Celery With Tomatoes Olives And Capers Recipes

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BAKED FISH WITH TOMATOES, OLIVES AND CAPERS



Baked Fish with Tomatoes, Olives and Capers image

For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons extra-virgin olive oil
4 6-ounce snapper or black sea bass fillets, pin bones removed
Kosher salt and freshly ground pepper
1 small white onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves, preferably fresh
1 28-ounce can diced fire-roasted tomatoes with green chiles
1/2 cup pimiento-stuffed green olives, roughly chopped
2 tablespoons capers in brine, drained
1 pound baby Yukon Gold or red-skinned potatoes, quartered
Chopped fresh cilantro, for serving

Steps:

  • Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
  • Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
  • Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
  • Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.

Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams

TOMATO, OLIVE, AND CAPER COMPOTE



Tomato, Olive, and Caper Compote image

Provided by Food Network Kitchen

Time 21m

Yield about 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
7 cloves garlic, minced
1/2 to 1 jalapeno, seeded and finely chopped
1/4 cup finely chopped celery (with leaves)
7 plum tomatoes (about 14 ounces), halved, seeds squeezed out, and diced
1/2 cup kalmata olives, roughly chopped
2 tablespoons capers
Freshly ground black pepper, to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped parsley

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
  • Remove from the heat and stir in the lemon juice and parsley.

CELERY WITH TOMATOES, OLIVES AND CAPERS



Celery With Tomatoes, Olives and Capers image

Low cal. Low carb. One Weight Watchers point. High fiber. Low cholesterol. Filling. Satisfying. Cheap. Good! Adapted from A Veggie Venture.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1/2 medium onion, diced
1 lb celery (about 6 ribs of celery)
1 cup canned diced tomato
1 -2 tablespoon capers
8 large olives, chopped
2 tablespoons minced fresh basil
salt & pepper

Steps:

  • In a large skillet, heat the oil on medium heat until shimmery.
  • Add the onion, stir well to coat with oil, let cook while preparing the celery.
  • Trim the celery ends, cut ribs in thirds lengthwise, then into two-inch lengths.
  • Add the celery, stir well, then let cook undisturbed for 4 minutes. Stir, then pour in tomatoes, turn down the heat to medium low, cover and let cook until celery is tender, about 20 minutes.
  • Uncover and stir in capers and olives and cook til warmed through and tomato juice cooks almost all the way down. Stir in basil.
  • Season to taste.
  • Serve immediately. Enjoy!

Nutrition Facts : Calories 72.5, Fat 4.6, SaturatedFat 0.7, Sodium 222, Carbohydrate 7.1, Fiber 3, Sugar 3.9, Protein 1.5

PENNE WITH TOMATOES, OLIVES AND CAPERS



Penne with Tomatoes, Olives and Capers image

Categories     Garlic     Herb     Olive     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     Port     Spring     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
5 teaspoons minced garlic
12 large plum tomatoes, seeded, coarsely chopped (about 5 cups)
3/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
3/4 cup tawny Port
1 4-ounce jar capers, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon dried crushed red pepper
14 ounces penne pasta
Additional chopped fresh basil
1/4 cup freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes. Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.

PASTA WITH TOMATOES, BLACK OLIVES AND CAPERS



Pasta With Tomatoes, Black Olives and Capers image

This recipe is much like a puttanesca sauce but without the anchovies. It can be salty so be sure to rinse the olives and capers, especially if you can't find low-salt tomatoes. It's from a cookbook called "Pasta Light" which I've had for 15 years. I wanted to post it here to save it. My picky husband will eat this straight from the pan, before it even goes onto the pasta. Best served with "strand" pasta like spaghetti or linguine, rather than shapes. The recipe doubles well - I often double and freeze half.

Provided by Newlee

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb spaghetti or 1 lb linguine
1 tablespoon olive oil
3 medium garlic cloves, minced
1 small onion, coarsely chopped
1 (16 ounce) can no-salt-added whole tomatoes, with their juice
1 cup about 48 medium pitted black olives, drained, rinsed and chopped into about 4 pieces each
3 tablespoons capers, drained and rinsed
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
2 teaspoons sugar
1/2 tablespoon dried oregano

Steps:

  • Prepare pasta according to package instructions.
  • In a large skillet, heat olive oil and saute onions till they start to turn clear.
  • Add the garlic and saute briefly. Don't let it brown.
  • Add the tomatoes, breaking them up with your hands or a spoon.
  • Stir in the rest of the ingredients.
  • Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.

Nutrition Facts : Calories 537.7, Fat 9, SaturatedFat 1.3, Sodium 534, Carbohydrate 98.1, Fiber 6.7, Sugar 8.7, Protein 16.9

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