MOROCCAN FISH WITH LEMON AND TOMATOES
Use a firm white fish such as halibut, bass, or mahimahi in this delicious Moroccan classic. Adapted from Cooking Light magazine. Great served with Basmati rice. The fish needs to marinate 30 minutes.
Provided by Sharon123
Categories Halibut
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Take a small nonstick skillet heated to meddium high heat and coat with cooking spray. Add lemon, 1 tbls. water, 1/2 teaspoons oil, and sugar and cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside.
- Put remaining 2 1/2 tsps. oil in a small microwave safe bowl. Microwave at High for 10 seconds, just until oil is heated. Add saffron and let stand 10 minutes.
- Combine lemon mixture, saffron mixture, chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves in a large zip lock plastic bag. Add fish to bag and seal. Marinate in refrigerator 30 minutes, turning occasionally.
- Preheat oven to 400*F.
- Saute the onions in the 1 tbls. olive oil for a few minutes to bring out the flavor.
- Layer 1 cup of the onion slices and 2 cups tomatoes on the bottom of a 13"x9" baking dish coated with cooking spray. Take the fish out of bag, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomatoes and remaining 1 cup onion. Cover with foil. Bake at 400*F. for 40 minutes or until fish flakes easily when tested with a fork. Remove from oven.
- Move fish and vegetables to a serving platter. Drizzle remaining liquid over fish.
- Garnish with cilantro leaves, if desired. Serve immediately. Enjoy!
- Makes 4 servings.
Nutrition Facts : Calories 302.3, Fat 10.9, SaturatedFat 1.7, Cholesterol 83.4, Sodium 694, Carbohydrate 17.3, Fiber 4.2, Sugar 9.3, Protein 34.5
ELEGANT BAKED FISH WITH TOMATO AND LEMON
This recipe is healthy, simple, and elegant enough for a party. It originally came from a restaurant in the Napa Valley of California. This cooks fast, so have the rest of your dishes ready or nearly ready by the time you put the fish in the oven. I have used tilapia but any white fish fillets should work.
Provided by Nose5775
Categories Tilapia
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees.
- Slice lemon and tomato into thin slices.
- Lay fillets in a single layer in a baking dish.
- Bake for 3 to 5 minutes, until they start to draw up and turn white.
- Remove from oven.
- Alternate slices of lemon and tomato on fish.
- Sprinkle with thyme and wine (if using).
- Bake 3 to 5 minutes more, or longer, until fish flakes with a fork.
Nutrition Facts : Calories 123.9, Fat 2.1, SaturatedFat 0.7, Cholesterol 56.8, Sodium 62.2, Carbohydrate 5.5, Fiber 2.2, Sugar 1.1, Protein 23.6
LEMON AND TOMATO FISH STEW
This stew is light enough for summer, yet it is very filling. This recipe is extremely versatile. You can add calamari, mussels, oysters, clams, or any kind of seafood that you enjoy, and exchange a few ingredients to make it your own.
Provided by sniggies04
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Heat oil in a deep skillet over high heat. Add onion, celery, and garlic; cook and stir until edges of the onion are browned, about 5 minutes. Mix in chile pepper, tomato, and tomato paste; cook, stirring constantly, until softened, about 1 minute.
- Stir chicken broth, white wine, and bay leaves into the skillet; simmer until stew is evenly warmed, about 5 minutes.
- Melt butter in a pot over medium heat. Add salmon; season with salt and pepper. Cook, flipping once, until salmon flakes easily with a fork, 3 to 5 minutes per side. Separate into small pieces.
- Stir sour cream and lemon juice into the stew; pour stew over salmon. Remove bay leaves. Add green onions.
- Divide brown rice evenly between 4 bowls; ladle stew over rice.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 48.1 g, Cholesterol 40.7 mg, Fat 17.6 g, Fiber 4.3 g, Protein 18.8 g, SaturatedFat 5.6 g, Sodium 402.2 mg, Sugar 5 g
FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
ROCKFISH WITH TOMATOES, CAPERS, LEMON, ARTICHOKES, AND FENNEL
Steps:
- Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.
- In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
- Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
- Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.
LEMONY TUNA, TOMATO & CAPER ONE-POT PASTA
Give student staple tuna pasta a boost with capers, mascarpone, lemon zest and parmesan for a more sophisticated take on a budget-friendly midweek meal
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Pasta
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
- Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.
Nutrition Facts : Calories 672 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 1.5 milligram of sodium
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
SAUTEED FISH WITH LEMON BUTTER AND CHERRY TOMATOES
We loved this buttery, flavorful sauce and it makes the fish so pretty, too. (I saw something like this on Irish Food Trails some time ago and have recreated it as closely as I could recall. The measurements are all estimated.)
Provided by ctrmom
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sautee the fish in the olive oil over medium heat until cooked through, adding salt and pepper to taste. This will take 1-4 minutes per side. Remove to a plate.
- Make a sauce by adding a good dollop of butter and the juice of a lemon to the pan. Stir it around, loosening all the crispy bits in the bottom of the pan and allowing it to thicken a bit.
- Add a handful of cherry tomatoes, halved and cook just until they are warmed through and begin to break down, adding their juices to the sauce.
- Top the plated fish with the gorgeous orange, buttery, lemony sauce you just made and the tomatoes and eat it up.
Nutrition Facts : Calories 309.9, Fat 14.2, SaturatedFat 4.9, Cholesterol 114.3, Sodium 193.2, Carbohydrate 2.7, Fiber 0.8, Sugar 1.3, Protein 41.6
LEMONY SHRIMP & TOMATOES
I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 kabobs (1/2 cup sauce).
Number Of Ingredients 15
Steps:
- In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes., Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth., On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt., Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 140mg cholesterol, Sodium 475mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
LEMONY STEAMED FISH
Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.
Provided by DHERDEBU
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 6 foil squares large enough for each fillet.
- Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g
FISH FILLETS WITH TOMATOES AND OLIVES IN PARCHMENT
Steps:
- On a work surface brush 1 of the pieces of parchment with the oil, turn it over, and brush the other side with the oil. Arrange a second piece of parchment on top of the first, brush it with the oil, and layer the remaining 2 pieces on top in the same manner. Season the fish with salt and pepper, arrange 1 of the fillets on one half of the top piece of parchment, and top it with 3 tomato slices, one fourth of the olives, 1/8 teaspoon of the red pepper flakes, one fourth of the butter, one fourth of the zest, and 1 herb sprig. Fold the other half of the parchment over the fillet, beginning with a folded corner twist and fold the edges together forming a half-heart-shaped packet, and seal the end tightly by twisting it. Make 3 more packets with the remaining parchment and ingredients in the same manner. (Alternatively, the fish mixture can be wrapped in sheets of foil, oiling only the inside.) Bake the packets on a baking sheet in the middle of a preheated 450°F. oven for 10 minutes and cut them open before serving.
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