FISH FAJITAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, 3 minutes. Add the beans, salsa and 1/2 cup water. Cook over low heat, stirring occasionally, until thickened, about 8 minutes; season with salt.
- Meanwhile, toss the bell peppers and sliced onions with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder and 1/2 teaspoon salt on a rimmed baking sheet. Broil, without stirring, until the vegetables are browned around the edges, 4 to 6 minutes.
- Toss the fish with the remaining 1 tablespoon olive oil and 1/2 teaspoon each cumin and chili powder; season generously with salt. Scatter over the roasted vegetables and broil until the fish is just cooked through, 3 to 4 minutes.
- Stir the cilantro into the beans and divide among plates. Serve with the fish, roasted vegetables, tortillas, guacamole and lime wedges.
Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 42 milligrams, Sodium 777 milligrams, Carbohydrate 49 grams, Fiber 6 grams, Protein 31 grams, Sugar 7 grams
HOT AND SPICY FAJITAS
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.
- Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
- Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the Guacamole and Salsa.
- Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.
- Preheat a grill to high.
- Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.
LIGHTLY SPICED FISH FAJITAS
Get the kids involved at dinner time with these mildly spiced fish fajitas served in tortillas with their choice of avocado, peppers, cheese and soured cream
Provided by Caroline Hire - Food writer
Categories Dinner
Time 25m
Yield Serves 2 adults + 2 children
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6.
- Put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the fajita seasoning into the breadcrumbs.
- Brush a non-stick baking sheet with oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the oven.
- Meanwhile, put the spring onions and peppers on a baking tray and turn them through a small amount of oil. When the fish has been in the oven for 5 mins, put the onions and peppers in. Bake for a further 10 mins until the fish fingers are golden.
- Mash the avocados with a fork and stir through the diced tomato, lime juice and some black pepper. Get the other accompaniments ready in bowls.
- Warm the tortillas for 15-30 secs in the microwave, or you can warm them through on a plate in the oven for a few mins.
- Place all the food in dishes on the table and let everyone dig in!
Nutrition Facts : Calories 553 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2.13 milligram of sodium
GRILLED SALMON FAJITAS WITH BLACK BEANS AND SPICY SWISS CHARD
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 25
Steps:
- In blender combine chipotle, garlic, cumin, coriander, 3 ounces canola oil. Puree. Paint salmon fillets with puree, reserving 1 tablespoon, let sit 10 minutes. In very hot cast iron skillet, sear 2 minutes each side. Remove fish fillets and reserve. In a separate, clean, very hot skillet, place 1-ounce of canola oil. Add red onion, red bell pepper, and scallions. Season with salt and pepper. Cook 2 minutes. Add remaining tablespoon of blender puree and cilantro. Cook 2 minutes more. Remove from skillet. In same skillet, add 1 tablespoon extra olive oil, chard, garlic, hot pepper sauce and jalapeno. Cook for 3 minutes. While that is cooking, in a small pot heat beans with roasted red peppers, onions, chili and butter.
- Assembly: Toast tortillas lightly in skillet and put on plate. Mash salmon fillets with fork and place in toasted tortilla, top with red onion/scallion/cilantro mixture, and sprinkle with lime juice. Roll up into burrito and serve with cooked chard and black beans on the side, as well as limes wedges and sour cream.
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.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 4.1 g, Cholesterol 61.7 mg, Fat 2.3 g, Fiber 1.2 g, Protein 34.7 g, SaturatedFat 0.5 g, Sodium 340.8 mg, Sugar 1.8 g
EASY LIGHTLY FRIED FISH - THYME AND SPICES - MEDITERRANEAN
This is just a really simple and easy, and quick, and delicious version of friend fish fillets. Serve it with whatever side you would like - I personally like it with a nice fresh vegetable salad, like a Greek/Aegean/Hortaki. It is parve, so you can go ahead and eat it with dairy.
Provided by Mivashel
Categories Greek
Time 30m
Yield 4 fillets (large), 4-6 serving(s)
Number Of Ingredients 13
Steps:
- thaw the fish if frozen - rinse it under water and pat dry if you wish.
- preheat about an inch of oil in a pan.
- cut the fillets into smaller pieces if you want.
- crack the egg into a shallow bowl and beat - add a pinch of salt and pepper.
- prepare the spiced fish fry coating - mix roughly 50:50 flour:spices. I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL HOMOGENOUS.
- dip the fish in egg - let the extra egg drip off (tap against the side of bowl).
- coat both sides of the egged up fish in the frying coating.
- carefully (hot oil is dangerous!) fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white.
- dry on paper towels lined with a bed of thyme.
- garnish with lemon wedges and thyme sprigs (optional).
Nutrition Facts : Calories 199, Fat 3.5, SaturatedFat 1.1, Cholesterol 109, Sodium 83.3, Carbohydrate 13.4, Fiber 0.8, Sugar 0.5, Protein 28.4
SPICY GRILLED CATFISH FILLETS
We love fish! We had to find a way to cook fish...had to give up fried foods. I ate this at the Cracker Barrel and went home and gave it a try! Quick and easy! I usually serve it with Long Grain and Wild Rice....
Provided by Judy Martin
Categories Fish
Time 15m
Number Of Ingredients 4
Steps:
- 1. In a 12" skillet, heat olive oil.
- 2. Season fillets with blackened seasoning on both sides of fish. Cook in hot oil for a couple minutes on each side. Blackened seasoning will smoke, so reduce heat to prevent fire alarm from going off. Cook until fish is tender and easily flakes. Remove from heat and place on warmed dinner plate to serve.
- 3. Serve with lemon slices.
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- Place bell peppers and onion in a bowl and sprinkle with half of the taco seasoning and half of the oil. Toss to coat. Place on one side of a large sheet pan.
- Pat cod strips dry of excess moisture with a paper towel, then place into a bowl and drizzle with remaining olive oil and taco seasoning. Toss to coat. On the other half of the sheet pan, lay down some parchment paper and place fish strips on there.
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5/5 (3)Category Main DishCuisine Tex-MexTotal Time 40 mins
- In a small bowl, combine paprika, pepper, salt, oregano, sugar, garlic powder, and cayenne. Place fish in a large bowl, or zip-top bag, and add seasoning mixture. Stir or shake to coat well.
- In a large pan, heat a small drizzle of olive oil over medium-high heat. Add onion and peppers, and cook 5-7 minutes or until crisp-tender. Remove onion and peppers from pan and set aside. Add another drizzle of olive oil and add about 1/3 of the fish. Cook 2-3 minutes per side, remove from pan and repeat with the remaining fish. (Don’t crowd the pan, this will help it to get slightly crispy on the outside and will prevent the fish from steaming).
- To serve, add a few pieces of fish, peppers, and onions to each tortilla. Add a little lime juice and garnish with cilantro and cheese.
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