Skinny Fish With Tomato And Cannellini Relish Food

SKINNY FISH WITH TOMATO AND CANNELLINI RELISH

Steps:

• Thaw fish if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Sprinkle fish with 1/4 teaspoon salt and the pepper; drizzle with 1 tablespoon of the lemon juice. Set aside.
• Heat a nonstick or well-seasoned grill pan or skillet over medium heat until hot. Meanwhile, cut tomatoes in half lengthwise. Brush tomatoes lightly with 1 teaspoon oil. Add tomato halves, cut sides down, to grill pan or skillet. Cook for 6 to 8 minutes or until tomatoes are very tender, turning once. Remove tomatoes from pan; set aside to cool slightly.
• Place fish fillets on grill pan. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through cooking.
• Coarsely chop grilled tomatoes. In a medium bowl gently toss together tomatoes, the remaining 2 tablespoons lemon juice, the beans, the remaining 3 teaspoons oil, the garlic, the snipped rosemary, and 1/4 teaspoon salt. Divide bean mixture among four dinner plates. Place fish on bean mixture. Serve with lemon wedges. If desired, garnish with fresh rosemary sprigs.

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.

GRILLED FISH WITH TOMATO-GREEN ONION RELISH

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.

COD FILLETS WITH TOMATO & SPINACH RELISH

Steps:

• Place oven on broil setting.
• Using a broiling rack, arrange fish fillets on rack, sprinkle with fresh ground pepper and lemon juice.
• Place fish in oven on the rack closest to the broiler.
• Meanwhile, coat a non stick frying pan with cooking spray, add 1 tsp.
• olive oil and saute onions until translucent.
• Add remaining ingredients to pan and cook five to 10 more minutes.
• When fish is white in the center and starts to flake, remove from oven and top with tomato and spinach relish.
• Serve over a bed of fresh spinach leaves or a bed of wild rice.