Spicy Whitefish With Olives And Cherry Tomatoes Recipes

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SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES



Spicy Sauteed Fish with Olives and Cherry Tomatoes image

Provided by Candida Sportiello

Categories     Fish     Garlic     Olive     Tomato     Sauté     Healthy     Bon Appétit     Italy

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES



One-Pan Roasted Fish With Cherry Tomatoes image

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Provided by Lidey Heuck

Categories     dinner, lunch, weekday, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

  • Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
  • While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
  • Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
  • Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

BAKED WHITEFISH WITH TOMATOES AND GARLIC



Baked Whitefish with Tomatoes and Garlic image

Provided by Rachel Shakerchi

Categories     Fish     Garlic     Herb     Tomato     Bake     Quick & Easy     Bass     Spice     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 large bunch cilantro, chopped
3 large garlic cloves, chopped
3 tomatoes, sliced
4 5-to 6-ounce whitefish or sea bass fillets
1/4 cup olive oil
1 tablespoon paprika
1 teaspoon instant chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground pepper
3 cups (about) water

Steps:

  • Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.
  • Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.

SPICY WHITEFISH WITH OLIVES AND CHERRY TOMATOES



Spicy Whitefish With Olives and Cherry Tomatoes image

Make and share this Spicy Whitefish With Olives and Cherry Tomatoes recipe from Food.com.

Provided by Chef Jeff Z

Categories     Orange Roughy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
2 lbs tilapia fillets (red snapper or orange roughy)
1/2 cup fresh parsley, chopped
1/2 teaspoon dried red pepper flakes
4 cups cherry tomatoes, halved
1 cup kalamata olive, chopped
6 garlic cloves, minced

Steps:

  • Heat olive oil in heavy non-stick skillet over medium high heat. Sprinkle fish with salt and pepper. Add fish to skillet and saute until just opaque in the center, about 3 minutes on each side. Transfer fish to platter.
  • Add parsley and crushed pepper to same skillet and saute for one minute. Add tomatoes, olives and garlic. Saute about two minutes until tomatoes soften and get juicy. Season sauce with salt and pepper.
  • Spoon over fish and serve hot.

Nutrition Facts : Calories 412.2, Fat 21.3, SaturatedFat 3.7, Cholesterol 113.5, Sodium 423.8, Carbohydrate 9.9, Fiber 3.2, Sugar 4, Protein 47.7

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