FRESH FISH STEAMED WITH ORANGES AND TOMATOES
This dish is quite simple to make because the fish steams right on top of the simmering vegetables. The most time consuming part, I think, is cutting the oranges into segments. In a pinch, I think a couple cans of mandarin orange slices would work well too. The oranges added just a touch of sweet to the saltiness in the olives and feta. This dish is great served with some steamed basmati rice mixed with some fresh chopped cilantro. I adapted this recipe from Bon Appetit. Originally this was made using halibut, but I've used some of the fishes I mentioned below and those worked just as well.
Provided by Kozmic Blues
Categories Oranges
Time 27m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil over medium high heat in a large skillet.
- Add onions and garlic and sauté until tender, about 8 minutes.
- Add tomatoes, clam juice and wine and bring to a boil.
- Reduce heat to low, and simmer for about 3-4 minutes.
- Carefully add the orange segments and olives.
- Taste sauce, and add salt and pepper to taste.
- Season fish fillets with salt and pepper, and arrange them in a single layer in the skillet on top of the vegetable mixture.
- Cover and simmer gently until fish is cooked through and turns bright white, about 12 minutes.
- Spoon the vegetables into shallow bowls and top with a fish fillet.
- If using, place feta cheese slices on top of vegetable, and alongside of the fish.
- Sprinkle with chopped chives, and serve hot.
Nutrition Facts : Calories 341.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 127, Sodium 426.8, Carbohydrate 26.9, Fiber 4.6, Sugar 15.4, Protein 37.1
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.
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
STEAMED FISH WITH THYME AND TOMATO VINAIGRETTE
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the mustard and vinegar into a mixing bowl, and add the oil, whisking in vigorously. Stir in the remaining ingredients except the thyme and fish. Keep the sauce at room temperature.
- Pour water into the steamer. Place the fillets on the steamer rack. Sprinkle with salt and pepper to taste. Place one sprig of fresh thyme on each fillet, and cover the steamer. When the water begins to boil, steam for about 4 minutes. Do not overcook. Remove the thyme sprigs. Serve immediately with the sauce spooned over the fillets.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 1 gram, TransFat 0 grams
FULL-STEAM-AHEAD FISH
Steaming is a very healthy way to cook fish. The method retains ingredients' nutrients, and calories from fat are minimal since there's no need to use oil.
Provided by Annacia
Categories Orange Roughy
Time 16m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Make bias cuts about 3/4-inch apart into the fish fillets (Do not cut completely through fish).
- Tuck 1 or 2 whole basil leaves into each cut.
- Rub fillets with garlic and ginger.
- Place peppers and asparagus in a steamer basket.
- Top with fish.
- Place basket into a large, deep saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just flakes easily when tested with a fork. Makes 2 servings.
HALIBUT STEAMED WITH ORANGES, TOMATOES, AND OLIVES
Steps:
- Cut off peel and white pith from oranges. Cut oranges between membranes to release segments.
- Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes. Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper. Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.
- Spoon vegetable mixture onto plates. Top with halibut. Place feta cheese atop vegetable mixture and alongside halibut. Sprinkle with chives and serve.
BAKED FISH WITH ORANGE
Make and share this Baked Fish With Orange recipe from Food.com.
Provided by Doreen Randal
Categories Fruit
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in frying pan, add the crumbs, garlic and grated orange rind.
- Stir until crumbs have absorbed all the butter.
- Place fish portions in a buttered ovenproof dish, sprinkle with the breadcrumbs, then pour over the orange juice.
- Bake uncovered for 20-30 minutes in moderate oven.
Nutrition Facts : Calories 379, Fat 15.1, SaturatedFat 8.1, Cholesterol 92.1, Sodium 478, Carbohydrate 36.5, Fiber 2.8, Sugar 5.9, Protein 23.3
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.
STEAMED FISH (WITHOUT A STEAMER) WITH GREEN BEANS
My granny used to cook fish on a plate. It's a great way to make perfectly steamed fish without overcooking it. Any white fish fillets will do; Snapper, Gurnard, Terakihi, to mention some New Zealand fish. In Scotland I made this with Haddock. Granny preferred Lemon Sole. This recipe is really only suitable for cooking for one or two. Any more than that and the fish won't fit on the plate!
Provided by RonaNZ
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the fish first. Trim the fish to remove any bones. Put it on a plate that is bigger than the pan you are going to use to cook the beans. Add salt, pepper and the juice of half a lemon. Save the other half of the lemon for serving.
- Trim the ends off the green beans.
- Put the beans in a pan with cold salted water.
- Put the fish plate on top of the pan and the pan lid on top of the plate to cover the fish. The heat of the plate is your improvised steamer.
- Bring the pan to a boil and simmer for about 5 to 8 minutes or until the beans are cooked. This should be enough time to cook the fish as well. If your fish fillets are thick, turn the fish half way through cooking the beans.
- Drain the beans.
- Pour the juices from the fish over the beans and toss through.
- Place the fish on plates and drizzle olive oil over the fish. The best extra-virgin olive oil adds a wonderful flavour to the fish. If you don't like the fruity flavour of olive oil, then skip this step or use milder oil.
- Serve with the beans on the side, lemon wedges and crusty bread to mop up the juices.
Nutrition Facts : Calories 350.1, Fat 15.3, SaturatedFat 2.2, Cholesterol 99, Sodium 149.5, Carbohydrate 12.9, Fiber 5.9, Sugar 1.4, Protein 43.6
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