Fishwithtomatoandblackolivevinaigrette Recipes

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BAKED FISH WITH TOMATO-OLIVE SAUCE



Baked Fish with Tomato-Olive Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1/2 white onion, diced
1 tablespoon minced cilantro stems, plus 1/4 cup chopped leaves
1 cup long-grain white rice
Kosher salt and freshly ground pepper
1 14-ounce can cherry tomatoes
1/3 cup pimiento-stuffed olives (about 20), roughly chopped
2 cloves garlic, minced
1 cup whole pickled jalapeños with carrots
4 snapper or sea bass fillets (about 6 ounces each)
1/2 teaspoon chili powder
Lime wedges, for serving

Steps:

  • Preheat the oven to 425˚. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork.
  • Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalapeño and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top.
  • Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalapeños and carrots.

Nutrition Facts : Calories 530, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 63 milligrams, Sodium 1001 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 40 grams, Sugar 5 grams

ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD



Roasted Black Sea Bass with Tomato and Olive Salad image

Provided by Ruth Cousineau

Categories     Olive     Tomato     Roast     Quick & Easy     Dinner     Bass     Healthy     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

For salad:
1 garlic clove
1/2 teaspoon anchovy paste
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1/2 pound grape tomatoes (preferably mixed colors), halved if large
1/2 pound cherry tomatoes (preferably mixed colors), quartered if large
12 Kalamata olives, pitted and coarsely chopped
4 sun-dried tomatoes packed in oil, chopped
1 1/2 tablespoons chopped oregano
For fish:
4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed
2 tablespoons extra-virgin olive oil, divided
1/2 medium red onion, thinly sliced
6 (3-to 4-inch) oregano sprigs
Equipment: kitchen string

Steps:

  • Make salad:
  • Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
  • Roast fish:
  • Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
  • Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
  • Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

SEARED BLACKFISH WITH TOMATO WATER, HERBS AND OLIVES



Seared Blackfish With Tomato Water, Herbs and Olives image

Provided by Melissa Clark

Categories     dinner, quick, weekday, main course

Time 20m

Yield Serves 4

Number Of Ingredients 11

1 1/2 pounds very ripe tomatoes, coarsely chopped 3 cups
1 small, bushy rosemary sprig, leaves and stem roughly chopped
1/4 teaspoon fine sea salt, more as needed
4 blackfish fillets, or other firm white fish, 6 to 8 ounces each, pin bones removed
Black pepper
Pinch ground Turkish or Syrian chile pepper (like Urfa or Aleppo, available at most good spice or Middle Eastern food shops)
1/4 cup extra virgin olive oil, more for serving
1/2 cup pitted, chopped black olives
Mint leaves, torn, for garnish
Basil leaves, torn, for garnish
Flaky sea salt or fleur de sel, for serving

Steps:

  • To make the tomato water, line a colander with a thin dish towel and place it over a bowl. Put the tomatoes, rosemary and 1/4 teaspoon salt in the colander and mix and squash the mixture gently with your hands (the less you squash, the clearer the liquid will be). Refrigerate for 8 hours or leave it in a cool room for 4 hours. Cover and refrigerate the tomato water until ready to use, and reserve the tomatoes for making sauce.
  • Season the fish with salt, black pepper and chili pepper. Heat a large nonstick skillet over medium-low heat. Add the oil. After 1 minute, place the fillets in the skillet. Scatter the olives around the pan. Cook the fish, without moving it, for 5 minutes. Gently flip the fillets and cook until just opaque, 3 to 5 minutes.
  • Transfer the fillets and olives to a platter. Spoon a little of the tomato water over the fish and sprinkle with mint and basil. Top with a drizzle of olive oil and some flaky salt.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 4 grams

GRILLED FISH WITH TOMATO CILANTRO VINAIGRETTE



Grilled Fish With Tomato Cilantro Vinaigrette image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds tuna or swordfish
4 tablespoons extra-virgin olive oil
4 tablespoons rice vinegar
1/2 teaspoon dry mustard
4 scallions, chopped
1/2 cup chopped cilantro
4 medium-large ripe tomatoes, coarsely chopped
Freshly ground black pepper to taste

Steps:

  • Either grill fish over medium-hot coals outdoors or broil it in the oven. Measure fish at thickest point and cook it 10 minutes to the inch.
  • Whisk oil with vinegar and mustard. Stir in scallions, cilantro and tomatoes. Season with pepper.
  • When fish is cooked, spoon some vinaigrette onto each of four dinner plates; arrange fish on top, and top with additional vinaigrette.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 87 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE



Roasted or Grilled Whole Fish With Tomato Vinaigrette image

There are a number of good reasons to roast or grill a whole fish. Fish tastes better cooked on the bone. It's just as easy as roasting meat or fowl, and is done in half the time. And a whole fish is apt to be fresher than many of the other choices at the fishmonger. A two-pound fish will serve two.

Provided by David Tanis

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 whole fish, such as branzino, blackfish or striped bass, about 2 pounds each, gutted and scaled
Salt and pepper
A few thyme sprigs
A few rosemary sprigs
A few parsley sprigs
A few fennel fronds
A few basil leaves
1 small lemon, thinly sliced
Extra-virgin olive oil
1 shallot, finely diced
3 tablespoons red wine vinegar
Salt and pepper
2 cups diced tomatoes, or use halved cherry tomatoes instead
1/4 cup olive oil
2 tablespoons roughly chopped basil or parsley

Steps:

  • Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
  • Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
  • Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
  • Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.

Nutrition Facts : @context http, Calories 684, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 1463 milligrams, Sugar 5 grams

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