Fish With Tomato Salsa Recipes

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SKINNY SEARED FISH WITH FRESH TOMATO SALSA



Skinny Seared Fish with Fresh Tomato Salsa image

Eating healthfully doesn't mean sacrificing flavor. Seared fish, herb-roasted potatoes and fresh veggies make this healthy dish delicious, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 14

1 lb fingerling potatoes, halved if necessary to make same size
1 teaspoon olive oil
1 teaspoon herbes de Provence
1/4 teaspoon salt
1 cup diced tomato
2 tablespoons diced shallot
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1/8 teaspoon salt
4 (4 oz) filets white fish (mahi mahi or cod)
2 teaspoons olive oil
1/2 teaspoon herbes de Provence
1/4 teaspoon salt
1/4 cup shredded fresh basil leaves

Steps:

  • Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
  • Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
  • Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
  • Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

FISH WITH TOMATO SALSA



Fish With Tomato Salsa image

Provided by Marian Burros

Categories     dinner, main course

Time 10m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons olive oil
10 ounces flounder or sole
1 tablespoon white-wine vinegar plus 2 teaspoons 4 scallions
1 small clove garlic
1 or 2 sprigs fresh basil to equal 1 tablespoon chopped
1 pound ripe red and yellow tomatoes, or just red tomatoes
A few shakes salt
Freshly ground black pepper
4 scallions

Steps:

  • Heat a large nonstick pan until hot; reduce heat to medium-high, and add the 2 teaspoons of olive oil.
  • Wash and dry fish, and saute it on each side until it begins to take on a little color. Cook one or two minutes at most.
  • Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.
  • Wash and mince scallions; mince garlic; wash, dry and chop basil. Place ingredients in a flat dish large enough to hold fish, and mix with remaining 2 teaspoons vinegar.
  • Chop tomatoes, add to serving bowl and mix. Spoon mixture to the side, and place fish in bottom of dish, spooning tomato salsa over it. Season with salt and pepper.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 953 milligrams, Sugar 7 grams, TransFat 0 grams

MAUI TACOS' FISH TACO WITH PINEAPPLE TOMATO SALSA



Maui Tacos' Fish Taco with Pineapple Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time P1DT25m

Number Of Ingredients 24

1/2 cup pineapple juice
1/2 cup lime juice
1 tablespoon salt
1 tablespoon fresh oregano, chopped
6 garlic cloves, chopped
1 teaspoon fresh ground pepper
1/2 pound fresh Mahi Mahi, tuna or cod
Two 6-inch flour or corn tortillas, warm
1 tablespoon cilantro, chopped
2 tablespoons red onion, chopped
Pineapple Tomato Salsa, recipe follows
1 cup diced pineapple
1/2 cup red tomato, seeded and diced
1/2 cup yellow tomato, seeded and diced
1/2 cup tomatillo, diced
1/2 cup green tomato
2 limes, juiced
3 cloves garlic, chopped
1 tablespoon ginger, chopped
3 tablespoons chopped cilantro
1 tablespoon fresh chopped mint
Jalapeno, diced, to taste
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Steps:

  • Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa.
  • Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.

GRILLED HALIBUT WITH TOMATO-BASIL SALSA



Grilled Halibut With Tomato-Basil Salsa image

This is an easy fish recipe with light, bright flavors. You can use any mild flavored, firm, white fish; but halibut is my favorite with this. Watch the fish carefully as it cooks, if you overcook it, it will be rubbery. Make sure that the tomato you choose is fully ripe- this will not come out tasting right with under ripe tomatoes.

Provided by IngridH

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced or pressed
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 medium tomatoes, cored seeded and diced
1/2 ounce basil leaves, sliced into ribbons (about 5 large leaves)
8 ounces halibut fillets
salt and pepper

Steps:

  • In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
  • Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
  • Preheat your grill to medium high.
  • If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
  • Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
  • Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.

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