BLACKENED FISH
Steps:
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
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
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
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- 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).
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