Make the Most of Easter with Fish: 3 Must-Try Recipes

Advised dishes are prepared with less time and the use of at least 10 ingredients.

In the second century, the Catholic Church ordained that the faithful should not use red meat during the Holy Week to fulfill repentance and thus honor the death of the Christian Christ. Yes, not everyone does it because of the lack of receptions.

That is why in today’s articles we will recommend three nourishing dishes that will make you stand out according to the ordinances of the church, but it will not cost much.

The recipes recommended in the articles are prepared by Marina Minko, who also stated that they all take a few minutes to prepare and are prepared on a very small budget.

3 healthy recipes for Easter

Sea Chicken Tacos.

Seafood Chicken Tacos are no ordinary or traditional type of taco filling. However, “sea chicken” can mean sturgeon or any other type of fish commonly associated with the sea. This way, you can make seafood chicken tacos when you use any candied tuna or any other fish. Here’s an easy recipe to make seafood chicken tacos:

Ingredients:

• Seafood (tuna or other fish), canned or fresh
• Onion, finely chopped
• Garlic, chopped
• Red chillies, finely chopped
• Tomatoes, finely chopped
  Olive Oil
• Green chillies, finely chopped
• fast
• Salt, to taste
• Taco Shells

Instructions:

1. Heat olive oil in a pan.
2. Add onions, garlic, red chilies, and tomatoes to it and saute.
3. Add the sea chicken, tamarind paste, and salt and mix.
4. Heat the taco shells and fill them with the mixture.
5. Add green chilies to the topping.
6. Serve the tacos and serve with a light salsa.

Grilled Pico.

According to chef Julien Espinosa, the dish can be steamed with vegetables, salt, pepper and olive oil, which are readily available at a better price.

Ingredients:

• 4 large tomatoes, diced
• 1 large red onion, minced
• 1-2 jalapeño peppers, finely chopped (add more to your liking)
• 1/2 cup fresh coriander, chopped
• Juice of 2 lemons
• Salt and pepper to taste
• Olive Oil

Instructions:

1. Preheat your grill to medium-high heat.
2. In a large mixing bowl, combine tomatoes, red onion, jalapeño pepper, and chopped cilantro.
3. Squeeze the lime juice over the mixture and season with salt and pepper. Mix everything together with a drizzle of olive oil.
4. Spray the mixture on a grill pan or a sheet of aluminum foil well sprayed with cooking spray.
5. Place the preheated grill pan or foil on the grill and cook for about 5-7 minutes, or until the vegetables are tender and slightly colored, turning the mixture slowly.
6. When grilled to your liking, remove from grill and let cool slightly before serving.
7. Serve grilled pico de gallo with grilled meats, tacos, quesadillas, or tortilla chips as a delicious salsa.

Soleil poplet.

The recommended recipe is enclosed in aluminum foil during its preparation, which includes vegetables, sour peas, olive oil and lemon.

Actually 17 minutes in the oven is enough to make this minnow, which can be combined with any type of strong and healthy partner.

“Sole papillote” is a culinary term denoting the method of cooking fish, especially sole, in parchment paper. Typically, the fish is seasoned, sometimes flavored with herbs, vegetables, and a dash of lemon or wine, then wrapped in parchment paper and baked in the oven. . This cooking method helps to make the fish tender and delicious.

To prepare sole papillote, you usually season sole fillets with salt, pepper, and any desired herbs or spices. You can add diced vegetables such as onion, tomato, or capsicum for added flavor and texture. A quantity of salty liquid, such as white wine, lemon juice, or ice, is added to the packet while steaming and cooking the fish.

Next, wrap the parchment paper with the fish and vegetables to make a sealed packet. Place the packets on a baking sheet and bake well in the oven until the fish is cooked and the vegetables are tender. Cooking time can vary depending on the doneness of the fish, the exact number of firmness, but generally it cooks at 375 F (190 C) in about 10-15 minutes.

Once cooked, carefully open the paper packets (watch out for the hot steam) and transfer the fish and vegetables to serving plates. Top with fresh herbs or a drizzle of liquid sauce before serving.