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
GREEK-STYLE FISH WITH MARINATED TOMATOES
In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it. Neither fish nor tomatoes need much help.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
- Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
- To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
- Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO-MARINATED GRILLED FISH
Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Place fish fillet in a shallow baking dish; add tomato marinade and turn to coat. Cover and transfer to refrigerator to marinate, 1 to 2 hours.
- Preheat a grill pan or grill. Remove fish from marinade and season with salt and pepper. Cook, turning once, until fish is cooked through. Serve with lemon slices.
GRILLED SWORDFISH WITH TOMATOES AND OREGANO
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Seafood Fish Swordfish Pine Nut Capers Oregano Tomato Honey Soy Free Peanut Free Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
- Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
- Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
- Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
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