Skinny Fish With Tomato And Cannellini Relish Recipes

TUSCAN FISH WITH CANNELINI BEANS, TOMATOES, & SPINACH

Steps:

• In a very large, deep skillet with a lid or a dutch oven, heat 1 tbsp. olive oil. Add onion and 1 tsp. garlic. Saute until onion is translucent. Be careful to not burn the garlic.
• Add crushed red pepper and rosemary if using. Stir.
• Add diced tomatoes and cannelini beans. Stir. Cover the pan, and reduce heat to simmer while cooking the fish.
• In a large saute pan on medium-high heat, add remaining tablespoon olive oil and the remaining teaspoon of garlic. Give it a good stir. When garlic is sizzling, add fish fillets to the pan.
• After a couple of minutes, lift the edge of the fish. When the fish is nice and brown, and beginning to become opaque white on the top, carefully turn the fish using a spatula.
• While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Give it a good stir, and replace the lid. Turn off the heat. Allow the spinach to wilt. Check for seasoning. Stir to combine.
• Squeeze the fresh lemon juice over the cooked fish fillets.
• Divide the cannelini bean, tomato, spinach mixture among 4 plates or large shallow bowls. You need a little bit of a lip to confine the juices.
• Top each with a fish fillet, and garnish with parsley and a wedge of lemon if desired.

FOIL-PACKET FISH WITH CORN RELISH

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.

TOMATO RELISH FOR GRILLED FISH

Steps:

• In a pot combine all ingredients. Cover and simmer about an hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with grilled scallions.

SKINNY SEARED FISH WITH FRESH TOMATO SALSA

Steps:

• Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
• Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
• Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
• Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

YUGOSLAVIAN FISH SKEWERS WITH SERBIAN TOMATO RELISH

Steps:

• Prepare the Serbian Tomato Relish.
• Core, peel and dice the 2 tomatoes.
• Combine tomatoes and all the rest of the ingredients.
• Stir until well combined.
• Cover and refrigerate for at least 30 minutes.
• Fish preparation:.
• Cut fish into 1 1/2-inch chunks.
• Mix oil, garlic and pepper.
• Add fish pieces, turning lightly to coat all sides.
• Thread onto 6 skewers.
• Spray broiler rack with cooking spray.
• Place skewers on rack 4 to 6 inches from heat.
• Broil, turning carefully to cook on all sides.
• Cook and turn until lightly browned, about 10 to 12 minutes.
• Serve with tomato relish.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

ROAST FISH WITH CANNELLINI BEANS AND GREEN OLIVES

Steps:

• Preheat oven to 300°F. Combine oregano, beans, olives, and 1/2 cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25-35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don't dry out, 5-10 minutes.
• Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.