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
GRILLED SPICED FISH
These moist flaky fillets provide a welcome change of pace at summer cookouts. Chris McBee of Xenia, Ohio peppers a savory herb rub with cayenne, then works it into the fish. Even steak lovers will be smacking their lips.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Spoon oil over fish. In a small bowl, combine the seasonings; sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes with a fork.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 664mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
SPICY MEXICAN FISH
Make and share this Spicy Mexican Fish recipe from Food.com.
Provided by bmcnichol
Categories High Protein
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a dish, arrange fish in a single layer.
- Pour lime juice over fish.
- Let stand for 15 minutes.
- Combine the flour, taco seasoning, cumin and cayenne.
- Remove fillets from juice and pat dry with paper towels and discard lime juice.
- Coat fillets with flour mixture.
- In a large skillet, cook fillets, in batches, over medium-high heat in oil for 6-8 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 258.6, Fat 7.9, SaturatedFat 1.1, Cholesterol 112.2, Sodium 515.9, Carbohydrate 10.3, Fiber 0.6, Sugar 0.6, Protein 35.2
SPICY NEW MEXICO FISH
Green chiles from Hatch, New Mexico are a staple cooking ingredient in the state. I order my chiles online from Bueno Foods. Serve with hot rice!
Provided by CINDYSI
Categories Main Dish Halibut
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomatoes, green chiles, sugar, garlic, jalapeno, salt, and black pepper in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low; add zucchini. Simmer until sauce is combined, 5 to 10 minutes.
- Place halibut steaks in a shallow casserole dish; pour sauce on top.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 25.3 g, Cholesterol 9 mg, Fat 1.4 g, Fiber 6.2 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 879.1 mg, Sugar 5.9 g
RICH AND SPICY FISH ENCHILADAS
Even if you don't like seafood, you'll probably like this recipe. It doesn't taste fishy, and allows you to have fish in your diet, which is good for you.
Provided by AndreaW
Categories Mexican
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Thinly slice onion.
- Melt 3Tbs of butter in large saucepan and let melt.
- Be careful not to burn.
- Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
- Let marinate on high for about 5 minutes.
- Dash veggie mixture with red and black pepper and garlic salt& salt.
- Dash the veggies with more seasoning after five minutes.
- Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
- Adjust temp if needed.
- Do not let burn.
- After 5 min add 3Tbs half and half and 1Tbs of flour.
- Stir for about 1 minute.
- Remove from stove and put in bowl.
- Melt the remaining 3Tbs of butter in the same saucepan and let melt.
- Add fish and cook on high 3 minutes each side.
- Dash both sides of fish with red and black pepper, garlic salt, and salt.
- Remove from pan.
- Chop up the fish into small to med size pieces.
- Don't worry if it crumbles.
- It doesn't really matter what it looks like.
- Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
- Add 1cup of cheese and stir mixture until well combined.
- Preheat oven to 350F.
- Coat bottom of large, deep baking pan with 2 cans of enchilada sauce.
- (you can buy disposable pans cheap at grocery stores-usually in bakery aisle) Warm tortilla shells for about 15 sec in microwave, dash with a little water and spoon in about 2Tbs-3Tbs of mixture into shell.
- Fold up bottom edge of tortilla and then roll tortilla away from you.
- Put in pan.
- Repeat until done or tired.
- Cover the tops of the enchiladas with the last 2 cans of sauce.
- Cover with foil.
- Cook 15 minutes.
- Uncover and sprinkle with cheese.
- Cook 15 more minutes.
- YUM!
Nutrition Facts : Calories 603.6, Fat 33.6, SaturatedFat 17.4, Cholesterol 182.3, Sodium 1260.6, Carbohydrate 31.8, Fiber 4.4, Sugar 5.7, Protein 44.4
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