ZESTY TOMATO-GARLIC FISH
Simple, easy, baked fish in a lemon-garlic tomato sauce--- a great light dinner. Serve with Pasta and a salad.
Provided by Barb G.
Categories Fruit
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- in a 13x9x2-inch baking dish, combine tomatoes, lemon juice, garlic salt, olive oil and pepper; mix well.
- Top with fish fillets in a single layer.
- Spoon some tomato mixture over fish.
- Bake 15 minutes or until sauce is bubbling and fish flakes easily with a fork.
- Garnish with pine nuts.
SPICY GRILLED TUNA WITH HEIRLOOM TOMATO SALSA
Homemade salsa is a wonderful way to highlight heirloom tomatoes. In the United States, people refer to this kind of salsa as "pico de gallo." I'm adding it along with some surprising herbs to a grilled fillet of tuna, creating a refreshing meal you'll want to enjoy again and again in the summer.
Provided by Rick Bayless
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Marinade: Preheat a gas or charcoal grill to medium-high heat. Grill the chiles and unpeeled garlic cloves, turning occasionally, until they are soft and the skins have blackened in spots, about 15 minutes. Remove from heat and cool.Peel the garlic; add to blender. Coarsely chop chiles, then add to blender along with the lime juice. Starting on low and ending on high speed, blend until the mixture is as smoothly puréed as possible.
- Place tuna steaks into a large baking dish and pour ⅔ of the purée on top (reserving the remainder for the salsa); spread it evenly over the fish with a spatula. Marinate in the refrigerator for up to 1 hour.
- While the fish is marinating, prepare the Heirloom Tomato Salsa: Finely chop the tomatoes, and combine with the remaining marinade in a medium bowl. Destem the fresh herbs, finely chop the leaves, and add to the tomatoes (about ¼ cup total). Finely dice the red onion, place in a fine-mesh strainer and rinse under cold running water. Shake off the excess water and add to the tomatoes. Stir to combine; add salt to taste, and stir again.
- Brush tuna steaks with a generous coating of oil. Season with salt, and place on the hot grill. Cover the grill and cook until medium-rare, 4-5 minutes for the first side. Turn and cook for another minute before removing from heat.
- Transfer the fish to a serving platter. Spoon the Heirloom Tomato Salsa over the fish and garnish with herb sprigs. Serve immediately with additional Heirloom Tomato Salsa on the side.
SPICY FISH BALLS IN TOMATO SAUCE
I adapted this one from a great cookbook called 'The Fish Cookbook'. A good all year round recipe, I like to serve this with roast potatoes and a green vegetable.
Provided by Zoe4782
Categories Healthy
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash the fish, pat dry with kitchen paper and cut into small pieces.
- Place into the bowl of a food processor with the coriander, salt, pepper, eggs, cream or yoghurt, half the breadcrumbs and the lemon juice and process for 45 seconds until the mixture is smooth and creamy.
- Chill the mixture for an hour.
- Whizz all the sauce ingredients together in a food processor or blender to make a smooth sauce.
- When you are ready to cook the fish balls, pre-heat the oven to gas mark 6, 400F (200C).
- Heat a little oil in a heavy frying pan.
- Using your hands, form the fish mixture into snooker sized balls, roll them in the remaining breadcrumbs and fry them gently, turning them occasionally until they are an even golden brown.
- Place the cooked fish balls in a shallow baking dish and pour over the sauce.
- Bake in the oven for 20 minutes until bubbling.
Nutrition Facts : Calories 438.4, Fat 13.2, SaturatedFat 5.9, Cholesterol 213.3, Sodium 483.9, Carbohydrate 36, Fiber 3.5, Sugar 6, Protein 32.9
SPICY FISH & VEGETABLE SKILLET
If you happen to be in possession of a whole catfish, this Spicy Fish & Vegetable Skillet is a fine recipe to use it in! Serves six in an hour.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Blend first 3 ingredients in blender until smooth.
- Heat dressing in large skillet on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring occasionally. Add garlic; cook and stir 1 min. Stir in potatoes, carrots and tomato mixture; bring to boil. Cover; simmer on medium-low heat 20 min. Add fish; cook, covered, 10 min. or until fish flakes easily with fork.
- Meanwhile, melt butter in small skillet on medium heat; stir in cracker crumbs. Cook 4 min. or until lightly browned; stirring occasionally. Stir in cilantro.
- Sprinkle crumb mixture over fish before serving.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 19 g
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