Red Snapper Fajitas With Black Bean Salsa Recipes

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MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE



My Sister Ria's Favorite Fajitas, with Black Beans and Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22

2/3 cup Mexican beer
1/2 cup chopped chipotle in adobo sauce, found on international foods aisle, smoky chipotle prepared salsa may be substituted
1 lime, juiced
Several sprigs fresh thyme, chopped, about 2 tablespoons
1 1/2 tablespoons (1/2 palmful) chili powder
A generous drizzle vegetable, corn, or olive oil
Flank steak
8 (8-inch) flour tortillas
1 tablespoon vegetable, corn or olive oil
1 large red bell pepper, seeded and cut into strips
1 poblano pepper (if you market does not carry them, substitute 1 Cubanelle long Italian pepper)
1 medium yellow-skinned Spanish onion, cut into thin strips
Salt and pepper
1 package Spanish style rice, any brand, prepared to directions on the package
1 tablespoon (1 turn around the pan) vegetable, olive, or corn oil
3 cloves garlic, chopped
1 jalapeno, seeded and finely chopped
1 small white onion
1 large can black beans, drained and rinsed
1 teaspoon ground cumin
Salt and pepper
Chopped cilantro and sliced scallions, for garnish, optional

Steps:

  • Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 minutes. The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds.
  • Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes.
  • Heat a grill pan to high heat and sear the flank steak 4 minutes on each side. Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally.
  • Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table. Add oil to hot pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes. Transfer to a platter and cover with loose foil to keep hot. Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes. Add black beans and spices to the pan and heat through for another 1 to 2 minutes. Transfer beans to a serving dish. Top beans with cilantro and scallions.
  • Remove meat from grill pan and let it rest 5 minutes for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack. Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans.

RED SNAPPER FAJITAS WITH BLACK BEAN SALSA



Red Snapper Fajitas With Black Bean Salsa image

Number Of Ingredients 22

FOR THE MARINADE:
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon , crushed red pepper flake
4 skinless red snapper fillets, about 6 ounces each
FOR THE SALSA:
1 pound Italian plum tomato, cored and dices
1 medium avocado, finely diced
1.200 cups canned black beans, rinsed and fully drained
1/4 cup finely diced red onion
1/4 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 teaspoon minced jalapeño pepper, with seeds
1 teaspoon minced garlic
1/2 teaspoon kosher salt
vegetable oil
8 to 10 flour tortillas (10 inches)
1/2 head Romaine lettuce

Steps:

  • TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Place the fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and refrigerate for 30 minutes. TO MAKE THE SALSA: In a medium bowl combine the salsa ingredients. Season with more salt and lime juice, if desired. Remove the fillets from the bag and discard the marinade. Lightly brush or spray both sides with vegetable oil. Grill over Direct High heat until the fish begins to flake, 3 to 4 minutes, turning once halfway through grilling time. Remove from the grill. Separate into large flakes with two forks. Heat the tortillas over Direct High heat for about 1 minute without turning. Wrap in a kitchen towel to keep warm. Clean, core, and cut the lettuce into thin, crosswise slices. Let your guests assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

RED SNAPPER FAJITAS



Red Snapper Fajitas image

Make and share this Red Snapper Fajitas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
4 (6 ounce) skinless red snapper fillets
1 lb plum tomato, cored and diced
1 medium avocado, finely diced
1/2 cup canned black beans, rinsed and drained
1/4 cup finely diced red onion
1/4 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon minced jalapeno pepper
1 teaspoon minced garlic
1/2 teaspoon kosher salt
8 -10 flour tortillas (10 inches)
1/2 head romaine lettuce

Steps:

  • Make marinade: in a bowl, whisk the marinade ingredients together.
  • Put fish fillets in a large plastic zip-lock bag; pour in the marinade.
  • Press the air out of the bag and seal; turn bag to distribute marinade; refrigerate for 30 minutes.
  • Make the salsa: in a bowl, combine the salsa ingredients; season with more salt and lime juice, if desired.
  • Remove fillets from bag; discard marinade.
  • Lightly brush or spray both sides with vegetable oil.
  • Grill over direct high heat until fish begins to flake, 3-4 minutes, turning once halfway through grilling time.
  • Remove from grill; separate into large flakes with two forks.
  • Heat tortillas over direct high heat for about 30 seconds without turning; wrap in a kitchen towel to keep warm.
  • Clean, core, and cut the lettuce into crosswise slices.
  • Let each person assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.

Nutrition Facts : Calories 652.1, Fat 25.9, SaturatedFat 4.3, Cholesterol 79.8, Sodium 1265.7, Carbohydrate 51, Fiber 10.7, Sugar 6.3, Protein 54.9

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