Baked Fish Fillets With Green Chiles Recipes

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ASIAN GLAZED BAKED BARRAMUNDI (OR OTHER FISH)



Asian Glazed Baked Barramundi (or other fish) image

Recipe video above. Banish boring baked fish with this sweet n' savoury, gently spiced Asian-style barbecue glaze. A quick finish under the broiler / grill caramelises the glaze for maximum flavour! For the most juicy and perfectly cooked fish, take the fish out when the internal temperature is 55C/135F. Serve with plain or flavoured rice, and some wholesome veggies to complete.

Provided by Nagi

Categories     Mains

Number Of Ingredients 16

4 x 180g / 6oz barramundi fillets (, skinless, boneless; or other ~2.5cm / 1" thick firm white fish fillets (Note 1))
4 tsp cornflour / cornstarch
2 tbsp water
5 tbsp soy sauce (, all-purpose or light soy sauce (Note 2))
4 tbsp honey ((else maple syrup or 5 tbsp brown sugar))
1 tbsp sesame oil
1 tbsp Chinese black vinegar or rice vinegar ((Note 3))
1 tbsp mirin ((Note 4))
1 tsp sambal oelek (, or other Asian chilli paste / sauce (Note 5))
1/2 tsp Chinese Five Spice ((Note 6))
1 clove garlic (, finely minced)
1 tsp ginger (, finely grated)
1/4 tsp Sichuan pepper (, or white pepper (Note 7))
Sesame seeds
Green onions ((Note 8))
Large red chilli, finely sliced

Steps:

  • Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.
  • Cornflour slurry: Mix water and cornflour in a small bowl.
  • Make glaze: Place remaining glaze ingredients in a small saucepan over medium-low heat. Simmer for 2 minutes. Add cornflour slurry then stir well. Cook it for a further 2 minutes until it thickens into a thick paste - thick enough so it stays on the fish when brushed on. See photo in post or video. If it is just a thick syrup, it will slide off the fish.
  • Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.
  • Bake then broil/grill: Bake fish for 15 minutes. Then flick to broiler/grill on high, and cook for 3 minutes to caramelise the surface. Target an internal temperature of 55°C/131°F for medium, which is just cooked but not raw at all. Fish temperature will continue to rise to 58°C/136.5°F during resting.
  • Garnish: Remove from oven, transfer to serving plates and rest for 5 minutes. Garnish with green onion, chillies and sesame seeds, as desired. Pictured in post with a side of Coconut Rice and cucumber with Asian Sesame Dressing.

Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 39 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 67 mg, Sodium 1406 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS



Baked Fish with Tomatoes, Olives and Capers image

For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons extra-virgin olive oil
4 6-ounce snapper or black sea bass fillets, pin bones removed
Kosher salt and freshly ground pepper
1 small white onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves, preferably fresh
1 28-ounce can diced fire-roasted tomatoes with green chiles
1/2 cup pimiento-stuffed green olives, roughly chopped
2 tablespoons capers in brine, drained
1 pound baby Yukon Gold or red-skinned potatoes, quartered
Chopped fresh cilantro, for serving

Steps:

  • Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
  • Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
  • Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
  • Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.

Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams

SPICY HADDOCK



Spicy Haddock image

"This is one of my favorite ways to serve fish," says Kathleen Plake of Fort Wayne, Indiana. "I'm originally from Louisiana, where much of the food is spicy. So I like the spark that the chili powder and green chilies give this good-for-you baked fillets."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

2 pounds haddock fillets
1 can (4 ounces) chopped green chilies
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Dash hot pepper sauce

Steps:

  • Place fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the remaining ingredients; spoon over fish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 139 calories, Fat 4g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 501mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA



Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa image

I love tomatillo sauce with a range of fish, from salmon to shellfish to the lighter fish I am focused on this week. I used cod for my recipe tests.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4

Number Of Ingredients 10

1 pound fresh tomatillos, husked and rinsed
2 or 3 jalapeño or serrano chiles, stemmed, seeded for a milder salsa
1/4 cup chopped onion, soaked for 5 minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
Salt to taste
1/3 cup coarsely chopped cilantro, plus additional chopped cilantro for garnish
1 tablespoon grapeseed or sunflower oil
1 cup chicken or vegetable stock
1 1/2 pounds cod or mahi mahi fillets
Cilantro sprigs or leaves and lemon or lime wedges for serving

Steps:

  • Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
  • Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
  • Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 849 milligrams, Sugar 6 grams

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