Tex Mex Fish Fillets Food

FISH FAJITAS

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.

GRILLED TEX-MEX FISH TACOS

Steps:

• Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
• Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
• Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
• Serve on warm tortillas with chipotle spread.

TEX-MEX HADDOCK OR COD FROM MICROWAVE

Steps:

• Thaw fish, if frozen.
• Place sliced onion in a single layer in the bottom of an ungreased 12 x 7 1/2 x 2-inch microwave-safe baking dish.
• Add water. Cover with vented clear plastic wrap.
• Microwave on 100% power (HIGH) for 3-4 minutes or until onion is crisp-tender.
• Place fish fillets on top of onion slices and cook, covered, for 4-5 minutes or until fish flakes easily when tested with a fork, giving the dish a half turn after 3 minutes.
• Drain well.
• Spoon picante sauce, tomato, and olives over fish.
• Cook, uncovered, about 2 minutes more or until heated through.
• Top with cheese. Cook for 1 minute or until cheese is melted.