Grilled Mexi Terranean Haddock Recipes

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MEDITERRANEAN BAKED WHITE FISH



Mediterranean Baked White Fish image

Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

1 ½ lb white fish fillet such as cod or halibut, ((1 to 1 ½ in thickness))
Kosher salt and ground black pepper
Extra virgin olive oil
Juice of ½ lemon (more for later)
8 ounces cherry tomatoes, (halved)
3 ounces pitted olives, (halved (I used a combination of kalamata olives and green olives) )
3 tablespoons minced red onion
4 to 5 garlic cloves, (minced)
1 tablespoon fresh thyme leaves
2 teaspoons dried oregano

Steps:

  • Heat the oven to 425 degrees F.
  • Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
  • In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
  • Pour the tomato and olive mixture over the fish.
  • Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
  • Remove from the heat and serve.

Nutrition Facts : Calories 128.3 kcal, Carbohydrate 3.9 g, Protein 21 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 48.8 mg, Sodium 286.8 mg, Fiber 1.3 g, ServingSize 1 serving

GRILLED MEXI-TERRANEAN HADDOCK



GRILLED MEXI-TERRANEAN HADDOCK image

Categories     Fish     Tomato     Low Carb     Grill/Barbecue

Yield 2

Number Of Ingredients 2

2 fillets haddock or other firm white flesh fish -- skinned; 1/2 cup bruschetta topping -- from deli or canned; 2 strips bacon -- small dice; 1/8 cup cilantro, fresh chopped; 2 large mushrooms, white, fresh - sliced small; 2 teaspoons jalapenos, canned -- chopped; 1/4 stick butter or margarine;
grated Parmesan cheese

Steps:

  • Prepare mushrooms, jalapenos, cilantro, and bacon and mix in with the bruschetta topping. Slice butter into small chips. Place each haddock fillet on a large square of heavy-duty foil. Top each fillet with half of the veggie mixture, then dot with the butter. Shake grated parmesan cheese over all. Leave foil open at top while forming into a "boat" shape to put on barbecue grill. Grill for about 25-30 minutes over a "medium" indirect heat setting (about 350 degrees). Cook time depends on thickness of fillet. Test with fork - fish will flake when done. If desired, finish under broiler to brown topping. Serve immediately.

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