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4 Ways You Can Cook Finger Lickin’ Fish


 

fish

When it comes to fish recipes you many think that you’ve already tried and tested everything there is out there, but the truth is you’ve only just begun. Old El Paso has brought another dimension to fish dishes, making fish a flavour you just cannot deny yourself. At Old El Paso fish recipes you will find tons of brilliant boxed meal kits, delicious cooking sauces, special seasoning surprises and all the dips and extra bits you may need to make your traditional food options taste amazing.

Trying new things and testing out new ways of cooking can be quite daunting for someone who is stuck in their ways, which is why we’ve put together a little guide for you to refer too. We’ve picked out three special fish dishes we think you’ll love, all of which include a little something from Old El Paso to add that extra bit of oomph.

But first we thought it is important to note a little bit about why fish can be so good for us. After all, fish is in fact one of the easiest sources of cooked protein. Fish is healthy for a number of different reasons. It is easy to digest and is a vital part of a balanced diet. Besides being littered with precious proteins, fish is also full of omega 3 fatty acids. These fatty acids can work wonders on the body and are thought to lower the blood pressure, strengthen the immune system and can even provide positive effects on the development of the nervous system.

So, with a basic understanding of the importance of fish now under your belt if you didn’t already have it before, here are the finger lickin’ fish recipes we’ve been banging on about.

Prawn Burritos Teamed With Chilli Lime & Sour Cream  

burrito

What you will need

500g large un-cooked prawns (make sure they’re peeled and de-veined)

2 x limes

1 x lettuce of choice

1 x red onion

1 x coriander

2 tbsp of vegetable oil

1 x sour cream

1x Old El Paso Spice Mix

1 x 8 pack of Old El Paso tortillas

Skewers

What to do

To start with put the Old El Paso spice into a bowel and add the zest and juice of two limes and two table spoons of vegetable oil, then mix until the juices are evenly spread throughout. Next put the prawns into the bowel with the mixture and rub the mixture into the skin of the prawns. When the prawns are completely coated in the mixture thread them onto skewers and BBQ them on a medium heat for around 3 minutes on each side. Tear a prawn apart to ensure that they are cooked thoroughly throughout and then remove all the cooked prawns from the skewers. Warm up the tortillas simply by placing them on the BBQ for a very short period of time, you should be able to tell by eye when they are warm enough.

When the tortillas are done you’re now ready to pile those yummy ingredients on top. It’s completely up to you how you do this and in which order you decided to place the ingredients, but here’s an idea of how we’d do it. Pile on that chopped up lettuce, add a dollop of sour cream, scatter some diced red onions, add a sprinkle of corianders and then dish up those juicy prawns and simply roll the combination up to create the perfect prawn burrito!

Quesadillas – Spicy Tuna & Sweetcorn Flavour 

burrito2

What you will need

75g grated cheddar cheese

75g grated mozzarella cheese

1 x can of sweetcorn

1 x tinned tuna chunks

1 x red pepper

1 x yellow pepper

2tbsp of corn oil

1 x sour cream

1 x Old El Paso quesadilla dinner kit

What to do

First of all heat some oil in a frying pan ready to cook the peppers. Whilst the pan is heating deseed both of the peppers and chop them into square chunks. Throw them into the pan for 2-3 minutes and then add in the drained sweetcorn and tuna. Take the Old El Paso spice mix and add 100ml of water before placing all ingredients into the frying pan. Simmer in the pan for 3 minutes and then get another frying pan set up. Very lightly brush the new pan with corn oil and place the Old El Paso corn tortillas into the pan. Spread some Old El Paso salsa onto the base of the tortilla and then ladle over the two cheeses and a large spoonful of the tuna mixture before placing another tortilla on top. Cook this little sandwich-like mishmash for 3 minutes until the cheese begins to melt and repeat until all the tuna mixture is gone.

Zesty Cod Fajitas 

fajitas

What you will need

500g skinless cod loins
1 x sour cream
1 x lettuce
1 x lemon
2tbsp of corn oil
1 x Old El Paso Crispy Chicken Fajitas Dinner Kit

What to do

Preheat your over to 225°C and then carefully cut your cod into thin strips. Infuse the cod with lemon juice by simply squeezing the juices over the top. Next place the pre-cut cod into the Old El Paso Shaker Bag and add some oil and the Old El Paso crispy crumb seasoning mix and shake the bag until all contents are completely covered and coated. Then spread out the cod strips onto a non-stick baking tray and leave them to cook for around 10-12 minutes. Make sure that the coating is nice and crisp and that the cod is cooked throughout before serving. Warm the tortillas reading for wrapping and squeeze some of the remaining lemon juice into the sour cream for that extra big of zest.

Spicy Chicken & Prawn Rice

prawns

What you will need

450ml hot chicken stock

240g cooked & peeled tiger prawns

225g long grain rice

4 x skinless chicken breasts

1 x tinned chopped tomatoes

1 x onion

1 x red pepper

1 x green pepper

1tbps of sunflower oil

1 x chopped coriander

1 x packet Old El Paso spice mix for original smoky BBQ fajitas

1 x jar of Old El Paso hot & tangy Jalapenos

What to do

Heat the sunflower oil in a large pan and throw in the chicken and diced onion. Cook on the hob for 4 minutes until the chicken is mildly browned. Next chuck in the rice and stir until the grains are completely covered in oil before adding the Old El Paso Spice mix in. Stir the ingredients until all is totally coated in spices. The last two things to go in before simmering for 15 minutes are the tomatoes and the chicken stock. After 15 minutes add the deseeded peppers and drained jalapenos and cover for 5 more minutes. Last but not least, stir in the prawns and cook for another five minutes. Most of the liquid should be absorbed by the time you come to serving but if it is not simply simmer until ready. Serve garnished with coriander or fresh mint.

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