Zesty Lime Fish And Vegetables Recipes

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SPICY LIME AND DILL GRILLED FISH



Spicy Lime and Dill Grilled Fish image

Super-fast entree that tastes like you spent time in the kitchen. Light, crisp flavors of lime and dill say 'summertime' even if you grill this in the winter! Don't like spicy food? No problem, just omit the red pepper flakes. Delicious with a side of grilled asparagus! Just pull the packets from the grill and serve. You can even eat out of packets for a hobo-style meal!

Provided by Ginny Maziarka

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 8

cooking spray
2 pounds haddock fillets, each cut into thirds
6 tablespoons butter, melted
1 limes, juiced (with pulp)
1 tablespoon dried dill weed
1 teaspoon kosher salt
1 teaspoon red pepper flakes
1 onion, sliced crosswise 1/8-inch thick

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
  • Arrange equal amounts of the haddock into the center of each foil square.
  • Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
  • Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
  • Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 4.2 g, Cholesterol 175.2 mg, Fat 19.2 g, Fiber 0.8 g, Protein 43.7 g, SaturatedFat 11.3 g, Sodium 760.2 mg, Sugar 1.4 g

CRISPY FISH FILLETS WITH ZESTY LIME SAUCE



Crispy Fish Fillets with Zesty Lime Sauce image

All natural yogurt is the secret ingredient in a cool and creamy topper for fish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 1/4 cups Progresso™ plain panko crispy bread crumbs
2 eggs, beaten
4 tilapia or other white fish fillets (about 1 lb)
1/4 cup canola oil
1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
1 teaspoon grated lime peel
2 tablespoons lime juice
1/4 teaspoon salt

Steps:

  • On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
  • In small bowl, mix sauce ingredients. Serve with fish.

Nutrition Facts : Calories 450, Carbohydrate 34 g, Cholesterol 165 mg, Fat 3, Fiber 0 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 6 g, TransFat 0 g

ZESTY LIME FISH AND VEGETABLES



Zesty Lime Fish and Vegetables image

You're just four ingredients away from making this citrusy baked fish for four. It's a must try for folks who like tilapia...and easy recipes.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 tilapia fillets (1 lb.)
2 cups chopped stemmed kale leaves
1 yellow pepper, chopped
1 tomato, chopped
1/3 cup KRAFT Zesty Lime Vinaigrette Dressing

Steps:

  • Heat oven to 375°F.
  • Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
  • Combine remaining ingredients; spoon over fish.
  • Bake 20 to 25 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

ZESTY LIME FISH TACOS



Zesty Lime Fish Tacos image

Provided by Food Network

Time 30m

Yield 8 tacos

Number Of Ingredients 12

1 pound tilapia fillets (about 4)
3 cloves garlic, finely chopped
1/2 cup fresh lime juice (2 to 3 limes)
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 (16.3 oz) can Pillsbury(R) Grands!(R) Homestyle refrigerated buttermilk biscuits (8 biscuits)
6 tablespoons canola oil
1 1/2 tablespoons chipotle chiles in adobo sauce (from 7-ounce can), finely chopped
Salt and freshly ground black pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage

Steps:

  • Heat the oven to 200 degrees F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix garlic and 7 tablespoons lime juice. Add the fish strips to the mixture and turn to coat. Let stand while preparing the biscuits.
  • On a work surface, mix the flour and cornmeal. Separate the dough into 8 biscuits. Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds.
  • In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat. Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through. Place on a cookie sheet and keep warm in the oven. Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch. Wipe the skillet clean.
  • Heat the same skillet over medium-high heat. Add the fish and lime juice mixture, chipotle chiles, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes, turning fish once, until fish flakes easily with fork.
  • In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice.
  • Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds. Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold the biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

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