Whitefishinspicytomatosauce Recipes

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SAVOURY WHITE FISH WITH SIMMERED TOMATOES RECIPE BY TASTY



Savoury White Fish With Simmered Tomatoes Recipe by Tasty image

Here's what you need: olive oil, garlic, McCormick® Savory Spice Blend, canned whole tomatoes, dry white wine, bay leaves, kosher salt, freshly ground black pepper, white fish fillet, fresh basil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, thinly sliced
2 teaspoons McCormick® Savory Spice Blend
14 ½ oz canned whole tomatoes, 1 can
¼ cup dry white wine
3 bay leaves
kosher salt, to taste
freshly ground black pepper, to taste
24 oz white fish fillet, such as cod, halibut, or sea bass, skin removed
¼ cup fresh basil, thinly sliced

Steps:

  • Heat the olive oil in a large skillet over medium-low heat. Add the garlic and 1 teaspoon of Savory spice blend and cook until fragrant, stirring often and ensuring the garlic does not brown, about 3 minutes.
  • Increase the heat to medium. Add the tomatoes and their juices, crushing well with your hands, then add the wine and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Season with salt and pepper.
  • Season the fish with the remaining teaspoon of Savory spice blend, salt, and pepper and place in the skillet. Cover and cook at a bare simmer until the fish is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook).
  • Gently transfer the fish to shallow bowls and spoon the poaching liquid over. Top with basil.
  • Enjoy!

Nutrition Facts : Calories 303 calories, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 44 grams, Sugar 2 grams

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

WHITE FISH IN SPICY TOMATO SAUCE



White Fish in Spicy Tomato Sauce image

Sea Bass, Pearch, Red Snapper, or pasta are excellent over this sauce. Serve with brown rice. Be warned....this does have a kick

Provided by Abby Girl

Categories     Bass

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs white fish fillets, cut into 3-inch pieces
2 tablespoons olive oil
1 onion, halved and thinly sliced
5 large plum tomatoes, peeled, seeded and diced
1 yellow bell pepper, large, minced
3 jalapeno peppers, stemmed, seeded and minced
2 large garlic, minced
1/2 teaspoon fresh ginger, grated
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup vegetable juice cocktail (V8)

Steps:

  • Heat the olive oil in a large skillet. Saute the onion, tomatoes, bell pepper, jalapeno pepper and garlic until limp.
  • Stir in the ginger, pepper, salt and cinnamon and saute for 3 minutes. Add the V8 juice and cook for 10 minutes, stirring often.
  • Add the fish to the skillet. If there is not enough sauce, add just a little water or white wine. Cover and simmer for 8 - 12 minutes.

Nutrition Facts : Calories 260.7, Fat 9.4, SaturatedFat 1.4, Cholesterol 114.3, Sodium 315.3, Carbohydrate 10.9, Fiber 2.3, Sugar 4.1, Protein 33

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