Weakfish Roasted With Tomato And Cilantro Recipes

MEDITERRANEAN BAKED WHITE FISH

Steps:

• Heat the oven to 425 degrees F.
• Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
• In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
• Pour the tomato and olive mixture over the fish.
• Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
• Remove from the heat and serve.

BAKED HADDOCK WITH TOMATO AND CILANTRO

Steps:

• Pre-head oven to 350 degrees.
• In a bowl, combine the breadcrumbs, salt, pepper, garlic powder, onion powder, parsley and red pepper flakes. Mix.
• Spray a bake dish/pan with non-stick cooking spray.
• Place 4 pieces of fish on bake ware, skin side down.
• Add a 1/4 tablespoon of olive oil to each piece of fish. spread on fish.
• Add the breadcrumb mixture on top of each piece of haddock (about 1/4 cup to each piece of fish, more or less depending on the size of the fillet).
• Cook in the oven for 15 minutes.
• Meanwhile -- add the tomatoes, scallions, cilantro and lemon juice to bowl. Mix together with spoon or fingers.
• After the 15 minute cooking time period is up, add the tomato/cilantro mixture to top of each fish and cook for an additional 5 minutes.
• Serve immediately.

ROAST WHOLE FISH WITH CILANTRO CHILI SAUCE

Steps:

• Preheat oven to 375 degrees. Sprinkle fish inside and out with one tablespoon of olive oil, salt and pepper. Place on baking tray, set aside.
• Prepare the chilies. Using rubber gloves to protect your hands from the volatile oils, seed and core the chilies and place them inside up on a broiler tray. Char the skins under the broiler, place the chilies in a paper bag for a couple of minutes and when they have cooled, scrape off the skin. Cut the chilies in slices.
• Heat one tablespoon of olive oil in a skillet and cook the onion with the garlic until softened. Add the chilies and cook 5 to 10 minutes, until soft, stirring occasionally.
• Roast the fish for about 20 minutes or until cooked.
• Meanwhile, combine the cilantro (reserving some for garnish) with the onion-chili mixture, the remaining olive oil, lemon juice, salt and pepper and puree until smooth. Correct seasoning and set aside.
• When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil. Garnish with the cilantro and serve.

ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO

Steps:

• Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
• Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
• Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

BAKED WHITEFISH WITH TOMATOES AND GARLIC

Steps:

• Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.
• Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.

TOMATILLO-POACHED FISH WITH CILANTRO LIME RICE

Steps:

• Stir together the rice, 3 cups water, 1 tablespoon oil and a pinch of salt in a medium pot and bring to a boil over high heat. Cover, reduce the heat to low and cook until fluffy and tender, about 20 minutes.
• Bring a large straight-sided skillet or saute pan filled with water to a boil over high heat. Add the tomatillos and cook until softened and slightly pale, about 4 minutes. Drain the tomatillos and put in a blender along with the onion, 1 jalapeno, garlic, cilantro stems and 1/2 teaspoon salt. Put the lid on the blender, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute. Pour the tomatillo salsa back into the same skillet or saute pan and set over medium heat.
• Season the fish fillets on all sides with 2 teaspoons salt. Nestle the fish in the tomatillo salsa, cover and cook until the fish is opaque and there is no resistance when a paring knife is inserted, 6 to 8 minutes.
• Reserve 1/4 cup loosely packed cilantro leaves for garnish and chop the remaining cilantro leaves to yield 1/4 cup.
• When the rice is done, use a fork to fluff it, then stir in the lime zest, lime juice and the 1/4 cup chopped cilantro leaves. Season with 1/2 teaspoon salt. Keep warm.
• Generously coat a small saute pan with oil and heat over medium high until shimmering. Add a pinch of flour to the oil. If it sizzles, the oil is ready for frying. Line a small plate with paper towels.
• Thinly slice the 2 remaining jalapeños crosswise. Put the flour in a small bowl. Working in batches, coat the jalapeño slices in the flour, then fry on each side until the seeds are golden brown, 2 to 3 minutes total. Transfer to the prepared plate and season with a pinch of salt.
• To serve, put a quarter of the rice on left side of a wide shallow bowl, spoon a quarter of the tomatillo salsa on the right side and use a spatula to carefully place 1 fish fillet on top. Repeat with the remaining rice, salsa and fish. Garnish with the reserved cilantro leaves and a fried jalapeño slices.

MOROCCAN FISH BAKED IN TOMATO-CILANTRO SAUCE

Steps:

• Cut fish into serving size pieces about 1 inch thick.
• Soak fish in wine, milk, or lemon juice. Then dust with flour. Followed by a dip in beaten egg.
• Heat 2 tablespoons of olive oil in a skillet over medium to high heat and when it is almost smoking add a few pieces of fish. Cook the fish, a few pieces at a time for 2-3 minutes each side. (The fish will finish cooking later.) Remove each piece as it is cooked and set aside.
• When all the fish is done, discard the frying fat and wipe the pan out with paper towels. Add remainng 2 tablespoons of oil to pan and over medium-low heat gently cook the onion and garlic until soft but not brown, about 10-15 minutes
• Add tomatoes and cook, stirring occasionally, until the tomatoes have given off their juices ad start to thicken, about 10 minutes.
• Stir in cumin and cilantro. Taste for seasoning and add salt and pepper if necessary.
• Heat oven to 350 degrees. Arrange fish pieces in a shallow baking or gratin dish and cover with sauce. Bake until fish is thoroughly cooked and the sauce is bubbling, about 20 minutes.

CILANTRO TOMATO BRUSCHETTA

Steps:

• Preheat oven to 325°. Place bread slices on ungreased baking sheets; brush with 1/4 cup oil. Bake until golden brown, 10-12 minutes., In a small bowl, whisk together vinegar and remaining oil. Stir in tomatoes, onion, cilantro, salt and pepper., To serve, spoon scant 1 tablespoon tomato mixture onto each slice of bread. Top with cheese.

WEAKFISH ROASTED WITH TOMATO AND CILANTRO RECIPE

Steps:

• Preheat over to 450 degrees. Cut three or four vertical gashes on each side of the fish, then sprinkle it with salt and pepper. Brush a baking pan with olive oil and lay the fish on it. Mix together all but 1 tablespoon of scallions, the garlic, 3/4 cup of the cilantro and the tomatoes and season with salt and pepper. Stuff the fish with half of this mixture and spread the rest over the top. Pour the wine around the fish. Roast for 20 to 30 minutes, basting occasionally with the pan juices. The fish is done when it begins to flake and is opaque clear to the bone. (Bear in mind that weakfish is slightly pink, so don't expect it to become stark white. Remember, too, that it flakes and overcooks easily.) Spoon the remaining pan juices over the fish and garnish with reserved scallions and cilantro. This recipe yields 4 servings. Substitutions: Whole bluefish, grouper, mackerel, striped bass, sea bass or red snapper