OLIVE-OIL-POACHED FISH WITH PASTA
There are no fish I can think of that don't cook nicely slathered in warm olive oil. Here, a mix of several varieties is tossed with pasta, tomato and herbs. How could you go wrong with that?
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Steam the oysters in a little water, 1/4 inch or less, just until they're easy to open. When they're cool enough to handle, open them and cut the meats in half. Meanwhile, cook the squids in the same liquid just until opaque, less than 2 minutes. Take them out with a slotted spoon and reserve the liquid. Turn off the heat.
- Set a big pot of water to boil for the pasta and salt it. In a broad skillet, add the olive oil, garlic and thyme and turn the heat to medium-low. Gently cook all the fish and scallops in the oil, in batches if necessary, flipping and turning as needed. Don't rush and don't worry about browning anything; just cook until each piece is tender, which will be different for each fish, but not more than 10 minutes for any. Do not overcook. Remove with a slotted spoon, leaving the garlic behind. (Discard the thyme.) Season with salt and pepper and put on a platter with the lemon wedges and chopped parsley. Drizzle with oil.
- Add the tomatoes and cayenne to the oil and cook at a lively pace, stirring occasionally, until saucy, 10 to 12 minutes. Start the pasta in the meantime. When the tomatoes are ready, stir in the reserved cooking liquid, oysters and squid and cook a bit longer, another 3 or 4 minutes. Taste and season as needed.
- When the pasta is almost tender, drain it and toss it with the sauce and the basil; cook another minute or so until the pasta is ready. Serve the pasta in bowls, and pass plates on the side for the fish.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 6 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 1 gram, Sodium 726 milligrams, Sugar 3 grams, TransFat 0 grams
FISH LINGUINE
Steps:
- Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the anchovies and red onion. Saute, but do not brown. Add the salt then lay the red mullet fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chile. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.
- Meanwhile cook the linguine in boiling, salted water until al dente.
- Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.
SPICY FISH AND OLIVE SPAGHETTI
This easy weeknight dinner is loaded with fiber and protein and feeds a family of four with just one 8-ounce piece of fish. And thanks to the whole-grain pasta, this 420-calorie-per-person dish is satisfying as well as economical.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.
- Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.
- Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.
Nutrition Facts : Calories 420 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 580 milligrams, Carbohydrate 30 grams, Fiber 12 grams, Protein 24 grams, Sugar 8 grams
OVEN-POACHED FISH IN OLIVE OIL
Steps:
- Preheat oven to 250°F.
- Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
- Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.
PERFECT 1-2 TABLESPOONS OLIVE OIL PAN FRIED FISH
Worried about deep frying foods? I am. Especially as I've gotten older, I try to look for ways to cut oil especially bad oil in my foods. This recipe makes wonderfully crisp fried fish with minimal oil; for example, 1 Tablespoon olive oil for 2 pieces (4-oz each) fish in less than 6 minutes. Works great for most white fish fish such as halibut, flounder, red snapper, rockfish, mahi mahi, orange roughy, cod, ling cod, and even salmon. It is best with a fish thickness no more than 1 inch.
Provided by Rinshinomori
Categories High Protein
Time 6m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine panko, cornstarch, and Parmesan in a shallow dish.
- Place egg in another shallow dish and beat 10 times with a fork.
- Season fish fillets with seasoning of your choice such as Old Bay, Greek, Blackening, etc, salt, and pepper.
- Dip fish fillets in egg, letting excess drip back into the dish.
- Dredge fillets in Panko mixture, making sure to coat all sides. Do this no more than 1 hour before cooking.
- Heat 1 or 2 Tablespoons oil in a nonstick skillet over medium heat; add fish fillets.
- Saute until golden brown, about 3 minutes per side.
- Remove from pan and serve with sauce of your choice, such as tartar sauce, piccata sauce, etc.
Nutrition Facts : Calories 321.6, Fat 12.7, SaturatedFat 2.8, Cholesterol 164.7, Sodium 302.3, Carbohydrate 16.9, Fiber 0.8, Sugar 1.2, Protein 32.8
OLIVE OIL-POACHED TUNA
You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true - this poached tuna with garlic and thyme is better! By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this recipe in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.
Provided by Chef John
Categories Italian Recipes
Time P1DT1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Let tuna rest at room temperature for 10 to 15 minutes.
- Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
- Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
- Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.
Nutrition Facts : Calories 608 calories, Carbohydrate 1.3 g, Cholesterol 108.5 mg, Fat 36 g, Fiber 0.3 g, Protein 66.5 g, SaturatedFat 6.6 g, Sodium 271.4 mg
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