cayenne. Place fish in a large bowl, or zip-top bag, and add seasoning mixture. Stir or shake to coat well.
- In a large pan, heat a small drizzle of olive oil over medium-high heat. Add onion and peppers, and cook 5-7 minutes or until crisp-tender. Remove onion and peppers from pan and set aside. Add another drizzle of olive oil and add about 1/3 of the fish. Cook 2-3 minutes per side, remove from pan and repeat with the remaining fish. (Don’t crowd the pan, this will help it to get slightly crispy on the outside and will prevent the fish from steaming).
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