Type what you have

Ingredients

• ✓ white fish
• lime
• orange
• olive oil
• green chile pepper
• mango
• green onion
• tomato
• cilantro
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white fish, lime juice, orange juice, olive oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
3. 3 Mix in mangoes and green onions; cover and chill in the refrigerator for 10 minutes more.
4. 4 Gently fold in tomatoes and cilantro.
5. 5 Season with salt and pepper and serve immediately.

By gem

Ingredients

• ✓ white fish
• oregano
• peppercorn
• salt
• lime
• orange
• water
• habanero chile
• red onion
• shrimp
• butter
• black pepper
• salt
• oregano
• garlic
• white vinegar
• lime
• orange
• achiote paste
• onion
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ¾ cup water, ¼ onion, achiote paste, juice of 1 orange, juice of 2 limes, vinegar, garlic, 1 teaspoon Mexican oregano, salt, and black pepper in a blender; blend until smooth.
3. 3 Season both sides of fish fillets with salt and black pepper; brush tops with melted butter. Place fillets in a baking dish; top with shrimp and cover with achiote sauce. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
5. 5 Meanwhile, place 1 sliced red onion and habaneros in a glass bowl. Add 1 cup water, juice of ½ orange, and juice of 1 lime; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano.
6. 6 Serve fish and shrimp with achiote sauce; top with habanero sauce.

By Chef Gaby Cervello

Ingredients

• ✓ white fish
• olive oil
• onion
• carrot
• heavy cream
• potato
• cheddar cheese
• parsley
• cod
• chili powder
• milk
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and mash with milk and butter until smooth.
3. 3 Heat oil in a large skillet over medium heat. Fry onion and carrots in the oil until starting to soften. Season with salt, pepper and chili powder. Stir in the cream and parsley, and remove from the heat.
4. 4 Place fish in an even layer in the bottom of the prepared baking dish. Pour the cream and vegetable mixture over the fish, then cover with a layer of mashed potatoes. Sprinkle shredded cheese over the top.
5. 5 Bake for 40 minutes in the preheated oven, or until piping hot throughout.

By StripeLand

Ingredients

• ✓ white fish
• salt
• coconut
• kashmiri chile
• garlic
• coriander seed
• peppercorn
• turmeric
• kokum

Instructions

1. 1 Season fish pieces with salt.
2. 2 Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
3. 3 Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

By Louella

Ingredients

• ✓ white fish
• olive oil
• pepper
• salt
• basil
• olive oil
• garlic
• pine nut
• parmesan cheese

Instructions

1. 1 Preheat an air fryer to 355 degrees F (180 degrees C) according to manufacturer's instructions.
2. 2 Brush fillets with 1 tablespoon olive oil; season with salt and black pepper. Place in the air fryer basket. Set timer for 8 minutes.
3. 3 Pick basil leaves; place into the bowl of a food processor or mortar. Add 1 cup extra-virgin olive oil, garlic, pine nuts, and Parmesan cheese; pulse or grind until turns into a sauce. Season with salt.
4. 4 Place fillets on a serving plate; drizzle with pesto sauce.

By Philips Canada

Ingredients

• ✓ white fish
• salt
• black pepper
• olive oil
• potato
• green onion
• egg
• all-purpose flour
• creole seasoning
• panko bread crumb
• vegetable oil

Instructions

1. 1 Season fish with salt and black pepper. Heat olive oil in a skillet over medium heat. Cook fish until almost completely cooked through, flipping as needed, 7 to 10 minutes. Transfer fish to a bowl and flake with a fork.
2. 2 Add mashed potatoes, green onions, egg, flour, and Creole seasoning to fish; mix thoroughly. Add panko, 1 tablespoon at a time, until mixture holds together. Form mixture into small balls or patties.
3. 3 Heat vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Deep-fry fish balls, in batches, until golden brown, about 5 minutes per batch.

By EricAndSheriCooking

Ingredients

• ✓ white fish
• olive oil
• garlic powder
• salt
• black pepper
• garlic
• lime juice
• lemon
• roma tomato
• onion
• green bell pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.
2. 2 Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

By Jay

Ingredients

• ✓ white fish
• olive oil
• onion
• fennel bulb
• garlic
• seafood broth
• potato
• roma tomato
• saffron
• shrimp
• bread

Instructions

1. 1 In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
2. 2 Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
3. 3 Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

By Campbell's Canada

Ingredients

• ✓ white fish
• basmati rice
• egg
• haddock
• bay leaf
• milk
• butter
• curry powder
• green onion
• green pea
• salt
• pepper
• yogurt

Instructions

1. 1 Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
2. 2 Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
3. 3 Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

By Helen

Ingredients

• ✓ white fish
• olive oil
• shallot
• red curry paste
• coconut milk
• chicken broth
• white sugar
• salt
• black pepper
• cilantro
• green onion
• lime
• lime

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
2. 2 Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
3. 3 Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

By Barbara Sauermann

Ingredients

• ✓ white fish
• potato
• butter
• onion
• cheddar cheese
• light cream
• dijon mustard
• lemon juice
• salt
• black pepper
• shrimp
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour and 10 minutes.
3. 3 When the potatoes are almost finished, melt 1/4 cup butter in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Mix in Cheddar, cream, mustard, and lemon juice; season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from the heat.
4. 4 Place white fish and shrimp into a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over fish and stir until well combined.
5. 5 Scoop flesh out of baked potatoes and place into a large bowl; discard the skins. Add remaining 1/4 cup butter; season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread mashed potatoes evenly over fish.
6. 6 Return to the oven and bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

By CharlieB

Ingredients

• ✓ white fish
• potato
• butter
• all-purpose flour
• fish stock
• milk
• cheddar cheese
• onion
• nutmeg
• black pepper
• salmon
• garlic
• spinach
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish.
2. 2 Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside.
3. 3 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat.
4. 4 Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar.
5. 5 Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes.

By Gary Doolin

Ingredients

• ✓ white fish
• chicken stock
• water
• rice
• apple cider vinegar
• fish sauce
• ginger
• salt
• sesame oil
• chinese vegetable
• chinese roast pork
• scallion
• peanut
• vinegar
• soy sauce

Instructions

1. 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
2. 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
3. 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

By Mark Miller

Ingredients

• ✓ white fish
• thai chile
• garlic
• ginger
• black bean sauce
• soy sauce
• soy sauce
• vegetable oil
• sugar
• white pepper
• cornstarch
• water
• tofu
• green onion

Instructions

1. 1 Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
2. 2 In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
3. 3 When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
4. 4 Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

By Michelle Chen

Ingredients

• ✓ white fish
• cilantro
• vegetable broth
• tomato
• turmeric
• sugar
• coriander
• cumin
• cayenne pepper
• cashew
• ginger root
• garlic
• onion
• salt
• black pepper
• dijon mustard
• canola oil

Instructions

1. 1 Gather the ingredients.
2. 2 Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.
3. 3 Add fish and turn to coat. Cover and refrigerate for 30 minutes.
4. 4 While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes.
7. 7 Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric to the cashew paste in the skillet; cook and stir for 5 minutes. Stir in tomato and broth.
8. 8 Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
9. 9 Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.

By Mantu

Ingredients

• ✓ white fish
• black pepper
• salt
• lemon
• lemon zest
• parsley
• basil
• calamari
• shrimp
• clam
• fish stock
• white wine
• tomato
• garlic
• red pepper
• onion
• olive oil
• potato

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and pepper flakes; cook and stir until onion is soft, 5 to 7 minutes. Add garlic; cook 1 minute.
3. 3 Increase heat to medium-high; add potatoes, tomatoes, and white wine. Bring to a simmer; cook, breaking up tomatoes with a spoon, 8 to 10 minutes. Add fish stock; return to a simmer.
4. 4 Nestle white fish into broth; simmer for 2 to 3 minutes. Add clams, shrimp, and calamari; simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
5. 5 Off heat, stir in basil, parsley, lemon zest, and lemon juice; season with salt and black pepper.

By Tez Chile and Salt

Ingredients

• ✓ white fish
• cilantro
• shrimp
• pepper
• salt
• red pepper flakes
• chicken bouillon
• sherry
• clam juice
• white wine
• tomato
• water
• garlic
• onion
• carrot
• celery
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add celery, carrots, onion, and garlic to hot oil; cook and stir until onion is tender. Add water, tomatoes, wine, clam juice, sherry, and bouillon; stir until bouillon is dissolved. Season with red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
2. 2 Stir in shrimp, fish, and cilantro. Continue cooking until shrimp is opaque and fish flakes easily with a fork, about 5 minutes. Remove from heat and let sit for 10 minutes before serving.

By Dlish

Ingredients

• ✓ white fish
• cilantro
• tomato
• avocado
• corn tortilla
• black pepper
• kosher salt
• cumin
• lime juice
• olive oil
• kosher salt
• garlic
• cumin
• lime juice
• cilantro
• red onion
• sour cream
• green cabbage

Instructions

1. 1 Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes.
2. 2 Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
3. 3 While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes.
5. 5 Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.

By HerbanSpoons

Ingredients

• ✓ white fish
• lime
• queso fresco
• hoagie roll
• cilantro
• carrot
• cabbage
• chipotle pepper
• salt
• lime juice
• mayonnaise
• sour cream
• cornmeal
• panko bread crumb
• water
• egg
• garlic powder
• salt
• black pepper
• all-purpose flour
• cooking spray

Instructions

1. 1 Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
2. 2 Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
3. 3 Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
4. 4 Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
5. 5 Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
6. 6 Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

By Allrecipes Member

Ingredients

• ✓ white fish
• tomato
• avocado
• flour tortilla
• oil
• cayenne pepper
• cornstarch
• all-purpose flour
• oregano
• cumin
• cilantro
• salt
• salt
• chipotle pepper
• adobo sauce
• red wine vinegar
• chipotle pepper in adobo sauce
• greek yogurt
• cilantro
• coleslaw mix

Instructions

1. 1 Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.
2. 2 Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.
3. 3 Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
4. 4 Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.
6. 6 To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.

By miss_maya