Cilantro Lime Fish Recipes

Steps:

• Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
• Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
• Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

Steps:

• Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
• Blend until smooth.
• Chop jalapeno, add to blender (depending on how hot you like it).
• Add salt and more lime to taste, blend everything until smooth.

Steps:

• Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
• At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
• Serve fish on warmed tortillas with dressing.

Steps:

• In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.

Steps:

• Preheat oven to 375°F.
• Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
• In a saucepan, saute onion and garlic in oil; stir in cumin.
• Spoon over fillets; sprinkle with cilantro.
• Place lime slices over each; drizzle with margarine.
• Fold foil around fish and seal tightly; place on a baking sheet.
• Bake for 35-40 minutes or until fish flakes easily with a fork.

Steps:

• Combine first five things; coat fish with it. Place fillets in large skillet coated with cooking spay over medium heat. Top each fillet with butter and cilantro. Saute 4 minutes on each side or until fish flakes.
• Heat tortillas per pkg. instructions. Divide fish among them. Drizzle with sauce. Top with cheese, tomatos, guacamole and salsa. Fold in half.
• Sauce: Place all sauce ingredients in food processor or blender. Process stil smooth.

Steps:

• Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
• In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
• Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
• Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
• When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
• Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
• To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.

Steps:

• Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.

Steps:

• Season tilapia with salt and pepper.
• In small bowl, whip cilantro, the juice from the lime and 1/4 cup butter until well mixed.
• Melt 1 tsp butter and 1 tsp oil in skillet on medium high heat.
• Add tilapia fillets and cook 3 minutes per side or until flaky.
• Top fish with cilantro lime butter and serve on a bed of rice.

Steps:

• Preheat oven to 425°.
• To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
• To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
• Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.