Steamed Fish With Thyme And Tomato Vinaigrette Recipes

STEAMED FISH, MEDITERRANEAN STYLE

Steamed Fish, Mediterranean Style image

With onions, mushrooms, tomatoes, just a hint of garlic and a few seasonings, this steamed fish recipe is not only simple and delicious, it's good for you too.

Provided by Karen Ciancio

Time 35m

Number Of Ingredients 10

Ingredients

2 cloves garlic (split)
2 tablespoons oil
1 onion (chopped)
1/2 pound mushrooms (sliced)
4 tablespoons parsley (minced)
3 tomatoes (peeled and chopped)
1/2 cup water (fish stock or dry white wine)
1/2 teaspoon oregano
1/2 teaspoon salt
2 pounds fish fillets (rock fish, cod, haddock or thicker, solid fish)

Steps:

Cook the garlic in oil in a large skillet until golden. Discard the garlic. Add the onion and mushrooms and cook until tender but not browned. Add the parsley, tomatoes, water, oregano and salt. Simmer uncovered until some of the liquid has evaporated, about 10 minutes, stirring occasionally.
Cut the fish into serving pieces and arrange over the vegetables. Cover and simmer for 15 minutes or until the fish flakes easily with a fork.

Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 76 mg, Sodium 284 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SOLE STEAMED WITH TOMATO-LEEK SAUCE

Sole Steamed with Tomato-Leek Sauce image

Delicate sole fillets are simmered in a sauce of thyme, dill, tomato, and wine.

Provided by HamiltonGrills

Categories Seafood Fish

Time 40m

Yield 2

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 cup leeks, chopped
½ teaspoon minced garlic
½ cup dry white wine
3 tomatoes, chopped
1 cup chicken broth
½ teaspoon dried thyme
1 teaspoon dried dill weed
2 (6 ounce) fillets sole

Steps:

Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 15.9 g, Cholesterol 89.2 mg, Fat 9.3 g, Fiber 3.2 g, Protein 34.2 g, SaturatedFat 1.5 g, Sodium 160.5 mg, Sugar 7.2 g

STEAMED FISH WITH THYME AND TOMATO VINAIGRETTE

Steamed Fish With Thyme and Tomato Vinaigrette image

Provided by Pierre Franey

Categories dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon Dijon mustard
3 tablespoons rice vinegar
1/3 cup olive oil
1/2 cup diced, peeled and seeded tomatoes
2 tablespoons finely chopped scallions
2 tablespoons freshly grated ginger
2 tablespoons freshly chopped coriander
1 tablespoon light soy sauce
Pinch hot red pepper flakes, optional
Salt and freshly ground pepper to taste
4 boneless, skinless fish fillets, about 6 ounces each (weakfish, red snapper, sea bass or salmon)
4 sprigs fresh thyme or 1 teaspoon dried

Steps:

Put the mustard and vinegar into a mixing bowl, and add the oil, whisking in vigorously. Stir in the remaining ingredients except the thyme and fish. Keep the sauce at room temperature.
Pour water into the steamer. Place the fillets on the steamer rack. Sprinkle with salt and pepper to taste. Place one sprig of fresh thyme on each fillet, and cover the steamer. When the water begins to boil, steam for about 4 minutes. Do not overcook. Remove the thyme sprigs. Serve immediately with the sauce spooned over the fillets.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 1 gram, TransFat 0 grams

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