Weakfish Roasted With Tomato And Cilantro Food

CILANTRO TOMATO CORN SALAD

Steps:

• Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
• Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

GRILLED CAULIFLOWER WITH CILANTRO PESTO

Steps:

• Preheat an outdoor grill to medium-high.
• Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
• Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
• Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
• Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

WHOLE ROASTED FISH WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
• Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
• Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
• Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
• Remove from oven, present and collect your kudos then fillet to serve.

BAKED WHITEFISH WITH TOMATOES AND GARLIC

Steps:

• Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.
• Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.

FISH WITH CILANTRO AND GARLIC

Steps:

• Turn on the broiler, and cover broiler pan with aluminum foil.
• Wash, dry and coarsely chop cilantro and parsley. Mince cilantro, parsley and garlic in food processor.
• Add the cumin, hot pepper flakes, lemon juice and olive oil, and process until well blended.
• Wash fish, and cut in half. Place in a single layer on foil, and spread cilantro mixture evenly over fish.
• Broil fish four inches from heat, according to the Canadian rule: measure fish at the thickest part, and cook 8 to 10 minutes to the inch.

WHOLE BAKED FISH WITH CILANTRO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Drizzle a large oven-safe pan with oil.
• Rinse trout and pat dry with a paper towel. Place on a flat work surface. Cut trout from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book; lay onto the prepared pan.
• Place tomatoes, onion, lemon juice, cilantro, garlic, coriander, cumin, salt, pepper, and cinnamon in a food processor. Pulse until chopped fine but not pureed. Pour 1/2 the mixture on top of 1/2 of the trout; fold the other side of trout on top. Spoon the remaining 1/2 of the mixture on and around the sealed trout. Add water to the pan; arrange potatoes around the trout. Cover pan with aluminum foil.
• Bake in the preheated oven until trout flakes easily with a fork, about 45 minutes.

GRILLED FISH WITH TOMATO CILANTRO VINAIGRETTE

Steps:

• Either grill fish over medium-hot coals outdoors or broil it in the oven. Measure fish at thickest point and cook it 10 minutes to the inch.
• Whisk oil with vinegar and mustard. Stir in scallions, cilantro and tomatoes. Season with pepper.
• When fish is cooked, spoon some vinaigrette onto each of four dinner plates; arrange fish on top, and top with additional vinaigrette.

MARINATED GOAT CHEESE WITH OVEN-ROASTED TOMATOES RECIPE

Steps:

• Carefully unwrap the cheese so it retains its cylindrical shape. Cut the cheese into 1/2-inch-thick rounds. In a shallow bowl or lidded container, pour in 1/4 cup of the olive oil to evenly coat the bottom. Season lightly with salt and pepper. Place the cheese slices in the oil about 1/2 inch apart. Season the cheese with salt and pepper, drizzle with 1/4 cup of the olive oil and place the thyme sprigs on top. Wrap tightly with plastic wrap or cover with the lid. Set in a cool, dry place or refrigerate at least 2 hours or as long as overnight. Meanwhile, position a rack in the center of an oven and preheat to 350 degrees. Arrange the tomatoes on a wire rack set on a baking sheet. Brush the tomatoes lightly with olive oil and season with salt and pepper. Roast until the tomatoes are lightly golden and most of their juices have evaporated, about 1 hour. Cool to room temperature. In a small fry pan over medium heat, warm the remaining 1/2 cup olive oil. When hot, add the garlic and fry, stirring occasionally, until tender and translucent, 2 to 3 minutes. Remove from the heat and let cool. In a mixing bowl, toss the tomatoes with the fried garlic and oil, and season with salt and pepper. Transfer the tomatoes and marinated cheese to a shallow serving bowl or platter or divide among several small cazuelas. Serve with a basket of baguette slices or crostini alongside. This recipe yields 6 servings.

ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO

Steps:

• Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
• Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
• Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

WEAKFISH ROASTED WITH TOMATO AND CILANTRO RECIPE

Steps:

• Preheat over to 450 degrees. Cut three or four vertical gashes on each side of the fish, then sprinkle it with salt and pepper. Brush a baking pan with olive oil and lay the fish on it. Mix together all but 1 tablespoon of scallions, the garlic, 3/4 cup of the cilantro and the tomatoes and season with salt and pepper. Stuff the fish with half of this mixture and spread the rest over the top. Pour the wine around the fish. Roast for 20 to 30 minutes, basting occasionally with the pan juices. The fish is done when it begins to flake and is opaque clear to the bone. (Bear in mind that weakfish is slightly pink, so don't expect it to become stark white. Remember, too, that it flakes and overcooks easily.) Spoon the remaining pan juices over the fish and garnish with reserved scallions and cilantro. This recipe yields 4 servings. Substitutions: Whole bluefish, grouper, mackerel, striped bass, sea bass or red snapper

TOMATO SALAD WITH LEMON AND CILANTRO

Steps:

• Place tomatoes and cilantro in large bowl.
• With a vegetable peeler, carefully remove peel from lemon, leaving white pith behind.
• Toss with tomatoes.
• Squeeze lemon to make 1/4 cup juice; pour in oil and whisk with lemon juice until blended.
• Pour over tomatoes; toss lightly, seasoning with salt and pepper to taste.