Mexican Haddock Recipes
MEXICAN BAKED FISH
Make this Mexican baked fish as hot or mild as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!
Provided by CHRISTYJ
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
- Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
- Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 11.3 g, Cholesterol 69.3 mg, Fat 17.6 g, Fiber 3.4 g, Protein 27.6 g, SaturatedFat 7.2 g, Sodium 529.2 mg, Sugar 1.8 g
MEXICAN HADDOCK
Make and share this Mexican Haddock recipe from Food.com.
Provided by Jesstra
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat each filet with with cooking spray.
- Place fish in a baking dish.
- Mix remaining ingredients until well blended and spread over fish.
- Bake at 425 for 20 minutes. Fish is done when it flakes when tested with a fork.
HEALTHY MEDITERRANEAN BAKED HADDOCK
Haddock is a mild-tasting, flaky white fish similar to cod. Here it is baked to perfection atop a sweet cherry tomato sauce spiked with salty capers and olives. Pair it with some crusty bread to soak up the juices.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish.
- Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
- Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes.
- Serve the fish on plates with the sauce and bread on the side.
HADDOCK MARGARITA WITH PAN ROASTED POTATOES
Steps:
- For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
- For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish.
- For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
- Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.
ITALIAN-STYLE BAKED HADDOCK
An easy Italian-Style Baked Haddock recipe
Provided by Dorothy Vinson
Categories Fish Tomato Bake Low Carb Mozzarella Bon Appétit Michigan
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Grease 9-inch glass baking dish. Melt butter in heavy large saucepan over medium-high heat. Add onion, bell pepper and basil and sauté until vegetables are tender, about 10 minutes. Stir in tomatoes. Season with salt and pepper and cook until saucelike, stirring constantly, about 5 minutes. Arrange fish in prepared dish. Pour sauce over. Sprinkle mozzarella. Bake until fish is cooked through and top is golden, about 25 minutes.
SPICY HADDOCK
"This is one of my favorite ways to serve fish," says Kathleen Plake of Fort Wayne, Indiana. "I'm originally from Louisiana, where much of the food is spicy. So I like the spark that the chili powder and green chilies give this good-for-you baked fillets."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the remaining ingredients; spoon over fish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 139 calories, Fat 4g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 501mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ITALIAN - STYLE BAKED HADDOCK
This dish is easy and flavor packed. The recipie came from our local Food Market, Cub Foods. Even my kids, when toddlers, would beg for more - we seldom have leftovers yet if we do, I find myself heating this up for breakfast!
Provided by Heart N Soul
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Grease 9 inch glass baking dish.
- Melt butter in heavy large saucepan over medium-high heat.
- Add basil, onion, and bell pepper and saute until vegetables are tender, about 10 minutes.
- Stir in tomatoes, salt and pepper and cook until saucelike, stirring constantly, about 5 minutes.
- Arrange fish in prepared dish.
- Pour sauce over.
- Sprinkle with mozzarella.
- Bake, uncovered, until fish is cooked through and top is light golden, about 25 minutes.
Nutrition Facts : Calories 451.2, Fat 25.5, SaturatedFat 14.9, Cholesterol 171.9, Sodium 555.5, Carbohydrate 8.7, Fiber 2, Sugar 4.9, Protein 46.1
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