4 Best Spicy Fish Recipes


There are numerous ways of cooking fish, and various techniques. If you are planning on going for a healthier lifestyle, preparing and eating fish is one way to go.

Before you start, there are a few things you should know. First, never overcook fish, because the texture will harden, and you will lose the flavor. You should not over-spice your dish, as fish has a delicate taste. Make sure you limit the number of spices and herbs. Another important thing is to maintain the fish wet and to preserve natural juices while cooking, by using a moist preparation method or you should frequently baste during dry cooking.

If you handle fresh fish (not bought from the supermarket), you need to get the perfect fish scaler and a great fish skinner, to help you clean and efficiently prepare it.

We have arranged a small collection of spicy fish recipes to help you get started and to inspire you.

Spicy Tuna Cucumber Bites

The spicy tuna recipe can make an excellent appetizer or a quick, simple, light, and low carb lunch. You can prepare the dish in five minutes, and make it anytime you want, as all ingredients are easy to find, at pretty much any food store. This is a simple, delicious, cool and refreshing recipe, just perfect for those hot summer days.

Prepare this dish by draining your tuna well, first. Drop the fish into a bowl, and add mayonnaise, sriracha sauce, ground ginger, chili powder, and garlic powder. Mix thoroughly.

The next step is not mandatory, but if the time allows you, refrigerate the combo for an hour, as it will enable the flavors to blend, and the tuna will taste better if colder.

Next, wash and cut the cucumber. Arrange the round slices on a serving plate, and start putting a spoonful of the spicy tuna mix, on top of each cucumber piece. That’s it: easy and really fast to prepare!


Spicy white fish with rice and guacamole

Any kind of white fish will do for this recipe. A tasty dish, with a diversity of flavors generated by the combination of avocado, rice, lime, fish, and spices can definitely become one of your favorites.

Begin by cooking rice in boiling water with salt for approximately 12 minutes, until tender. Drain thoroughly, and put it in a large bowl. Add corn, cilantro, pepper and season to taste. Mix everything well.

Next, drizzle Cajun seasoning on both sides of the fish. Meanwhile, pour some oil in a large skillet over medium temperature and heat. Cook the fish for about two to three minutes, on each side.

To make the guacamole, mash the avocados until you get a creamlike paste. Add cilantro, lemon juice and seasoning.

Now, spread the rice between the serving plates, and top with fish, guacamole, and cilantro leaves. The dish is tastier if you serve it with lime slices.


Spicy Fish Hot Pot

If you like fish and spicy food, you will definitely like this stew.

Before you start working with the ingredients, preheat the oven to 350 degrees. In a wide skillet, heat oil over high temperature. Saute minced garlic, sliced onion, and one halved lengthwise Thai chili until tender, about two to three minutes. Then add paprika and simmer for another 30 seconds, until fragrant.

Next, add the tomato puree and fish stock. As soon as the mixture gets to the boiling point, reduce the temperature to medium. Then drop the fish fillets, olives, and capers in the pot. Cover the vessel and cook for approximately 10 to 15 minutes, until the fish flakes easily using a fork, and then season to taste.

Remove from heat, add chopped parsley, and serve with salad.

Spicy Pan Seared Fish with Tamarind Sauce

This dish makes an easy recipe that offers you a delicious flaky fish with a flavorful crust, in a tangy sauce. It is high in protein and healthy fats, but also low in carbs and calories.

First, wash and dry the tamarind, then remove all seeds, and soak it in a half cup of warm water. Handle the fish fillets, by cleaning, rinsing, and patting them dry with paper towels.

In a small bowl, mix coriander seeds, red pepper, sesame seeds, ground cumin seeds, and salt. On both sides of the fillets, sprinkle the mix. Rub the fish gently for condiments to adhere, then set aside.

As the tamarind softens, squeeze the thick juices and the pulp out of it. Pour some oil in a pan to heat and saute garlic for about a minute. Add tamarind pulp and stir, until it starts to bubble when you can add advieh, pomegranate molasses, and salt.

In another pan, heat oil over medium-high temperature. Add the fish fillets and sear until they become golden brown on both sides, and the flesh flakes easily. The time depends on how thick the fillets are.

Once the fish is done, pour the tamarind sauce around it in the pan, wait for a minute, and remove from the heat.

Move the fish fillets to a serving plate and pour the tamarind sauce over them, and garnish with herbs.


Spicy Fish Tacos with Broccoli Slaw

Start this dish by chopping the stem of the broccoli, keeping just a bit of them, and break into tiny florets. In your food processor, mix the broccoli, mayonnaise, chopped onion, lime, and spices, with a few pulses, to maintain a crunchy consistency.

Next, clean and dry the pollock fish fillets, and season with salt, pepper, cayenne, chili, and lime. Add butter in a large pan and heat it, then cook the fillets for two to three minutes on each side.

Prepare the corn tortillas, by warming them on a bar in your stove. On each tortilla, start with romaine lettuce, then add the fish, and top with broccoli slaw. To get a spicier kick, you can add more cayenne and a few squeezes of lime.



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