Best 9 Ricks Poblano Baked Fish Fillets Recipes

BAKED FISH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.
• Place mackerel fillets in the baking pan; season with salt and pepper.
• Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.
• Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.

BAKED FISH FILLETS

Steps:

• Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.
• Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
• Mix remaining ingredients; drizzle over fish.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

OVEN BAKED FISH FILLETS WITH PARMESAN CHEESE

Steps:

• Mix all ingredients together, EXCEPT fish and melted butter.
• Rinse fish fillets and pat dry; Rub with butter and dip each side into bread crumb mixture.
• Bake in 325 degree oven for 15 to 20 minutes (uncovered) until fish flakes when pressed with a fork.

QUICK AND EASY BAKED FISH FILLET

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

RICK'S POBLANO BAKED FISH FILLETS

Steps:

• Preheat oven to 400 degrees. Lightly coat a 9-by-13-inch baking pan with oil; set aside. Bring a large saucepan of heavily salted water to a boil. Add sliced potatoes, and blanch until nearly tender. Meanwhile, place 1 tablespoon oil in a medium bowl. Drain potatoes thoroughly, and add to bowl with oil; mix to coat. Spread potatoes in the prepared baking pan.
• Arrange fish fillets over potatoes without allowing fillets to touch each other. Spoon salsa over the fillets and potatoes. Bake until fish is just done, 10 to 15 minutes. Sprinkle with cilantro, and serve immediately.

BAKED FISH FILLETS

Steps:

• Preheat oven to 400 degrees. Generously grease a shallow 1-quart baking dish. Melt shortening in heavy medium skillet over medium heat. Add onion and pepper; saute until golden. Stir in flour, brown sugar, marjoram, salt, thyme, and pepper until smooth. Very gradually stir in tomatoes. Bring to a boil, stirring constantly until sauce has thickened. Arrange fish in baking dish; top with sauce. Place on rimmed baking sheet and bake 12 to 15 minutes or until fish flakes easily.

SNAPPER IN A POBLANO CHILE SAUCE

Steps:

• Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container and drizzle with the lime juice, garlic, S & P. Let the fish marinate 15 minutes up to 2 hours in the fridge.
• Slice the poblanos in half, removing the stem, seeds, and veins. Roughly chop and place in blender along with the milk and blend until smooth.
• In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2-3 minutes. Add the chile puree, Mexican crema and nutmeg and cook on low heat until it thickens, about 10 - 12 minutes. Season with S & P.
• Preheat the oven to 375 degree F. Butter the bottom of a baking dish and place the marinated fish in the dish - discard marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
• Bake just until the fish is cooked through and it flakes with a fork, 15-20 minutes, depending upon the thickness of the filets.

SAUTéED FISH FILLETS WITH POBLANO CHILE SAUCE

Steps:

• 1. Prepare the chiles. Then, cut out and discard the stem end of the chiles. Cut open the chiles and remove the seeds and veins. Rinse the chiles, blot with paper towels and cut them into strips. Chop them and put them in a blender. Heat 1 tablespoon of the oil in a medium nonstick skillet, and cook the onion, garlic, and oregano until the onion begins to brown, 3 to 4 minutes. 2. Scrape the skillet contents into the blender. Add the cilantro, serrano chile, broth, cream, and 1/2 teaspoon of the salt. Blend until smooth, creamy, and green in color. Transfer the sauce to a small saucepan, and simmer for 2 to 3 minutes to blend the flavors. Reserve off heat. 3. In the same nonstick skillet, heat the remaining 1 tablespoon of oil. Sprinkle the remaining 1/2-teaspoon of salt on the fish, and cook 3 to 4 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Reheat the reserved sauce. Serve the fish at once with the sauce spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAUTéED FISH FILLETS WITH POBLANO CHILE SAUCE

Steps:

• 1. Prepare the chiles. Then, cut out and discard the stem end of the chiles. Cut open the chiles and remove the seeds and veins. Rinse the chiles, blot with paper towels and cut them into strips. Chop them and put them in a blender. Heat 1 tablespoon of the oil in a medium nonstick skillet, and cook the onion, garlic, and oregano until the onion begins to brown, 3 to 4 minutes. 2. Scrape the skillet contents into the blender. Add the cilantro, serrano chile, broth, cream, and 1/2 teaspoon of the salt. Blend until smooth, creamy, and green in color. Transfer the sauce to a small saucepan, and simmer for 2 to 3 minutes to blend the flavors. Reserve off heat. 3. In the same nonstick skillet, heat the remaining 1 tablespoon of oil. Sprinkle the remaining 1/2-teaspoon of salt on the fish, and cook 3 to 4 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Reheat the reserved sauce. Serve the fish at once with the sauce spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.