spicy fish

Blackened Tilapia is a great way to have healthy baked tilapia that is bursting with taste and spicy goodness. With a great flavor profile, you can easily adjust or eliminate most of the heat.

Oven Baked Blackened Tilapia

Tilapia fillets (about four)

extra virgin olive oil

paprika (of your choice)

salt

onion powder

black pepper

cayenne pepper (to taste)

thyme

oregano

garlic powder

mayonnaise

lemon juice

sweet pickle relish

Preheat oven to 425 degrees.

Combine 3 tablespoon paprika, 1 teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, 1 teaspoon dry thyme, one teaspoon dry oregano, and 1/2 teaspoon garlic powder. The cayenne heat level will be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon and 3-4/10 at 1/4 teaspoon.

This makes more seasoning than you need and save it tightly sealed for another cooking. You should only use 1/3 to 1/2 of this per pound of tilapia.

Line a sheet pan with foil and add 2 tablespoon olive oil. Brush it over the foil in an area that will have fish.

Rinse and pat dry 1 pound of tilapia. Brush with olive oil. Cover the fillets with the spices and rub it in (both sides). Use only about 1/3 - 1/2 of what you mixed. Save the rest for another cooking.

Place on the oiled pan and give a light spray of PAM. Place in the preheated oven.

If you want a homemade tartar sauce, combine 1/3 cup mayo, 2 teaspoon lemon juice, 1 teaspoon sweet pickle relish and 1/4 teaspoon onion powder. Mix well.

Cook until nicely brown and flaky. Internal temperature should be 145 degrees. This is about 10 minutes for big fillets and a minute or two less for small to medium fillets. Be sure to check the fish a few minutes before you think it should be done.

A tangy, garlicky, spicy and hearty baked fish recipe with Tahini sauce.

Lebanese Samkeh Harra Spicy Tahini Fish Recipe

Lbs Red Snapper (or pacific cod)

garlic

Tahini Paste

pine nuts (raw)

Italian parsley (finely chopped)

Lemon Juice

water

Olive Oil

coriander

chili powder

If necessary, rub the fish with white vinegar and salt then rinse with cold water in order to tame down any smell.

If using whole scaled fish, cut slits in it prior to baking. Alternatively you can also use fish filets.

Rub fish with a tablespoon of olive oil and sprinkle some lemon juice on it. If you’re cooking a whole scaled fish,  insert lemon slices inside the fish for flavoring.

Place fish on olive oil-greased cooking tray and bake at 300F for 20-25 minutes.

Baking the Fish

In a small frying pan, mix 1 cup of pine nuts with 1-2 tablespoon of olive oil and fry on medium heat for about 3 minutes or until lightly browned. Be careful as they can burn very fast.

Set aside half of the fried pine nuts for garnish. And the other half crush them into a mortal and pestle and use them in making the sauce.

Making the Garnish

In a deep sauce pan, ad the crushed garlic, lemon juice, the Tahini paste, water, salt, coriander and chili powder.  Mix well and cook on medium heat while stirring constantly (very important so they don’t stick or burn) until it boils then lower the heat.

Crush half of the pine nuts in a mortar and pestle then add them to the sauce pan mixing well then put on simmer.

Making the Sauce

Lay the baked fish in a deep serving platter, pour the sauce on top, garnish with the finely chopped parsley and browned pine nuts. Serve hot with pita bread. This goes well with a side of Hummus and Tabbouleh Salad and enjoy.

Serving

Gogalbi is a Korean mackerel dish grilled with spicy paste. Traditionally it is grilled, but you can pan-fry to get a similar taste.

Korean Pan-Fried Spicy Mackerel (Gogalbi)

mackerel

rice starch water (See note below)

cornstarch

canola oil

red and green onion (for garnish, optional)

Korean chili paste (gochujang) (gochujang)

Korean chili flakes (gochugaru) (gochugaru)

soy sauce

sweet rice wine (mirim)

tbsp sugar

garlic (finely minced)

ginger paste

Korean plum extract (maeshil cheong)

tsp sesame oil

tsp sesame seeds

Take the frozen mackerel fillet out of package and soak in the rice starch water for 20 minutes to thaw.

Meanwhile make the sauce by mixing all the ingredients.

Take the fillets out of starch water and pat with paper towel to dry. Coat with corn starch lightly on both sides.

Heat oil in the nonstick surface skillet over medium heat. Sear the fillet, the skin side first, for 3-4 minutes. Flip and sear the other side for 3-4 minutes as well.

Reduce the heat to low, and turn the fillet again so the meaty side is facing you. Spread the sauce over the fillets all around, about 1 Tbsp per fillet. Cover with lid and simmer for 5 minutes so the sauce can set on the fillets.

Place fillets over onions on the platter and serve warm with rice. Enjoy!

Recipe video above. Pan-seared chunks of white fish are coated in a syrupy, spicy lime sauce in this dish loosely based on pla tort sahm rot, a traditional Thai street stall favourite. It tastes a bit like a fish version of everybody&#39;s favourite Chilli Garlic Prawns. Very quick to make, it&#39;s loaded with big flavours!Spice level: fairly spicy but not blow-your-head-off. See Note 4 for how to control the spiciness.

Chilli Lime Fish

/ 11 oz thin white fish

tsp cooking/kosher salt

rice flour flour ((Note 2))

garlic (, finely minced with a knife (Note 3))

tsp ginger (, finely minced with a knife (Note 3))

tsp chilli flakes / red pepper flakes ((Note 4))

tbsp sriracha ((Note 4))

brown sugar

lime juice

tbsp coriander/cilantro leaves

red chilli (, finely sliced)

Lime wedges

Asian greens

Dust fish - Sprinkle with salt, dust with rice flour, shake off excess.

Cook fish - In a non-stick skillet, heat oil over medium-high heat. Cook the fish until golden on each side then remove to a plate.

Fish cooking times - Thin fillets 1 cm / 2/5&quot; thick: 1 1/2 minutes each side; thicker fillets 1.5 - 1.75cm / 0.6 - 0.75&quot; thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish to a plate and set aside.

Fish:

Sauté aromatics - In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden - about 20 seconds.

Sauce - Add everything else except lime juice. Stir, simmer, then reduce until syrupy - about 2 minutes. Add lime juice and stir. (If sauce gets too thick, add water)

Coat fish - Return fish into sauce, turning to coat in the sauce. Garnish, then serve over rice! Pictured with steamed baby pan choy tossed with Asian Sesame Dressing.

Sauce:

Spicy salmon with harissa sauce is all you need for a light, flavor-packed dinner! Ready in just 15 minutes or so,  it&#39;s the perfect fish dinner for busy weeknights. I recommend using a center-cut salmon fillet to ensure the entire piece of fish cooks at the same speed. For the sauce, homemade harissa or a quality store-bought one will work. Serve this harissa lime baked salmon with a side of bright veggies like sautéed asparagus or crispy lemon broccoli and grains of your choice.

Spicy Baked Salmon Recipe with Lime and Harissa

salmon

Kosher salt

Extra virgin olive oil,

harissa paste, (homemade or store-bought)

honey

lime

garlic cloves, (minced)

Aleppo pepper

cumin

ginger

Preheat the oven to 425 degrees F.

Make the sauce. In a mixing bowl, add ¼ cup extra virgin olive oil with the harissa paste, honey, lime juice, garlic, spices, and a pinch of kosher salt. Whisk to combine. Set the sauce aside for now.

Pat the salmon dry and season on both sides with kosher salt, then place it in a lightly oiled 9” x 13” baking pan. If you like, you can pour a little harissa sauce into the center of the baking pan, and then place the salmon on top.

Spoon the sauce all over the salmon and spread it well.

Cover the baking pan with aluminum foil and place it on the center rack of the heated oven.

Bake for 10 to 15 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.)

Carefully remove from oven and open foil to uncover the top of the salmon. Place it under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn’t over-cook and the garlic does not burn.)

Remove from the oven and serve with lime wedges to the side.

https://content.jwplatform.com/videos/BtuDPmYs.mp4

Spicy baked salmon with harissa-lime sauce

Easy Spicy Salmon Recipe with Harissa

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The most viewed spicy fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine