FILIPINO WHOLE GRILLED FISH WITH TOMATO-ONION SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to 400˚ F to 450˚ F: For a gas grill, preheat to high; for charcoal, heat enough coals for medium-high heat, layering the coals at least halfway to the cooking grate. Trim the top and side fins of the fish using kitchen scissors. Score the skin on both sides with 3 or 4 long diagonal slits. Pat dry with paper towels and bring to room temperature, about 30 minutes.
- Meanwhile, make the salsa: Stir together the tomatoes, red onion, scallions, fish sauce and soy sauce in a medium bowl. Reserve 1/2 cup in a separate bowl.
- Season the cavity of each fish with salt and pepper, then evenly stuff with the reserved 1/2 cup salsa. Use a metal skewer to pin the cavity shut. Brush the outside of the fish with the olive oil and season generously with salt and pepper.
- Lightly oil the grill grates. Grill the fish, turning once, until cooked through and the skin is slightly charred, 12 to 15 minutes per side. If the skin sticks a bit, carefully loosen with a metal spatula.
- Transfer the fish to a platter and let rest 10 minutes. Stir the lime juice into the remaining salsa. Spoon some of the salsa over the fish; serve the rest on the side.
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.
TOMATO RELISH FOR GRILLED FISH
Steps:
- In a pot combine all ingredients. Cover and simmer about an hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with grilled scallions.
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.
GRILLED COD WITH MOROCCAN-SPICED TOMATO RELISH
EASY and quick dish, ideal for summertime. I can have this ready is almost no time so it's great for after-work. This recipe can also be made using walleye, sea bass or halibut. Serve over rice with a green salad.
Provided by Hey Jude
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil your grill then heat, or just heat your broiler.
- Brush fillets with 1 tablespoon of the oil; season with salt and black pepper to taste; grill or broil fish until done, 8-10 minutes.
- Heat remaining 2 tablespoons oil in a small skillet over high heat; add cumin, coriander and red pepper; cook until fragrant, 45 seconds; add garlic; cook, stirring constantly, 15 seconds.
- Transfer spice mixture to a medium-sized bowl; add tomatoes, orange juice and salt to taste; stir gently to combine.
- Top hot fish with tomato mixture.
Nutrition Facts : Calories 253, Fat 11.6, SaturatedFat 1.7, Cholesterol 73.7, Sodium 388.8, Carbohydrate 4.9, Fiber 1.3, Sugar 3.1, Protein 31.5
GRILLED HALIBUT TACOS WITH TOMATO-GREEN ONION RELISH
Original recipe from myrecipes.com. with a little tweaking for our tastes. Such a great rub that we wanted to make sure and not loose the recipe ! Bright color of the rubbed halibut, quickly grilled and served in whole wheat tortillas, topped with fresh relish guacamole and yogurt in place of sour cream. Lettuce or slaw could be added to make this stretch even further.
Provided by lesliecoy
Categories Low Cholesterol
Time 33m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- You will need three limes, 2 juiced, one for the halibut and one for the relish. The third lime will be cut into wedges to serve with the tacos.
- Combine lime juice, canola oil, garlic cloves, chili powder, cumin, salt and pepper and cayenne pepper in a large bowl.
- Cut the halibut into bite size pieces and place in bowl with the other ingredients and toss until well covered. Place bowl in refrigerator while you prepare relish.
- Combine all the relish ingredients in a bowl, stir well, and place in refrigerator while halibut is grilling.
- Spray grilling surface with canola oil spray and warm the grill to 350 degrees. NOTE:I use a grilling pan placed on top of the grates of the grill.
- Wrap tortillas in aluminum foil and place to the side of the heat source in the grill to warm.
- Close grill lid - check after 3 minutes and turn halibut and tortillas.
- When halibut flakes it is done, remove along with the tortillas.
- Plate with yogurt, avocado slices and chopped lettuce.
Nutrition Facts : Calories 701.4, Fat 30, SaturatedFat 4.9, Cholesterol 50.2, Sodium 1731.2, Carbohydrate 85.2, Fiber 14.2, Sugar 10.1, Protein 32.7
GREEK BAKED FISH WITH TOMATOES AND ONIONS
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
- Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
- Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams
GRILLED FISH WITH TOMATO-GREEN ONION RELISH
Make and share this Grilled Fish With Tomato-Green Onion Relish recipe from Food.com.
Provided by Sayster
Categories Lunch/Snacks
Time 36m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For tacos: Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.
- Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.
- Preparation.
- For relish: Combine ingredients in a medium bowl; stir well.
- Makes about 3 cups of relish.
- Divide fish among tortillas; top with relish. Serve with lime wedges.
Nutrition Facts : Calories 154.4, Fat 4.3, SaturatedFat 0.5, Cholesterol 76.2, Sodium 393, Carbohydrate 7.3, Fiber 2.2, Sugar 3, Protein 22.2
More about "grilled fish with tomato green onion relish food"
GRILLED SNAPPER WITH CHARRED TOMATO RELISH | EASY GRILLED …
From joyfulhealthyeats.com
5/5 (3)Total Time 32 minsCategory DinnerCalories 285 per serving
- Add tomatoes to a small bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat.
- Drizzle 1 tablespoon of olive oil on whole red pepper. Rub the oil around the pepper to make sure the whole thing is coated. Do the same with the shallots.
- Add tomatoes to a grill basket and grill for 5 minutes, tossing throughout. You’ll want to remove them when they start to burst.
GRILLED FISH TACOS WITH TOMATO-GREEN ONION RELISH RECIPE
From myrecipes.com
5/5 (5)Servings 4
- Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.
GRILLED FISH WITH TOMATO-LIME SALSA RECIPE | PALEO LEAP
From paleoleap.com
Ratings 1Category Main CourseCuisine AmericanTotal Time 30 mins
OUR BEST RECIPES FOR GRILLED FISH | MYRECIPES
From myrecipes.com
Estimated Reading Time 7 mins
GRILLED FISH WITH TOMATO-JALAPEñO RELISH - SOUTHERN LADY
From southernladymagazine.com
29 GRILLED FISH RECIPES FOR YOUR NEXT BARBECUE | EPICURIOUS
From epicurious.com
GRILLED FISH TACOS WITH TOMATO-GREEN ONION RELISH
From daisyjaney.com
GRILLED FISH WITH GRILLED LEMON RECIPE | LAND O’LAKES
From landolakes.com
GRILLED FISH TACOS WITH AVOCADO RELISH, SMOKY TOMATO ... - FOOD …
From foodnetwork.com
Author Bobby FlaySteps 11Difficulty Intermediate
RECIPE: GRILLED FISH WITH TOMATO-GREEN ONION RELISH
From cooktime24.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
RECIPES FOR GRILLED FISH WITH TOMATO-GREEN ONION RELISH
From cooktime24.com
TOMATO RELISH FOR GRILLED FISH RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
TOP 22 GRILLED FISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
TOMATO-GREEN ONION RELISH RECIPE | MYRECIPES
From myrecipes.com
EASY TOMATO & ONION RELISH RECIPE - KID FRIENDLY THINGS TO DO
From kidfriendlythingstodo.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