Tex Mex Fish Fillets Recipes

TEX-MEX FISH FILLETS

Steps:

• Dust the fish in the seasoning, then set aside. Heat the oil in a shallow frying pan, then fry for 3-4 mins on each side until crisp. Serve each piece of fish with a spoonful of guacamole on top, a scattering of chopped coriander and a lime wedge for squeezing.

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.

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.

CHILI-LIME FISH FRY WITH TEX-MEX PEPERONATA

Steps:

• To prepare the peperonata, heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalapeño and bell peppers, and salt and pepper. Sauté until the peppers are crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook for 2 minutes, then add the beer or stock and stir for a minute or two more. Top with the cilantro and set aside.
• Season the fish with salt and pepper. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third. Season the bread crumbs with 1 tablespoon grated lime zest, the chili powder, garlic powder, onion powder, and thyme. Coat the fish in the flour, eggs, and seasoned bread crumbs.
• Meanwhile, heat the oil in a large skillet over medium to medium-high heat. If the pan is not large enough to fry 4 fillets, heat the oven to 275°F and place a cooling rack on a rimmed baking sheet. As you fry the fish, transfer it to the rack in the hot oven to keep warm. Cook the fish for 3 to 4 minutes on each side, or until deeply golden and crispy. Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.