Fish With Cucumber Orange Relish Recipes

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SALT-BAKED FISH WITH LEMON-OLIVE RELISH



Salt-Baked Fish with Lemon-Olive Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 2 1/2- to 3-pound whole red snappers, striped bass or black sea bass, scaled and gutted (fins and gills removed)
Freshly ground pepper
1 bunch fresh parsley
1/2 cup fennel seeds
2 3-pound boxes kosher salt (about 17 cups)
Grated zest of 2 lemons, plus 3 tablespoons lemon juice
3 cups egg whites (about 24 ounces)
1/3 cup Castelvetrano or other sweet green olives, pitted and finely chopped
1/2 cup extra-virgin olive oil

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities.
  • Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand.
  • Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer).
  • Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes.
  • Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve.
  • To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish.

FISH WITH CUCUMBER-ORANGE RELISH



Fish with Cucumber-Orange Relish image

Heres a great low-fat entree thats quick and easy, promises Amy Bauer of Griffith, Indiana. The relish stars tart cucumbers and mandarin oranges over tasty orange roughy. Its turned my family of fish haters into fish lovers overnight, Amy enthuses.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

1 (11 ounce) can mandarin oranges, drained
1 medium cucumber, seeded and chopped
1 green onion, thinly sliced
¼ cup cider vinegar
1 teaspoon minced fresh dill
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) orange roughy fillets

Steps:

  • For relish, in a small bowl, combine the first five ingredients; set aside. Combine salt and pepper; sprinkle over fillets. Place on a broiler pan coated with nonstick cooking spray. Broil 3-4 in. from the heat for 9-12 minutes or until fish flakes easily with a fork. Use a slotted spoon to serve relish with the fish.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 9.7 g, Cholesterol 67.2 mg, Fat 0.9 g, Fiber 0.9 g, Protein 19.3 g, SaturatedFat 0 g, Sodium 208.6 mg, Sugar 7.8 g

INDIAN-SPICED FISH WITH CUCUMBER RELISH



Indian-Spiced Fish with Cucumber Relish image

Categories     Ginger     Marinate     Low Carb     Low Fat     Yogurt     Halibut     Cucumber     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup plain nonfat yogurt
4 teaspoons minced peeled fresh ginger, divided
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 5- to 6-ounce halibut steaks or mahi-mahi fillets (each about 3/4 to 1 inch thick)
1 1/2 cups diced English hothouse cucumber
2 tablespoons seasoned rice vinegar*
2 tablespoons chopped fresh cilantro
Olive oil
Fresh cilantro sprigs

Steps:

  • Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
  • Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
  • Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
  • *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.

FISH WITH CUCUMBER-ORANGE RELISH



Fish with Cucumber-Orange Relish image

Heres a great low-fat entree thats quick and easy, promises Amy Bauer of Griffith, Indiana. The relish stars tart cucumbers and mandarin oranges over tasty orange roughy. Its turned my family of fish haters into fish lovers overnight, Amy enthuses.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

1 (11 ounce) can mandarin oranges, drained
1 medium cucumber, seeded and chopped
1 green onion, thinly sliced
¼ cup cider vinegar
1 teaspoon minced fresh dill
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) orange roughy fillets

Steps:

  • For relish, in a small bowl, combine the first five ingredients; set aside. Combine salt and pepper; sprinkle over fillets. Place on a broiler pan coated with nonstick cooking spray. Broil 3-4 in. from the heat for 9-12 minutes or until fish flakes easily with a fork. Use a slotted spoon to serve relish with the fish.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 9.7 g, Cholesterol 67.2 mg, Fat 0.9 g, Fiber 0.9 g, Protein 19.3 g, SaturatedFat 0 g, Sodium 208.6 mg, Sugar 7.8 g

TILAPIA WITH CUCUMBER RELISH



Tilapia with Cucumber Relish image

In Wyandotte, Michigan, Mary VanHollebeke found a recipe that lures even landlubbers to her fish suppers. "I spotted this easy entree on a recipe card in my local fish market," she reports. "Although my husband isn't big on fish, he enjoys this mild-tasting tilapia." The relish adds garden-fresh flavor and pretty color to the lightly browned fillets.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup chopped seeded cucumber
1/2 cup chopped radishes
1 tablespoon tarragon vinegar
1 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/8 teaspoon sugar
1/8 teaspoon paprika
4 tilapia fillets (6 ounces each)
1 tablespoon butter

Steps:

  • In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets., In a large nonstick skillet coated with cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

Nutrition Facts : Calories 181 calories, Fat 6g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 384mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

FISH WITH CUCUMBER-ORANGE RELISH



Fish with Cucumber-Orange Relish image

Heres a great low-fat entree thats quick and easy, promises Amy Bauer of Griffith, Indiana. The relish stars tart cucumbers and mandarin oranges over tasty orange roughy. Its turned my family of fish haters into fish lovers overnight, Amy enthuses.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

1 (11 ounce) can mandarin oranges, drained
1 medium cucumber, seeded and chopped
1 green onion, thinly sliced
¼ cup cider vinegar
1 teaspoon minced fresh dill
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) orange roughy fillets

Steps:

  • For relish, in a small bowl, combine the first five ingredients; set aside. Combine salt and pepper; sprinkle over fillets. Place on a broiler pan coated with nonstick cooking spray. Broil 3-4 in. from the heat for 9-12 minutes or until fish flakes easily with a fork. Use a slotted spoon to serve relish with the fish.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 9.7 g, Cholesterol 67.2 mg, Fat 0.9 g, Fiber 0.9 g, Protein 19.3 g, SaturatedFat 0 g, Sodium 208.6 mg, Sugar 7.8 g

FISH WITH CUCUMBER-ORANGE RELISH



Fish with Cucumber-Orange Relish image

Heres a great low-fat entree thats quick and easy, promises Amy Bauer of Griffith, Indiana. The relish stars tart cucumbers and mandarin oranges over tasty orange roughy. Its turned my family of fish haters into fish lovers overnight, Amy enthuses.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

1 (11 ounce) can mandarin oranges, drained
1 medium cucumber, seeded and chopped
1 green onion, thinly sliced
¼ cup cider vinegar
1 teaspoon minced fresh dill
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) orange roughy fillets

Steps:

  • For relish, in a small bowl, combine the first five ingredients; set aside. Combine salt and pepper; sprinkle over fillets. Place on a broiler pan coated with nonstick cooking spray. Broil 3-4 in. from the heat for 9-12 minutes or until fish flakes easily with a fork. Use a slotted spoon to serve relish with the fish.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 9.7 g, Cholesterol 67.2 mg, Fat 0.9 g, Fiber 0.9 g, Protein 19.3 g, SaturatedFat 0 g, Sodium 208.6 mg, Sugar 7.8 g

FISH WITH CUCUMBER-ORANGE RELISH



Fish with Cucumber-Orange Relish image

Heres a great low-fat entree thats quick and easy, promises Amy Bauer of Griffith, Indiana. The relish stars tart cucumbers and mandarin oranges over tasty orange roughy. Its turned my family of fish haters into fish lovers overnight, Amy enthuses.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

1 (11 ounce) can mandarin oranges, drained
1 medium cucumber, seeded and chopped
1 green onion, thinly sliced
¼ cup cider vinegar
1 teaspoon minced fresh dill
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) orange roughy fillets

Steps:

  • For relish, in a small bowl, combine the first five ingredients; set aside. Combine salt and pepper; sprinkle over fillets. Place on a broiler pan coated with nonstick cooking spray. Broil 3-4 in. from the heat for 9-12 minutes or until fish flakes easily with a fork. Use a slotted spoon to serve relish with the fish.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 9.7 g, Cholesterol 67.2 mg, Fat 0.9 g, Fiber 0.9 g, Protein 19.3 g, SaturatedFat 0 g, Sodium 208.6 mg, Sugar 7.8 g

BAKED WHITEFISH WITH DILL AND TOMATO-CUCUMBER RELISH



Baked Whitefish with Dill and Tomato-Cucumber Relish image

Categories     Food Processor     Fish     Tomato     Appetizer     Bake     Passover     Cucumber     Chill     Kosher     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 12

Number Of Ingredients 15

Fish
Vegetable oil
1 4- to 4 1/2-pound whitefish, cut into 2 fillets, fatty portions trimmed along center and flap edges
3 cups coarsely chopped fresh dill (about six 1/2-ounce packages)
1 medium onion, coarsely chopped
1 teaspoon coarse salt
1/4 teaspoon ground pepper
6 tablespoons white vinegar
Relish
4 cups diced peeled seeded cucumber (about 4)
2 pounds plum tomatoes (about 12 large), seeded, chopped
1/2 cup chopped fresh dill
1/4 cup white vinegar
4 teaspoons coarse kosher salt
Fresh dill sprigs

Steps:

  • For fish:
  • Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.
  • Position rack in center of oven and preheat to 375°F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
  • For Relish:
  • Combine first 5 ingredients in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.
  • Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs.

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