Fish Matecumbe Recipes

BROILED FISH MATECUMBE

Steps:

• In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring gently. Cover and refrigerate to allow flavors to meld, preferably at least an hour or up to 1 day.
• When ready to finish the recipe, position oven rack about 5 inches from broiler, and preheat broiler.
• Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining 1/8 teaspoon salt and 1/16 teaspoon pepper.
• Broil fish on first side for about 4 minutes. (I prefer to put the side that used to have the skin upwards for this first broiling step, just so you finish the recipe with the more attractive side up and the skin-side down.)
• Remove the fish from the oven, flip the fish over, and top the fish evenly with the tomato topping mixture.
• Continue broiling until the fish is done (about 8 minutes depending on your broiler and the exact thickness of your fish.) The fish should be opaque and flake easily with a fork in the thickest part of the fillet.
• Serve immediately, with lemon wedges, if desired.

FISH MATACUMBE

Steps:

• To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator. Preheat the broiler and position the oven rack so that it is at least 4 inches from the broiler, but no more than 6 inches. Place fish fillets on a baking sheet and then season fish with salt and pepper. Place under the broiler and cook until done on 1 side. Watch carefully, as it may only take a couple minutes, depending on the thickness of your fish fillets and the proximity to the broiler. Remove from broiler and turn each fish over. Top each fillet with about 1/2 cup sauce. Return to the broiler and cook until fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of 1 fillet; it should be opaque. (You can cover up the cut with the sauce.)

BBQ CHIP-CRUSTED ORANGE ROUGHY

Steps:

• Preheat oven to 400°. Place orange roughy in a greased 13x9-in. baking dish. Combine lemon juice and butter; pour over fillets. Top with crushed potato chips. , Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Serve with tartar sauce if desired.

GRILLED SWORDFISH

Steps:

• Preheat outdoor grill for medium heat.
• Marinate swordfish in teriyaki sauce for 5 minutes per side.
• Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.

FISH MATECUMBE

Steps:

• To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator.
• Preheat the broiler and position the oven rack so that it is at least 4 inches from the broiler, but no more than 6 inches.
• Place fish fillets on a baking sheet and then season fish with salt and pepper. Place under the broiler and cook until done on 1 side. Watch carefully, as it may only take a couple minutes, depending on the thickness of your fish fillets and the proximity to the broiler. Remove from broiler and turn each fish over. Top each fillet with about 1/2 cup sauce. Return to the broiler and cook until fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of 1 fillet; it should be opaque. (You can cover up the cut with the sauce.) Serve with rice, if desired.