Fish With Tomato Salsa Recipes

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SKINNY SEARED FISH WITH FRESH TOMATO SALSA



Skinny Seared Fish with Fresh Tomato Salsa image

Eating healthfully doesn't mean sacrificing flavor. Seared fish, herb-roasted potatoes and fresh veggies make this healthy dish delicious, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 14

1 lb fingerling potatoes, halved if necessary to make same size
1 teaspoon olive oil
1 teaspoon herbes de Provence
1/4 teaspoon salt
1 cup diced tomato
2 tablespoons diced shallot
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1/8 teaspoon salt
4 (4 oz) filets white fish (mahi mahi or cod)
2 teaspoons olive oil
1/2 teaspoon herbes de Provence
1/4 teaspoon salt
1/4 cup shredded fresh basil leaves

Steps:

  • Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
  • Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
  • Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
  • Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g

CARIBBEAN FISH WITH MANGO SALSA



Caribbean Fish With Mango Salsa image

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Provided by Michaelc

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 5

Number Of Ingredients 23

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne pepper
1 mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½ red bell pepper, chopped
½ cup black beans, rinsed and drained
½ red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia

Steps:

  • Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
  • In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
  • Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
  • Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g

SALSA FISH



Salsa Fish image

"My family loves outdoor activities, especially fishing," informs Diane Grajewski of North Branch, Michigan. "I give their catch of the day unexpected zip with salsa. It dresses up these golden crumb-coated fillets and keeps them moist and tender."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 5

2 pounds fish fillets (walleye, bass or perch)
1 cup seasoned bread crumbs
1 tablespoon vegetable oil
1-1/2 cups salsa
8 ounces shredded or sliced part-skim mozzarella or provolone cheese

Steps:

  • Coat fish fillets in bread crumbs. In a skillet, brown fillets in oil. Arrange in a greased 13-in. x 9-in. baking dish. Top with salsa and cheese. Bake, uncovered, at 400° for 7-10 minutes or until fish flakes easily with a fork and cheese is melted.

Nutrition Facts : Calories 350 calories, Fat 11g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

FISH WITH TOMATO SALSA



Fish With Tomato Salsa image

Provided by Marian Burros

Categories     dinner, main course

Time 10m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons olive oil
10 ounces flounder or sole
1 tablespoon white-wine vinegar plus 2 teaspoons 4 scallions
1 small clove garlic
1 or 2 sprigs fresh basil to equal 1 tablespoon chopped
1 pound ripe red and yellow tomatoes, or just red tomatoes
A few shakes salt
Freshly ground black pepper
4 scallions

Steps:

  • Heat a large nonstick pan until hot; reduce heat to medium-high, and add the 2 teaspoons of olive oil.
  • Wash and dry fish, and saute it on each side until it begins to take on a little color. Cook one or two minutes at most.
  • Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.
  • Wash and mince scallions; mince garlic; wash, dry and chop basil. Place ingredients in a flat dish large enough to hold fish, and mix with remaining 2 teaspoons vinegar.
  • Chop tomatoes, add to serving bowl and mix. Spoon mixture to the side, and place fish in bottom of dish, spooning tomato salsa over it. Season with salt and pepper.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 953 milligrams, Sugar 7 grams, TransFat 0 grams

MAUI TACOS' FISH TACO WITH PINEAPPLE TOMATO SALSA



Maui Tacos' Fish Taco with Pineapple Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time P1DT25m

Number Of Ingredients 24

1/2 cup pineapple juice
1/2 cup lime juice
1 tablespoon salt
1 tablespoon fresh oregano, chopped
6 garlic cloves, chopped
1 teaspoon fresh ground pepper
1/2 pound fresh Mahi Mahi, tuna or cod
Two 6-inch flour or corn tortillas, warm
1 tablespoon cilantro, chopped
2 tablespoons red onion, chopped
Pineapple Tomato Salsa, recipe follows
1 cup diced pineapple
1/2 cup red tomato, seeded and diced
1/2 cup yellow tomato, seeded and diced
1/2 cup tomatillo, diced
1/2 cup green tomato
2 limes, juiced
3 cloves garlic, chopped
1 tablespoon ginger, chopped
3 tablespoons chopped cilantro
1 tablespoon fresh chopped mint
Jalapeno, diced, to taste
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Steps:

  • Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa.
  • Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.

ROASTED FISH WITH ROMESCO SALSA



Roasted Fish With Romesco Salsa image

Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and smoky sauce. In this zippy weeknight recipe, the same ingredients are roughly diced to form a chunky and tangy salsa that's spooned over simply roasted fish. Good-quality red wine vinegar can be substituted for sherry in a pinch. The bread and almonds are added to the salsa at the last minute so they retain a bit of their crunch. Serve this dish with sautéed greens drizzled with olive oil, and couscous or rice if you want more a little more heft.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 medium tomato, cored, seeded and cut into small dice
1/2 cup (drained) jarred roasted red peppers, cut into small dice
1 garlic clove, finely grated
Pinch of smoked or sweet paprika
2 teaspoons sherry vinegar (or good-quality red wine vinegar)
Olive oil, as needed
1/2 packed cup coarsely torn pieces of bread (about 1 ounce)
1/4 cup raw almonds, coarsely chopped
4 (6-ounce) skinless mild white fish fillets, such as cod or halibut
Kosher salt and black pepper
2 tablespoons chopped fresh parsley
Coarse sea salt, for serving

Steps:

  • Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
  • In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.
  • Carefully wipe out any crumbs from the pan with a paper towel, then add a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, for about 3 minutes, or until golden brown. Transfer to the board with the bread and set aside to cool.
  • Pat the fish dry with a paper towel and place on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
  • Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.

GRILLED FISH WITH CHUNKY AVOCADO SALSA



Grilled fish with chunky avocado salsa image

Add some oomph to white fish with salsa and avocado - it'll remind you of Mediterranean nights

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 15m

Number Of Ingredients 7

1 ripe avocado
2 ripe plum tomatoes , each chopped into 6
1 small red onion , finely sliced
3 tbsp olive oil , plus some for drizzling
juice half a lemon or 1 lime
small bunch coriander , leaves only
2 x 140g/6oz fish fillets, such as Pacific cod or halibut, skin on

Steps:

  • Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
  • Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

Nutrition Facts : Calories 423 calories, Fat 32 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.25 milligram of sodium

BAKED FISH WITH AVOCADO AND TOMATO



Baked Fish With Avocado and Tomato image

Make and share this Baked Fish With Avocado and Tomato recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 fish fillets (halibut is good or red snapper)
2 tablespoons extra virgin olive oil
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/2 teaspoon salt
2 ripe medium tomatoes, seeded and diced
1 ripe avocado, peeled and diced (preferably Haas, the very dark skinned variety)

Steps:

  • Heat oven to 350°F.
  • Line a rimmed baking sheet with foil, for easy cleanup.
  • Brush both sides of fish with 1 tablespoon oil, place on lined pan.
  • Sprinkle fish with 1/8 teaspoon pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt.
  • Bake 7 to 10 minutes or until fish is just barely opaque at centre.
  • Meanwhile put tomato and avacado into medium bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Toss to mix and coat.
  • Serve over fish.

Nutrition Facts : Calories 341.3, Fat 15.8, SaturatedFat 2.3, Cholesterol 99, Sodium 438, Carbohydrate 7, Fiber 4.2, Sugar 2, Protein 42.7

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