SKILLET-ROASTED FISH FILLETS WITH GREEN OLIVE RELISH
Make and share this Skillet-Roasted Fish Fillets With Green Olive Relish recipe from Food.com.
Provided by Blue Plate Special
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Dry fish thoroughly with paper towels and season with salt and pepper.
- Sprinkle very lightly with dusting of sugar (about 1/8 tsp) evenly over each side of fillet.
- Heat oil in large ovensafe nonstick skillet over high heat until smoking.
- Place fillets in skillet, sugared sides down, and press lightly to ensure even contact with pan.
- Cook until browned, 1 to 1 1/2 minutes.
- Using 2 spatulas, flip fillets and transfer skillet to oven.
- Roast fillets until centers are just opaque and register 135 degrees (7-10 minutes).
- Immediately transfer to serving plates and top with relish.
- Relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, (10-12 one-second pulses). Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne; serve spooned over fish.
Nutrition Facts : Calories 611.5, Fat 29.1, SaturatedFat 4, Cholesterol 199.9, Sodium 279.9, Carbohydrate 5.9, Fiber 2.1, Sugar 2.4, Protein 78.9
SALT-BAKED FISH WITH LEMON-OLIVE RELISH
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities.
- Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand.
- Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer).
- Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes.
- Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve.
- To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish.
FOIL-PACKET FISH WITH CORN RELISH
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to high. Toast the coriander seeds in a dry skillet over medium-high heat, tossing, about 3 minutes. Crush the seeds on a cutting board (the bottom of a measuring cup works well), then pulse with the parsley, cilantro, ginger, vegetable oil, 1/2 teaspoon salt and 1 tablespoon water in a food processor to make a coarse mixture. Toss the corn and tomatoes with 2 teaspoons of the herb mixture in a bowl and season with salt. Tear off four large sheets (about 16 inches long) of heavy-duty foil. Place one piece of fish in the center of each. (If the ends of the fillets are thin, tuck them under.) Top with a spoonful of the remaining herb mixture and surround with the corn-tomato relish. Fold up the ends of the foil and seal into packets, leaving room inside for heat circulation. Grill the packets, covered, until the fish is just cooked through, 8 to 10 minutes. Carefully open the packets and slide the fish and vegetables onto plates. Top with more cilantro and serve with lime.
Nutrition Facts : Calories 323, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 140 milligrams, Sodium 383 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 34 grams
ROASTED SWEET BEET RELISH
Categories Side Roast Beet Boil Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 8-ounce jars
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. For the tomato purée, halve the tomatoes and place them, skin side down, on a baking sheet. Sprinkle with the salt, garlic, and olive oil. Roast for 1 hour on the bottom shelf of the oven, then remove. Press through a sieve or pass through a food mill to remove the skins and seeds - you'll end up with about 1 1/4 cups of intensely flavored purée.
- Meanwhile, put the beets into a baking dish and drizzle with a little olive oil. Roast, above the tomatoes, for 1 to 1 1/2 hours (longer if necessary), until the skins are blistered, blackened, and loosened. Let cool a little before peeling. You'll find the skins will slide off easily. Coarsely grate the beets (a food processor makes this job easy).
- Put the sugar, vinegars, onion, and horseradish into a large saucepan; bring to a boil and cook for 5 minutes. Stir in the tomato purée and cook for a couple minutes more. Finally, add the grated beets and cook for about 10 minutes, until thickened. Transfer to sterilized jars and seal with vinegar-proof lids (see pp. 21-22). Use within 1 year. Refrigerate once opened.
- P.S.
- It's easy to pickle horseradish root. Just grate enough fresh root to fill a jam jar, sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar, top up with cider vinegar, and seal with a lid. Use in sauces, dressings, and soups, and serve with roast beef.
SHEET-PAN FISH WITH CHARD AND SPICY RED-PEPPER RELISH
A relish of sweet red peppers, tomatoes, onions and habanero chile, serves as both a marinade and a dressing in this recipe. Its distinct taste is reminiscent of an essential Nigerian stew known in Yoruba as obè̩ ata and used as a base sauce for braising meats or leafy greens, simmering seafood and ladling over cooked starches. This recipe combines the piquant, fiery relish with a tender white fish and leafy greens for an easy sheet-pan meal. A high-temperature broil in the oven will leave you with a delicious char across the pan, and a cilantro-lime finish adds a layer of brightness to the generous variety of flavors. Make the relish up to a week ahead and marinate the fillets overnight if you can. Serve it with steamed rice, millet or fonio.
Provided by Yewande Komolafe
Categories seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the red-pepper relish: Combine red peppers, onion, garlic, ginger and habanero pepper in a food processor. Pulse into a coarsely chopped purée. (You can also finely mince the ingredients with a sharp knife.)
- In a shallow medium sauté pan, heat 1/4 cup oil over medium heat. Add the turmeric, and toast until fragrant, about 30 seconds. Add the relish and crushed tomato, and bring up to a simmer. Allow the relish to simmer, stirring occasionally, until sauce is thickened to a paste and turns a shade darker in color, about 15 to 18 minutes. Remove from heat and season with salt to taste.
- Prepare the fish: Set the oven to broil. Using a sharp knife, score the skin side of the fillets by making 2 parallel cuts across the width. Be careful not to cut all the way through the flesh. Place the fillets on a large rimmed baking sheet, and season both sides with salt. Using a spoon or gloved hands, spread 1 cup of the relish generously over both sides of each fillet, working the marinade into the cuts.
- Scatter the chard around the edges of the fillets on the pan, tucking a few pieces under the fish. (You want a nice char on the fish, so don't cover the fillets with chard pieces.) Drizzle the fillets and chard with oil, and season with more salt. Broil until fish is charred in spots, cooked through and the chard is starting to wilt and brown, about 6 to 8 minutes.
- As the fish cooks, make a quick dressing: Combine the remaining relish, lime zest, juice and 1/4 cup oil. Remove the baking sheet from the oven, and scatter the torn cilantro over the fish and chard. Spoon the dressing over everything. Serve fish with any leftover dressing on the side.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 30 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1287 milligrams, Sugar 7 grams, TransFat 0 grams
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS
Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.
Provided by Melissa Clark
Categories weekday, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
- Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
- Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
- Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
- Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
ROASTED RED PEPPER RELISH
Categories Condiment/Spread Garlic Onion No-Cook Quick & Easy Bell Pepper Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
- Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
ROAST FISH WITH SWEET RELISH
Make and share this Roast Fish with Sweet Relish recipe from Food.com.
Provided by Gerald Audette
Categories Canadian
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cover bottom of small flat oven dish with lemon juice, then add chopped peppers.
- Place fillets over peppers and juice.
- Season with salt and pepper, then cover fish with relish.
- Cover loosely with tinfoil and bake in 350 degree F oven for 40 to 45 minutes.
Nutrition Facts : Calories 97.1, Fat 1.3, SaturatedFat 0.2, Cholesterol 61.6, Sodium 67.4, Carbohydrate 4, Fiber 0.8, Sugar 1.8, Protein 17.3
More about "roast fish with sweet relish recipes"
ROAST TOMATO RELISH RECIPE - RECIPEZAZZ.COM
From recipezazz.com
FIRE-ROASTED RED PEPPER AND CORN RELISH - JOHNSONVILLE.COM
From johnsonville.com
CORN RELISH RECIPE FOR FISH - PIONEERWOMANCOOKIE
From pioneerwomancookie.galeborg.com
CRISPY FISH WITH SWEET AND SOUR SAUCE | MARION'S KITCHEN
From marionskitchen.com
ROASTED FISH WITH A HOT, SOUR AND SWEET SAUCE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
ROASTED RED PEPPER RELISH - THE MIDNIGHT BAKER
From bakeatmidnite.com
ROAST FISH WITH SWEET RELISH - CHAMPSDIET.COM
From champsdiet.com
RELISH RECIPES | ALLRECIPES
From allrecipes.com
SIMPLE ROASTED BEET RELISH - MINIMALIST BAKER RECIPES
From minimalistbaker.com
FISH SWEET RELISH - RECIPES | COOKS.COM
From cooks.com
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS - RELISH HEALTH LLC
From relishhealthmd.com
WORLD BEST FILLET COOKING RECIPES : ROAST FISH WITH SWEET RELISH
From worldbestfilletrecipes.blogspot.com
FISH WITH ROAST CAPSICUM AND ALMOND RELISH | RECIPE | ROASTED …
From pinterest.com.au
16 EASY SLOW-ROASTED FISH RECIPES | BON APPéTIT
From bonappetit.com
ROASTED PEPPER RELISH - MY EVERYDAY TABLE
From myeverydaytable.com
PARCHMENT ROASTED FISH WITH CALIFORNIA AVOCADO RELISH
From californiaavocado.com
EASY BAKED FISH WITH GARLIC AND BASIL - THE MEDITERRANEAN DISH
From themediterraneandish.com
PAN ROASTED FISH FILLETS WITH SWEET PEPPERS | PALEO GLUTEN FREE …
From eatwellenjoylife.com
ROASTED FISH WITH SWEET PEPPERS RECIPE BY DIAMOND BRIDGES
From thedailymeal.com
FISH RELISH - RECIPE | COOKS.COM
From cooks.com
ROASTED SWEET BEET RELISH | RIVER COTTAGE
From rivercottage.net
ROASTED FISH WITH SWEET WINE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
FIRE-ROASTED PEPPER RELISH - RECIPE - FINECOOKING
From finecooking.com
ROAST SALMON & POTATOES WITH SWEET AND SOUR RELISH - SAGA
From saga.co.uk
CASHEW CRUSTED FISH WITH SWEET AND HOT PEPPER RELISH | RECIPES ...
From fustinis.com
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS RECIPE - NYT COOKING
From mastercook.com
ROASTED SALMON WITH PINEAPPLE RELISH - PEEL WITH ZEAL
From peelwithzeal.com
10 BEST TUNA FISH SANDWICH WITH RELISH RECIPES | YUMMLY
From yummly.com
ITALIAN ROASTED RED PEPPER RELISH - CULINARY GINGER
From culinaryginger.com
SWEET BELL PEPPER RELISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
SWEET DILL RELISH RECIPE - COOKEATSHARE
From cookeatshare.com
PAN-ROASTED FISH WITH MEDITERRANEAN TOMATO SAUCE
From inspirationkitchen.com
SWEET AND SPICY PEPPER RELISH - TWO HEALTHY KITCHENS
From twohealthykitchens.com
PAN-SEARED VENISON WITH COAL ROASTED SWEET POTATOES AND …
From gameandfishmag.com
10 BEST SWEET PINEAPPLE RELISH RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-1-or-2 #main-dish #seafood #canadian #easy #fish #number-of-servings
You'll also love