ROAST SALMON WITH BALSAMIC VINEGAR
These simple and few ingredients make for quick but elegant entertaining. The final broiling caramelizes the sugar to give the salmon its attractive, mildly sweet glaze.
Provided by cdagirl
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
- Preheat an oven to 450 degrees F (230 degrees C).
- Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 8.2 g, Cholesterol 83.6 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.4 g, SaturatedFat 3.8 g, Sodium 375.8 mg, Sugar 7.7 g
SALMON WITH BALSAMIC VINEGAR SAUCE
If you like salmon and balsamic vinegar, then you'll love this dish. It's super quick and so easy to prepare. It's especially good with roasted vegetables and a mixed greens salad.
Provided by Bobbie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together vinegar, water, lemon juice and brown sugar in a small bowl.
- Pat salmon dry and season with salt and pepper.
- Heat oil in a 12" nonstick skillet over moderately high heat but not smoking.
- Increase heat to high, add salmon skin side up, and sear until well browned (about 4 minutes).
- Turn fish over and sear until just cooked through (3 to 4 minutes more).
- Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam.).
- Simmer, stirring until thickened and reduced to about 1/3 cup (about 2 minutes).
- Spoon glaze over salmon.
FISH MARINATED WITH VINEGAR, SWEET WINE, TOMATO, AND ROSEMARY
Steps:
- Sprinkle fish with salt and pepper. Coat with flour. Heat 3/4 cup oil in heavy large skillet over high heat. Sauté fish in batches until golden brown, about 5 minutes per side. Transfer to paper towels to drain. Discard oil; wipe out skillet.
- Heat remaining 3/4 cup oil in same skillet over medium-high heat. Add onions and crushed red pepper. Sauté until onions are tender, about 4 minutes. Add garlic and dried rosemary; sauté 1 minute. Carefully add wine and tomato juice; simmer 2 minutes. Add chopped tomatoes and vinegar; simmer until sauce thickens slightly, about 8 minutes. Add fish; simmer until opaque in center, turning fish once, about 2 minutes. Arrange fish in single layer in 13x9x2-inch baking dish. Season sauce with salt and pepper; pour over fish. Cover and refrigerate at least 1 day and up to 2 days, turning fish once. Arrange fish and sauce on platter. Bring to room temperature. Garnish with rosemary and tomato halves, if desired.
BATTERED BALSAMIC FISH
This recipe is my husband's specialty, good for any fresh fish. I prefer halibut but whatever your pleasure. Goes great with homemade mashed potatoes.
Provided by sylvaere
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
- Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
- Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.
Nutrition Facts : Calories 485.9 calories, Carbohydrate 46.2 g, Cholesterol 53.8 mg, Fat 13.3 g, Fiber 2.5 g, Protein 42.1 g, SaturatedFat 2 g, Sodium 624.7 mg, Sugar 6 g
FISH WITH HONEY AND VINEGAR
Provided by Florence Fabricant
Categories dinner, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Snap off the ends of the asparagus where they break naturally, then steam them about 2 minutes. Set aside, covered or wrapped in foil to keep them warm.
- In a skillet large enough to hold the fish in a single layer, heat 3 tablespoons of the butter over medium heat. Before the foam subsides, add shallots. Saute until shallots become translucent.
- Dry fish fillets on a paper towel, add them to skillet and cook over high heat about 1 1/2 minutes on each side, until they are barely cooked through. Do not overcook. Remove fish to a platter and cover to keep warm.
- Add vinegar and honey to skillet and simmer 3 to 4 minutes, until liquid has reduced somewhat. Whisk in remaining butter and add water or stock and lemon juice. Cook briefly until sauce is syrupy.
- Transfer fish to each of four plates, spoon about a tablespoon of sauce over each fillet and garnish with a few asparagus spears.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 7 grams, Sodium 492 milligrams, Sugar 4 grams, TransFat 0 grams
SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR
Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well. Thanks to KLBoyle for putting this recipe in her best of 2008 cookbook!
Provided by Maito
Categories Bass
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Barbecue fish just until done (be careful not to overcook).
- While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
- Add artichokes, tomatoes and balsamic vinegar.
- Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
- Plate fish with sauce and enjoy!
SWORDFISH WITH BALSAMIC BROWN BUTTER SAUCE
Provided by John Jones
Categories Dairy Fish Sauté Dinner Vinegar Fall Capers Swordfish Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
- Brush fish with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Sauté just until opaque in center, about 4 minutes per side. Transfer to plates; tent loosely with foil to keep warm. Repeat with remaining fish. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.
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