EASY MEDITERRANEAN FISH
This fish is so easy and really flavorful. If you like spicy, try sprinkling a little bit of cayenne pepper as well as the seasoning on the fish before pour the mixture over it. One of the household favorites!
Provided by mleiland
Categories World Cuisine Recipes European Greek
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
- Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.
Nutrition Facts : Calories 429.4 calories, Carbohydrate 9.2 g, Cholesterol 53.8 mg, Fat 26.8 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 3.6 g, Sodium 1275.3 mg, Sugar 2.5 g
EASY BAKED FISH WITH GARLIC AND BASIL
Easy, tender baked fish infused with garlic and basil. The secret to this juicy fish is in the quick fish marinade with a few spices, garlic, fresh basil, a little citrus and extra virgin olive oil. Serve it with lemon rice and my big white bean salad or any bright salad you love!
Provided by Suzy
Categories Fish and Seafood
Time 25m
Number Of Ingredients 11
Steps:
- Pat fish fillet dry and season with salt and pepper on both sides.
- Place the fish in a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge (see notes).
- Heat oven to 425 degrees F.
- Arrange bell peppers and shallots in the bottom of a 9 x 13 baking dish. Place the fish on top and pour the marinade over it.
- Bake in heated oven for 15 minutes or until fish is done and flakes easily.
Nutrition Facts : ServingSize 5.4 ounces, Calories 280 calories, Sugar 1.4 g, Sodium 492.5 mg, Fat 16.2 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 0.8 g, Protein 28.8 g, Cholesterol 74 mg
MEDITERRANEAN MEAT MARINADE
This is another one of my family's favorites. Everyone has always loved it...and it goes so well with any kind of meat.
Provided by LEANAD
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 12
Steps:
- Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.
Nutrition Facts : Calories 393 calories, Carbohydrate 11 g, Fat 42.3 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 6.1 g, Sodium 3.2 mg, Sugar 0.2 g
MARINATED MEDITERRANEAN FISH FILLETS
Make and share this Marinated Mediterranean Fish Fillets recipe from Food.com.
Provided by Sonya01
Categories Very Low Carbs
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients. Marinade fish fillets for 30 mins or more.
- Remove fish from marinade. Heat oil in non-stick frypan and fry fish until cooked through.
GREEK-STYLE FISH WITH MARINATED TOMATOES
In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it. Neither fish nor tomatoes need much help.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
- Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
- To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
- Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams
MEDITERRANEAN HERB RUB
Whether you're monitoring your sodium intake or not, you'll want to try this robust rub on fish, poultry or pork. Or fill a shaker with this savory blend to sprinkle on veggies. "This seasoning rub is great, especially on grilled pork chips," says Jacqueline Thompson Graves of Lawrenceville, Georgia.
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months.
Nutrition Facts : Calories 2 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
EASY FISH STEW WITH MEDITERRANEAN FLAVORS
This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 13
Steps:
- Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams
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