Fiery Fish Tacos With Crunchy Corn Salsa

Ingredients

• Servings: 6
• 2 cups cooked corn kernels
• 1/2 cup diced red onion
• 1 cup peeled, diced jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, chopped
• 1 lime, juiced and zested
• 2 tablespoons cayenne pepper, or to taste
• 1 tablespoon ground black pepper
• 2 tablespoons salt, or to taste
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed
• 2 tablespoons sour cream, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat grill for high heat.
• in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. stir in lime juice and zest.
• in a small bowl, combine cayenne pepper, ground black pepper, and salt.
• brush each fillet with olive oil, and sprinkle with spices to taste.
• arrange fillets on grill grate, and cook for 3 minutes per side. for each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Fiery Fish Tacos With Crunchy Corn Salsa

Ingredients

• Servings: 6
• 2 cups cooked corn kernels
• 1/2 cup diced red onion
• 1 cup peeled, diced jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, chopped
• 1 lime, juiced and zested
• 2 tablespoons cayenne pepper, or to taste
• 1 tablespoon ground black pepper
• 2 tablespoons salt, or to taste
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed
• 2 tablespoons sour cream, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat grill for high heat.
• in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. stir in lime juice and zest.
• in a small bowl, combine cayenne pepper, ground black pepper, and salt.
• brush each fillet with olive oil, and sprinkle with spices to taste.
• arrange fillets on grill grate, and cook for 3 minutes per side. for each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

red pepper-salmon pasta

Ingredients

• Servings: 4
• 4 (4 ounce) fillets salmon
• 2 tablespoons lemon juice
• 1/2 cup roasted red bell peppers
• 1/3 cup grated parmesan cheese
• 1 tablespoon cornstarch
• 2 teaspoons minced jalapeno peppers
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 cup chicken broth
• 1 (8 ounce) package angel hair pasta

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in an 8 inch baking dish, arrange filets in a single layer. sprinkle with lemon juice. tightly cover dish with foil. bake at 450 degrees f (230 degrees c). cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
• meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. add cilantro and chicken broth; whirl to blend.
• pour pepper mixture into a 10 inch frying pan. stir over high heat until boiling. reduce heat to keep warm.
• cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. drain, and return to pan.
• stir juices from the baked salmon into red pepper sauce. mix 1 1/2 cups sauce with pasta. spoon pasta plates. top with fish, and drizzle with remaining sauce. serve.

snapper with linguine and citrus cream sauce

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 shallots, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup
• 1/2 cup lemon juice
• 1 tablespoon lime juice
• 1/4 cup fish sauce
• 2 tablespoons chopped sun-dried tomatoes
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon grated orange zest
• 3/4 cup whipping cream
• 1 (8 ounce) package linguine pasta
• 4 (6 ounce) fillets
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1/4 teaspoon grated orange zest

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• heat 2 tablespoons of olive oil in a saucepan over medium-high heat. stir in the shallot and garlic, and cook for 30 seconds. pour in the , and simmer for 1 minute. add the lemon juice, lime juice, fish sauce, sun-dried tomatoes, fennel seeds, basil, thyme, worcestershire sauce, 1/2 teaspoon orange zest, and cream. bring to a simmer, then reduce the heat to medium-low, and continue to simmer until the sauce has reduced by half, 10 to 15 minutes.
• bring a large pot of lightly salted water to a boil. add the linguine, and cook until al dente, 8 to 10 minutes; drain.
• meanwhile, season the snapper fillets with salt and pepper, then dredge in the flour. shake off the excess, and set aside. heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. cook the snapper fillets on both sides in the hot oil until nicely browned, and no longer transparent in the center, about 4 minutes per side.
• to serve, toss the drained linguine with half of the sauce, and divide 4 plates. place a snapper fillet each plate, and ladle on the remaining sauce. sprinkle with 1/4 teaspoon orange zest to garnish.

ginger chili citrus salmon

Ingredients

• Servings: 4
• 4 (6 ounce) salmon fillets
• 1 cup vinegar
• 1/2 cup olive oil
• 1/4 cup honey
• 2 tablespoons bottled lime juice
• 2 tablespoons bottled lemon juice
• 2 teaspoons grated orange zest
• 2 teaspoons chopped garlic
• 1/4 cup white sugar
• 2 teaspoons ground ginger
• 2 teaspoons chili powder
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• place salmon in a single layer in a large baking dish. whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. pour over salmon. marinate, refrigerated, for 1 to 3 hours.
• preheat an outdoor grill for medium heat, and lightly oil the grate. remove fish from marinade. discard used marinade. place on preheated grill. cook just until it flakes easily with a fork, about 5 minutes per side.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.