Best Spicy New Mexico Fish Recipes

Spicy Fish Stew image

Provided by Vered DeLeeuw

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon minced fresh garlic
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon crushed red peppers
3 cups Pomi strained tomatoes (or canned tomato sauce, no salt added*)
2 teaspoons Diamond Crystal kosher salt
2 (6 oz) cod fillets (cut into 2-inch chunks)
2 (6 oz) salmon fillets (cut into 2-inch chunks)
2 tablespoons chopped parsley (or cilantro)

Steps:

Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic and spices. Cook, stirring, for 30 seconds.
Whisk in the tomato sauce and kosher salt. When the mixture starts to boil, add the fish pieces, spooning the sauce on top to cover them. Bring back to a gentle boil.
Cover (use heavy-duty foil if your skillet does not come with a lid), lower the heat to medium-low, and cook until the fish is cooked through, about 15 minutes. Garnish with parsley and serve.

Nutrition Facts : ServingSize 0.25 recipe, Calories 332 kcal, Carbohydrate 13 g, Protein 33 g, Fat 15 g, SaturatedFat 2 g, Sodium 678 mg, Fiber 4 g

Spicy Mexican Fish image

Provided by bmcnichol

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

36 ounces thawed haddock or 36 ounces cod fish fillets
1/2 cup lime juice
1/2 cup all-purpose flour
2 tablespoons taco seasoning
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons vegetable oil

Steps:

In a dish, arrange fish in a single layer.
Pour lime juice over fish.
Let stand for 15 minutes.
Combine the flour, taco seasoning, cumin and cayenne.
Remove fillets from juice and pat dry with paper towels and discard lime juice.
Coat fillets with flour mixture.
In a large skillet, cook fillets, in batches, over medium-high heat in oil for 6-8 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 258.6, Fat 7.9, SaturatedFat 1.1, Cholesterol 112.2, Sodium 515.9, Carbohydrate 10.3, Fiber 0.6, Sugar 0.6, Protein 35.2

Spicy Grilled Fish image

Provided by Mamas Kitchen Hope

Categories Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

24 ounces catfish fillets or 24 ounces other mild fish
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons low sodium soy sauce
2 tablespoons fresh ginger, finely chopped or 2 teaspoons ground ginger
6 garlic cloves, finely chopped, about 1 Tbsp
3 green onions, chopped, green and white parts
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper, adjust to taste
lemon wedge (optional)
parsley, chopped (optional)

Steps:

Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.

Nutrition Facts : Calories 347.4, Fat 23.9, SaturatedFat 4, Cholesterol 93.5, Sodium 437.2, Carbohydrate 5.5, Fiber 0.9, Sugar 1, Protein 27.1