Fish With Curried Cucumber Tomato Water And Tomato Herb Salad Recipes

MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS

Steps:

• Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
• Heat oven to 400 degrees F.
• Pat fish dry and season with salt and pepper on both sides.
• Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
• Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
• Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)

FISH WITH CURRIED CUCUMBER TOMATO WATER AND TOMATO HERB SALAD

Steps:

• Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.
• Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.
• If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.
• Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.
• Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.
• Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
• Put oven rack in middle position and preheat oven to 500°F.
• Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.
• Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.
• Serve tomato herb salad on top of fish.

CREAMY CUCUMBER, RADISH, AND TOMATO SALAD

Steps:

• Combine mayonnaise, feta, chives, dill, lemon juice, salt, and pepper in a large bowl. Add radishes, tomatoes, cucumber, and onion and toss together.

WISH-BONE® CUCUMBER AND CHERRY TOMATO SALAD

Steps:

• Combine cucumbers and tomatoes in a bowl. Add Italian seasoning, garlic, onion, salt, and black pepper; stir well to combine.
• Drizzle Italian-style dressing into the bowl, stirring until cucumbers and tomatoes are evenly coated.
• Cover and chill salad for 1 hour. Toss well before serving.

RAW AND COOKED TOMATO AND HERB SALAD WITH COUSCOUS

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment. Place the couscous in a microwave-safe bowl and add salt to taste (about 1/2 teaspoon) and 2 teaspoons of the olive oil. Toss together. Cover by 1/2 inch with hot or boiling water. Cover the bowl tightly and let sit 30 minutes, or until all of the water has been absorbed. Fluff with forks and transfer to a large bowl. If you want the couscous to be really fluffy, once it has absorbed the water, cover the bowl with a plate and microwave for 3 minutes. Remove the bowl from the microwave carefully (it will be hot) and carefully remove the plate. Allow to cool slightly. Add the cooked Israeli couscous or sorghum.
• Meanwhile, core the plum tomatoes, quarter lengthwise and toss with 1 teaspoon of the olive oil and salt and pepper to taste. Place on the baking sheet in a single layer and place in the oven. Roast 30 minutes and remove from the heat. Allow to cool. Pull off the skins from the wedges (they will be loose and will come off in the salad if you don't do this now) and toss, along with any juice from the baking sheet, with the couscous. The tomatoes will break down and clump with the couscous. Add the chopped herbs.
• Dice the heirloom tomatoes and place in a bowl. Add salt and pepper to taste, the garlic, balsamic vinegar, sherry vinegar, and remaining olive oil and toss together. Add to the couscous and combine well. Mound onto a platter, garnish with basil leaves and cherry tomatoes, and serve.

CHOPPED CUCUMBER AND TOMATO SALAD

Steps:

• Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
• Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
• To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.