Fish Tacos

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Fish Tacos :

Ingredients

  • 1 garlic clove, crushed
  • 1 tablespoon finely-chopped fresh coriander stalks
  • ¼ cup lime juice
  • 600g white fish fillets (such as ling), cut into 2cm cubes
  • 1/3 cup plain yoghurt
  • 1 tablespoon finely-chopped fresh coriander leaves
  • 1 tablespoon olive oil
  • olive oil cooking spray
  • 1 baby cos lettuce, shredded
  • 1 medium tomato, roughly chopped
  • 1 small avocado, roughly chopped
  • 8 flour tortillas

Method

  • Step 1 – Combine garlic, coriander stalks and 2 tablespoons of lime juice in a glass or ceramic bowl. Season with salt and pepper. Add fish and turn to coat. Cover and refrigerate for 10 minutes, stirring occasionally.
  • Step 2 – Meanwhile, whisk yoghurt, remaining lime juice, coriander leaves and oil together in a small bowl.
  • Step 3 – Spray a barbecue plate or chargrill with oil. Heat on high heat. Drain marinade from fish. Cook fish, in batches, for 1 to 2 minutes or until light golden and cooked through. Remove to a serving bowl.
  • Step 4 – Combine lettuce, tomato and avocado in a serving bowl.
  • Step 5 – Warm tortillas, following packet directions. Place fish, salad and yoghurt mixture on table. Place tortillas on plates. Assemble tacos at table.

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Fish And Chips With Lemon-Yoghurt Dressing

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Fish And Chips With Lemon-Yoghurt Dressing:

Ingredients

  • 700g sweet potato, peeled
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon paprika
  • Olive oil spray
  • 180g (2/3 cup) low-fat natural yoghurt
  • 1 tablespoon capers, rinsed, drained
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh continental parsley
  • 4 (about 150g each) white fish fillets
  • Mixed salad leaves, to serve

Method

  1. Step 1 – Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut the sweet potato into 1.5cm-thick batons. Cook in a steamer over a saucepan of boiling water for 5 minutes or until just tender. Place sweet potato, in a single layer, on the tray. Sprinkle with the oregano and paprika. Spray with oil. Bake for 15 minutes or until golden.
  2. Step 2 – Meanwhile, combine the yoghurt, capers, lemon rind, lemon juice and parsley in a bowl.
  3. Step 3 – Spray a non-stick frying pan with oil and heat over high heat. Cook fish for 2-3 minutes each side or until just cooked through. Divide fish and chips among serving plates. Serve with the yoghurt dressing and salad leaves.

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Home Baked Fish Fingers

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Home Baked Fish Fingers​ :

Ingredients

  • 2 cups (200g) wholemeal breadcrumbs
  • 2 teaspoons finely grated lime rind
  • 2 eggs, lightly beaten
  • 500g firm white fish fillets, such as ling
  • olive oil spray, for cooking

Method

  • Step 1 – Preheat oven to 200°C. Place the breadcrumbs and lime rind in a bowl and mix until combined. Place the eggs in separate bowl. Cut the fish into thin strips, about 12cm long. Dip each strip into the eggs, then the breadcrumbs, pressing to coat well.
  • Step 2 – Place the fish fingers on a baking tray lined with baking paper. Spray lightly with oil spray. Bake for 15 minutes or until golden and cooked through.
  • Step 3 – Serve fish fingers with vegetable bundles (see note) and reduced-fat mayonnaise or tomato sauce.

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Baked Fish Fillets

1

Baked Fish Fillets :

Ingredients

  • 2 green onions
  • 1 red capsicum
  • 1 carrot
  • 4 thick white fish fillets, (see note)
  • ¼ cup reduced-salt soy sauce
  • steamed rice or cooked noodles, to serve

Method

  1. Step 1 Preheat oven to 200°C. Cut onions into 5cm lengths. Remove seeds from capsicum. Peel carrot. Finely shred all vegetables and place into a bowl. Toss until well combined.
  2. Step 2 Line a baking dish with baking paper. Place fish fillets into prepared baking dish. Top each fillet with shredded vegetables. Drizzle with soy sauce. Season with salt and pepper.
  3. Step 3 Place another sheet of baking paper over fish. Fold all sides of baking paper together to form a parcel. Place dish into oven. Bake for 12 to 15 minutes, or until fish flakes when tested with a fork. Serve with rice or noodles.

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Ginger And Shallot Fish

Ginger-and-shallot-fish

Ginger And Shallot Fish :

Ingredients

  • 1 egg white
  • 2 tablespoons cornflour
  • 2 tablespoons dry sherry
  • 500g firm white fish fillets, thinly sliced diagonally
  • 60ml (¼ cup) peanut oil
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely grated fresh ginger
  • 1 green capsicum, seeded, coarsely chopped
  • 3 shallots, trimmed, cut into 4cm lengths
  • 60ml (¼ cup) chicken stock
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons brown sugar
  • Steamed rice, to serve

Method

  1. Step 1 – Lightly whisk egg white in a bowl. Whisk in cornflour and half the sherry. Add fish. Turn to coat. Set aside for 15 minutes to marinate.
  2. Step 2 – Heat half the oil in a wok over high heat until just smoking. Cook half the fish, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining oil and fish.
  3. Step 3 – Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over medium-high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add capsicum. Stir-fry for 3 minutes or until tender. Add shallot, stock, soy sauce, vinegar, sugar and remaining sherry. Stir-fry for 2 minutes or until sauce reduces slightly. Add fish and stir to combine. Divide among serving plates. Serve with rice.

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Smoked Fish and Corn Chowder

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Smoked Fish and Corn Chowder :

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, trimmed, halved, washed, thinly sliced
  • 800g coliban potatoes, peeled, chopped
  • 5 cups chicken stock
  • 2 corn cobs, kernels removed
  • 1/2 cup thickened cream
  • 180g hot-smoked salmon fillet, flaked

Method

  • Step 1 – Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
  • Step 2 – Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
  • Step 3 – Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.

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