Fast Fish Skillet Recipes

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FAST FISH SKILLET



Fast Fish Skillet image

Add color and flavor to your tilapia with Fast Fish Skillet. Fast Fish Skillet includes pesto, peppers and grape tomatoes for an unbeatable weeknight dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 7

4 tilapia fillets (1 lb.)
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 yellow pepper, chopped
1 zucchini, cut lengthwise, then crosswise into slices
1 cup grape tomatoes
3 Tbsp. thinly sliced fresh basil

Steps:

  • Brush fish with 2 Tbsp. dressing; cook in skillet on medium heat 3 to 4 min. on each side or until fish flakes easily with fork. Transfer to plate; cover to keep warm.
  • Add remaining dressing, pesto, vegetables and tomatoes to skillet; cook 5 min. or until heated through, stirring frequently. Spoon over fish.
  • Top with basil.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

SKILLET FISH WITH QUICK CORN RELISH



Skillet Fish with Quick Corn Relish image

A refreshing corn relish has a bit of zip that complements zesty fish fillets. Have it ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 9

1 can (11 oz) whole kernel corn, red and green peppers, drained, rinsed
2 tablespoons sliced green onions (2 medium)
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 teaspoon honey
1/4 teaspoon ground cumin
1/8 teaspoon pepper
4 cod or halibut fillets (1 lb)

Steps:

  • In medium bowl, mix all relish ingredients; set aside.
  • In small bowl, combine 1/4 teaspoon cumin and the pepper; sprinkle on both sides of each fish fillet.
  • Heat 12-inch nonstick skillet over medium-high heat. Add fish; cook 5 to 8 minutes, turning once, until fish flakes easily with fork. Serve fish with relish.

Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 2 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 3 g

FISH SKILLET



Fish Skillet image

Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 12

22 ounces cherry tomatoes
1 onion, halved and thinly sliced
4 cloves garlic, smashed and sliced
2 cans (13.5 ounces each) whole artichoke hearts, drained, halved if large
1/2 cup pitted olives, such as Kalamata
1/2 cup caper berries
1/4 cup extra-virgin olive oil
1/4 cup dry white wine
Coarse salt and freshly ground pepper
1 1/2 pounds skinless firm white-fleshed fish, such as cod or monkfish, cut into 4 pieces
1 small lemon, thinly sliced
Crusty bread, for serving

Steps:

  • Combine tomatoes, onion, garlic, artichokes, olives, caper berries, oil, and wine in a large straight-sided skillet (it will be used on the grill). Season with salt and pepper, then season fish on both sides with salt and pepper and arrange on top. Place lemon slices on top of and around fish.
  • Preheat grill to medium-high. Place skillet on grill, cover grill, and cook until fish is opaque throughout, about 20 minutes. Serve immediately with bread.

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