Pan Roasted Fish With Mediterranean Tomato Sauce Recipe 435 Food

RACHAEL RAY'S PAN-ROASTED FISH WITH BURST TOMATO SAUCE

Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce image

I got this recipe off the Rachael Ray website and it is DELICIOUS! Very quick and easy to make. This sauce would also be good over seared chicken breasts.

Provided by Andrea G.

Categories Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 pint grape tomatoes
3 garlic cloves, chopped
1 shallot, chopped
5 tablespoons olive oil
salt and pepper
2 halibut fillets, 6 oz each

Steps:

Pre-heat the oven to 425°F.
Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tbsp olive oil, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.
About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons olive oil in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.
Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce.

Nutrition Facts : Calories 788.5, Fat 43.6, SaturatedFat 6.1, Cholesterol 130.4, Sodium 235.4, Carbohydrate 10, Fiber 1.7, Sugar 0.1, Protein 86.7

PAN-ROASTED FISH WITH MEDITERRANEAN TOMATO SAUCE RECIPE - (4.3/5)

Pan-Roasted Fish with Mediterranean Tomato Sauce Recipe - (4.3/5) image

Provided by á-41035

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons olive oil
1 1/2 teaspoons butter
2 cups chopped seeded plum tomato
1 1/2 tablespoons capers
1 tablespoon Dijon mustard
3 garlic cloves, minced
1 1/2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons minced fresh chives
1 tablespoon minced fresh tarragon
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
1 tablespoon canola oil $
4 (6-ounce) yellowtail snapper fillets, skin on

Steps:

1. Heat olive oil and butter in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm. 2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce. OCTOBER 2011 Nutritional Information Calories 282

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