BROILED FISH MATECUMBE
Inspired by a beloved dish at The Fish House in Key Largo, this Broiled Fish Matecumbe recipe is quick and easy, and can be mostly made ahead, then cooked at the last moment. It's a speedy dinner for busy weeknights, but also impressive enough for effortless entertaining! • Ready in 30 Minutes or Less (plus hands-off resting time) • Includes Make-Ahead Steps • Gluten Free (see note) • Paleo •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Main Dishes
Time 22m
Number Of Ingredients 10
Steps:
- In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring gently. Cover and refrigerate to allow flavors to meld, preferably at least an hour or up to 1 day.
- When ready to finish the recipe, position oven rack about 5 inches from broiler, and preheat broiler.
- Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining 1/8 teaspoon salt and 1/16 teaspoon pepper.
- Broil fish on first side for about 4 minutes. (I prefer to put the side that used to have the skin upwards for this first broiling step, just so you finish the recipe with the more attractive side up and the skin-side down.)
- Remove the fish from the oven, flip the fish over, and top the fish evenly with the tomato topping mixture.
- Continue broiling until the fish is done (about 8 minutes depending on your broiler and the exact thickness of your fish.) The fish should be opaque and flake easily with a fork in the thickest part of the fillet.
- Serve immediately, with lemon wedges, if desired.
Nutrition Facts : Calories 314 calories, ServingSize 3 ounces cooked fish + topping
FISH MATECUMBE
Steps:
- To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator.
- Preheat the broiler and position the oven rack so that it is at least 4 inches from the broiler, but no more than 6 inches.
- Place fish fillets on a baking sheet and then season fish with salt and pepper. Place under the broiler and cook until done on 1 side. Watch carefully, as it may only take a couple minutes, depending on the thickness of your fish fillets and the proximity to the broiler. Remove from broiler and turn each fish over. Top each fillet with about 1/2 cup sauce. Return to the broiler and cook until fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of 1 fillet; it should be opaque. (You can cover up the cut with the sauce.) Serve with rice, if desired.
MUSTARD-ROASTED FISH
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
FISH WITH SWEET-AND-SOUR CAPONATA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and almost tender, 6 to 8 minutes. Remove the eggplant to a large plate. Add 1 more tablespoon olive oil to the skillet. Add the celery and red onion and season with salt and pepper; cook until crisp-tender, 6 to 8 minutes. Add the tomatoes, capers, 1/4 cup vinegar, the honey and 3/4 cup water. Stir in the eggplant, season with salt and pepper and cook until the vegetables are tender and the mixture thickens, 10 to 12 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Pat the fish dry, season with salt and pepper and add to the skillet. Cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the fish and cook until it is just opaque and flakes easily, 2 to 3 more minutes.
- Toss the parsley and remaining 2 teaspoons olive oil and 1 teaspoon vinegar in a small bowl; season with salt and pepper. Divide the caponata among shallow bowls and top each serving with a fish fillet. Top with the parsley and serve with the baguette slices.
Nutrition Facts : Calories 420, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 984 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 34 grams, Sugar 13 grams
CAESAR-ROASTED FISH
Provided by Ina Garten
Time 46m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
- For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
- Place the fish on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
- Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
- Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.
SONHOS DE PEIXE (FISH PUFFS - GOA)
Provided by Food Network
Categories appetizer
Yield 24 croquettes or 12 patties
Number Of Ingredients 17
Steps:
- Cut fish into small pieces and grind fish and potatoes in a meat grinder on small grind. If grinder is not available use a food processor and pulse until the mixture resembles cornmeal. Heat the oil over medium heat and fry the onion until soft. Add the garlic, ginger, chilies, turmeric, coriander, garam masala, and chili powder. Stir and cook for 3 minutes. Add the cilantro and salt. Mix well and remove from heat.
- Place the potato and fish mixture in a large bowl and fold in the onion mixture until well mixed. Cover the mixture and chill overnight. To make patties, use 1/3 cup mixture and shape into round shapes. For croquettes, use 2 tablespoons to form dough into croquettes.
- Roll cakes or croquettes in flour, then dip in beaten egg and roll in breadcrumbs. Heat oil in deep skillet and fry cakes until golden on both sides. Drain on paper towels. Serve warm or at room temperature.
More about "fish matecumbe food"
FISH MATECUMBE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (2)カロリー 585 (1 人分)対象人数 8
- Add the olive oil, capers, basil, shallots, tomatoes, lemon juice, onions, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a medium bowl and stir to thoroughly combine. Refrigerate until ready to use, at least 1 hour and up to overnight.
- Position an oven rack at least 4 inches but no more than 6 inches from the broiler and preheat the broiler.
- Place the fish fillets on a baking sheet and season with salt and pepper. Place under the broiler and cook until done on one side; watch carefully, as it may only take a couple minutes depending on the thickness of your fillets and the proximity to the broiler. Remove from the broiler and turn each fillet over.
- Top each fillet with about 1/2 cup of the sauce. Return to the broiler and cook until the fish is done on the other side and fully cooked through in the middle.
FISH MATECUMBE | PUNCHFORK
From punchfork.com
4.7/5 (67)合計時間 1 時間 25 分カテゴリ Main-Dishカロリー 407 (1 人分)
MISS MANNERS: WHO GETS THE LEFTOVER FISH? A FAMILY CAN’T DECIDE.
From washingtonpost.com
THE FISH HOUSE - SEAFOOD RESTAURANT - FOURSQUARE
From foursquare.com
GROUPER MATACUMBE AT THE FISH HOUSE - LIVINGLINDA.COM
From livinglinda.com
FISH HOUSE MATECUMBE - STLTODAY.COM
From stltoday.com
TRY YOUR FISH COOKED MATECUMBE STYLE!! - THE FISH HOUSE
From tripadvisor.com
23 BROILED FISH RECIPES THAT WILL MAKE YOUR TASTE BUDS REEL!
From dinewithdrinks.com
FISH MATECUMBE | RECIPE | FOOD NETWORK RECIPES, RECIPES ...
From pinterest.com
BROILED FISH MATECUMBE FROM THE FISH HOUSE IN KEY LARGO ...
From twohealthykitchens.com
BROILED FISH MATECUMBE RECIPE STORY - TWO HEALTHY KITCHENS
From twohealthykitchens.com
ARCTIC CHAR MATECUMBE – NORDIC CATCH
From nordiccatch.com
MAHI MAHI MATECUMBE; A FISH HOUSE FAVORITE AND THE ...
From adayinthelifeonthefarm.blogspot.com
FISH MATECUMBE RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
THE FISH HOUSE | RESTAURANTS : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BROILED FISH MATECUMBE IN 22 MINS WITH 10 INGREDIENTS ...
From dishcuss.com
GROUPER MATACUMBE (30-MINUTE MEAL) - LIVINGLINDA.COM
From livinglinda.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love