Salsa Fish Skillet Recipes

Steps:

• Mince the anchovies, capers, garlic and red pepper flakes together on a cutting board, then sprinkle with 1 teaspoon salt and mash into a paste using the flat side of a chef's knife. Transfer to a food processor along with the parsley, mint and marjoram. With the motor running, drizzle in the olive oil and process until smooth; transfer to a medium bowl.
• Toast the fennel seeds in a skillet over medium heat, 3 to 4 minutes. Transfer to a cutting board and crush with the bottom of a small skillet. Combine with 1/4 cup of the herb mixture and the herbes de Provence in a small bowl. Put the fish fillets in a shallow dish and brush with the fennel seed-herb mixture. Cover and refrigerate 2 to 4 hours.
• Meanwhile, add the lemon juice, bell pepper and cucumbers to the remaining herb mixture. Cover and refrigerate until ready to serve.
• Heat 2 large nonstick skillets over medium-high heat. Brush the excess marinade off the fish. Working in batches, add the fish to the skillets, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the fillets, pressing with a spatula to sear the skin, and cook 2 more minutes. Serve with the herb salsa and lemon wedges.

Steps:

• In a small bowl, combine the tomato, peppers, basil, wine, shallot, garlic and 1/4 teaspoon chili powder; set aside., Sprinkle fillets with remaining chili powder. In a large skillet, cook fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork, adding tomato mixture during the last 3 minutes of cooking.

Steps:

• Coat fish fillets in bread crumbs. In a skillet, brown fillets in oil. Arrange in a greased 13-in. x 9-in. baking dish. Top with salsa and cheese. Bake, uncovered, at 400° for 7-10 minutes or until fish flakes easily with a fork and cheese is melted.

Steps:

• Combine tomatoes, onions, cilantro and pepper; set aside.
• Heat oil in large skillet on medium-high heat. Add fish; cook 3 to 5 min. until browned on bottom. Carefully turn over; top with tomato mixture. Cook 2 to 3 min. or until fish flakes easily with fork.
• Sprinkle with cheese; cover. Let stand 2 min. or until cheese is melted.

Steps:

• Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
• Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
• Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
• Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

Steps:

• Heat the oven to 375 degrees. Pick a baking dish that will fit all the fish fillets in an even layer. Scatter the whole parsley sprigs in the dish. Pat the fish dry and season all over with salt and pepper. Lay the fish on top of the parsley sprigs. (The herbs keep the fillets from sticking to the pan and will lightly flavor the fish.) Pour enough boiling water around the fish to cover the bottom of the dish. Seal the dish tightly with foil and bake until the fish is opaque and flakes with a fork, about 10 minutes for thin fillets like sole and up to 20 minutes for dense fillets that are 1-inch thick or more.
• While the fish is cooking, stir together the chopped parsley, nuts, olive oil, vinegar, honey and ½ teaspoon black pepper. (Measure the pepper; it's more than you think.) Season to taste with salt.
• Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
• Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
• In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.