GRILLED FISH WITH A SUN-DRIED BASIL TOMATO BUTTER
A quick, easy dinner. Make the butter for this ahead of time and then just a quick marinate - grill - and serve. I love this with salmon, grouper, or halibut. The marinade is a bit strong for a mild, tender fish such as flounder or tilapia, but the butter is wonderful. Both the marinade and butter works great on chicken, pork and even steak. When using these proteins, I do marinate a bit longer as they need a bit more time to soak in the flavors. Thirty (30) minutes to 1 hour. Serve this with fresh roasted spaghetti squash and a green salad.
Provided by SarasotaCook
Categories Savory
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Butter -- Mix the butter, tomatoes, basil, and shallots together in a small bowl, cover and refrigerate. This can easily be done ahead.
- Fish and Marinade -- Remove the fish from the refrigerator and set on the counter in a small dish. Mix the olive oil, vinegar, and Italian seasoning together in a small bowl and brush on both sides of the fish. Let the fish marinate for 15-20 minutes. This will also let the fish come to room temperature before you cook it.
- Fish -- I prefer to grill this dish. Inside or outside. But you can also pan sear and even broil. Make sure to season the fish well on both sides with salt and pepper before cooking. Use whichever method you prefer. I lightly oiled my grill pan just with a non stick spray and grill on both sides until golden brown and firm to the touch. I can't give exact cooking times, because each type of fish will be different. You want it opaque, firm and flaky but just once it gets to that point. Fish should not be overcooked.
- Serve -- Top each fillet with a spoon of the chilled butter. It will melt and give the fish an amazing flavor.
- Quick cooking couscous and pan seared fresh spinach makes this a 15 minute healthy meal. And don't forget - this is great over steak, chicken or pork. The only difference is - you need to marinate it for a much longer period.
- ENJOY!
GRILLED BASS WITH BUTTERY TOMATOES
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to high. Toss the tomatoes with the melted butter, wine, tarragon, 1/2 teaspoon salt and a few grinds of pepper. Pile the tomatoes in the center of a 24-inch-long piece of foil. Gather the edges and crimp to seal and form a packet.
- Brush the grill grates with vegetable oil. Brush both sides of the fish with vegetable oil; season generously with salt and pepper. Place the fish on one side of the grill, skin-side down. Grill until the fish is cooked through, 5 to 6 minutes per side. Meanwhile, grill the tomato packet on the other side of the grill, undisturbed, until the tomatoes are softened, 10 to 12 minutes.
- Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon.
Nutrition Facts : Calories 420 calorie, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 210 milligrams, Sodium 520 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 44 grams
GRILLED SALMON WITH SUN-DRIED TOMATO BUTTER (CALIFORNIA)
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
- For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
- Serve the salmon with a dollop of the sun-dried tomato butter on top.
TOMATO-MARINATED GRILLED FISH
Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Place fish fillet in a shallow baking dish; add tomato marinade and turn to coat. Cover and transfer to refrigerator to marinate, 1 to 2 hours.
- Preheat a grill pan or grill. Remove fish from marinade and season with salt and pepper. Cook, turning once, until fish is cooked through. Serve with lemon slices.
BASIL GRILLED CHICKEN WITH TOMATO BASIL BUTTER
This is from the cookbook "Red White & Blue Ribbon 2004", a collection of winning recipes from recipe contests and food festivals. Molly Pardo of Jupiter, FL took 2nd place at Gold Kist Farms 15th Annual Winning Taste Recipe Contest. The chicken needs to marinate at least 4 hours, so plan accordingly.
Provided by yooper
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the chicken: Rinse chicken and pat dry; place in a non metallic dish or ziplock plastic bag. Combine olive oil, basil, Romano cheese, garlic and Italian seasoning; pour over chicken, tossing to coat all sides. Cover dish or seal bag; refrigerate at least 4 hours, turning occasionally.
- Preheat charcoal or gas grill to medium-high heat. Lightly coat grill grate with oil or non-stick cooking spray. Remove chicken from marinade; discard marinade. Grill chicken about 4-6 inches from heat source for about 7 minutes per side, or until no longer pink inside (160°F on a meat thermometer).
- Lower grill to low. Top chicken with mozzarella cheese. Close gill and let cheese melt. Put chicken on a platter and top with some tomato basil butter. Serve chicken with remaining tomato basil butter on the side.
- For the tomato basil butter. Put softened butter in a small bowl. Add remaining ingredients and blend well. Season with salt and pepper; set aside.
Nutrition Facts : Calories 789.1, Fat 68.5, SaturatedFat 27.5, Cholesterol 186.9, Sodium 585.3, Carbohydrate 3.9, Fiber 0.6, Sugar 0.7, Protein 40.2
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