Best Baked Fish Fillets With Green Chiles Recipes

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

Ingredients

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

FISH WITH GREEN CHILIES

Fish with Green Chilies image

This is a mildly spicy recipe, which can be made hotter with the addition of fresh chilies if you like. It pairs well with spanish rice and green beans or fresh corn off the cob. Make this meal in 30 minutes or less!

Provided by Geema

Categories Spicy

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs mild fish fillets (cod, sole, etc.)
1 large onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 tomatoes, peeled,seeded and chopped
1 (4 ounce) can chopped green chilies, drained
12 pimento stuffed olives
1/4 cup dry white wine

Steps:

Cut fish into 4 serving pieces.
Place onion and garlic in oil in skillet and saute for just a minute or two.
Place fish on onion; sprinkle with salt and pepper.
Spoon tomatoes and chiles over fish; top with olives.
Pour wine over fish.
Heat to boiling; reduce heat.
Cover and simmer until fish flakes easily with fork, about 10 minutes,depending on the thickness of the filets.

Nutrition Facts : Calories 253.8, Fat 5, SaturatedFat 0.8, Cholesterol 93.5, Sodium 283.9, Carbohydrate 8.1, Fiber 1.5, Sugar 4, Protein 40.1

MOROCCAN BAKED FISH WITH ONIONS

Moroccan Baked Fish With Onions image

For fish with a spicy North African flavor, marinate firm-fleshed fillets for at least an hour in this traditional mixture of chopped green cilantro, olive oil, garlic, green chiles, paprika and lime juice. Then roast the fish on a bed of savory sliced onions stained yellow with turmeric and seasoned with preserved lemon and olives. Serve with steamed rice or roasted potatoes, and slices of ripe tomato.

Provided by David Tanis

Categories dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds grouper, halibut or snapper, cut in six 4-ounce portions of equal thickness
Salt and pepper
2 bunches cilantro
2 garlic cloves, smashed to a paste
1 serrano chile, very finely chopped, or to taste
1 teaspoon cumin seeds, toasted and coarsely ground
1 teaspoon coriander seeds, toasted and ground, plus 1/2 teaspoon whole seeds
2 tablespoons paprika
1/2 cup plus 2 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons butter
3 large onions, sliced 1/4-inch thick (about 4 cups)
1/2 teaspoon turmeric
Pinch cayenne
1 preserved lemon, finely diced
1 cup green or black olives, with pits

Steps:

Season fish fillets lightly with salt and pepper and set aside. Wash cilantro and pat dry. Reserve a few cilantro sprigs for garnish, then roughly chop leaves and tender stems and put in a medium bowl. Add 1/2 teaspoon salt, the garlic, the chile, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, the paprika, 1/2 cup olive oil and the lime juice. Stir mixture together.
Pour cilantro sauce over fish fillets, reserving 4 tablespoons of the sauce for serving. Coat both sides of fish with the mixture. Cover and leave at room temperature for 1 hour, or refrigerate for up to several hours.
Meanwhile, put butter and remaining 2 tablespoons olive oil in a wide skillet over high heat. Add sliced onions and season generously with salt and pepper. Add remaining ground cumin and ground coriander, 1/2 teaspoon whole coriander seeds, the turmeric and the cayenne. Stir to coat. When onions begin to soften, turn heat to medium. Continue cooking, stirring occasionally, for about 15 minutes, until onions are soft and begin to brown. Stir in preserved lemon and olives. Cool to room temperature. (The onions may be cooked in advance.)
Heat oven to 400 degrees. Spread onions in a low baking dish. Arrange marinated fish fillets over onions in a single layer. Bake on top rack until fish is just done, 10 to 15 minutes. To serve, smear a little reserved cilantro sauce over each fillet, and give each guest a large spoonful of the onions. Garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 770 milligrams, Sugar 6 grams, TransFat 0 grams