Zesty Tomato Garlic Fish Recipes

Steps:

• Preheat oven to 425 degrees.
• in a 13x9x2-inch baking dish, combine tomatoes, lemon juice, garlic salt, olive oil and pepper; mix well.
• Top with fish fillets in a single layer.
• Spoon some tomato mixture over fish.
• Bake 15 minutes or until sauce is bubbling and fish flakes easily with a fork.
• Garnish with pine nuts.

Steps:

• Lightly oil rack in broiler pan.
• Rinse halibut and pat dry withh paper towels; place fish fillets on the prepared rack.
• In a small bowl, mix together the butter, salt, pepper, dill weed, garlic, wine and lemon zest. Brush half of this mixture over the fish.
• Set the oven to broil (550 degrees F.).
• Broil fillets about 4 inches from heat until light brown, approximately 5 minutes.
• Carefully flip the fish fillets and brush with the remaining butter mixture. Fillets should flake easily, but remain moist. Approximately 4 or 5 minutes longer.
• Serve broiled halibut filets dressed with the Tomato-Garlic Salsa over rice, lime wedges, and a fresh garden salad.
• TOMATO-GARLIC SALSA:.
• 2 cloves garlic, minced.
• 2 medium tomatoes, seeded and chopped.
• 1/2 cup scallions, chopped.
• 1 serrano chili or jalapeno pepper, seeded and minced.
• 1 tablespoon cilantro, finely snipped.
• 1 1/2 tablespoons lime juice.
• 1 tablespoon lime zest.
• 1/2 teaspoon dried oregano (rub between fingers to waken flavor).
• 1 1/2 teaspoons olive oil.

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

Steps:

• Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
• Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
• Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
• Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
• Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
• Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
• Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
• Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.