Fish Pomodoro Recipes

LOW CARB WHITE FISH POMODORO

Steps:

• Place a large skillet over medium heat. Add the oil. Salt and pepper the fish fillets on both sides. Once the oil is hot, sear the fish fillets until cooked through. For thin fillets like grouper, cook 2 minutes per side. For thicker fillets like cod, cook 4 minutes per side. Remove from the skillet and set aside.
• Add the garlic and shallots to the skillet. Saute for 2-3 minutes to soften. Then add in the crushed tomatoes and honey. Stir and simmer for 5 minutes. Taste, and salt and pepper as needed.
• Stir in the fresh basil and add the fish fillets back to the skillet. Simmer another 1-2 minutes to reheat the fish. Serve warm as-is or with a side of raw zucchini noodles.

FRAGRANT FISH POMODORO

Steps:

• Heat the oil and gently fry the onion until soft and translucent. When the onion is ready add the garlic, ginger and dry spices to the pan and continue to fry for one minute more. Add the tomatoes and first teaspoon of sugar and bring to the boil. Simmer gently, lid on, for ten minutes, letting down with a little water if the sauce becomes too thick. Season to taste adding salt, pepper and the other teaspoon of sugar if the sauce still tastes acidic.
• Next add the fish, bring back to a gentle simmer, and simmer until the fish is cooked through. This will take 5 -10 minutes depending on the size of the pieces of fish. Once the fish is cooked, gently remove any skin which will come away easily now, and break each piece of fish into two or three large pieces.
• Add the lemon zest and half the juice. Stir gently, taste and add the rest if needed.
• Serve in bowls with the fresh herbs sprinkled over the top.

PASTA POMODORO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

PASTA POMODORO

Steps:

• Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
• Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
• Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
• Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

FISH POMODORO

Steps:

• Coat oven proof baking dish (preferably cast iron skillet) with vegetable spray. Place fish filets (take directly from refrigerator, remove excess moisture)in baking dish. If you use more than one filet, make sure not to overlap. Salt and pepper to taste. Mix garlic (garlic powder can be substituted) with tomatoes and pour over fish. make sure that the ENTIRE fish is covered with tomato. Place on middle rack in oven and bake at 350 degrees for approximately 20 minutes. Properly baked Fish should be flakey and not over cooked.