Pan Roasted Fish With Mediterranean Tomato Sauce Recipe 435

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PAN-ROASTED FISH WITH MEDITERRANEAN TOMATO SAUCE RECIPE - (4.3/5)



Pan-Roasted Fish with Mediterranean Tomato Sauce Recipe - (4.3/5) image

Provided by á-41035

Number Of Ingredients 14

1 1/2 tablespoons olive oil
1 1/2 teaspoons butter
2 cups chopped seeded plum tomato
1 1/2 tablespoons capers
1 tablespoon Dijon mustard
3 garlic cloves, minced
1 1/2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons minced fresh chives
1 tablespoon minced fresh tarragon
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
1 tablespoon canola oil $
4 (6-ounce) yellowtail snapper fillets, skin on

Steps:

  • 1. Heat olive oil and butter in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm. 2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce. OCTOBER 2011 Nutritional Information Calories 282

RACHAEL RAY'S PAN-ROASTED FISH WITH BURST TOMATO SAUCE



Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce image

Make and share this Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce recipe from Food.com.

Provided by Andrea G.

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 pint grape tomatoes
3 garlic cloves, chopped
1 shallot, chopped
5 tablespoons olive oil, divided
salt and pepper
2 (6 ounce) fillets halibut or 2 (6 ounce) fillets sea bass

Steps:

  • Pre-heat the oven to 425°F.
  • Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tablespoons olive oil, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.
  • About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons olive oil in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.
  • Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce.

Nutrition Facts : Calories 530.6, Fat 38.2, SaturatedFat 5.3, Cholesterol 54.5, Sodium 107.9, Carbohydrate 10, Fiber 1.7, Sugar 0.1, Protein 37.2

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