Bruschetta Fish Dinner Food

BRUSCHETTA FISH DINNER

Steps:

• Heat grill to medium-high heat.
• Combine tomatoes, 2 Tbsp. dressing and garlic. Place fish in center of large sheet double-layer heavy-duty foil sprayed with cooking spray. Sprinkle with black pepper; top with tomato mixture. Fold foil to make packet.
• Grill 8 to 10 min. or until fish flakes easily with fork. Meanwhile, toss remaining vegetables with remaining dressing; grill 5 min. on each side.
• Cut slits in foil to release steam before opening packet. Sprinkle fish with cheese. Serve with grilled vegetables and quinoa.

GRILLED FISH WITH BRUSCHETTA

Steps:

• In a small skillet over medium heat, cook and stir the onion, lime juice, brown sugar, butter and mustard for 4-5 minutes or until onion is tender and liquid is almost evaporated., Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). Top with onion mixture. Fold foil over fish and seal tightly. Grill, covered, over medium heat for 6-8 minutes or until fish flakes easily with a fork., Meanwhile, brush oil over both sides of bread. Grill for 30-60 seconds on each side or until lightly browned. Top each slice of bread with a slice of cheese; grill 1 minute longer or until cheese is melted. Top with salsa. , Open foil packets carefully to allow steam to escape. Serve fish with bruschetta.

SEAFOOD BRUSCHETTA

Steps:

• Preheat broiler or outdoor grill.
• In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
• In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
• Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.

ROASTED FISH BRUSCHETTA

Steps:

• Preheat oven to 475 degrees F.
• Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies. Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.
• Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
• Meanwhile, pat the fish with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes--depending on the thickness of the fish.
• Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!
• Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
• To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.

BRUSCHETTA-TOPPED BAKED COD FISH

Steps:

• Preheat oven to 400°F.
• In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
• Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
• Bake for 15 minutes or until fish flakes easily.