PESCADO GUISADO EN SALSA DE TOMATE (FISH IN TOMATO SAUCE)
This dish is almost like a thick fish stew. Wonderful server over rice or alongside rice and beans. Would be great served alone as well as a low carb dish.
Provided by cervantesbrandi
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Start by heating the 4 tbsp of oil in a large pot on medium high heat.
- Sprinkle each steak with salt and pepper and place them in the hot oil. As the fish is sauteing squeeze small amounts of lime juice onto each piece. This will keep the fish skin from becoming slimy during the cooking process.
- Once the fish has sauteed on one side for 4 minutes carefully turn each piece onto the other side and saute an additional 2 minutes. Continue until all sides have been cooked.
- Remove the fish onto a platter and set aside. Add the garlic, onions, and jalapenos into the oil that the fish cooked inches Saute the mixture for 5 minutes or until the onion has softened and translucent.
- Next, add the tomatoes and saute for an additional 5 minutes. Add the water and fish flavored bouillon cube. Cover and bring to a boil. Let the tomatoes boil for 10 minutes and then turn the heat down to medium low.
- Add the pieces of fish back into the pot and cover. Cook on medium low (low boil) for an additional 15 minutes. The dish is fully cooked once the fish flakes easily off of the bones.
- Enjoy!
- Note; If you love cilantro like I do you can dice up a handful and add it into the pot the last 2 minutes of cooking.
Nutrition Facts : Calories 163.4, Fat 13.9, SaturatedFat 2.1, Sodium 9.1, Carbohydrate 10.3, Fiber 2.4, Sugar 4.3, Protein 1.6
FISH WITH TOMATO SALSA
Provided by Marian Burros
Categories dinner, main course
Time 10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a large nonstick pan until hot; reduce heat to medium-high, and add the 2 teaspoons of olive oil.
- Wash and dry fish, and saute it on each side until it begins to take on a little color. Cook one or two minutes at most.
- Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.
- Wash and mince scallions; mince garlic; wash, dry and chop basil. Place ingredients in a flat dish large enough to hold fish, and mix with remaining 2 teaspoons vinegar.
- Chop tomatoes, add to serving bowl and mix. Spoon mixture to the side, and place fish in bottom of dish, spooning tomato salsa over it. Season with salt and pepper.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 953 milligrams, Sugar 7 grams, TransFat 0 grams
PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)
White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
- Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
- Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
- Serve fish and shrimp with achiote sauce and top with habanero sauce.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g
SKINNY SEARED FISH WITH FRESH TOMATO SALSA
Eating healthfully doesn't mean sacrificing flavor. Seared fish, herb-roasted potatoes and fresh veggies make this healthy dish delicious, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
- Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
- Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
- Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g
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