FISH TACOS RECIPE | ANNE BURRELL | FOOD NETWORK
Provided by Anne Burrell
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 15
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
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
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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