FRAGRANT FISH POMODORO
A delicious fish dish that is light, healthy and full of flavour. Just as easy to make for a crowd as it is for two of three.
Provided by Anna Bloomfield
Categories Mains
Time 30m
Yield 4 people
Number Of Ingredients 13
Steps:
- Heat the oil and gently fry the onion until soft and translucent. When the onion is ready add the garlic, ginger and dry spices to the pan and continue to fry for one minute more. Add the tomatoes and first teaspoon of sugar and bring to the boil. Simmer gently, lid on, for ten minutes, letting down with a little water if the sauce becomes too thick. Season to taste adding salt, pepper and the other teaspoon of sugar if the sauce still tastes acidic.
- Next add the fish, bring back to a gentle simmer, and simmer until the fish is cooked through. This will take 5 -10 minutes depending on the size of the pieces of fish. Once the fish is cooked, gently remove any skin which will come away easily now, and break each piece of fish into two or three large pieces.
- Add the lemon zest and half the juice. Stir gently, taste and add the rest if needed.
- Serve in bowls with the fresh herbs sprinkled over the top.
Nutrition Facts : ServingSize 445 g, Calories 326 kcal, Carbohydrate 13.9 g, Protein 45.6 g, Fat 10.3 g, SaturatedFat 1.7 g, Cholesterol 180 mg, Sodium 228 mg, Fiber 3.7 g, Sugar 7.5 g
LOW CARB WHITE FISH POMODORO
Low Carb White Fish Pomodoro Recipe. An easy paleo-friendly meal that tastes amazing! Serve as-is or with zucchini noodles.
Provided by Sommer Collier
Categories Main Course
Time 18m
Number Of Ingredients 8
Steps:
- Place a large skillet over medium heat. Add the oil. Salt and pepper the fish fillets on both sides. Once the oil is hot, sear the fish fillets until cooked through. For thin fillets like grouper, cook 2 minutes per side. For thicker fillets like cod, cook 4 minutes per side. Remove from the skillet and set aside.
- Add the garlic and shallots to the skillet. Saute for 2-3 minutes to soften. Then add in the crushed tomatoes and honey. Stir and simmer for 5 minutes. Taste, and salt and pepper as needed.
- Stir in the fresh basil and add the fish fillets back to the skillet. Simmer another 1-2 minutes to reheat the fish. Serve warm as-is or with a side of raw zucchini noodles.
Nutrition Facts : ServingSize 8 ounces, Calories 230 kcal, Carbohydrate 17 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 63 mg, Sodium 329 mg, Fiber 3 g, Sugar 10 g
HADDOCK MARINARA
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil.
- Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
- Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 24.1 g, Cholesterol 80.5 mg, Fat 14.2 g, Fiber 4.2 g, Protein 29.8 g, SaturatedFat 4.1 g, Sodium 885 mg, Sugar 14.2 g
FISH POMODORO
Steps:
- Coat oven proof baking dish (preferably cast iron skillet) with vegetable spray. Place fish filets (take directly from refrigerator, remove excess moisture)in baking dish. If you use more than one filet, make sure not to overlap. Salt and pepper to taste. Mix garlic (garlic powder can be substituted) with tomatoes and pour over fish. make sure that the ENTIRE fish is covered with tomato. Place on middle rack in oven and bake at 350 degrees for approximately 20 minutes. Properly baked Fish should be flakey and not over cooked.
CREAMY SEAFOOD PASTA POMODORO
Plate this delicious Seafood Pasta Pomodoro and impress your guests with the delicious flavors of shrimp, scallops and mussels over a creamy pasta base.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add shrimp, scallops and 1/4 tsp. crushed pepper; cook 3 min. or until shrimp and scallops are lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
- Add remaining oil and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in garlic and remaining crushed pepper; cook 1 min. Add tomatoes, bouillon and water; stir. Bring to boil. Add mussels; cover. Cook 4 min. Return shrimp and scallops to skillet; cook, covered, 2 min. or until all the mussels have opened and shrimp and scallops are done and heated through. Discard any unopened mussels. Combine cream cheese spread and milk until smooth.
- Drain spaghetti. Return to pan. Add cream cheese mixture; toss to coat. Stir in seafood mixture and basil. Top with Parmesan.
Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
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