Fish Steaks Braised With Bell Peppers Olives And Lemons Recipes

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CLASSIC NANTUCKET-STYLE GRILLED FISH STEAKS



Classic Nantucket-Style Grilled Fish Steaks image

Provided by Elizabeth Karmel

Categories     Fish     Quick & Easy     Backyard BBQ     Mayonnaise     Seafood     Halibut     Tuna     Summer     Grill/Barbecue     Swordfish

Yield Makes 4 servings

Number Of Ingredients 5

4 seafood steaks, such as yellowfin tuna, halibut, swordfish, or sea bass, about 10 ounces each, 1 inch thick
1/2 cup mayonnaise
Kosher salt
Freshly ground pepper
Lemon wedges, optional

Steps:

  • 1. Build a charcoal fire or preheat a gas grill.
  • 2. Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper.
  • 3. Place the fish on the cooking grate over direct medium heat. Cover and cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes.
  • 4. When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS



Sheet-Pan Roasted Fish With Sweet Peppers image

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

Provided by Melissa Clark

Categories     weekday, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

1 small bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

Steps:

  • Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
  • Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
  • Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
  • Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
  • Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams

BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES



Braised Fish with Fennel, Tomatoes and Olives image

Categories     Fish     Herb     Tomato     Bake     Quick & Easy     Fennel     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup chopped fennel or celery
1 cup chopped tomatoes
1/2 cup water or bottled clam juice
1 bay leaf
1/2 teaspoon fennel seeds, crushed in mortar with pestle
4 5-to 6- ounce orange roughy, turbot or cod fillets
1 tablespoon fresh lemon juice
1 tablespoon olive oil
3 tablespoons sliced fresh basil
2 tablespoons chopped brine-cured black olives (such as Kalamata)

Steps:

  • Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
  • Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
  • Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

FISH STEAKS BRAISED WITH BELL PEPPERS, OLIVES, AND LEMONS



Fish Steaks Braised with Bell Peppers, Olives, and Lemons image

Provided by Paul Johnson

Categories     Fish     Olive     Pepper     High Fiber     Dinner     Lemon     Halibut     Salmon     Bell Pepper     Healthy     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

4 tablespoons olive oil, divided
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
2 garlic cloves, chopped
1 cup Kalamata olives, pitted, coarsely chopped
2 lemons, halved lengthwise, cut crosswise into thin slices
1 cup dry white wine
4 8- to 9-ounce fish steaks (such as halibut or salmon; each 1 inch thick)
1 tablespoon chopped fresh Italian parsley
Extra-virgin olive oil

Steps:

  • Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and bell pepper. Sauté until onion is translucent, about 12 minutes. Add garlic and stir 1 minute. Add olives, lemons, and wine and bring to boil.
  • Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over high heat. Sprinkle fish steaks with salt and pepper. Add to skillet and sauté until first side browns, about 2 minutes.
  • Turn fish over. Add bell pepper mixture and juices; add parsley. Reduce heat to medium; simmer uncovered until fish is just opaque in center, about 5 minutes. Season with salt and pepper.
  • Divide fish and sauce among shallow bowls; drizzle with extra-virgin olive oil.

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