GRILLED FISH TACOS WITH MANGO AND TOMATO SALSA
Provided by Tieghan Gerard: Half Baked Harvest: Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
- For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
- Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
- Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
- To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!
Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 96 milligrams, Sodium 350 milligrams, Carbohydrate 48 grams, Fiber 7 grams, Protein 41 grams, Sugar 13 grams
SKINNY SEARED FISH WITH FRESH TOMATO SALSA
Eating healthfully doesn't mean sacrificing flavor. Seared fish, herb-roasted potatoes and fresh veggies make this healthy dish delicious, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
- Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
- Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
- Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g
FISH WITH TOMATO SALSA
Provided by Marian Burros
Categories dinner, main course
Time 10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a large nonstick pan until hot; reduce heat to medium-high, and add the 2 teaspoons of olive oil.
- Wash and dry fish, and saute it on each side until it begins to take on a little color. Cook one or two minutes at most.
- Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.
- Wash and mince scallions; mince garlic; wash, dry and chop basil. Place ingredients in a flat dish large enough to hold fish, and mix with remaining 2 teaspoons vinegar.
- Chop tomatoes, add to serving bowl and mix. Spoon mixture to the side, and place fish in bottom of dish, spooning tomato salsa over it. Season with salt and pepper.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 953 milligrams, Sugar 7 grams, TransFat 0 grams
MAUI TACOS' FISH TACO WITH PINEAPPLE TOMATO SALSA
Steps:
- Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa.
- Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.
GRILLED HALIBUT WITH TOMATO-BASIL SALSA
This is an easy fish recipe with light, bright flavors. You can use any mild flavored, firm, white fish; but halibut is my favorite with this. Watch the fish carefully as it cooks, if you overcook it, it will be rubbery. Make sure that the tomato you choose is fully ripe- this will not come out tasting right with under ripe tomatoes.
Provided by IngridH
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
- Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
- Preheat your grill to medium high.
- If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
- Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
- Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.
GRILLED FISH WITH CHUNKY AVOCADO SALSA
Add some oomph to white fish with salsa and avocado - it'll remind you of Mediterranean nights
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
- Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.
Nutrition Facts : Calories 423 calories, Fat 32 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.25 milligram of sodium
CATFISH TACOS WITH TOMATO AND AVOCADO SALSA
Steps:
- Preheat oven to 350°F. Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeños in small bowl. Season with salt and pepper.
- Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeños in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.
- Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
- Preheat broiler. Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces. Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.
GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA
Categories Fish Tomato Broil Low/No Sugar Backyard BBQ Basil Summer Grill Grill/Barbecue Swordfish Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
- Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.
More about "fish with tomato salsa food"
GRILLED FISH WITH CUCUMBER-TOMATO SALSA RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 2-3
- Combine 1 teaspoon cumin, 1/4 teaspoon salt, lime rind, lime juice, and olive oil in a medium bowl. Add cucumber, tomatoes, green onion, jalapeño, and mint. Set aside.
- Sprinkle remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt over fish. Grill over medium-high heat 7 minutes or until tender. Top with salsa, and serve.
- Note: Any seafood tastes great paired with this simple cucumber-tomato relish--just buy your favorite. If you choose a thin fillet such as flounder, place on heavy-duty aluminum foil to keep the fish intact while grilling.
- Wine note: Quara, a new wine brand from Argentina, offers a couple of aromatic whites that blend well with seafood dishes. The Cafayate Valley Torrontes ($10) is a big, dry white with tropical fruit notes. The bold Chardonnay ($10) has a touch of oak for a crisp finish.
ITALIAN FISH WITH SALSA | RECIPETIN EATS
From recipetineats.com
5/5 (2)Total Time 15 minsCategory Dinner, HealthyCalories 422 per serving
- Combine the Spicy Salsa ingredients except basil in a bowl. Set aside for 20 minutes to sweat so juices seep and the tomatoes soften.
- Season eggplant and fish generously with salt and pepper. Then dust fish with flour, shaking off excess.
- Heat 1/2 tbsp oil in a non stick skillet over high heat. Add the eggplant and cook each side until charred and softened - about 2 minutes first side, 1 1/2 minutes second side. Remove onto a plate.
- Heat remaining oil. Add fish and cook until light golden on both sides, pressing down with an egg flip to brown it evenly.
FISH WITH TOMATO SALSA RECIPE | COLES
From coles.com.au
Servings 4Category Dinner,Savoury,Main-Meal,Lunch
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Servings 4-6Total Time 30 minsEstimated Reading Time 2 mins
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GRILLED HALIBUT WITH TOMATO AVOCADO SALSA | FOODIECRUSH.COM
From foodiecrush.com
4.1/5 (22)Total Time 25 minsEstimated Reading Time 6 mins
- Preheat the grill on high heat. Drizzle the halibut filets with olive oil and season with kosher salt and freshly ground black pepper. Oil the grill grates with grapeseed oil then place the filets on the grill. Gently press the fish down on the grate and cook for 5 minutes on each side or until the fish is opaque and flakes easily.
- While fish is cooking, add the sliced cherry tomatoes, avocado, shallot, and basil to a medium size bowl. Drizzle with the olive oil and golden balsamic vinegar and toss to coat. Season with kosher salt and freshly ground black pepper.
FISH TACOS WITH FRESH TOMATO SALSA - FISH TACO RECIPE ...
From mantitlement.com
Reviews 1Servings 6Cuisine AmericanCategory Dinner
- Make the tomato salsa by adding the ingredients to a bowl and stirring to combine. Set aside until ready or you can refrigerate for a few hours if making ahead.
- Make the watercress sauce by adding all the ingredients to ab lender and blending until smooth. Taste for seasonings and pour into a bowl.
- Add oil to a large skillet over medium heat. Season the fish with salt and pepper and then add to the hot oil. Cook for 4-5 minutes on each side until the fish is firm and opaque. Remove to a plate and cover with foil to keep warm.
- Assemble the tacos by adding a couple of strips of fish to a tortilla and then spooning tomato salsa and fresh watercress sauce on top. An additional squeeze of fresh lemon or lime is always good!
GRILLED FISH RECIPE WITH TOMATO SALSA BY RAES ON WATEGOS ...
From gourmettraveller.com.au
Servings 6Estimated Reading Time 2 minsAuthor Jason SaxbyTotal Time 1 hr 20 mins
- For puttanesca salsa, place oil, onion, garlic and anchovies in a saucepan over low-medium heat and cook until onion is soft and anchovies have melted (10-12 minutes). Add canned tomatoes and cook until excess liquid has evaporated (10-12 minutes). Add fresh tomatoes and cook until they are soft but not completely broken down (20-30 minutes). Add capers, olives, vinegar and sugar, stir to combine and season to taste. Add chopped basil, stir to combine, then remove from the heat and set aside.
- Meanwhile, preheat a barbecue to medium-high. Drizzle cobia with oil and sprinkle skin well with sea salt.
- Place fish on a wire rack, skin-side down, and transfer to barbecue. Close barbecue lid (or cover with an upturned roasting pan) and grill until fish is cooked but still pink in the middle (10-12 minutes). (If it flames up, simply open the lid, remove wire rack, let the flame die down and reduce the heat, then return rack with fish to the barbecue.) Remove fish on rack and set aside to rest (2 minutes).
- Cut fish into 6 portions and transfer to serving plates. Drizzle with oil, sprinkle over sea salt to taste and garnish with small basil leaves. Serve with puttanesca salsa on the side.
HOT SMOKED SALMON FISHCAKES WITH TOMATO SALSA - BEST ...
From bestrecipesuk.com
Servings 4Total Time 40 minsCategory Fish Night, Summer Days
- For the salsa, mix all the ingredients together, cover and place in the fridge while you make the fishcakes.
- Put the mash into a large mixing bowl add the flaked salmon and spring onions. Squeeze the lemon juice into the mix. Mix together until the fish is well mixed through. Taste and adjust the seasoning if necessary.
- Divide the mixture equally into eight and shape into cricket balls, using the palm of your hand gently flatten them to make cake shapes. Sift the flour onto a large bowl or plate. Roll the fishcakes in the flour until evenly coated. Lift and pat gently to remove excess flour.
- Heat a medium frying pan to hot. Add the olive oil and heat, swirling it around a little to coat the bottom of the pan. Carefully slide 4 fishcakes into the pan. Turn the heat down to medium and cook for about 5 minutes until a nice brown crust has formed. Carefully turn the cakes over and fry for another five minutes. Lift out of the pan and drain on kitchen paper.
VINE LEAF-WRAPPED FISH WITH TOMATO SALSA | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Middle EasternCategory Workday Lunches, Midweek DinnerServings 4Total Time 15 mins
- Trim vine leaves. Bring a medium saucepan of water to the boil; using metal tongs, dip leaves, into the water one at a time. Rinse immediately under cold water; drain on absorbent paper.
- Overlap four vine leaves slightly to form a rectangle large enough to enclose each piece of fish; fold leaves around fish. Place parcels in large baking-paper-lined steamer; cook, over large saucepan of simmering water, about 15 minutes.
STRIPED BASS FISH TACOS WITH HEIRLOOM TOMATO SALSA AND ...
From foodandwine.com
Servings 8Total Time 20 mins
- In a medium bowl, combine the tomatoes with the chile, shallot, cilantro and lime juice. Season with salt and let the salsa stand for 10 minutes, stirring occasionally.
- Meanwhile, in a large nonstick skillet, heat the olive oil. Season the fish with sea salt and add it to the pan. Cook over high heat until nicely browned on all sides, 4 to 5 minutes.
- On a microwave-safe plate, warm the tortillas in the microwave for 30 seconds, until soft and pliable. Transfer the fish to the tortillas and top with the salsa and diced avocado. Fold the tortillas over the filling and serve right away with lime wedges.
FISH BURGERS WITH TOMATO SALSA AND CHUNKY GUACAMOLE
From bordbia.ie
Servings 6Calories 503 per serving
- Place the fish in a large bowl with the parsley, chilli, ginger, garlic, beaten egg, mayonnaise, fish sauce, lime zest and juice and the breadcrumbs and mix together.
- Shape the mixture into 6 x 8cm burgers, put them on a plate, cover with cling-film and chill for an hour if you have time. This will help them to hold their shape when you are cooking them.
- Heat the oil in a large frying pan. Add the fish burgers and cook over a medium heat for 4minutes on each side, until crisp and golden.
- To make the Salsa: Mix all the ingredients well together, taste and season with a little salt and black pepper. Set aside until ready to serve.
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5/5 (7)Calories 206 per servingServings 4
- Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
- Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
WHITE FISH RECIPE | TOMATO SALSA | THE BEACHBODY BLOG
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3.5/5 (2)Total Time 19 minsCategory Main CourseCalories 140 per serving
- Top baking sheet with foil. Top with fish and tomato salsa. Pull up sides of foil and close, leaving a small opening at the top.
GRILLED HALIBUT WITH FRESH TOMATO SALSA RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 30 minsCategory Healthy Mahi Mahi RecipesCalories 172 per serving
- Place halibut steaks in a shallow dish and sprinkle with 1 tablespoon lime juice and oil. Turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.
- Core the tomato and halve crosswise. Gently squeeze out and discard the seeds. Dice the flesh and place in a small bowl. Stir in the remaining 1 tablespoon lime juice, cilantro (or parsley), onion, jalapeno, garlic, salt and pepper.
- Oil the grill rack (see Tip). Grill the halibut until it is opaque in the center, 4 to 5 minutes per side. Serve with the tomato salsa.
CUBAN-STYLE SWORDFISH WITH FRESH TOMATO SALSA RECIPE ...
From eatingwell.com
Category Diabetic Fish & Seafood RecipesCalories 190 per servingTotal Time 5 hrs 5 mins
- For salsa, combine tomato, tomatillo, avocado, cilantro, jalapeño, garlic, lime juice, salt, and ground pepper in a medium bowl. Cover and chill for up to 4 hours.
- For fish, thaw the fish, if frozen. Rinse the fish; pat dry with paper towels. Cut the fish into 4 serving-size pieces; rub on both sides with cut sides of halved garlic clove. Place the fish in a shallow glass dish; drizzle with lime juice. Cover and marinate in the refrigerator for 30 minutes, turning once. Drain the fish. Combine cumin, ground pepper, and salt in a small bowl; sprinkle over the fish.
- Place the fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until the fish flakes easily when tested with a fork, turning once halfway through grilling.
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