FILIPINO WHOLE GRILLED FISH WITH TOMATO-ONION SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to 400˚ F to 450˚ F: For a gas grill, preheat to high; for charcoal, heat enough coals for medium-high heat, layering the coals at least halfway to the cooking grate. Trim the top and side fins of the fish using kitchen scissors. Score the skin on both sides with 3 or 4 long diagonal slits. Pat dry with paper towels and bring to room temperature, about 30 minutes.
- Meanwhile, make the salsa: Stir together the tomatoes, red onion, scallions, fish sauce and soy sauce in a medium bowl. Reserve 1/2 cup in a separate bowl.
- Season the cavity of each fish with salt and pepper, then evenly stuff with the reserved 1/2 cup salsa. Use a metal skewer to pin the cavity shut. Brush the outside of the fish with the olive oil and season generously with salt and pepper.
- Lightly oil the grill grates. Grill the fish, turning once, until cooked through and the skin is slightly charred, 12 to 15 minutes per side. If the skin sticks a bit, carefully loosen with a metal spatula.
- Transfer the fish to a platter and let rest 10 minutes. Stir the lime juice into the remaining salsa. Spoon some of the salsa over the fish; serve the rest on the side.
FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
TOMATO RELISH FOR GRILLED FISH
Steps:
- In a pot combine all ingredients. Cover and simmer about an hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with grilled scallions.
GRILLED ONION RELISH
Grilling sweet onions onion slices is the easy start to this classic relish that's great on hot dogs, burgers and veggies.
Provided by Cheri Liefeld
Categories Condiment
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper.
- Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop.
- In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.
Nutrition Facts : ServingSize 1 Serving
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
GREEN TOMATO AND RED ONION RELISH
Provided by Jill Silverman Hough
Categories Sauce Onion Tomato Side Low Fat Low Cal Backyard BBQ Vinegar Spice Grill/Barbecue Healthy Low Cholesterol Party Potluck Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about six 1/2 -pint jars
Number Of Ingredients 9
Steps:
- Combine tomatoes, onions, peppers, and 1/4 cup coarse kosher salt in large glass bowl. Stir to mix. Cover and let stand in cool place at least 12 hours and up to 1 day, stirring occasionally.
- Drain tomato mixture in large colander. Rinse with cold water; let drain well, at least 30 minutes. Using hands, squeeze any excess liquid from tomato mixture.
- Combine tomato mixture, 1 1/2 teaspoons coarse salt, and next 5 ingredients in large pot. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring frequently, about 1 hour 10 minutes. Remove from heat.
- Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.
KACHUMBARI (TOMATO AND ONION RELISH)
In his book, "Koshersoul," the food historian Michael W. Twitty explores the varied cuisines of the global Jewish diaspora. Kachumbari, the Swahili word that means "pickle," can be traced to Kenya and other East African countries where the tomato and onion mix is served as a salad or relish. This dish exemplifies a tradition of hospitality: Appetizers or snacks - salatim in Israel, kemia in North Africa and mezze in the Middle East - are offered to house guests. After tasting the small plates, the visitors then decide if they would like to stay and enjoy the main meal. This deeply flavored kachumbari can be served with nearly any fish or other protein-based dish, and can also be offered alongside plantains, or with hummus and pita.
Provided by Kayla Stewart
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
- Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.
GRILLED FISH WITH TOMATO-GREEN ONION RELISH
Make and share this Grilled Fish With Tomato-Green Onion Relish recipe from Food.com.
Provided by Sayster
Categories Lunch/Snacks
Time 36m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For tacos: Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.
- Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.
- Preparation.
- For relish: Combine ingredients in a medium bowl; stir well.
- Makes about 3 cups of relish.
- Divide fish among tortillas; top with relish. Serve with lime wedges.
Nutrition Facts : Calories 154.4, Fat 4.3, SaturatedFat 0.5, Cholesterol 76.2, Sodium 393, Carbohydrate 7.3, Fiber 2.2, Sugar 3, Protein 22.2
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