Fish Marinated With Vinegar Sweet Wine Tomato And Rosemary Recipes

GRILLED SWORDFISH WITH ROSEMARY

Steps:

• Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
• In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
• Preheat grill for medium heat.
• Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

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.

FISH FILLET WITH ROSEMARY

Steps:

• Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.
• Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.
• Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.

FRIED FISH MARINATED IN GARLIC, VINEGAR, OREGANO, AND CUMIN

Steps:

• Whisk vinegar, garlic, oregano, thyme, cumin, and bay leaves in medium bowl to blend. Add fish and toss to coat. Let stand at room temperature 1 hour or cover and refrigerate up to 4 hours.
• Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Place flour in large bowl. Remove fish from marinade. Toss fish in flour, then shake off excess. Working in batches, fry fish until cooked through and brown all over, turning occasionally with tongs, about 6 minutes per batch. Transfer to paper towels to drain. Sprinkle with salt and pepper. Transfer to platter. Serve warm or at room temperature with lemon wedges.

FISH MARINATED WITH VINEGAR, SWEET WINE, TOMATO, AND ROSEMARY

Steps:

• Sprinkle fish with salt and pepper. Coat with flour. Heat 3/4 cup oil in heavy large skillet over high heat. Sauté fish in batches until golden brown, about 5 minutes per side. Transfer to paper towels to drain. Discard oil; wipe out skillet.
• Heat remaining 3/4 cup oil in same skillet over medium-high heat. Add onions and crushed red pepper. Sauté until onions are tender, about 4 minutes. Add garlic and dried rosemary; sauté 1 minute. Carefully add wine and tomato juice; simmer 2 minutes. Add chopped tomatoes and vinegar; simmer until sauce thickens slightly, about 8 minutes. Add fish; simmer until opaque in center, turning fish once, about 2 minutes. Arrange fish in single layer in 13x9x2-inch baking dish. Season sauce with salt and pepper; pour over fish. Cover and refrigerate at least 1 day and up to 2 days, turning fish once. Arrange fish and sauce on platter. Bring to room temperature. Garnish with rosemary and tomato halves, if desired.

ROSEMARY-RED WINE MARINADE

Steps:

• Combine all ingredients in a small bowl, cover and refrigerate. Can be stored up to 3 days in advance of use. Discard after use.

MARINATED SWEET AND SOUR FISH

Steps:

• Preheat the oven to 375 F/190°C.
• Heat 2 tablespoons of the olive oil in a large ovenproof frying pan or Dutch oven over medium heat. Add the onions and coriander seeds and cook for 5 minutes, stirring often. Add the peppers and cook for a further 10 minutes. Add the garlic, bay, curry powder, and tomatoes, and cook another 8 minutes, stirring occasionally. Add the sugar, vinegar, 1 1/2 teaspoons salt, some black pepper, and continue to cook another 5 minutes.
• Meanwhile, heat the remaining 1 tablespoons oil in a separate frying pan over medium-high heat. Sprinkle the fish with some salt, dip in the seasoned flour to coat, then in the eggs. Fry about 3 minutes, turning once. Transfer the fish to paper towels to absorb the extra oil, then add to the pan with the peppers and onions, pushing the vegetables aside so the fish sits on the bottom of the pan. Add enough water just to immerse the fish (about 1 cup/250 ml) in the liquid.
• Place the pan in the oven for 10-12 minutes, until the fish is cooked. Remove from the oven and leave to cool to room temperature. The fish can now be served, but it is actually better after a day or two in the fridge. Before serving, taste and add salt and pepper, if needed, and garnish with the cilantro.

TASTY MARINATED TOMATOES

Steps:

• Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

GREEK-STYLE FISH WITH MARINATED TOMATOES

Steps:

• Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
• Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
• To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
• Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.