Sweet And Spicy Fish Recipes

SALMON WITH SWEET AND SPICY RUB

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

SWEET & SPICY FISH DISH

Steps:

• For the rice: instead of water use the coconut milk to cook the rice add some water if all the milk doesn't do the trick but know your levels.
• Add in 3.5 oz of cream of coconut for sweetness and stir when it comes to a boil cover and let cook on simmer for about 20 minutes.
• For the Fish: Start by simmering the garlic, peppers, and ginger.
• Then add the filets and scallions; While the filets are cooking be sure to keep them moisturized with the lemon and lime but not too much where it is sitting in it just add as needed.
• When you start cooking the fish add half the red pepper and chili powder. Use the other half on the other side when you flip the fish.
• When the fish is done plate it.
• Back to the rice: When it is done it should still be a little wet. (I think the coconut makes it harder to cook dry but that's okay because we are going to fry off the excess moisture in the pan we cooked the fish to help absorb and left over flavor.).
• When the moisture is cooked off its ready to go with the fish.
• I haven't figured out how to make it look pretty but it still tastes pretty great.
• Hope you enjoy.

SWEET AND SPICY FISH

Steps:

• heat the curry paste in a large saucepan and fry the onion for 3 mins until golden. Stir in the sliced pepper and coriander stems and cook for another 2 mins. Pour in the coconut milk, tip in the mango pieces and bring to the boil. Season to taste, turn down the heat and simmer for 5 mins until slightly thickened.
• Add the fish and cook for 3 - 5 mins or until it flakes easily. sprinkle the coriander leaves over the curry, just before serving and serve with warm naan breads.

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.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.