Recipes for "fish"

Preheat the oven to 425° F.

In a small shallow bowl, combine the vinegar, sugar, and 1 teaspoon salt and stir until the sugar and salt dissolve.

Submerge the onions in the liquid and set aside. Stir the onions occasionally, pressing them into the liquid, while you prep the sandwiches.

Cut the fish into 4 equal pieces that will work well with the bun size. Season all sides with 1 teaspoon kosher salt and black pepper.

Generously coat a baking sheet (the darker the better) with cooking spray.

In a small shallow bowl, combine the panko, garlic powder, and cumin. In another small shallow bowl, crack and whisk the eggs. In a third shallow small bowl, add the flour.

Organize your workstation as such: flour, eggs, panko, baking sheet.

Dip a piece of fish in the flour to coat it on all sides, shaking off excess. Submerge the fish in the beaten eggs, coating all sides, and allow the excess to drip off. Finally, dredge fish in the seasoned panko until thoroughly coated on all sides. Lay on the sheet pan. Repeat with the remaining pieces of fish.

Generously coat the top of the fish with non-stick cooking spray as if adding a coat of paint. Sprinkle with a pinch of kosher salt over the top of each piece of fish.

Bake the fish on the top rack of the oven, until nicely browned on the underside, and just cooked through (it should flake when you pry it in the center with a fork), 10 to 12 minutes depending on thickness of the fish.

While the fish bakes, mash avocado in a small bowl using a fork. Add the lime juice, mayonnaise, and remaining 1/4 teaspoon kosher salt and combine until fairly smooth.

Place the buns on a baking sheet and put them in the oven to warm, about 1 minute. You want the buns soft and warm, not fully toasted.

To assemble, spread avocado mayo on the bottom and top of the buns, top with the lettuce and followed by a piece of fish. Top the fish with a tangle of pickled onions and as many pickled jalapenos as you desire. Cover with the top bun. Serve.

Gather all ingredients. Pour oil to a depth of 2 inches in a large Dutch oven; heat oil over medium-high to 360 degrees F (182 degrees C). Preheat oven to 200 degrees F (93 degrees C). Set a wire rack inside a large rimmed baking sheet; set aside.

While oil heats, pat fillets dry with paper towels, and sprinkle evenly with 1/2 teaspoon of the salt. Whisk together egg, mayonnaise, Dijon mustard, corn starch, flour, paprika, and remaining 1/2 teaspoon salt in a medium shallow bowl until combined. Place panko in another shallow bowl. Working with one fillet at a time, dip into egg mixture, flipping to coat all sides and letting excess drip off. Place in bowl with panko, and coat all sides. Place on a large plate; repeat with remaining fillets.

Gently add 2 fillets to hot oil; fry, gently stirring and flipping fillets in oil occasionally, until golden brown and crispy, 3 to 5 minutes. Remove fillets from oil using a slotted spoon, and place on prepared wire rack. Place in preheated oven to keep warm while repeating frying process with remaining 2 fillets.

Working with 2 buns at a time, place bottom buns on a large microwavable plate; top each bun with 1 cheese slice. Lightly sprinkle a small paper towel with water, and place in small microwavable bowl with bottom buns. Cover plate with an inverted microwavable glass bowl. Microwave on HIGH until buns are steamy and cheese is melted, 15 to 20 seconds. Carefully remove buns from plate; place top buns on the same plate and microwave on HIGH for 10 to 15 seconds.

Immediately top bottom buns with a fish fillet and drizzle 2 tablespoons McDonald’s Tartar Sauce on top. Cover with top buns and serve immediately with shoestring fries. Repeat with remaining buns and fish fillets.

In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined.

Serve tuna salad on toast, either open faced, or between two slices of bread with lettuce and tomatoes, if you wish. For a low-carb option, serve on sliced lettuce.

Did you like our recipe? Let us know with a rating and review!

To make the beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.

To make the sauce: Mix yogurt and mayonnaise together in a medium bowl; gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.

To make the fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Dust fish pieces lightly with flour. Set aside.

Dip floured fish pieces into beer batter. Set aside.

Fry battered fish in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.

Place fried fish in tortillas; top with shredded cabbage and sauce.

Gather all ingredients.

To marinate the fish: Whisk olive oil, vinegar, lime juice, lime zest, garlic, honey, seafood seasoning, hot pepper sauce, cumin, chili powder, and black pepper together in a bowl until blended. Place tilapia in a shallow dish; pour marinade over fish. Cover the dish with plastic wrap and refrigerate for 6 to 8 hours.

To make the dressing: Combine sour cream and adobo sauce in a bowl. Stir in lime juice, lime zest, seafood seasoning, cumin, and chili powder. Add salt and pepper to taste. Cover and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil the grate. Set the grate 4 inches from the heat.

Remove fish from the marinade, drain off any excess and discard the marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.

To assemble the tacos: Place fish pieces in the center of tortillas and top with desired amounts of tomatoes, cabbage, and cilantro; drizzle with dressing.

To serve, roll up tortillas around fillings, and garnish with lime wedges.

Place tilapia in a flat dish; pour 1/2 cup lime juice on top. Cover and refrigerate at least 4 hours.

Meanwhile, make honey-cumin sauce by whisking together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside until needed.

To make chipotle mayonnaise dressing, place mayonnaise, chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper in the bowl of a food processor; pulse until smooth. Cover and refrigerate until needed.

Place flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper to taste; dip in flour to coat evenly and shake off any excess. Then dip in eggs to coat, then panko crumbs, patting to help bread crumbs hold. Set breaded pieces aside on a plate.

Heat 1 cup vegetable oil in a deep skillet to 365 degrees F (185 degrees C). Cook fish in hot oil, turning until all sides are golden brown, and flesh is easily flaked with a fork; drain on paper towels and brush with honey-cumin sauce.

Mix coleslaw and cilantro together in a bowl. Reserve 1/4 cup chipotle mayonnaise dressing, and pour remaining dressing over coleslaw mixture; toss to coat.

Place tortillas on a flat surface, and spread each with 1 tablespoon of reserved chipotle mayonnaise dressing. Divide fish pieces between tortillas. Top with cilantro coleslaw.

Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.

Preheat grill for medium heat and lightly oil the grate.

Combine yogurt, remaining 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender. Pulse until sauce is well blended. Set aside.

Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.

Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, cheese, tomato, avocado, salsa, and green onions.

Preheat the oven to 400 degrees F (200 degrees C).

Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.

Heat vegetable oil in a skillet over medium-high heat. Fry tortillas until soft. Drain on paper towels.

Fill heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.

Soak fish filets in bowl of cold water.

In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).

Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

1. In a 9x13 inch baking dish, combine the orange juice, honey, all-spice, paprika, cayenne, salt and pepper. Add the fish and toss to coat. Let sit in the marinade for 10 minutes.

2. Heat a grill, grill pan, or skillet to high.

3. Cook the fish for 3-4 minutes per side, or until cooked through, drizzling the marinade over the fish, as it cooks.

4. To assemble, divide the rice among warmed tortillas. Add the black beans, and pineapple. Add the grilled fish and serve drizzled with the Chermoula Sauce. EAT.

1. Add the pineapple and jalapeño to a shallow bowl and pour over the lime juice and tequila. Let sit 20-30 minutes or up to overnight. Serve alongside the tacos.

1. Add all ingredients in a blender and pulse until combined. Taste and add salt as needed. Serve drizzled over the tacos.

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.

Gather all ingredients.

Mix sour cream, mayonnaise, lime juice, garlic powder, and Sriracha together in a bowl until smooth.

Gather all ingredients.

Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.

Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. While the pan is heating, pour 3/4 cup melted butter into a shallow dish.

Dip each fillet into butter, turning once to coat both sides.

Sprinkle both sides of fillets with spice mixture; gently pat mixture onto fish.

Working in batches, place fillets into the hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred bottom, about 2 minutes. Turn fillets and spoon about 1 teaspoon melted butter over each.

Continue cooking until bottoms are charred, 1 to 2 minutes. Repeat with remaining fish. Serve and enjoy!

Melt butter in a large saucepan over medium-low heat. Add leek, shallots, and ½ teaspoon salt; cook and stir until softened, 10 to 15 minutes.

Stir in wine, increase heat to medium, and cook for 2 minutes. Add chicken broth; bring to a simmer.

Add potatoes and fennel; simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with cayenne pepper, salt, and black pepper; stir in cream to combine.

Stir in fish and tarragon; cover and cook for 3 minutes. Stir gently, reduce heat to medium-low, and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.

Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

Butter a large (9- by 13-inch) baking dish.

Season the fish on both sides with salt and pepper. Lay them in the baking dish, overlapping them as necessary so the fillets all fit in the dish.

Strip the leaves from the stems of parsley and add them to a food processor. (Discard or save the stems for another purpose.) Pulse the leaves until well chopped.

Add the bread and pulse until it forms soft, coarse crumbs – you should have about 2 cups of coarse-ground breadcrumbs. Add the Parmesan cheese, and pulse to mix. Add the melted butter, olive oil, salt and pepper and pulse until mixed.

(If using prepared breadcrumbs, just finely chop the parsley and toss with the breadcrumbs. You can also finely chop the Parmesan cheese, if you like, or just toss it with the breadcrumbs as is.)

Spread the breadcrumbs evenly over the fish.

Transfer to the oven and bake for 12 to 15 minutes, or until the center of the fish is opaque when probed with a small knife and the breadcrumbs are golden. If you have an instant read thermometer, the temperature of the center of the fish should register 135F.

If the fish cooks before the topping browns, turn on the broiler and broil for about one minute. Watch carefully to keep the breadcrumbs from burning.

With a sharp knife, cut the fish into portions. (You won’t be able to serve one single fillet by itself, since they overlap in the pan and cook into one another.) Transfer to plates and serve with lemon wedges.

Place all the spices in an airtight glass jar and shake gently to combine.

Store for up to 2 years.

Did you love the recipe? Give us some stars and leave a comment below!

Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.

Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.

Add the potatoes and return the sauce to a boil. Simmer 2 minutes.

Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.

Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.

In a small bowl, whisk all the sauce ingredients until blended. Set aside.

Cut the eggplants lengthwise into 3-inch sections, then slice them into 1/2-inch wedges. In a large bowl, combine 3 cups (720 mL) water and 1 1/2 tablespoons salt and whisk until the salt dissolves, then submerge the eggplant and soak for 15 minutes. Drain and pat the wedges dry. Salting helps relax the flesh, reduce any bitterness, and prevent it from soaking up excessive oil.

Heat about 1 1/2 cups (360 mL) oil in a wok or skillet over medium-high heat. Coat the eggplant lightly in the starch. When the oil reaches 375°F (190°C), fry the eggplant in batches, flipping and turning it occasionally to cook evenly, until the edges are slightly golden and the skin is glossy purple and wrinkled, 3 to 4 minutes. Transfer the cooked eggplant to a paper towel–lined plate. Pour the oil into a heatproof container and reserve for another use, leaving about 1 tablespoon oil in the wok.

Return the wok to the stove over medium heat and add the chili bean paste. Stir-fry over low heat until its red oil is released, about 30 seconds. Add the garlic, ginger, and scallion whites and stir-fry until just aromatic, about 30 seconds more. Push the aromatics up one side of the wok and pour the sauce mixture into the center.

Gently fold the fried eggplant into the sauce and simmer for about 2 minutes, until the eggplant has absorbed the flavors and the liquid is thickened from the starch. Transfer to a plate, garnish with the scallion greens, and serve immediately.

Gather ingredients.

Whisk flour, milk, water, baking powder, and salt together in a bowl until smooth.

Heat vegetable or canola oil in a deep fryer to 365 degrees F (185 degrees C).

Pat fish fillets dry with paper towels to help ensure batter sticks; dip fish fillets into the batter to coat.

Carefully lower fillets, one at a time, into hot oil. Fry several fillets at a time without overcrowding the pan, turning once, until cooked through and golden brown, about 2 minutes per side.

Drain fried fish fillets on a wire rack over a paper-towel lined pan.

Serve hot and enjoy.

Melt butter in a large stockpot over medium heat. Sauté onions, mushrooms, and celery in butter until tender. Add chicken stock and potatoes; simmer for 10 minutes. Add fish; simmer for another 10 minutes.

Mix together clam juice and flour in a small bowl until smooth; stir into soup and simmer for 1 minute. Season with Old Bay, salt, and pepper. Remove from heat and stir in evaporated milk.

Portion into soup bowls and top with crumbled bacon.

Gather the ingredients.

Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.

Add fish and turn to coat. Cover and refrigerate for 30 minutes.

While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.

Preheat the oven to 350 degrees F (175 degrees C).

Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes.

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.

Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.

Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.

Gather all ingredients.

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse cod fillets, pat dry, and season with salt and pepper.

Mix flour, garlic powder, paprika, salt, and pepper in a large bowl; add egg and stir well to combine. Gradually mix in enough beer to make a thin batter.

Dip cod fillets into the batter to coat. Carefully lower fillets, one at a time, into the hot oil.

Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side.

Drain on paper towels. Repeat to cook remaining fillets. Serve warm.

Gather all ingredients.

Place sliced potatoes in a medium bowl and cover with cold water.

Mix flour, baking powder, salt, and pepper together in a separate medium bowl.

Add milk and egg; stir until batter is smooth. Let stand for 20 minutes.

Meanwhile, heat oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

Drain and pat dry potatoes. Fry in hot oil until tender, about 5 minutes; drain on paper towels.

Dredge cod in batter, one piece at a time, and place in hot oil.

Fry fish in batches until golden brown on all sides; drain on paper towels. Monitor oil temperature, increasing the heat as needed to maintain 350 degrees F (175 degrees C).

Fry potatoes again in hot oil until crisp, 1 to 2 minutes; drain on paper towels.

Serve and enjoy!

Preheat an air fryer to 350 degrees F (180 degrees C).

Place bread crumbs and oil into a shallow bowl; stir until mixture becomes loose and crumbly.

Dip fish fillets into egg; shake off any excess. Dip fillets into bread crumb mixture; coat evenly and fully.

Lay coated fillets gently in the air fryer basket; cook in the preheated air fryer until fish flakes easily with a fork, about 12 minutes.

Garnish with lemon slices; serve.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Rinse and pat fillets dry. Rub fillets with olive oil, and season with garlic salt and black pepper.

Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemon over fillets.

Arrange remaining lemon slices on top of fillets.

Carefully seal all edges of the foil to form enclosed packets. Place packets on a baking sheet.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes depending on size of fillets.

Preheat oven to 500 degrees F (260 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.

In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.

Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.

Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.

Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.

Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.

Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.

Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Gather the ingredients. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with 1 teaspoon butter.

Mix together Parmesan, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce in a medium bowl until well combined. Set aside.

Lay cod fillets in a single layer on the prepared baking sheet.

Cook under the preheated broiler until fish flakes easily with a fork, 7 to 8 minutes.

Gently spread Parmesan mixture over fish; return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes.

Gather all ingredients.

Combine olive oil, lemon juice, parsley, garlic, basil, salt, and pepper together in a stainless steel or glass bowl.

Place halibut fillets in a shallow glass dish or a resealable plastic bag; pour marinade over fish fillets. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.

Preheat an outdoor grill for high heat and lightly oil the grate. Set grate 4 inches from the heat.

Remove halibut fillets from marinade and drain off any excess. Cook on the preheated grill until fish flakes easily with a fork, about 5 minutes per side.

Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow pan or baking sheet with cooking spray.

Place fish fillets into the prepared pan.

Melt margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into melted margarine; simmer for 2 minutes.

Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.

Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

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.

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.

Preheat the oven to 375 degrees F (190 degrees C). Cut six squares of aluminum foil large enough for each fillet.

Center each fillet on a foil square. Season with dill, onion powder, parsley, paprika, seasoned salt, lemon-pepper seasoning, and garlic powder, then sprinkle with lemon juice. Fold the foil squares around the fillets to make pockets. Fold the edges to seal. Place sealed packets onto a baking sheet.

Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Preheat oven to 325 degrees F (165 degrees C).

In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.

Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.

Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.

Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

Gather the ingredients.

Place whitefish, sour cream, and mayonnaise in the bowl of a food processor; season with hot pepper sauce, Worcestershire sauce, liquid smoke, seafood seasoning, and cracked black pepper.

Blend until combined with a spread-like consistency.

Preheat the oven to 450 degrees F (230 degrees C).

Rub fillets with oil; transfer to a baking dish.

Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Meanwhile, melt butter in a saucepan over medium heat. Add lemon juice, garlic, and hot sauce; simmer for 1 minute. Add tomato and green onion; cook and stir until heated through. Spoon over fillets to serve.

Start the batter: Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.

Make the fish: Pat cod as dry as possible, then cut lengthwise into eight 1-inch-thick strips. Place rice flour on a plate and season with salt. Dust cod lightly with the rice flour mixture and shake off any excess. Cover a plate with crinkled foil to make a quick drying rack; place cod on top.

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Finish the batter: Remove flour mixture from the freezer. Pour in beer and whisk until batter is the consistency of a thick pancake batter, adding more beer as needed.

Dip floured cod into the batter to coat; lift out and let excess drip off.

Fry cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. In a food processor, combine the cheese, flour, paprika, onion powder, garlic powder, and salt. Pulse until the cheese mixes into the flour. Add the butter and pulse until the mix clumps together to form pea-size balls. Add the water, 1 tablespoon at a time, until the dough comes together and forms a ball.

4. Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one section of dough at a time. Roll the dough as thin as you can, about a 1/4-inch thick. Cut into "goldfish" or cut into 1/2-inch squares. Repeat with the remaining dough.

5. Carefully transfer the cut outs to the prepared baking sheet, spacing them a 1/2 inch apart. Sprinkle with flaky sea salt, if desired.

6. Bake 15-16 minutes, until golden. Let cool completely, then store in an airtight container for up to 1 week. Enjoy...by the handful.

In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.

In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like. (The cabbage shouldn't be dripping with sauce; aim for a very thin coating.)

Simply Recipes / Sally Vargas

In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Alternatively, wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until warm.

Keep warmed tortillas wrapped in a clean dish towel while you make the fish.

Simply Recipes / Sally Vargas

Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.

Simply Recipes / Sally Vargas

Warm a large cast iron or nonstick skillet on the stovetop over medium-high heat. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom.

Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes. Flip and cook 1 to 2 minutes longer if needed; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter.

Simply Recipes / Sally Vargas

Transfer the cooked fillets to a platter and use a fork or a knife to gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice, and a drizzle of taco sauce.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Sally Vargas

Zest both limes, then slice each in half. In a medium bowl, add the lime zest and lime juice from 1 1/2 of the limes, the honey, oil, salt, and black pepper. Whisk to combine. Add the cabbage, radishes, onion, cilantro, and jalapeno pepper. Toss to combine. Set aside.

To make the crema, stir together the sour cream, the juice from the remaining lime half, chili powder, garlic powder, cumin, and salt. If the crema seems too thick, you can always thin it with a little milk or additional lime juice. Set it aside.

Line a platter with paper towels to drain the oil from the fish after you fry it.

Zest the lime onto a medium plate. Add the flour, cornmeal, paprika, kosher salt, garlic powder, and cayenne pepper. Set it aside.

On another medium plate, add the milk, and juice from half of the lime. The milk will thicken and look slightly curdled.

Cut the fillets on the bias (a diagonal cut) into strips about 1-inch thick, season them with the juice from the remaining lime half, and sprinkle with salt and pepper.

In a large Dutch oven, add the oil. Heat it to 360°F. It will take about 15 minutes for the oil to come to temp.

If you don’t have a thermometer to test the temperature, sprinkle a little of the breading into the oil. If it sizzles and pops, it’s ready.

While you’re waiting for the oil to come up to temperature, dip the fish in the milk. Then, coat it in the flour, spice, and cornmeal mixture. Bread all of the fish before you begin to fry it.

Once all the fish strips are breaded, gently place them 1 piece at a time in the hot oil. Depending on the size of your Dutch oven, you can probably fry 4 to 6 pieces at a time.

Fry the fish in batches so you don’t bring down the temperature of the oil too much. Cook on each side for about 2 to 3 minutes, until the coating is a deep amber brown.

Remove from the oil and drain on the prepared paper towels.

Transfer the fish to a platter, serve alongside tortillas, slaw, and crema. Let everyone assemble their own tacos. Start with a little slaw, add a piece of fish, and drizzle with the crema.

Bake The Fish: Preheat oven to 400 degrees. Mix butter, lime juice, chili powder, garlic powder, and salt in a small bowl. Pour mixture over the fish. Bake for 10-15 minutes.

Flake The Fish: Flake apart the fish and coat with the extra sauce in the pan.

Make The Slaw: Blend all sauce ingredients together and pour it on the cabbage.

Top and Serve: Prep your toppings (mashed avocado, slaw, red onion, mango salsa, whatever you like). Serve fish in tortillas with toppings!

CHILI LIME FISH: Defrost the fish by soaking it in the packaging in cold water for about 15 minutes. Preheat the oven to 400 degrees. Whisk the butter, lime juice, chili powder, garlic powder, and salt together. Place the fish in a small oven-safe dish, pour sauce over the top, and bake for 15 minutes. Remove fish from the oven, flake into small pieces, and toss with any sauce left in the pan. Bake for another 5 minutes so the sauce soaks into the fish.

PEACH SALSA: Toss all ingredients together.

TACOS: Assemble, layer, load it up, squeeze more lime over the top, and DEVOUR.

Puree all the jalapeño sauce ingredients in a food processor until your desired consistency is reached. I sometimes add a little more oil or water at the end to make the sauce less gloppy and more drizzle-able.

Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put 1/2 cup flour in a shallow bowl and set aside. In a separate bowl, whisk 1/2 cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.

Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.

Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce. Yummy!

SLAW: Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky. Add the sour cream and pulse again until just combined (you don’t want it totally smooth green – just like an herb-loaded creamy sauce). Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

QUINOA: Prepare the quinoa according to package directions.

FISH: Pat the cod dry with paper towels and cut into bite-sized pieces. Combine the flour, spices, and salt in a shallow dish. Heat the oil and butter in a large skillet over medium high heat. Dredge each piece of fish in the flour and add to the hot pan, frying for a few minutes on each side. When the fish is golden brown, remove from pan and sprinkle with the salt.

SERVING: Plate each dish with a scoop of quinoa, a few pieces of fish, a scoop of cilantro lime slaw, and avocado or any other extra toppings you like. Serve with lime wedges and additional salt as needed.

Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. (I like to season my fish a LOT, but just sprinkle on however much looks good to you.) Add salt and pepper to taste.

In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside.

Add corn, red peppers, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.

Layer rice, corn/pepper mixture, and fish in a bowl – or mix everything together in the skillet. Top with any of the toppings listed above!

Boil and mash the potatoes; set them aside.

Simply Recipes / Mihaela Kozaric Sebrek

Simmer the cod fillets covered in water until it flakes easily, about 3 to 5 minutes. Drain and flake the cod with a fork. Be sure to remove all bones.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Mix the flaked fish, the potatoes, and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more breadcrumbs.

Simply Recipes / Mihaela Kozaric Sebrek

Form the mixture into cakes and fry them over medium-high heat in a skillet coated with oil until nicely browned on one side, then flip them over and continue to cook until well browned on the other side.

Did you love this recipe? Let us know with a rating and review!

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Heat olive oil in a large, thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes. Add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 more minutes or so.

Add clam juice, dry white wine, and fish. Bring to a simmer, and let simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning—salt, pepper, oregano, thyme, and Tabasco. Add more salt and pepper to taste.

Ladle into individual bowls and serve.

Great served with crusty bread for dipping in the fish stew broth.

Did you enjoy this recipe? Let us know with a rating and review!

Fish: Cut the fish into bite-sized pieces and mince 1 onion. Heat 1 tablespoon oil in a large skillet over medium high heat. Add the onion and saute for 1 minute. Add the fish and sprinkle with cumin, cayenne, salt and pepper to taste. Cook, flipping occasionally and draining any excess liquid, for 5-10 minutes or until the pieces are golden brown on the outside and white all the way through. Set aside.

Vegetables: Chop the bell peppers and 1 onion into bite-sized pieces. Heat 1 tablespoon oil in a large skillet and saute the peppers and onions for 5-10 minutes, until golden brown on the outside and tender-crisp. Chop the pineapple into bite-sized pieces and add to the pan, cooking for another few minutes. Set aside.

Sauce: Combine the vinegar, ketchup, sugar, salt, pineapple juice, orange juice, and sweet chili garlic sauce in a large skillet over medium low heat. Simmer for 10 minutes. Whisk the cornstarch into a few tablespoons of water until smooth. Add to the sauce in the skillet and bring to a low boil. Cook for a few more minutes until the sauce is thickened.

Combine the fish, vegetables, and sauce (you might not want all of it – just eyeball whatever looks good) in a large pan or bowl. Serve over brown rice and sprinkle with sesame seeds. I liked mine with extra sweet chili garlic sauce.

This recipe uses cilantro, herbs and ginger in three places: the fish will rest on, be stuffed with, and garnished with the herbs and aromatics. To avoid cross contamination, set out two plates to divide the herbs, ginger and scallions for cooking and for garnishing.

Simply Recipes / Uyen Luu

Cut about 1 inch of unpeeled ginger into 1/8-inch thick coins. Smash the unpeeled coins with the side of a knife blade or with the bottom of a small heavy skillet. Set the smashed ginger coins aside on a small plate. You will use these for cooking.

Peel the remaining 1 1/2-inch long piece of ginger. Slice it lengthwise into long thin planks, about 1/16-inch thick or as thin as possible. Stack a couple of the planks and thinly slice lengthwise, enough to yield about 1 tablespoon of thin matchsticks, or juliennes. Place the julienned ginger on another small plate and set aside. This is your garnish plate.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Cut the scallions into 2-inch long pieces. Stack the scallion pieces on top of each other and thinly slice lengthwise, enough to yield about 1/3 cup of thinly sliced scallions. Place two-thirds of the scallions on the plate with the smashed coins and the remaining third on the plate with the julienned ginger.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Divide the cilantro between the cooking plate the garnish plate.

Simply Recipes / Uyen Luu

Inside a large wok, place a metal steam rack. Add about 1-inch of water, to the wok. Cover the wok with a large domed lid and bring the water to a boil over high heat.

Have extra water on hand nearby to replenish if necessary. Eventually, you will place the pie plate (or plate) with the fish on the steam rack.

Simply Recipes / Uyen Luu

If the fish still has its fins, use kitchen shears to trim off all but the tail fin. Run your fingers along the skin to feel for and pull off any overlooked scales. Rinse the fish, inside and out, with cold water and pat dry with paper towels.

Lay the fish flat on a cutting board. Score the fish by slicing 3 evenly spaced parallel cuts at a slight angle, crosswise, through the flesh until the knife blade hits bone.

Start the first cut right after where the head meets the body, then two more slices in the meatier section of the fish. Flip the fish over and repeat on the other side.

Simply Recipes / Uyen Luu

Sprinkle the fish and its cavity with salt and pepper, making sure to get inside the flesh where it’s scored.

Use the plate of herbs set aside for cooking to stuff the cavity of the fish with a 3 or 4 ginger coins, 3 to 4 scallion batons, and 3 to 4 sprigs of cilantro.

Scatter half of the remaining smashed ginger, scallion batons, and cilantro into the 9-inch glass pie plate.

Place the fish on top of the herbs in the dish, then scatter with the remaining ginger coins, scallion batons, and cilantro sprigs over the fish. Splash the fish with the Shaoxing wine.

Simply Recipes / Uyen Luu

Check to make sure there’s still plenty of water in the wok. Add more if necessary, and return to a boil. Carefully place the pie plate onto the steamer rack and cover the wok.

Steam until the fish is cooked through and the flesh is white and flakes easily with a butter knife at its meatiest section, about 12 minutes. If the flesh is not flaky yet, cover and cook a couple of minutes longer.

Simply Recipes / Uyen Luu

While the fish is cooking, in a small bowl combine the soy sauce, Shaoxing wine, and sugar; set aside.

Add the oil to a small saucepan.

When the fish is cooked through, carefully remove the pie plate from the wok. Remove the herbs from on top of the fish and inside of the cavity. Use two metal offset or fish spatulas to carefully transfer the fish to a clean platter.

Using the plate of herbs set aside for garnish. Scatter the julienned ginger, scallions, and remaining cilantro over the fish.

Set the saucepan with oil over medium-high heat, but keep an eye on it. You want the oil to be very hot and shimmering, but not smoking, 1 to 2 minutes.

Carefully pour the hot oil over the fish and fresh herbs. Add the sauce from the small bowl to the same saucepan the oil was in and heat over medium-high heat, stirring, until the sugar has dissolved, 30 seconds to 1 minute. Pour the sauce around the fish.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

This is not a dish that holds well. Serve immediately, preferably with plenty of steamed rice to soak up all that sauce.

Did you love this recipe? Give us some stars below!

Simply Recipes / Uyen Luu

Stir together the mayonnaise, pickles, and lemon juice. Season with a pinch of salt and pepper, taste, and add more seasonings if you like.

I like my tartar sauce very chunky. Use fewer pickles if you like or substitute up to half of the mayonnaise with Greek yogurt if you want to reduce calories in the dip. This dip will keep well in the fridge, covered, for at least a week.

Stir the malt vinegar and chili oil together in a small bowl. You can use the mix as a dip for fish sticks or French fries or also lightly brush it on freshly fried fish sticks.

To prep the fish, first make sure fish has no bones. I usually just run my hands along the filet and you will be able to feel any bones that might be there. If you do find some, you can use a pair of clean tweezers to pluck them out.

Cut the fish into strips about 3 inches long strips and 1/2-inch thick. Season fish strips well with salt and pepper.

Place the flour, whisked eggs, and panko crumbs in three separate bowls. Set a baking sheet nearby.

First, toss fish with all-purpose flour to coat. Shake off any extra flour. Then transfer fish to eggs. Coat well. Finally, move to panko breadcrumbs and really press the breadcrumbs on the fish so they have a good crust.

Transfer the coated fingers to the baking sheet. Let the fish sticks rest while you heat the oil.

Over medium heat, heat enough oil in a skillet to fill the the skillet about 1 1/2- to 2-inches deep. (I use about two cups of oil in my large skillet.) The oil doesn’t need to completely cover the fish sticks.

The oil is ready when you can add a few breadcrumbs and they sizzle immediately and float to the top.

When oil is hot, add fish sticks in a single layer in the skillet without crowding the skillet. You will probably need to cook in two batches.

Fry for 3 minutes, after which the fish sticks should be nicely browned on the underside and can be flipped. Flip and cook for another 3 minutes on the second side. Then remove and let cool on a few paper towels while you cook the second batch.

Serve fish sticks while warm along with tartar sauce and chili malt vinegar, if using. If you make the fish sticks in advance, reheat them in a 350°F oven for a few minutes until they are warmed through.

Did you love the recipe? Give us some stars and leave a comment below!

In a small bowl, stir the mayonnaise and tarragon together. Cover and keep in the refrigerator until ready to serve with the fish cakes.

Place the potatoes in a saucepan and cover with cold water. Add 1 teaspoon salt. Bring the potatoes to a boil, adjust the heat to a simmer, and cook for 12 to 14 minutes, or until the potatoes are tender when pierced with the tip of a knife.

In a colander, drain the potatoes and return them to the pot. With a potato masher, coarsely mash them. Set aside.

Sprinkle the fish on both sides with salt and pepper. In a wide skillet, place the onions, bay leaf, and thyme. Place the fish on top of the onions. (If your fish still has the skin on it, place it skin side up.) Add 1/2 teaspoon salt and enough water to barely cover the fish. Cover with a lid.

Over medium heat, bring the water to a simmer. Simmer the fish for 2 to 3 minutes. The fish may be done at this point, but if not, set it aside, covered, for 5 to 6 minutes, or until it is opaque. The cooking time will vary according to the thickness of the fish. Transfer it to a plate to cool. With a fork or your fingers, break the fish into large flakes.

In a large bowl, beat the eggs. Add the pepper, lemon zest, lemon juice, parsley, additional fresh herbs of your choice, mustard, capers, and scallions. Mix to blend them. Add the mashed potatoes and stir until the ingredients are combined. Add the fish and panko, and stir to combine.

Divide the mixture into 8 portions and shape them into patties that are about 3 inches wide and 1-inch thick. Refrigerate, covered with plastic wrap, for at least 1 hour or for up to 1 day.

Set a rack 4 inches from the broiler element and preheat the boiler. Line a baking sheet with foil and brush generously with oil. Place the patties on the baking sheet and brush the tops with oil. Broil for 5 to 6 minutes, or until golden brown.

Remove the pan from the oven and flip the patties over. Brush the tops with more oil. Broil for another 5 to 6 minutes, or until browned. Serve hot with tarragon mayonnaise or tartar sauce.

Did you love this recipe? Let us know with a rating and review!

Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper.

Simply Recipes / Elise Bauer

Keep chilled while preparing the rest of the soup.

If you are planning on serving the soup with rice, start on the rice.

Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic.

Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt.

Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.

Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften.

Simply Recipes / Elise Bauer

Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.

Pour coconut milk over the fish and vegetables.

Simply Recipes / Elise Bauer

Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings.

Simply Recipes / Elise Bauer

You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

Did you love the recipe? Let us know with a rating and review!

Heat oil and butter in the bottom of a large pot (6-quart) on medium heat. Add the onions and cook until softened, about 5 minutes.

Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.)

Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.)

Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10 to 15 minutes.

In a separate pot, heat the cream until steamy (not boiling).

Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes.

Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream).

Keep the temperature so that it barely gets steamy, but not simmering.

When the fish is just cooked through, remove from heat.

Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.

Serve with crusty bread or oyster crackers (not for gluten-free version).

Did you love the recipe? Let us know with a rating and review!

Wash tomatillos under cold running water.

Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.

Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.

Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes.

Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours.

Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.

Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple.

Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.

Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.

Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.

Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.

Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.

Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.

Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.

While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.

Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.

Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.

Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.

Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.

Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

Make chips: Peel potato and cut into 12 wedges. Pour 3 cups water into a medium bowl and submerge potato wedges for 15 minutes. Drain off water and replace with fresh water. Soak wedges for 15 more minutes.

Meanwhile, prepare fish: Mix together flour, cornstarch, salt, garlic powder, baking soda, and baking powder in a large bowl. Pour in 1/2 cup malt beer and stir to combine. If batter seems too thick, add remaining beer 1 tablespoon at a time.

Place cod fillets on a rimmed baking sheet lined with a drip rack. Spoon 1/2 of the batter over fillets. Place the rack in the freezer to allow batter to solidify, about 35 minutes. Flip fillets over and coat the other side with remaining batter. Return to the freezer for 35 more minutes.

Preheat the air fryer to 400 degrees F (200 degrees C) for 8 minutes.

Cook frozen fish fillets in the preheated air fryer for 15 minutes, flipping at the halfway point.

Meanwhile, drain off water from potato wedges and blot dry with a paper towel. Place in a medium bowl and add oil, salt, and pepper; toss until well coated.

Cook coated potato wedges in the preheated air fryer for 15 minutes.

Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.

Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Combine beer and batter mix in a bowl. Dip cod into batter to coat.

Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.

Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.

Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.

Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.

Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.

Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.

While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.

Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.

Char tortillas over a gas flame.

Remove fish from the oven and flake it with a fork.

Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.

Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.

Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

Preheat the oven to 200 degrees F (95 degrees C).

Wrap tortillas in a single piece of aluminum foil; place in oven until ready to serve.

Combine mayonnaise, jalapeño, chipotle powder, and 1/4 teaspoon salt in the bowl of a food processor or blender; pulse until creamy. Transfer sauce to a bowl; cover and refrigerate until ready to serve.

Combine garlic powder, onion powder, cumin, 1/8 teaspoon salt, and black pepper in a shallow bowl; set aside. Place panko, eggs, and flour each into separate shallow bowls; beat eggs. Generously season salmon pieces with garlic powder mixture. Dredge salmon pieces in flour; shake off excess. Dip into beaten eggs, letting excess drip back into the bowl. Press into panko to coat, patting it down until it adheres well to salmon pieces.

Heat oil in a large skillet over medium heat.

Lower breaded salmon pieces carefully into the hot oil in batches if necessary. Fry until browned on one side, about 2 minutes; flip pieces and fry until other side is browned, about 5 minutes. Flip pieces again; fry until salmon flakes, 3 to 5 minutes more. Transfer to a paper-towel-lined plate; drizzle with lime juice. Repeat with remaining salmon.

Combine cabbage and cilantro in a serving bowl. Carefully combine tomatoes, avocado, onion, and garlic salt in a separate bowl.

Fill 1 tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.

Heat oil in a large skillet over medium-high heat.

Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.

Heat tortillas in a separate skillet over medium-low heat.

Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.

Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.

Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and cut each fillet into 3 pieces.

Meanwhile, coat a large skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove the skillet from heat.

Coat a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove the skillet from heat.

Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Repeat with remaining tortillas and olive oil.

Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream, and a squeeze of lime.

Preheat the oven to 400 degrees F (200 degrees C). Grease or line a rimmed baking sheet with foil.

Rinse tilapia and pat dry. Rub all sides with Cajun seasoning. Place on the prepared baking sheet.

Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Cut into bite-sized chunks.

Assemble tacos in tortillas with onion, jalapeno, lettuce, and salsa.

Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.

Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.

Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.

Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.

Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.

Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

Preheat an air fryer to 400 degrees F (200 degrees C). Grease the air fryer basket with cooking spray.

Combine cabbage slaw, jalapeño pepper, lime juice, olive oil, vinegar, salt, black pepper, and cayenne pepper in a large bowl. Mix until evenly combined and set aside.

Mix together flour, cornmeal, and taco seasoning in a medium bowl until well combined. Add cod and toss until evenly coated; discard any excess seasoning mixture. Place coated cod in the prepared air fryer basket and mist lightly with cooking spray.

Cook in the preheated air fryer for 5 minutes. Shake the basket and continue cooking until fish is crispy and flakes easily with a fork, about 5 minutes more. Remove to a paper towel-lined plate to drain.

Place cabbage slaw mixture into the air fryer basket.

Cook in the air fryer until cabbage is caramelized, about 8 minutes, stirring halfway.

Spoon cabbage slaw evenly onto tortillas and top with fish.

Gather all ingredients.

Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.

Cut fish into eight 1 ½-inch pieces.

Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated. Let fish marinate in the refrigerator for 15 minutes.

Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper. Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.

Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.

Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.

Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.

Serve and enjoy!

Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.

Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

Gather all ingredients.

Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving.

Mince half the jalapeño pepper; save other half for later. Toss cabbage, green onions, and minced jalapeño half in remaining sour cream mixture until slaw is well mixed.

Heat olive oil and remaining jalapeño half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper.

Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeño half.

Heat tortillas in the microwave on high until warm, 20 to 30 seconds.

Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

To make the mango salsa: Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. For best flavor results, refrigerate the salsa until chilled before serving.

Preheat the oven to 325 degrees F (165 degrees C).

Heat taco shells in preheated oven until crisp, about 5 minutes.

Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.

Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.

Place mahi mahi slices in taco shells and top with mango salsa.

Season tilapia fillets with taco seasoning.

Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.

Preheat oven to 325 degrees F (165 degrees C).

Heat taco shells in preheated oven until crisp, about 5 minutes.

Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.

Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

Preheat the oven to 375 degrees F (190 degrees C).

Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper. Fold foil around fish and seal to create a pouch; place pouch in a baking dish.

Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeño in a large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.

Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

In a medium saucepan over medium heat, reheat 4 cups consomé. Once it comes up to a boil, lower the heat to a simmer and keep the lid on.

Susy Villasuso / Simply Recipes

In a large frying pan set over medium heat, heat 1 tablespoon olive oil. When the oil is hot and rippling, but not smoking, dip a tortilla into the consomé, covering both sides with it. Fill the tortilla with 2 tablespoons birria meat and 1 tablespoon cheese. Transfer it into the hot pan, don’t fold it in half yet.

Once the bottom of the tortilla turns lightly golden brown, fold it in half. Cook both sides until the cheese is melted and the tortillas are a deeper golden brown. Cook 2 to 3 tacos at a time following this process and adding more oil to the pan, as needed.

Susy Villasuso / Simply Recipes

Susy Villasuso / Simply Recipes

Transfer the tacos onto a plate and serve with the onions and cilantro scattered on top and lime wedges on the side. Provide each guest with a small bowl of warm consomé for dipping. Enjoy!

The best birria tacos are freshly made, but leftover tacos and consomé can be tightly covered and refrigerated, separately, for up to 3 days. To reheat, simply place the tacos on a pan over medium-low heat and cover with a lid. Warm them up for 2 to 3 minutes on each side. Reheat the consomé separately in a small saucepan.

Did you love the recipe? Leave us stars below!

Susy Villasuso / Simply Recipes