BAKED FISH, SPANISH STYLE
From the Betty Crocker International Cookbook. It states it is low-calorie, but it sure doesn't taste low-cal. I used cod, but I think just about any fish would be just as delicious.
Provided by Northwestgal
Categories Peppers
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.
- Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.
- Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.
- Garnish with lemon slices, and serve hot.
SPANISH-STYLE GRILLED FISH
Provided by Duff Goldman
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour.
- Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt.
- Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan.
- Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.
- Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes.
- To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture.
- Duff says to make sure you save the fish cheeks for your favorite friend at the table-they're sweet and tender.
BAKED FISH, SPANISH STYLE
This is a Spanish recipe. I used cod, but I think just about any fish would be just as delicious.
Provided by Vickie Parks
Categories Fish
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375°F.
- 2. If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.
- 3. Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.
- 4. Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.
- 5. Garnish with lemon slices, and serve hot.
SPANISH-STYLE FISH
This untried recipe is from WebMD® and sounds so healthy and delicious that I decided to post it for Zaar World Tour II.
Provided by Debs Recipes
Categories Spanish
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the fish into semi-small pieces; sauté the fish in heated olive oil until golden-brown; stir in onions, shallots, garlic, tomatoes, cayenne, saffron, and salt.
- Simmer, uncovered, for about 40 minutes; season with fresh-ground pepper and a small handful of tarragon just before serving.
SPANISH STYLE BAKED FISH
Continental tasty fish dish with a twist.
Provided by towersa
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oven to 180 c or Gas mark 6
- Peel and dry potatoes. Toss with onions, peppers and garlic in the oil in a shallow dish. Roast for 45 minutes.
- Scatter olives and bay leaves over the mixture. Sit fish on top.
- Mix pesto and lemon juice and put on top of the fish/vegetables. Roast for further 15 minutes
- Serve with a salad.
SPANISH-STYLE GRILLED FISH
Steps:
- Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour. Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt. Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan. Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes. Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes. To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture.
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