Best 4 Light And Spicy Fish Recipes
LIGHT AND SPICY FISH
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
- Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
- Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 4.1 g, Cholesterol 61.7 mg, Fat 2.3 g, Fiber 1.2 g, Protein 34.7 g, SaturatedFat 0.5 g, Sodium 340.8 mg, Sugar 1.8 g
SPICY FISH & CHIPS
Fish or Seafood dishes are easy and quick to cook, they are packed with protein, low in fat and full of flavor with a touch of zest. Lighten up your Fish & Chips with this spicy aromatic fish and chips. This is just a really simple, easy, quick, and delicious version of fish & Chips. Serve it with whatever side you would like - I personally like it with a nice fresh salad, spicy thick potato chips or potato wedges and chilli mayonnaise. In Mauritius we have several finger licking fish fry recipes out of which I have created this Authentic Mauritian Spicy Fish which is just bliss to the palate. It is absolutely delicious, spiced with tangy sumac spices and several of my favourite spices. You could use any fish of your choice, preferably those with not too many bones.
Provided by Brinda's MauritiusDelights
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Start by preparing the potatoes; I like to steam my potatoes as it keeps the flavour and also help reduce the cooking time later (I do the same before roasting potatoes). Place the sliced potatoes in a microwave safe bowl, season with salt and steam in the microwave for 3-4 minutes until half cooked. Remove from the microwave add the rest of the spices and seasonings toss until well mixed and set aside to cool down.
- Rinse the fish pat dry using a paper towel. Season with salt and pepper, and set aside.
- Beat the egg in a shallow bowl, add the chopped coriander. In another shallow bowl, mix the semolina together with the rest of the dry spice ingredients.
- Dip a haddock fillet into the egg mixture - let the extra egg drip off, the coriander will stick to the fish and that's what you want.
- Press gently the egg coated fish into the crumb mixture on both sides; set the coated fillet onto a plate
- Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
- Heat the vegetable oil in a deep frying pan over medium heat.
- Since the potatoes will take longer to cook, start off by frying the seasoned potato - if you are worried about calories you can bake them in the oven for 20-25 minutes.
- To fry the fish, gently place the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side.
- The inside of the fish should be opaque and flaky underneath the coating.
- Remove and drain fillets on paper towels
- To serve sprinkle some salt and Tandoori powder on the cooked potatoes.
- Serve the fish and delicious potatoes with slice of lemon - I like to serve mine with pickled lemon and chilli mayonnaise (simply made by mixing mayonnaise with chilli paste/sauce of your choice)
LIGHT BATTER (FOR FRIED FISH, ONION RINGS OR VEGGIES)
This makes a very light crispy and tasty all purpose batter for fried zucchini, shrimp or whatever. Makes enough for two lbs. of fish filets plus a bunch of veggies. You can use plain soda or lemon/lime flavor.
Provided by manushag
Categories High In...
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix baking soda, salt, pepper and flour.
- Add melted butter.
- Add egg and lemon juice.
- Add soda. (add more if batter seems too thick.) Batter will be lumpy, but lumps will cook out, so don't over mix.
- Dip fish or vegetables into dry flour first before dipping into batter. This will help batter stick.
- Fry veggies first in hot oil (350 degrees), then fish.
- Drain on paper towels and keep in warm oven while frying.
- Serve with tartar sauce.
MY LIGHT AND SPICY TUNA SALAD
Spicy Tuna salad You're only using 1 tablespoon on mayo for the WHOLE thing! The rest of this salad is packed with veggie and spicy stuff that will improve your circulation (good for you) Don't eat that deli crap any more! Make your own and go very, very easy on the mayo - remember whatever you put in your mouth will end up sticking to the inside of your arteries!
Provided by SugarHATER
Categories Vegetable
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything but the bread together.
- Spread on Eziekel sprouted bread and eat.
- or add this on top of a baby spinach salad.
Nutrition Facts : Calories 76, Fat 1.4, SaturatedFat 0.3, Cholesterol 14.8, Sodium 396.9, Carbohydrate 3, Fiber 0.8, Sugar 1, Protein 12.7
Tips:
- Choose the right fish: For this recipe, it's best to use a firm-fleshed fish that will hold up well to grilling, such as salmon, tuna, or swordfish.
- Make sure your fish is fresh: The fresher the fish, the better it will taste. If you're not sure how to tell if fish is fresh, ask your fishmonger or look for fish that has bright, clear eyes, firm flesh, and a mild smell.
- Season your fish simply: A simple seasoning of salt, pepper, and lemon juice is all you need to bring out the natural flavor of the fish.
- Don't overcook your fish: Fish is a delicate protein that can easily be overcooked. Cook it just until it is opaque and flakes easily with a fork.
- Serve your fish immediately: Fish is best served immediately after it is cooked. If you need to keep it warm, wrap it in foil and place it in a warm oven.
Conclusion:
This grilled fish recipe is a light and healthy meal that is perfect for summer. It's easy to make and can be tailored to your own taste preferences. Whether you like your fish mild or spicy, this recipe has something for everyone. So fire up your grill and give it a try!
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