Fish In Cilantro Sauce Recipes

Steps:

• Turn on the broiler, and cover broiler pan with aluminum foil.
• Wash, dry and coarsely chop cilantro and parsley. Mince cilantro, parsley and garlic in food processor.
• Add the cumin, hot pepper flakes, lemon juice and olive oil, and process until well blended.
• Wash fish, and cut in half. Place in a single layer on foil, and spread cilantro mixture evenly over fish.
• Broil fish four inches from heat, according to the Canadian rule: measure fish at the thickest part, and cook 8 to 10 minutes to the inch.

Steps:

• Preheat oven to 350°F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.
• Bake fish until just opaque in center, about 25 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Drizzle a large oven-safe pan with oil.
• Rinse trout and pat dry with a paper towel. Place on a flat work surface. Cut trout from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book; lay onto the prepared pan.
• Place tomatoes, onion, lemon juice, cilantro, garlic, coriander, cumin, salt, pepper, and cinnamon in a food processor. Pulse until chopped fine but not pureed. Pour 1/2 the mixture on top of 1/2 of the trout; fold the other side of trout on top. Spoon the remaining 1/2 of the mixture on and around the sealed trout. Add water to the pan; arrange potatoes around the trout. Cover pan with aluminum foil.
• Bake in the preheated oven until trout flakes easily with a fork, about 45 minutes.

Steps:

• Cut fish into serving size pieces about 1 inch thick.
• Soak fish in wine, milk, or lemon juice. Then dust with flour. Followed by a dip in beaten egg.
• Heat 2 tablespoons of olive oil in a skillet over medium to high heat and when it is almost smoking add a few pieces of fish. Cook the fish, a few pieces at a time for 2-3 minutes each side. (The fish will finish cooking later.) Remove each piece as it is cooked and set aside.
• When all the fish is done, discard the frying fat and wipe the pan out with paper towels. Add remainng 2 tablespoons of oil to pan and over medium-low heat gently cook the onion and garlic until soft but not brown, about 10-15 minutes
• Add tomatoes and cook, stirring occasionally, until the tomatoes have given off their juices ad start to thicken, about 10 minutes.
• Stir in cumin and cilantro. Taste for seasoning and add salt and pepper if necessary.
• Heat oven to 350 degrees. Arrange fish pieces in a shallow baking or gratin dish and cover with sauce. Bake until fish is thoroughly cooked and the sauce is bubbling, about 20 minutes.

Steps:

• Preheat the oven to 500°F. Tear off 2 pieces of aluminum foil, each large enough to wrap the fish, then put one on top of the other. Put the fish on the foil, then in a large baking dish. Sprinkle salt, pepper, and half the lime juice in the cavity, then stuff the cavity with the cilantro stems. Sprinkle all the remaining ingredients over the fish and fold the foil over to seal in the fish.
• Bake until the fish flakes when probed with a fork, 15 minutes or more; don't overcook. (Unfortunately, there is no way to check the fish without unwrapping, so don't check for at least 15 minutes; re-wrap if necessary.)
• Carefully unseal the foil (watch out for hot steam) and transfer the fish toppings and any accumulated juices to a food processor or blender. Process until the mixture forms a creamy sauce, adding some lime juice or olive oil if needed. Transfer the fish to your serving dish and top with the cilantro sauce. Serve immediately.
• In step 3, omit the blending of the sauce; serve the fish with the toppings and accumulated juices spooned over and around the fish.
• This procedure will work with any seasonings: Try wrapping fish with salt, pepper, fresh lemon juice, and butter (about 4 tablespoons, cut into bits). Use about half as much herb, about 1/4 cup; fresh parsley, dill, or chervil are best in this.
• Wrap the fish with salt, pepper, fresh lemon juice, 3 tablespoons extra virgin olive oil, 1 trimmed and sliced fennel bulb, and about 1/4 cup chopped fresh parsley, treated as the cilantro in the original recipe or the first variation.

Steps:

• Preheat oven to 375 degrees. Sprinkle fish inside and out with one tablespoon of olive oil, salt and pepper. Place on baking tray, set aside.
• Prepare the chilies. Using rubber gloves to protect your hands from the volatile oils, seed and core the chilies and place them inside up on a broiler tray. Char the skins under the broiler, place the chilies in a paper bag for a couple of minutes and when they have cooled, scrape off the skin. Cut the chilies in slices.
• Heat one tablespoon of olive oil in a skillet and cook the onion with the garlic until softened. Add the chilies and cook 5 to 10 minutes, until soft, stirring occasionally.
• Roast the fish for about 20 minutes or until cooked.
• Meanwhile, combine the cilantro (reserving some for garnish) with the onion-chili mixture, the remaining olive oil, lemon juice, salt and pepper and puree until smooth. Correct seasoning and set aside.
• When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil. Garnish with the cilantro and serve.