Skinny Seared Fish With Fresh Tomato Salsa Recipes

FISH WITH TOMATO SALSA

Fish With Tomato Salsa image

Provided by Marian Burros

Time 10m

Yield 2 servings

Number Of Ingredients 9

Ingredients

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

GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA

Grilled Swordfish with Fresh Tomato-Herb Salsa image

Categories Fish Tomato Broil Low/No Sugar Backyard BBQ Basil Summer Grill Grill/Barbecue Swordfish Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 large fresh plum tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh marjoram
1 shallot, minced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 6-ounce swordfish steaks (3/4 to 1 inch thick)
Olive oil
Cracked black peppercorns

Steps:

Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.

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