Fish Matacumbe Recipes

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BROILED FISH MATECUMBE



Broiled Fish Matecumbe image

Inspired by a beloved dish at The Fish House in Key Largo, this Broiled Fish Matecumbe recipe is quick and easy, and can be mostly made ahead, then cooked at the last moment. It's a speedy dinner for busy weeknights, but also impressive enough for effortless entertaining! • Ready in 30 Minutes or Less (plus hands-off resting time) • Includes Make-Ahead Steps • Gluten Free (see note) • Paleo •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Main Dishes

Time 22m

Number Of Ingredients 10

2 cups seeded, diced tomatoes (from about 2 large tomatoes)
1/3 cup finely chopped Spanish onion (from about 1/4 of a medium onion)
1/4 cup capers
1/4 cup olive oil
2 tablespoons finely chopped fresh basil
2 tablespoons fresh lemon juice + additional lemon wedges for serving, if desired
2 tablespoons minced shallots (from about 2 medium shallots)
1 1/8 teaspoon kosher salt, divided
1/2 + 1/16 teaspoon black pepper, divided
1 1/4 - 1 1/2 pounds boneless, skinless white fish fillets (such as cod, snapper, grouper, mahi mahi, or tilapia - see note)

Steps:

  • In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring gently. Cover and refrigerate to allow flavors to meld, preferably at least an hour or up to 1 day.
  • When ready to finish the recipe, position oven rack about 5 inches from broiler, and preheat broiler.
  • Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining 1/8 teaspoon salt and 1/16 teaspoon pepper.
  • Broil fish on first side for about 4 minutes. (I prefer to put the side that used to have the skin upwards for this first broiling step, just so you finish the recipe with the more attractive side up and the skin-side down.)
  • Remove the fish from the oven, flip the fish over, and top the fish evenly with the tomato topping mixture.
  • Continue broiling until the fish is done (about 8 minutes depending on your broiler and the exact thickness of your fish.) The fish should be opaque and flake easily with a fork in the thickest part of the fillet.
  • Serve immediately, with lemon wedges, if desired.

Nutrition Facts : Calories 314 calories, ServingSize 3 ounces cooked fish + topping

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