SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE
There are a number of good reasons to roast or grill a whole fish. Fish tastes better cooked on the bone. It's just as easy as roasting meat or fowl, and is done in half the time. And a whole fish is apt to be fresher than many of the other choices at the fishmonger. A two-pound fish will serve two.
Provided by David Tanis
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
- Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
- Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
- Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 1463 milligrams, Sugar 5 grams
WHOLE FRIED FISH WITH GRILLED LIME, CILANTRO AND GINGER VINAIGRETTE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
- In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
- Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
- Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
- When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
- Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
- To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.
WHITEFISH WITH LEMON VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
- Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
- Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
- Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
GRILLED WHOLE MEDITERRANEAN FISH WITH AGED SHERRY-VINEGAR-TARRAGON VINAIGRETTE
Steps:
- Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill. Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette.
- Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning.
Nutrition Facts : Calories 473 calorie, Fat 32 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 430 milligrams, Carbohydrate 3 grams, Protein 42 grams, Sugar 1 grams
FISH VINAIGRETTE
A delicious cold fish dish tangy enough that people who normally dislike fish find it tasty. I prefer to use fresh fish, but it also tastes fine using frozen fish which has been thawed. I usually serve the fish on a bed of salad greens, garnished with tomato wedges. This dish goes well with baby new potatos and green beans. The 2 hours in the 2 hr 18 min preparation time is the chilling time.
Provided by echo echo
Categories < 4 Hours
Time 2h18m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point.
- Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.
- Drain and cool, discarding the bay leaf and peppercorns.
- Make a vinaigrette dressing by combining the olive oil, 3 tbs vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.
- Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours.
- Serve chilled.
BASIL VINAIGRETTE (FOR FISH)
Steps:
- Simmer the garlic cloves in boiling water for 10 minutes. Remove and drain. Chop finely.
- Combine the oil, garlic, lime juice and shallots. Chop the basil and add with the tomatoes. Mix thoroughly and season with salt and pepper to taste.
- Serve the sauce in a small bowl or sauce boat, to be spooned over the fish at the table.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 46 grams, Carbohydrate 27 grams, Fat 55 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 1077 milligrams, Sugar 13 grams
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