BAKED COD FISH TACOS RECIPES

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FISH TACOS RECIPE | ANNE BURRELL | FOOD NETWORK



Fish Tacos Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 15

1 pound flaky white fish fillets, such as haddock, halibut or cod
1 lime, zested and juiced
1/2 teaspoon pimenton
2 cloves garlic, smashed
1/4 cup canola or vegetable oil
Kosher salt
1/2 head savoy cabbage, shredded
3 scallions, sliced thinly on the bias
1 jalapeno, minced, optional
1/4 to 1/2 cup white vinegar
2 tablespoons honey
1/4 cup canola oil
Kosher salt
8 flour tortillas
1 avocado, halved, pitted and flesh sliced

Steps:

  • Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
  • Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
  • In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
  • To cook and assemble:
  • Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
  • Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
  • While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
  • Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

BAKED SCALLOPS WITH PANKO AND PARMESAN - SKINNYTASTE



Baked Scallops with Panko and Parmesan - Skinnytaste image

These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.

Provided by Gina

Categories     Dinner

Total Time 20 minutes

Prep Time 2 minutes

Cook Time 18 minutes

Yield 4

Number Of Ingredients 11

olive oil spray
16 large (1 pound large sea scallops)
1/4 cup panko crumbs
1 1/2 tablespoons grated Parmesan cheese
1 tablespoon fresh minced parsley
1/4 teaspoon dried oregano
1/4 kosher teaspoon salt (divided)
fresh black pepper (to taste)
Juice of 1 lemon (divided)
2 1/2 tablespoons melted unsalted butter
1 tablespoon white wine

Steps:

  • Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking spray.
  • Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
  • In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
  • Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
  • Whisk half of the lemon juice, melted butter, and white wine together and pour over the scallops.
  • Bake for 15 minutes, or until the scallops are opaque.
  • Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.
  • Squeeze the remaining lemon over the scallops and eat right away.

Nutrition Facts : ServingSize 4 scallops with sauce, Calories 192 kcal, CarbohydrateContent 7 g, ProteinContent 20 g, FatContent 9 g, SaturatedFatContent 5 g, CholesterolContent 58 mg, SodiumContent 294 mg, SugarContent 0.5 g

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