Grilled Sea Bass With Oregano And Tomatoes Recipes

Steps:

• Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
• Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
• Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
• Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.

Steps:

• Preheat a grill to high. Toss the tomatoes with the melted butter, wine, tarragon, 1/2 teaspoon salt and a few grinds of pepper. Pile the tomatoes in the center of a 24-inch-long piece of foil. Gather the edges and crimp to seal and form a packet.
• Brush the grill grates with vegetable oil. Brush both sides of the fish with vegetable oil; season generously with salt and pepper. Place the fish on one side of the grill, skin-side down. Grill until the fish is cooked through, 5 to 6 minutes per side. Meanwhile, grill the tomato packet on the other side of the grill, undisturbed, until the tomatoes are softened, 10 to 12 minutes.
• Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon.

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
• Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
• Serve bass and sauce over rice.

Steps:

• Preheat a grill to high. Make the dressing: In a small sauté pan, warm 2 tablespoons olive oil over medium heat and add the fresh oregano. Cook until the green color fades and the leaves crisp up, 2 to 3 minutes. Pour the oil and oregano into a medium bowl. Add the remaining 2 tablespoons olive oil and the dried oregano to the bowl. Cut the limes in half and squeeze all the juice into the bowl. Use a citrus reamer or a spoon to scrape the pulp from the limes and add the pulp to the bowl as well. Whisk together. Taste for seasoning.
• Grill the heirloom tomatoes: Oil the grill grates. Arrange the heirloom tomato slices in a single layer on 2 baking sheets. Season them on both sides with salt, pepper and some of the sugar. Put the cherry tomatoes on a separate baking sheet and season them with more salt, pepper and sugar. Use a pair of tongs to transfer the heirloom tomato slices to the grill, arranging them in a single layer. Let them sit until they get nice grill marks on the bottom (and a great charred flavor), 2 to 3 minutes. Turn them over and let them cook for a few minutes longer. Transfer the grilled tomatoes to a serving platter. Top with the cherry tomato halves.
• Finish the salad: Drizzle the tomatoes with the dressing and sprinkle with salt. Taste a piece of tomato to check the seasoning. If it lacks sweetness, a sprinkle of sugar on the tomatoes can make all the difference. Serve immediately.

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.