Middle Eastern Fish Or Salmon With Peppers And Tomatoes Recipes

MIDDLE EASTERN FISH OR SALMON WITH PEPPERS AND TOMATOES

Steps:

• Preheat oven to 350°F.
• In large saute pan or skillet, saute the onions, red bell peppers, green bell peppers and jalapeno in olive oil for about 5 minutes on med heat. Don't let them color.
• Add garlic, stir and cook 1 minute.
• Add tomatoes, broken up by hand, with all the juice from the can. Add 1/2 cup water.
• Add everything else except the fish. Stir and cook for about 2 minutes. Taste and correct seasoning if necessary.
• Put 1/3 of the tomato mixture in a 9x13 roasting dish (Spray with non-stick spray first).
• Arrange fish on tomato mixture.
• Spread the rest of the hot tomato mixture over the fish.
• Bake until fish is just done, about 10-15 minutes, depending upon the thickness of your fish - check it after 5 minutes or so to see how it's doing.

FOIL-PACKET STRIPED BASS WITH PEPPERS AND TOMATOES

Steps:

• Preheat a grill to medium high. Combine the bell peppers, red onion, chile pepper, thyme sprigs and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt.
• Lay out four 20-inch-long sheets of heavy-duty aluminum foil. Top each sheet with a pile of vegetables, then add 2 tablespoons vinegar to each.
• Place a fish fillet on top of each pile of vegetables; drizzle each with 1/2 tablespoon olive oil and season generously with salt. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the foil packets, moving them around as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.

MIDDLE EASTERN FOIL-PACKET FISH

Steps:

• Preheat the oven to 450 degrees F. Lay out four 12-inch sheets of heavy-duty foil. Divide the leeks, carrots, chickpeas and olives among the foil sheets and mound in the center; season with salt and pepper. Drizzle with 3 tablespoons olive oil and 2 tablespoons water; top each with a strip of lemon zest. Season the fish with salt and pepper on both sides; place a fillet on top of each vegetable mound. Bring the edges of the foil together and fold to seal, leaving room for steam to circulate.
• Transfer the foil packets to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside.
• Meanwhile, combine the parsley, mint, lemon juice, coriander, paprika and 1/2 teaspoon each salt and pepper in a food processor or mini chopper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until combined.
• Divide the foil packets among plates and carefully open. Top with the herb sauce and serve with lemon wedges.

MIDDLE EASTERN TOMATO SALAD

Steps:

• Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.