Roasted Fish Bruschetta Recipes

PAN-ROASTED TROUT BRUSCHETTA WITH CHILI VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• Slice the bread into 1/4-inch thick slices. Cut those slices in half on a diagonal. Lay the slices on baking sheets in a single layer and brush the bread with extra-virgin olive oil. Season with salt and pepper. Place on a baking sheet and bake until crisp outside but still soft within, about 5 to 6 minutes.
• On a baking sheet covered with foil, sprinkle salt over the foil. Lay the trout fillets skin side down and sprinkle the tops of the fillets liberally with more salt. Set aside in refrigerator for 10 minutes.
• Blend the Chili Vinaigrette: In a small bowl, whisk together the garlic, chili oil, olive oil, sherry vinegar, chili powder, salt, pepper and parsley.
• Rinse the trout fillets and pat dry. Sprinkle some pepper on the fillets. In a shallow dish filled with the flour, dredge the fillets with the flour, shaking off the excess.
• Heat the 1/4 cup extra-virgin olive oil in a large skillet over moderately
• high heat. When hot, add the fish, skinned side up, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the skinned side until done, about 1 minute. Transfer to paper towels to drain.
• To serve, cut the trout into bite size pieces. Top each toast with a slice of roasted pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Scatter a few olives around each portion, and dust the fish with the remaining parsley. Serve immediately.

ROASTED FISH BRUSCHETTA

Steps:

• Preheat oven to 475 degrees F.
• Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies. Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.
• Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
• Meanwhile, pat the fish with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes--depending on the thickness of the fish.
• Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!
• Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
• To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees F.
• Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
• Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
• When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
• In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

GRILLED FISH WITH BRUSCHETTA

Steps:

• In a small skillet over medium heat, cook and stir the onion, lime juice, brown sugar, butter and mustard for 4-5 minutes or until onion is tender and liquid is almost evaporated., Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). Top with onion mixture. Fold foil over fish and seal tightly. Grill, covered, over medium heat for 6-8 minutes or until fish flakes easily with a fork., Meanwhile, brush oil over both sides of bread. Grill for 30-60 seconds on each side or until lightly browned. Top each slice of bread with a slice of cheese; grill 1 minute longer or until cheese is melted. Top with salsa. , Open foil packets carefully to allow steam to escape. Serve fish with bruschetta.

ROASTED GARLIC BRUSCHETTA

Steps:

• Heat oven to 350.
• Place garlic on a piece of aluminum foil.
• Drizzle with olive oil.
• Wrap up garlic and roast in oven for about 30 minutes, or until soft.
• Remove roasted garlic from the oven, remove peel and puree until smooth.
• Place in refrigerator to rest and cool.
• When cool, combine with softened cream cheese.
• Slice bread, 1/2 inch thick, on the bias.
• Toast the bread slightly and set aside.
• Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
• Return to oven to warm the cheese.
• Remove from the oven and top with tomatoes.
• Sprinkle with the remaining Romano.
• Scatter basil on top of the bruschetta and serve.

BRUSCHETTA FISH DINNER

Steps:

• Heat grill to medium-high heat.
• Combine tomatoes, 2 Tbsp. dressing and garlic. Place fish in center of large sheet double-layer heavy-duty foil sprayed with cooking spray. Sprinkle with black pepper; top with tomato mixture. Fold foil to make packet.
• Grill 8 to 10 min. or until fish flakes easily with fork. Meanwhile, toss remaining vegetables with remaining dressing; grill 5 min. on each side.
• Cut slits in foil to release steam before opening packet. Sprinkle fish with cheese. Serve with grilled vegetables and quinoa.

ROASTED COD ON LARGE GARLIC CROUTONS

Steps:

• Preheat oven to 475°F. Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.
• Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.
• Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
• Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.

ROAST BEEF BRUSCHETTA

Steps:

• Heat oven to 375°F. Brush both sides of bread slices with oil; place on ungreased cookie sheet.
• Bake about 5 minutes or until crisp. Cool 5 minutes.
• Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.