EASY FISH STEW WITH MEDITERRANEAN FLAVORS
This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 13
Steps:
- Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams
EASY LIGHTLY FRIED FISH - THYME AND SPICES - MEDITERRANEAN
This is just a really simple and easy, and quick, and delicious version of friend fish fillets. Serve it with whatever side you would like - I personally like it with a nice fresh vegetable salad, like a Greek/Aegean/Hortaki. It is parve, so you can go ahead and eat it with dairy.
Provided by Mivashel
Categories Greek
Time 30m
Yield 4 fillets (large), 4-6 serving(s)
Number Of Ingredients 13
Steps:
- thaw the fish if frozen - rinse it under water and pat dry if you wish.
- preheat about an inch of oil in a pan.
- cut the fillets into smaller pieces if you want.
- crack the egg into a shallow bowl and beat - add a pinch of salt and pepper.
- prepare the spiced fish fry coating - mix roughly 50:50 flour:spices. I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL HOMOGENOUS.
- dip the fish in egg - let the extra egg drip off (tap against the side of bowl).
- coat both sides of the egged up fish in the frying coating.
- carefully (hot oil is dangerous!) fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white.
- dry on paper towels lined with a bed of thyme.
- garnish with lemon wedges and thyme sprigs (optional).
Nutrition Facts : Calories 199, Fat 3.5, SaturatedFat 1.1, Cholesterol 109, Sodium 83.3, Carbohydrate 13.4, Fiber 0.8, Sugar 0.5, Protein 28.4
MEDITERRANEAN BAKED FISH
"The mouthwatering aroma of this herbed fish dish baking is sure to lure guests to your kitchen" predicts Ellen De Munnik. "It makes a lovely and colorful presentation for company," she adds from Chesterfield, Michigan. "In a pinch, you can use dried herbs and canned diced tomatoes to replace the fresh ingredients."-Ellen De Munnik, Chesterfield, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture., Arrange tomatoes and olives over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper. , Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 844mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
EASY MEDITERRANEAN FISH
This fish is so easy and really flavorful. If you like spicy, try sprinkling a little bit of cayenne pepper as well as the seasoning on the fish before pour the mixture over it. One of the household favorites!
Provided by mleiland
Categories World Cuisine Recipes European Greek
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
- Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.
Nutrition Facts : Calories 429.4 calories, Carbohydrate 9.2 g, Cholesterol 53.8 mg, Fat 26.8 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 3.6 g, Sodium 1275.3 mg, Sugar 2.5 g
MEDITERRANEAN FISH SKILLET
"This is a simple, healthy and filling meal with lots of flavor," writes Sarah Christenson of Pensacola, Florida. "It's quick and only uses one pan! If you prefer, skip making the salsa and just toss in a can of Rotel tomatoes and green chilies with a splash of wine."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the tomato, peppers, basil, wine, shallot, garlic and 1/4 teaspoon chili powder; set aside., Sprinkle fillets with remaining chili powder. In a large skillet, cook fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork, adding tomato mixture during the last 3 minutes of cooking.
Nutrition Facts : Calories 319 calories, Fat 16g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 90mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
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