Portuguese Grilled Tomato Spread Recipes

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PORTUGUESE GRILLED TOMATO SPREAD



Portuguese Grilled Tomato Spread image

Make and share this Portuguese Grilled Tomato Spread recipe from Food.com.

Provided by Az B8990

Categories     Portuguese

Time 1h

Yield 1 1/2 cups, 3-6 serving(s)

Number Of Ingredients 7

3 large tomatoes, rinsed and dried
4 tablespoons olive oil, as needed
2 -3 finely chopped garlic cloves
coarse salt
fresh ground black pepper
finely chopped cilantro or parsley
1 tablespoon wine (4 to 1 ratio with olive oil) or 1 tablespoon cider vinegar, as needed* (4 to 1 ratio with olive oil)

Steps:

  • Lightly coat the tomatoes with some of the olive oil and place on the grill over medium fire.
  • Grill, turning frequently , until the skin starts to blister and blacken. When the skin is splitting and blistered, remove from the heat.
  • Set aside until cool enough to handle and peel off the skins and stems.
  • Transfer the tomatoes to cutting board and coarsely chop. Transfer to a bowl, season with the garlic, salt, pepper and a splash of vinegar.
  • Serve as a side dish or spoon over toasted bread slices.

Nutrition Facts : Calories 199, Fat 18.4, SaturatedFat 2.6, Sodium 10.1, Carbohydrate 7.9, Fiber 2.2, Sugar 4.8, Protein 1.7

GRILLED SEA BASS WITH A PORTUGUESE SAUCE



Grilled Sea Bass With a Portuguese Sauce image

Make and share this Grilled Sea Bass With a Portuguese Sauce recipe from Food.com.

Provided by Vicki in CT

Categories     Portuguese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

4 fish fillets, seabass about 1/4 to 1/2 pound each (I've also used salmon)
4 tablespoons olive oil, in all
salt and pepper
1/2 cup chopped onion
1 cup peeled seeded and chopped roma tomato
1/3 cup pitted black olives
1 cup fresh fava beans, blanched and peeled (I sub with butter beans)
1 tablespoon minced garlic
2 teaspoons minced anchovy fillets
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1/2 cup white wine
1/2 cup butter, cut into tablespoons
salt and black pepper
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the grill.
  • Rub each fish with 2 tablespoons olive oil and season with salt and pepper. Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.
  • In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Saute for 2 minutes.
  • Stir in the garlic, anchovies, fresh herbs and white wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 minutes.
  • Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper.
  • Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley.

Nutrition Facts : Calories 618, Fat 39.6, SaturatedFat 17, Cholesterol 160, Sodium 410.2, Carbohydrate 14.8, Fiber 3.8, Sugar 3.2, Protein 45.5

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