Chile-Lime Fish Tacos
Who says fish tacos have to be deep fried?
Who says fish tacos have to be deep fried?
A complete, balanced meal in under 20 minutes? This recipe gets it done.
This tostada is topped with the perfect combination of lime, spicy chiles, and fresh marinated seafood.
This homemade chutney is adaptable to your taste – use more chile for a spicier sauce, or skip it if you prefer no spice. The fish cakes and the sauce both freeze well.
Fish tacos get a hearty makeover with roasted sweet potatoes and a flavorful sauce spiked with cumin.
Lemon lovers will really dig this dish: Rich and meaty cod steams away under lemon slices in a parchment package, then a fresh herb and lemon sauce adds the finishing touch.
Yes, you can fit fish and chips into your clean meal plan! This version boasts a grain-free batter and shallow frying technique in avocado oil. Thinly slicing the potatoes makes for a large serving from just one small potato.
If you find cooking fish intimidating, this recipe is for you. Simply add fillets to a baking dish with olive oil and a few flavorful staples.
There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.
Cod is glazed in sweet miso before being broiled in the oven. The bok choy is flavored with orange zest and pepper flakes for a spicy, flavorful side.
This roasted cod in a gingery broth contains many of the hallmark health features of Japanese cuisine such as miso and kombu seaweed.
Pistou adds a big dose of flavor to roasted fish and vegetables.
Leftover roasted cauliflower turns into a simple, creamy side dish that's perfect for this company-worthy crusted fish.
Craving your favorite crispy fish and potato chips? This sandwich packs both fish and chips inside 1 sandwich, and is topped with a rich lemon-caper sauce for the ultimate meal experience. For added color, add tomato slices to the sandwich if you have some on hand.
From Poached Halibut in a Coconut Curry Broth to Quinoa-Crusted Fish with Plum Chutney, here our are best fish dishes that taste as great as they make you feel.
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).
Large, tender flakes of cod are rolled with crunchy bread crumbs, baked until crisp and served on a bed of garlicky spinach pasta in our Clean Eating recipe for classic deep-fried croquettes, a popular French finger food.
Mild-tasting cod is served over nutty arugula, earthy lentils and topped off with a piquant salsa. The textures and flavors in this easy dish play off each other beautifully.
En papillote is French for “in parchment” – a classic technique that holds in moisture and cooks food by the steam created inside the packet.
Miso-brushed cod is served over brown rice, beans and easy roasted yams for a complete meal. Customize it by adding sliced avocado or shredded carrot, or by substituting another protein such as chicken or shrimp.
These light and fresh fish tacos feature grilled cod and mango.
Not only does our Mediterranean Baked Cod offer a generous 35 grams of protein, but we also serve it on a piece of sweet and colorful bell pepper with a hearty chickpea salad.
Fresh raw fish is cured in citrus juice and combined with flavorful fruits, veggies and herbs for a most spectacular summer seafood ceviche.
Grilled oregano-kissed cod fillets are paired with a classic tzatziki sauce for a fresh and tasty meal with just 134 calories per serving. Serve fish on a bed of greens if you have some on hand.
This fish dish is as easy as they come, ready in just 25 minutes and mild enough for your pickiest eaters. Bonus: use up whatever veggies you have in our fridge!
We create a rich, hearty base for our stew with just chicken broth, low-fat milk and a bit of brown-rice flour - you won't believe this 25-minute bowl of heaven is just 5 grams of fat.
Baking in parchment keeps fish moist and makes cleanup practically effortless. Try substituting Pacific cod for similar results at a reduced cost, and reserve the second half of your fennel bulb for use in a salad: Try it with radicchio, toasted walnuts, cubes of pear and crumbled goat cheese.
In lieu of the usual lemon, we've decided to accent our light, flaky cod fillets with a sister citrus family member, the orange, then intensified it with sweet cherry and spicy cayenne.
Light and full of complex flavor, this stew is sure to become a regular in your home. Coconut, coriander and jalapeño give this stew an authentic Latin-American flair, while black cod adds a punch of protein.