Middle Eastern Fish Or Salmon With Peppers And Tomatoes Food
MIDDLE EASTERN FOIL-PACKET FISH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Lay out four 12-inch sheets of heavy-duty foil. Divide the leeks, carrots, chickpeas and olives among the foil sheets and mound in the center; season with salt and pepper. Drizzle with 3 tablespoons olive oil and 2 tablespoons water; top each with a strip of lemon zest. Season the fish with salt and pepper on both sides; place a fillet on top of each vegetable mound. Bring the edges of the foil together and fold to seal, leaving room for steam to circulate.
- Transfer the foil packets to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside.
- Meanwhile, combine the parsley, mint, lemon juice, coriander, paprika and 1/2 teaspoon each salt and pepper in a food processor or mini chopper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until combined.
- Divide the foil packets among plates and carefully open. Top with the herb sauce and serve with lemon wedges.
Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 73 milligrams, Sodium 878 milligrams, Carbohydrate 29 grams, Fiber 8 grams, Protein 37 grams, Sugar 7 grams
MOROCCAN GRILLED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
- Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
MIDDLE EASTERN FISH OR SALMON WITH PEPPERS AND TOMATOES
This dish always comes out delicious, even with changes to the ingredients. I have made it with salmon, halibut, red snapper, swordfish and tilapia. You can control the heat by the amount of hot pepper you use. If you don't have a jalapeno on hand, substitute 1/4 tsp cayenne pepper ( I usually use both in this recipe). If you don't have za'atar spice blend, use 1/4 tsp thyme, 1/4 tsp marjoram, 1/4 tsp oregano, 1/2 tsp roasted sesame seeds and 1 tsp sumac for this recipe. This looks as good as it tastes!
Provided by Pesto lover
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In large saute pan or skillet, saute the onions, red bell peppers, green bell peppers and jalapeno in olive oil for about 5 minutes on med heat. Don't let them color.
- Add garlic, stir and cook 1 minute.
- Add tomatoes, broken up by hand, with all the juice from the can. Add 1/2 cup water.
- Add everything else except the fish. Stir and cook for about 2 minutes. Taste and correct seasoning if necessary.
- Put 1/3 of the tomato mixture in a 9x13 roasting dish (Spray with non-stick spray first).
- Arrange fish on tomato mixture.
- Spread the rest of the hot tomato mixture over the fish.
- Bake until fish is just done, about 10-15 minutes, depending upon the thickness of your fish - check it after 5 minutes or so to see how it's doing.
Nutrition Facts : Calories 79, Fat 3.9, SaturatedFat 0.6, Sodium 299.2, Carbohydrate 11, Fiber 3.1, Sugar 6.1, Protein 1.9
CATALINA PEPPERS, ONIONS & TOMATOES
I had green tomatoes, banana peppers and an onion in the hydrator which I wanted to use. So I created this easy side to go with a grilled tuna steaks. Delicious combo! Enjoy! :)
Provided by AcadiaTwo
Categories Onions
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet add peanut oil and onions and saute for about 4 minutes on medium low heat stirring so onions do not brown.
- Cut up peppers in bite sized pieces and add to skillet with onions and saute for 3 minutes more, then add Catalina salad dressing mixing to coat everything.
- Then add green tomato slices and saute 2-3 minutes more and then serve.
Nutrition Facts : Calories 319.6, Fat 28.1, SaturatedFat 4.1, Sodium 283.6, Carbohydrate 17.1, Fiber 5.1, Sugar 10.7, Protein 3.1
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