Salsa Fish Recipes

SKINNY SEARED FISH WITH FRESH TOMATO SALSA

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.

SALSA FISH

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.

OVEN-BAKED SALSA FISH FILLETS

Steps:

• Preheat oven to 425°F.
• Place thawed fish fillets in a 9 inch pie plate.
• Spread with salsa and top with Parmesan.
• Bake, uncovered, until bubbling (about 8 to 12 min).

MEXICAN BAKED FISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
• Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
• Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

SALSA FOR FISH

Steps:

• Mix all of the ingredients together in bowl
• Pour int a servivng bowl and garnish with a pinch of Mexican Oregano

SALSA FISH SKILLET

Steps:

• In a large nonstick skillet or wok, stir-fry halibut in 2 teaspoons hot oil for 3-4 minutes or until fish flakes easily with a fork; remove and keep warm. , Add the yellow squash, zucchini, mushrooms, cumin and remaining oil to the pan. Stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Return fish to the pan. Add salsa; heat through. Sprinkle with cilantro.

CRISPY FISH WITH MANGO SALSA

Steps:

• Marinate the fillets in 3 tablespoons of the fish sauce. Leave for 5 minutes.
• Heat the oil in wok (ensure that the oil is no more than halfway up the wok). When very hot, about 350 degrees F, deep fry the fish until golden brown, about 5 to 6 minutes. Remove from the oil and drain on a paper towel-lined plate.
• Make the salsa dressing by pounding the Thai chili peppers roughly with a pestle and mortar. Transfer the chilies into a salad bowl.
• Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.
• Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.
• Serve the mango salad with the crispy fish.

GRILLED FISH WITH CHUNKY AVOCADO SALSA

Steps:

• Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
• Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.