TOMATO POACHED FISH WITH GARLIC OIL & LIME
Poached Fish in Tomato Sauce with Garlic Oil & Lime will quickly become your favorite fish recipe! Served on a bed of brothy couscous and sprinkled with crispy shallots & garlic.
Provided by Platings and Pairings
Categories Seafood
Time 35m
Number Of Ingredients 14
Steps:
- Heat ⅓ cup olive oil in a large skillet over medium-high heat. Add garlic and shallots and cook, stirring occasionally until they become golden, 10-12 minutes. Add red-pepper flakes and cook for a few seconds. Remove the oil to a small bowl.
- Meanwhile, heat 2 Tablespoons olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the broth, season with salt and pepper, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Set aside until ready to serve.
- Using the same skillet, add 1 TBSP reserved chili oil and tomatoes to the skillet and season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes.
- Add fish sauce and chicken broth. Cook 3 - 5 minutes, until the sauce thickens slightly. Season with salt and pepper.
- Season the fish with salt and pepper and place the pieces in the sauce. Cover the skillet, reduce heat to medium-low, and cook until the fish is opaque and just cooked through, about 6 minutes (thinner pieces of fish like tilapia or flounder will take less time).
- To serve, divide couscous between four bowls. Place a piece of fish on each and spoon over the tomato broth mixture. Sprinkle on the crispy shallots and garlic and drizzle with the chile oil. Squeeze half a lime over each bowl and sprinkle with cilantro. Enjoy!
Nutrition Facts : Calories 791 kcal, Carbohydrate 78 g, Protein 39 g, Fat 36 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 1088 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
POACHED FISH IN A CREAM TOMATO SAUCE
From "Cooking Fun" submitted by Goldie Singer (1950), Fairlawn, NJ. I copied this from a friend's cookbook. It was her MIL's cookbook.
Provided by Oolala
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle fish with salt and pepper.
- Melt 1 tablespoons of the butter in a skillet and add the onion and garlic.
- Place fish on top and arrange tomatoes over the fish, sprinkle with parsley and pour wine or water around fish.
- Use a vented lid or use waxed paper with a small hole cut in center over the skillet and bring to a boil.
- Cook 5-10 minutes or until fish flakes easily with a fork.
- Remove lid or waxed paper and garlic.
- Remove fish to a warm platter so it won't over cook and become dry).
- Pour cream or milk into skillet.
- Melt the other 1 tablespoon butter and add the lemon juice and the flour.
- Add this to the skillet sauce and blend; it should thicken.
- Serve fish with the sauce over it.
Nutrition Facts : Calories 307.7, Fat 11.9, SaturatedFat 6.8, Cholesterol 125.3, Sodium 836.1, Carbohydrate 6.1, Fiber 1, Sugar 2.4, Protein 40
POACHED COD IN TOMATO SAUCE
Make and share this Poached Cod in Tomato Sauce recipe from Food.com.
Provided by Marich
Categories European
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet.
- Add the onion and garlic. Cook till soft.
- Add the crushed tomatoes and capers and simmer for 10 minutes or so.
- Add the cod and simmer till flaky.
- Add the basil and serve.
Nutrition Facts : Calories 442.5, Fat 20.4, SaturatedFat 2.9, Cholesterol 97.8, Sodium 643.5, Carbohydrate 22.1, Fiber 5.6, Sugar 1, Protein 45.3
POACHED FISH
This is one of my favorite ways to cook fish. Add a lovely sauce it is so moist and tasty. I like to poach Salmon, cod and sea bass. There are many sauce recipes here on Zaar or serve it plain with a dab of butter. I like to use a lightly greased rack so the fish is just above the water, espcially if it is a skinless filet
Provided by Bergy
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
- Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
- Serve.
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POACHED FISH IN EASY TOMATO SAUCE - COOKIN CANUCK
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5/5 (1)Total Time 30 minsCategory EntreesCalories 274 per serving
- In a small bowl, mix together the Italian seasoning, garlic powder, ½ teaspoon kosher salt, pepper and red chili flakes (if desired).
- Cut the cod into 4 even pieces and place in a medium bowl. Sprinkle the herb mixture over the cod and turn to coat.
- Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the cod and cook until seared a bit, about 2 minutes per side. Transfer the fish to a plate.
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From feelgoodfoodie.net
Ratings 41Category Main CourseCuisine AmericanTotal Time 30 mins
- Pat the cod dry with a paper towel, and season with ½ teaspoon salt and ¼ teaspoon black pepper on both sides; set aside.
- In a large heavy skillet, heat the olive oil on medium heat. Add the chopped onions and cook until soft and translucent, about 3-5 minutes. Add the garlic and stir until fragrant, about 1 minute.
- Pour the crushed or diced tomatoes, season with the remaining salt and pepper along with oregano and crushed red pepper. Bring the mixture to a boil, then reduce the heat to low and simmer the sauce for 10 minutes.
- Add the capers and olives to the tomato broth. Carefully nestle the seasoned pieces of cod into the sauce without covering the fish with the sauce. Cover with a tight-fitting lid or foil until the fish is cooked through, about 8-10 minutes.
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