Grilledtunawithtomatofetarelish Recipes

TOMATO RELISH FOR GRILLED FISH

Tomato Relish for Grilled Fish image

Provided by Food Network

Time 1h20m

Number Of Ingredients 12

Ingredients

1 pound tomatillos, husked, washed and chopped
1 pound Italian Roma tomatoes, cored and chopped
1 large onion, chopped
1/2 cup olive oil
1/3 cup white vinegar
1 bunch cilantro, leaves only, chopped
1/4 cup sugar
6 garlic cloves, minced
1 jalapeno chile, stemmed, seeded and diced
1 red bell pepper, cored, seeded and chopped
2 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

In a pot combine all ingredients. Cover and simmer about an hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with grilled scallions.

GRILLED TOMATOES

Grilled Tomatoes image

Grilled tomatoes develop fabulously intensified flavor so make the most of summer with this simple recipe.

Provided by Molly Watson

Categories Side Dish

Time 15m

Yield 8

Number Of Ingredients 3

Ingredients

4 medium tomatoes
1 tablespoon olive oil (you won't necessarily use it all)
Sea salt , to taste

Steps:

Gather the ingredients.
Heat a charcoal or gas grill to medium heat, 350 F to 375 F.
Cut the tomatoes in half crosswise. Pat the cut sides lightly with paper towels. Lay the tomato halves cut-side up on a large baking sheet or tray. Brush the cut sides with olive oil.
Lay the tomatoes oiled-side down on the grill. Close the lid if using a gas grill. Cook until grill marks appear on the tomatoes, about 5 minutes.
Brush the other sides with oil. Turn the tomato halves over, close the lid on a gas grill, and cook until grill marks appear on the other side, about 5 more minutes.
Use tongs or a spatula to transfer the tomatoes back to the baking sheet or onto a serving platter. Sprinkle the tomatoes with salt, and serve hot or at room temperature.

Nutrition Facts : Calories 26 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 76 mg, Sugar 2 g, Fat 2 g, ServingSize 4 tomatoes (4 to 8 servings), UnsaturatedFat 0 g

GRILLED TOMATOES

Grilled Tomatoes image

I make this at least once a week. Tomatoes are even better for you when they are cooked. It enhances their nutrition. Since my husband's heart attack last year, I serve him lots of tomatoes. I have done these on the grill and in the toaster oven (when it's too cold outside to cook) and I have made it so many different ways, by changing the type of cheese I use to actually hollowing out the tomatoes and stuffing them with the ingredients. When I make them, I usually sprinkle a little home made chili powder on his because he likes his spicier, I like mine just plain. (I didn't add the chili powder in the recipe as it's a home made blend of whatever peppers were growing in our garden last year that I dehydrated and ground up) Sometimes, we have had these with no other cheese except for the feta and it is still very good. Just adjust the recipe to your likings and see what you can come up with!

Provided by C and Ds Mommy

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 large firm tomatoes (I just use the largest reddest ones I can find)
1 tablespoon fresh basil, chopped (1 teaspoon dried)
1 teaspoon fresh oregano, chopped (1/2 Teaspoon dried)
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh garlic (1 teaspoon granulated garlic powder)
1 teaspoon fresh parsley, chopped (1 teaspoon dried)
1/4 cup reduced-fat feta cheese, crumbled
1/4-1/2 cup grated cheese (mozzarella or cheddar are what I've used or you can try swiss but then omit the feta)

Steps:

Wash the tomatoes. Cut them in half.
Mix together the basil, oregano, pepper, parsley. (and garlic if you are using the dried stuff).
On the cut surface of the tomatoes, sprinkle the herb mixture(add the garlic now if using fresh).
Sprinkle the feta cheese on top and top with the grated cheese if using.
Place on a preheated to low temperature grill or in toaster oven.
Grill or cook for about 10 - 15 minutes. Using tongs, carefully remove the tomatoes onto a plate. (They will be soft, so be gentle so as not to squish them!).
An alternative cooking method is to loosely cover them with foil to make removal from the grill a bit easier. I wrap the foil up around the tomato so it has a "handle" at the top.

BAKED POTATOES ON THE GRILL

Baked Potatoes on the Grill image

This is a recipe I use to throw a potato on the grill while I am grilling. I like how it makes the skin crispy and the center soft. Use whatever toppings you like, as in butter, sour cream, cheese, and bacon bits.

Provided by Kris Kornbrek

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 1h5m

Yield 2

Number Of Ingredients 4

Ingredients

2 russet potatoes
¼ teaspoon olive oil
salt to taste
2 sheets aluminum foil

Steps:

Warm up the grill to medium heat.
Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 51.2 g, Fat 0.8 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 91.7 mg, Sugar 1.8 g