Fish With Cilantro And Garlic Recipes

Steps:

• Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
• Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
• Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

Steps:

• Stir together the rice, 3 cups water, 1 tablespoon oil and a pinch of salt in a medium pot and bring to a boil over high heat. Cover, reduce the heat to low and cook until fluffy and tender, about 20 minutes.
• Bring a large straight-sided skillet or saute pan filled with water to a boil over high heat. Add the tomatillos and cook until softened and slightly pale, about 4 minutes. Drain the tomatillos and put in a blender along with the onion, 1 jalapeno, garlic, cilantro stems and 1/2 teaspoon salt. Put the lid on the blender, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute. Pour the tomatillo salsa back into the same skillet or saute pan and set over medium heat.
• Season the fish fillets on all sides with 2 teaspoons salt. Nestle the fish in the tomatillo salsa, cover and cook until the fish is opaque and there is no resistance when a paring knife is inserted, 6 to 8 minutes.
• Reserve 1/4 cup loosely packed cilantro leaves for garnish and chop the remaining cilantro leaves to yield 1/4 cup.
• When the rice is done, use a fork to fluff it, then stir in the lime zest, lime juice and the 1/4 cup chopped cilantro leaves. Season with 1/2 teaspoon salt. Keep warm.
• Generously coat a small saute pan with oil and heat over medium high until shimmering. Add a pinch of flour to the oil. If it sizzles, the oil is ready for frying. Line a small plate with paper towels.
• Thinly slice the 2 remaining jalapeños crosswise. Put the flour in a small bowl. Working in batches, coat the jalapeño slices in the flour, then fry on each side until the seeds are golden brown, 2 to 3 minutes total. Transfer to the prepared plate and season with a pinch of salt.
• To serve, put a quarter of the rice on left side of a wide shallow bowl, spoon a quarter of the tomatillo salsa on the right side and use a spatula to carefully place 1 fish fillet on top. Repeat with the remaining rice, salsa and fish. Garnish with the reserved cilantro leaves and a fried jalapeño slices.

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.

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:

• Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.
• Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.