Baked Garlic Fish With Cilantro Lime Brown Rice Food

CILANTRO BAKED FISH FILLETS

Steps:

• Preheat the oven to 400°F/ 200°C / Gas Mark 6
• Prep the fish - Wash, clean, and pat dry the fish. Season with salt, pepper, and lemon juice.
• Prepare marinade - Blend the marinade ingredients - cilantro, garlic, ginger, onions, salt, pepper, and oil into a food processor, blender, or mortar and pestle.
• Pan - Line a baking tray with parchment paper or aluminum foil for easy clean-up. Spray or brush with oil to prevent the fish from sticking. Pro tip - make sure the fish is dry otherwise the marinade will slide down the fillets as soon as they are in the oven.
• Marinate the fish - Place the fish on the baking tray and spread the marinade over the fish fillets evenly. Top each with a slice of lemon.Pro tip - Alternatively, you can add the fillets to the marinade bowl and leave them to marinate for an hour on the counter or overnight in the fridge
• Bake - Bake in the preheated oven on the middle rack for 15 minutes or until the fish is cooked.
• Cool - remove from the oven and let sit for 5 minutes before serving.Pro tip - Use a large flat spatula to pick and transfer the fish without breaking.

BAKED GARLIC FISH WITH CILANTRO LIME BROWN RICE

Steps:

• Start the rice - I make mine in homemade chicken stock, but you can use water if that's all you have (it's not as nourishing though). Stir in the lime juice and butter. This has to simmer, covered, about 50 minutes.
• Meanwhile, melt the 1/2 cup butter in a saucepan. Mince fresh garlic into the bottom of a 9×13 baking dish. Pour the butter over the top. Lay whatever fish you'd like in the bottom. We used Tilapia. (UPDATE: Please read the comments about whether or not to buy farm-raised Tilapia!) Drizzle more lime juice on top and sprinkle with sea salt. Bake 35 minutes at 350*. (This should get done a little before the rice.)
• While those are cooking, make the homemade pesto.
• Also, chop fresh cilantro up small, I used about 2 big handfuls or so. (I threw some in the pesto, too.)
• When the rice is done, add more fresh lime juice and sea salt to taste (I use a LOT: the juice from about 3-4 small limes, plus at least a teaspoon of sea salt), and then add the chopped cilantro and stir it all together.

MOUTH-WATERING GARLIC BAKED FISH

Steps:

• 1. Rinse and dry fish and put into a baking pan that has been sprayed with nonstick cooking spray. Combine all ingredients (except lemon slices, paprika and/or parsley) and pour over fish. Let stand at least one hour.
• 2. Bake in a 400 degree oven for about 30 minutes, or until fish flakes and has lost its transparency. Baste a couple of times during baking process. Decorate top with lemon slices, paprika and/or parsley.

CILANTRO LIME SALMON IN FOIL

Steps:

• Preheat the oven to 400 degrees. Place the salmon on a large piece of foil on a baking sheet. Fold up the sides around the salmon, but do not cover. Sprinkle with paprika, chili powder, salt, and pepper.
• In a small bowl, combine the melted butter, honey, lime juice, cilantro, and garlic. Spread this mixture over the salmon.
• Bake for 16-20 minutes until salmon is cooked through and flaky. Pour any remaining sauce from the foil onto salmon before serving. Add fresh cilantro and lime juice if desired.

GARLIC CILANTRO LIME RICE

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

LIME-CILANTRO TILAPIA

Steps:

• In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.

COPYCAT CHIPOTLE® CILANTRO-LIME BROWN RICE

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
• Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes.
• Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture.

TOMATILLO-POACHED FISH WITH CILANTRO LIME RICE

Steps:

• Stir together the rice, 3 cups water, 1 tablespoon oil and a pinch of salt in a medium pot and bring to a boil over high heat. Cover, reduce the heat to low and cook until fluffy and tender, about 20 minutes.
• Bring a large straight-sided skillet or saute pan filled with water to a boil over high heat. Add the tomatillos and cook until softened and slightly pale, about 4 minutes. Drain the tomatillos and put in a blender along with the onion, 1 jalapeno, garlic, cilantro stems and 1/2 teaspoon salt. Put the lid on the blender, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute. Pour the tomatillo salsa back into the same skillet or saute pan and set over medium heat.
• Season the fish fillets on all sides with 2 teaspoons salt. Nestle the fish in the tomatillo salsa, cover and cook until the fish is opaque and there is no resistance when a paring knife is inserted, 6 to 8 minutes.
• Reserve 1/4 cup loosely packed cilantro leaves for garnish and chop the remaining cilantro leaves to yield 1/4 cup.
• When the rice is done, use a fork to fluff it, then stir in the lime zest, lime juice and the 1/4 cup chopped cilantro leaves. Season with 1/2 teaspoon salt. Keep warm.
• Generously coat a small saute pan with oil and heat over medium high until shimmering. Add a pinch of flour to the oil. If it sizzles, the oil is ready for frying. Line a small plate with paper towels.
• Thinly slice the 2 remaining jalapeños crosswise. Put the flour in a small bowl. Working in batches, coat the jalapeño slices in the flour, then fry on each side until the seeds are golden brown, 2 to 3 minutes total. Transfer to the prepared plate and season with a pinch of salt.
• To serve, put a quarter of the rice on left side of a wide shallow bowl, spoon a quarter of the tomatillo salsa on the right side and use a spatula to carefully place 1 fish fillet on top. Repeat with the remaining rice, salsa and fish. Garnish with the reserved cilantro leaves and a fried jalapeño slices.