Best 4 Whole Baked Fish With Cilantro Recipes
Tantalize your taste buds with our delectable whole baked fish with cilantro, a culinary masterpiece that embodies the essence of freshness and flavor. This dish is not only a feast for the eyes but also a symphony of taste and texture that will leave you craving for more. The succulent fish, enveloped in a vibrant cilantro marinade, is roasted to perfection, resulting in a tender and flaky flesh that melts in your mouth. Accompanying the fish are three tantalizing sauces: a zesty lemon-herb sauce, a creamy avocado sauce, and a spicy tomato sauce, each adding a unique dimension to this extraordinary dish. Get ready to embark on a culinary journey that will transport your taste buds to a realm of pure bliss.
Recipe 1: Whole Baked Fish with Cilantro: This recipe guides you through the process of preparing and baking a whole fish, ensuring that it retains its moisture and flavor. The cilantro marinade infuses the fish with a vibrant and herbaceous taste, making it the star of the dish.
Recipe 2: Lemon-Herb Sauce: This zesty sauce is a perfect complement to the delicate flavor of the fish. Made with fresh lemon juice, herbs, and a touch of garlic, it adds a pop of brightness and acidity to cut through the richness of the fish.
Recipe 3: Creamy Avocado Sauce: Indulge in the velvety richness of this avocado sauce. Ripe avocados are blended with sour cream, cilantro, and a hint of lime juice, creating a luscious and creamy sauce that adds a touch of decadence to the dish.
Recipe 4: Spicy Tomato Sauce: For those who love a bit of heat, this spicy tomato sauce is a must-try. Fresh tomatoes are simmered with chili peppers, onions, and garlic, resulting in a vibrant and flavorful sauce that adds a spicy kick to the fish.
With its combination of succulent fish, vibrant sauces, and ease of preparation, this whole baked fish with cilantro is a dish that will impress your family and friends. Let's dive into the recipes and create a culinary masterpiece that will leave a lasting impression.
WHOLE FISH WITH LIME SALSA VERDE
Think of roasting a whole fish the same way you might think of roasting a whole chicken: an easy and delicious preparation that all cooks should have in their arsenal, and one that takes well to whatever ingredients you want to introduce. Here, those extra flavors are electric. The fish is stuffed with slices of lime and jalapeño, cilantro and scallion bottoms. An accompanying salsa is composed of more jalapeño, scallion tops, cilantro, lime juice and zest, as well as a dose of capers and garlic. The fish itself is simply oiled and seasoned, then roasted at 450 degrees for 15 to 20 minutes, until it is opaque and flakes when pressed gently with a fork. (Each person you're feeding should get his or her own fish, weighing about one or one and a half pounds apiece.) Spoon the salsa on top, a streak of bright, spicy flavor for the delicate, moist fish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the salsa: Coarsely chop 2/3 cup of cilantro leaves and transfer to a bowl. Thinly slice 2/3 cup of the dark green scallion tops and add to the bowl, reserving the bottoms. Seed and finely chop one of the jalapeños and add it to the bowl. Stir in the capers and garlic. Finely grate in the zest of 1 lime and squeeze in its juice. Stir in 1/2 cup oil. Season with black pepper. Cover and let stand until ready to use.
- Heat the oven to 450 degrees. Line a baking sheet with foil. Pat each fish dry and coat with 2 teaspoons oil. Generously season the outside and cavity of each fish with the salt and black pepper. Transfer fish to the prepared baking sheet.
- Thinly slice the remaining 2 limes and seed and slice the other jalapeño pepper. Divide the lime slices, jalapeño slices, remaining cilantro sprigs and scallion bottoms among each fish cavity. Bake until fish is just opaque and flakes when pressed gently with a fork, 15 to 20 minutes.
- Serve fish with salsa verde on top or alongside.
Nutrition Facts : @context http, Calories 918, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 48 grams, Fiber 4 grams, Protein 107 grams, SaturatedFat 8 grams, Sodium 1738 milligrams, Sugar 3 grams
FISH WITH CILANTRO AND GARLIC
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Turn on the broiler, and cover broiler pan with aluminum foil.
- Wash, dry and coarsely chop cilantro and parsley. Mince cilantro, parsley and garlic in food processor.
- Add the cumin, hot pepper flakes, lemon juice and olive oil, and process until well blended.
- Wash fish, and cut in half. Place in a single layer on foil, and spread cilantro mixture evenly over fish.
- Broil fish four inches from heat, according to the Canadian rule: measure fish at the thickest part, and cook 8 to 10 minutes to the inch.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 97 milligrams, Sugar 1 gram
SEA BASS FILLETS IN CILANTRO SAUCE
Categories Fish Herb Bake Yogurt Low Sodium Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.
- Bake fish until just opaque in center, about 25 minutes.
ROAST WHOLE FISH WITH CILANTRO CHILI SAUCE
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Sprinkle fish inside and out with one tablespoon of olive oil, salt and pepper. Place on baking tray, set aside.
- Prepare the chilies. Using rubber gloves to protect your hands from the volatile oils, seed and core the chilies and place them inside up on a broiler tray. Char the skins under the broiler, place the chilies in a paper bag for a couple of minutes and when they have cooled, scrape off the skin. Cut the chilies in slices.
- Heat one tablespoon of olive oil in a skillet and cook the onion with the garlic until softened. Add the chilies and cook 5 to 10 minutes, until soft, stirring occasionally.
- Roast the fish for about 20 minutes or until cooked.
- Meanwhile, combine the cilantro (reserving some for garnish) with the onion-chili mixture, the remaining olive oil, lemon juice, salt and pepper and puree until smooth. Correct seasoning and set aside.
- When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil. Garnish with the cilantro and serve.
Tips:
- To choose the freshest whole fish, look for bright, clear eyes, red gills, and shiny scales.
- If you are using a frozen fish, thaw it completely before cooking.
- To make sure the fish is cooked evenly, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
- To prevent the fish from sticking to the baking dish, line it with parchment paper or foil.
- If you don't have fresh cilantro, you can substitute dried cilantro or another fresh herb, such as parsley or basil.
- Serve the fish with your favorite sides, such as roasted vegetables, rice, or potatoes.
Conclusion:
Whole baked fish is a delicious and healthy meal that is perfect for a special occasion or a weeknight dinner. This recipe is easy to follow and can be customized to your liking. With a few simple ingredients, you can create a flavorful and impressive dish that will wow your guests.
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