Fish With Green Chilies Recipes

BAKED COD FILLETS

Baked Cod Fillets image

Add bold flavors to the table with Baked Cod Fillets. Baked Cod Fillets are flawlessly flaky and get a flavor boost from tomatoes and green chilies.

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1/4 cup KRAFT Lite Zesty Italian Dressing
6 cod fillets (1-1/2 lb.)
1 can (10 oz.) diced tomatoes and green chiles, drained
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

Heat oven to 425°F.
Pour dressing into 8- or 9-inch square baking dish.
Place fish over dressing; top with tomatoes and cheese.
Bake 10 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.6412 g, Sugar 0 g, Protein 23 g

FISH WITH GREEN CHILIES

Fish with Green Chilies image

This is a mildly spicy recipe, which can be made hotter with the addition of fresh chilies if you like. It pairs well with spanish rice and green beans or fresh corn off the cob. Make this meal in 30 minutes or less!

Provided by Geema

Categories Spicy

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs mild fish fillets (cod, sole, etc.)
1 large onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 tomatoes, peeled,seeded and chopped
1 (4 ounce) can chopped green chilies, drained
12 pimento stuffed olives
1/4 cup dry white wine

Steps:

Cut fish into 4 serving pieces.
Place onion and garlic in oil in skillet and saute for just a minute or two.
Place fish on onion; sprinkle with salt and pepper.
Spoon tomatoes and chiles over fish; top with olives.
Pour wine over fish.
Heat to boiling; reduce heat.
Cover and simmer until fish flakes easily with fork, about 10 minutes,depending on the thickness of the filets.

Nutrition Facts : Calories 253.8, Fat 5, SaturatedFat 0.8, Cholesterol 93.5, Sodium 283.9, Carbohydrate 8.1, Fiber 1.5, Sugar 4, Protein 40.1

SOUTHWESTERN BEER-BATTER FISH WITH GREEN CHILE TARTAR SAUCE

Southwestern Beer-Batter Fish with Green Chile Tartar Sauce image

Chili powder kicks up the flavor in crispy, batter-fried fish ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise or salad dressing
2 tablespoons (from 4.5-oz can) Old El Paso™ chopped green chiles, drained
2 teaspoons chopped fresh parsley
1 teaspoon finely chopped onion
Vegetable oil
1 1/4 cups Original Bisquick™ mix
1 lb tilapia fillets, about 1/2 inch thick, cut into 4 serving pieces
1 1/2 teaspoons chili powder
1/2 teaspoon salt
3/4 cup regular or nonalcoholic beer
1 egg
1 small lemon, cut into quarters

Steps:

In small bowl, mix sauce ingredients. Refrigerate until serving.
In 10-inch skillet or deep fryer, heat oil (1 1/2 inches) to 350°F. In shallow dish, place 1/4 cup of the Bisquick mix. Lightly coat fish with Bisquick mix.
In medium bowl, beat remaining 1 cup Bisquick mix, the chili powder, salt, beer and egg with wire whisk until smooth. Dip fish into batter, letting excess drip into dish.
Fry fish in oil 1 1/2 to 2 minutes on each side or until golden brown; drain on paper towels. Serve with sauce and lemon quarters.

Nutrition Facts : Calories 540, Carbohydrate 22 g, Cholesterol 125 mg, Fat 7, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (1 Fillet and 2 Tbsp Sauce), Sodium 1220 mg, Sugar 2 g, TransFat 0 g

SWORDFISH WITH SOMALI CILANTRO AND GREEN CHILE PEPPER SAUCE

Swordfish with Somali Cilantro and Green Chile Pepper Sauce image

Hawa's company, Basbaas, is named for the Somali term for chile pepper, and her ready-made sauces are just like this one-an everyday condiment that makes everything it touches better. In fact, this cilantro and green chile pepper sauce that delivers spice and acid in big doses is a version of Basbaas's green sauce. Serve it on...anything. From scrambled eggs to grilled fish, tacos to roast chicken, a bowl of rice to a grilled steak, it's one of the most versatile recipes in the book. It is served here with a simple seared swordfish and shredded green cabbage.

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup full-fat unsweetened coconut milk
3 tablespoons freshly squeezed lime juice, plus more as needed (about 2 limes)
2 tablespoons white vinegar or white wine vinegar
1/2 cup packed cilantro leaves
2 jalapeños, stemmed and coarsely chopped
2 large garlic cloves, minced
2 teaspoons granulated sugar
1 teaspoon kosher salt, plus more as needed
4 (6-ounce) skinless wild swordfish steaks, about 1/2 inch thick
Kosher salt
1 tablespoon extra-virgin olive oil
2 cups finely shredded green cabbage

Steps:

For the sauce: In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.
For the swordfish: Heat a large skillet over medium-high heat. Pat the swordfish dry and season with salt. Add the olive oil to the skillet. When the oil is hot, add the swordfish and cook until golden on the underside, about 2 minutes. Flip and cook until just cooked through, about 2 minutes more. To serve, mound the cabbage on serving plates and top with the swordfish. Drizzle with some of the cilantro and green chile sauce.

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