Fish Fillets With Tomatoes Squash And Basil Recipes
FETA TOMATO-BASIL FISH
I rely on my husband for the main ingredient in this fuss-free dish. He fills our freezer after his summer fishing trip. -Alicia Szeszol, Lindenhurst, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 241 calories, Fat 8g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 660mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL
You can use any white flaky fish in this recipe....use what is local for you. I tend to use Amberjack, grouper or snapper. Basically whatever my neighbor caught that day! I can't vouch for the flavor with a heavier fish like tuna or salmon. But feel free to try it. This recipe can be grilled (use heavy duty foil) or baked (use...
Provided by Lynette !
Categories Fish
Time 30m
Number Of Ingredients 11
Steps:
- 1. hoose your cooking method, and select the correct vessel for your dish -- foil or parchment paper. Place four 14x12" sheets of foil (grill) or parchment paper (baking) on a work surface. Divide the squash among the parchment paper or foil, arranging on one side of the sheet in thin layers. Sprinkle the shallots and sliced basil over, dividing equally. Scatter the tomato halves around the squash. Drizzle each packet with 1 tbsp wind and 1/2 tbs oil. Add 1/2 tbsp water to each packet if grilling. Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tbsp oil over each.
- 2. Fold the foil or parchment paper over the mixture and crimp the edges tightly to form a sealed packet. (This can be made 4 hours ahead. Keep refrigerated. Let stand at room temperature for 15 minutes before continuing cooking.).
- 3. Build a medium fire in a charcoal grill or heat a gas grill to medium-high. Alternately, heat the oven to 400 degrees. Bake or grill the fish until just cooked through (A toothpick poked through the parchment paper will slide through fish easily.) about 10 minutes.
- 4. Carefully cut open the packets (steam will escape). Garnish with the basil leaves.
BAKED FISH WITH SUMMER SQUASH
Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut, and combine them with capers, thyme, and olive oil. Covering with foil for most of the cooking time is key: The protein stays tender, the vegetables get soft and juicy, and every forkful bursts with flavor.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.
- Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.
- Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.
FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL
Provided by Bon Appétit Test Kitchen
Categories Fish Bake Quick & Easy Low Cal Dinner Basil Squash Zucchini Summer Healthy Yellow Squash Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
- Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
- Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.
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