Broiled Fish Steaks With Tomato Glaze Food

BROILED SWORDFISH WITH OVEN-ROASTED TOMATO SAUCE

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
• Preheat broiler. Lightly coat a 15x10-inch baking pan with cooking spray. Arrange tomatoes, onion, and garlic in pan; sprinkle with salt and crushed red pepper. Broil 3 to 4 inches from heat 10 minutes; gently stir in the tomato paste to coat the vegetables. Broil about 5 minutes more or until vegetables begin to blacken at the edges.
• In a blender or food processor combine the tomato mixture and rosemary. Cover and blend until smooth. Transfer mixture to a saucepan; stir in the broth. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered,12 to 15 minutes or until reduced to 1 1/3 cups. Stir in heavy cream. Cover sauce and keep warm. If desired, drizzle with olive oil.
• Lightly coat a broiler pan with cooking spray; place fish on pan. Brush both sides of fish with olive oil; season with black pepper. Broil 5 to 6 inches from the heat 8 to 12 minutes or until fish flakes easily, turning once. Serve fish with sauce and, if desired, snipped basil.

BROILED FISH STEAKS

Steps:

• Set oven to broil. Sprinkle both sides of fish with salt and pepper. Brush both sides with half of the butter. Place on rack in broiler pan.
• Broil with top of fish steak about 4 inches from heat 5 minutes. Brush with butter. Carefully turn fish. (If fish sticks to the rack, loosen gently with a turner or fork.) Brush other side with butter.
• Broil 4 to 6 minutes longer or until fish flakes easily with fork.

BROILED FLANK STEAK WITH TOMATO-SCALLION RELISH

Steps:

• Position a broiler pan on the rack closest to the broiler and preheat to high. Rub the steak lightly with some olive oil and sprinkle with the herbes de Provence and salt and pepper, to taste. Put the whole tomatoes, scallions, and garlic cloves in a large bowl, drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated.
• Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and broil until the steak is brown but still tender to the touch and the vegetables are charred, 5 to 6 minutes. Turn the steak and the vegetables and broil another 5 to 6 minutes, until the steak is medium rare (an instant-read thermometer inserted crosswise into the side of the steak registers 130 degrees F) and vegetables are charred. Transfer the steak and vegetables to a cutting board.
• For the relish: Core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1/4 cup or so of the olive oil, the vinegar, and the Worcestershire sauce. Season with salt and pepper, to taste. Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish and toasted bread.

BROILED FISH

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

FISH STEAK WITH TOMATO CHILI BUTTER

Steps:

• Combine fish with rind and juice in a bowl, cover, refrigerate about 1 hour.
• Drain fish, discard marinade. Cook fish on an oiled grill plate or in a fry pan or BBQ. Until browned on both sides and cooked through.
• Tomato Chili Butter.
• Allow butter to come to room temperature. Beat butter in a bowl until light and fluffy, stir in remaining ingredients.
• Spoon mixture onto a piece of foil, roll up firmly, shape into a log, freeze or refrigerate until firm.
• Serve fish topped with chili butter.
• I took a photo of the butter atop fish, but it takes quite awhile to melt, so I either, place fish under grill to melt or zap quickly, about 30 secs in the microwave to melt completely.

BROILED SALMON STEAKS WITH HERBS

Steps:

• Preheat the broiler.
• Place the fish on a baking sheet. Brush 2 T of butter over the salmon. Season witih salt and pepper.
• Broil the salmon for 5 minutes. Turn over with a spatula and broil for 2 more minutes.
• Combine the remaining 4 T butter with the dill and lemon juice. our the sauce over the fish and continue to broil until the fish is mostly done, or still faintly translucent in the center. Serve hot w/ lemon wedges.

HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 425°F, with a rack 6 inches from heating element. Stir together herbs, 1/4 cup oil, and lemon zest and juice; season with salt and pepper.
• Toss tomatoes with remaining 2 tablespoons oil; season with salt and pepper. Arrange tomatoes in a shallow nonreactive baking dish and roast, stirring once halfway through and breaking up some with back of spoon, until burst and beginning to collapse, 15 to 20 minutes. Stir in garlic and red-pepper flakes; roast 5 minutes more. Remove from oven and cover; switch oven to broil.
• Meanwhile, season swordfish with salt and pepper and rub half of herb oil over both sides. Let stand 15 minutes. Arrange fish on a broiler-safe pan and broil, flipping halfway through, until cooked through and browned in places, 6 to 8 minutes total. Transfer to dish with tomatoes, slice, and serve, drizzled with remaining herb oil.

BROILED FISH STEAKS WITH TOMATO GLAZE

Steps:

• Preheat the broiler. Brush a baking sheet with oil.
• Lay the fish on the baking sheet in a single layer. Brush with 1 T of oil and season with salt and pepper.
• Combine the tomatoes and garlic in a small bowl. Stir in the remaining T oil. Season with salt and pepper.
• Broil the fish for 4 minutes. Turn over with a spatula, top with the tomato mixture, and continue to broil for another 4 to 5 minutes. Check doneness by inserting a knife between layers of the flesh. The meat should be just translucent.
• Spoon pan juices back over the fish and serve with lemon wedges.