Green Relish For Fish Recipes

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SKILLET-ROASTED FISH FILLETS WITH GREEN OLIVE RELISH



Skillet-Roasted Fish Fillets With Green Olive Relish image

Make and share this Skillet-Roasted Fish Fillets With Green Olive Relish recipe from Food.com.

Provided by Blue Plate Special

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

4 skinless halibut fillets, 1 to 1 1/2 inches thick
1/2 teaspoon sugar
1 tablespoon vegetable oil
lemon wedge (omit if using the accompanying relish)
1/2 cup slivered almonds, toasted
1/2 cup oil-cured green olives, coarsely chopped
1 small garlic clove, minced
1 teaspoon orange zest
1/4 cup orange juice
2 teaspoons white wine vinegar
1/4 cup extra virgin olive oil
1/4 cup of fresh mint, minced
1 pinch cayenne pepper

Steps:

  • Adjust oven rack to middle position and heat oven to 425 degrees.
  • Dry fish thoroughly with paper towels and season with salt and pepper.
  • Sprinkle very lightly with dusting of sugar (about 1/8 tsp) evenly over each side of fillet.
  • Heat oil in large ovensafe nonstick skillet over high heat until smoking.
  • Place fillets in skillet, sugared sides down, and press lightly to ensure even contact with pan.
  • Cook until browned, 1 to 1 1/2 minutes.
  • Using 2 spatulas, flip fillets and transfer skillet to oven.
  • Roast fillets until centers are just opaque and register 135 degrees (7-10 minutes).
  • Immediately transfer to serving plates and top with relish.
  • Relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, (10-12 one-second pulses). Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne; serve spooned over fish.

Nutrition Facts : Calories 611.5, Fat 29.1, SaturatedFat 4, Cholesterol 199.9, Sodium 279.9, Carbohydrate 5.9, Fiber 2.1, Sugar 2.4, Protein 78.9

PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)



Pescado En Salsa Verde (fish Fillets in Green Sauce) image

From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.

Provided by Chef Kate

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs red snapper fillets (about 6 - 8 fillets)
2/3 cup olive oil
3/4 cup white wine
2 tablespoons white wine vinegar
1 cup parsley, fresh, roughly chopped
1 small onion, finely chopped
4 garlic cloves, coarsely chopped
1 teaspoon salt (sea or kosher)
1/2 teaspoon pepper, freshly ground

Steps:

  • Blot the fillets dry--really dry--to avoid a watery sauce.
  • In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
  • In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
  • If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
  • Bring the sauce to a boil over high heat.
  • Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
  • Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.

Nutrition Facts : Calories 441.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 71, Sodium 482, Carbohydrate 3.4, Fiber 0.6, Sugar 0.9, Protein 40.3

GREEN TOMATO RELISH



Green Tomato Relish image

I remember the days I used to rate a recipe in a book after I tried it...that way I knew whether it was worth repeating. This recipe was marked September , 1989 and it had 5 stars beside it and it said excellent!! It is indeed and I have been making it since...as a matter of fact I make sure I grow late tomatoes to have my green...

Provided by Doreen Fish

Categories     Spreads

Number Of Ingredients 10

8 c sliced green tomatoes...i usually triple this recipe
3 Tbsp salt
2 c cider vinegar
2 c sugar
3 Tbsp mustard seeds
1/2 tsp celery seed
1 tsp turmeric, ground
3 c sliced onions
2 large sweet red peppers, chopped
1 hot red pepper, chopped

Steps:

  • 1. Mix the salt with the sliced tomatoes and allow to stand overnight. Drain. Ina large pot combine vinegar, sugar, mustard seeds, celery seeds, turmric and onions. Bring to a boil and simmer about 5 mins. Stir in the drained tomatoes, onions and the peppers. Bring to a boil and simmer gently 20 mins or so. I usually simmer a little longer as I like it quite soft. Pack into hot sterilized jars and seal

GREEN TOMATO RELISH



Green Tomato Relish image

This is a very easy relish that my mom always makes. Now that I have my own garden I make it myself. This goes well with fried catfish, beans, or any other southern dish. My wife likes it straight from the jar with crackers.

Provided by Jack II

Categories     Vegetable

Time 1h30m

Yield 4 quarts

Number Of Ingredients 6

1 gallon chopped green tomato
3 cups sugar
3 lbs chopped onions
1/2 lb chopped hot green pepper
1 1/2 quarts vinegar
1/3 cup salt

Steps:

  • Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil.
  • Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.

PICKLED GREEN TOMATO RELISH



Pickled Green Tomato Relish image

When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! -Mary Gill, Florence, Oregon

Provided by Taste of Home

Time 1h15m

Yield 8 pints.

Number Of Ingredients 10

7 pounds green tomatoes (about 20 medium)
4 large onions
2 large red onions
3 large green peppers
2 large sweet red peppers
4 teaspoons canning salt
5 cups cider vinegar
4 cups sugar
2 tablespoons celery seed
4 teaspoons mustard seed

Steps:

  • Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

GREEN SAUCE FOR FISH



Green Sauce for Fish image

Provided by Amanda Hesser

Categories     easy, quick, condiments, side dish

Time 5m

Yield 3/4 to 1 cup; enough for 4

Number Of Ingredients 9

1 small peeled onion, coarsely chopped
2 medium cloves garlic, peeled and coarsely chopped
1 good-sized bunch Italian parsley, large stems removed (about 2 to 2 1/2 cups)
2 tablespoons drained, brined capers
1/3 cup olive oil and more for consistency
Small pinch of dried red pepper flakes
Few drops of lemon juice
Sea salt
Bread soaked in milk (optional and to taste)

Steps:

  • Scrape onion and garlic into a food processor. Add parsley, capers, olive oil, pepper flakes and lemon juice.
  • Process in bursts, stirring occasionally and adding more oil if necessary. Do not overblend. Add salt to taste. If garlic is too powerful, you can add a little bread soaked in milk to tame sauce. Serve on side.

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