Summer Fish Skillet Recipes

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MEDITERRANEAN FISH SKILLET



Mediterranean Fish Skillet image

"This is a simple, healthy and filling meal with lots of flavor," writes Sarah Christenson of Pensacola, Florida. "It's quick and only uses one pan! If you prefer, skip making the salsa and just toss in a can of Rotel tomatoes and green chilies with a splash of wine."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1 large tomato, seeded and finely chopped
1 small green pepper, finely chopped
1 jalapeno pepper, seeded and minced
3 tablespoons minced fresh basil
3 tablespoons white wine or chicken broth
1 shallot, sliced
1 garlic clove, minced
1/2 teaspoon chili powder, divided
2 whitefish fillets (5 ounces each)
1 tablespoon olive oil

Steps:

  • In a small bowl, combine the tomato, peppers, basil, wine, shallot, garlic and 1/4 teaspoon chili powder; set aside., Sprinkle fillets with remaining chili powder. In a large skillet, cook fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork, adding tomato mixture during the last 3 minutes of cooking.

Nutrition Facts : Calories 319 calories, Fat 16g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 90mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

FISH SKILLET



Fish Skillet image

Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 12

22 ounces cherry tomatoes
1 onion, halved and thinly sliced
4 cloves garlic, smashed and sliced
2 cans (13.5 ounces each) whole artichoke hearts, drained, halved if large
1/2 cup pitted olives, such as Kalamata
1/2 cup caper berries
1/4 cup extra-virgin olive oil
1/4 cup dry white wine
Coarse salt and freshly ground pepper
1 1/2 pounds skinless firm white-fleshed fish, such as cod or monkfish, cut into 4 pieces
1 small lemon, thinly sliced
Crusty bread, for serving

Steps:

  • Combine tomatoes, onion, garlic, artichokes, olives, caper berries, oil, and wine in a large straight-sided skillet (it will be used on the grill). Season with salt and pepper, then season fish on both sides with salt and pepper and arrange on top. Place lemon slices on top of and around fish.
  • Preheat grill to medium-high. Place skillet on grill, cover grill, and cook until fish is opaque throughout, about 20 minutes. Serve immediately with bread.

SUMMER FISH SKILLET



Summer Fish Skillet image

On busy nights when you have big fish to fry, this fresh-tasting combo with cubed feta cheese and convenient fish fillets will offer just the meal-hour helper you need! -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 packages (7.6 ounces each) frozen lemon butter grilled fish fillets
1 tablespoon olive oil
2 medium yellow summer squash, halved and sliced
2 medium sweet orange peppers, chopped
1/2 cup chopped red onion
2 cups fresh salsa, drained
4 ounces feta cheese, cubed
2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta

Steps:

  • In a large skillet, cook fish fillets in oil over medium heat for 15-20 minutes, turning once or until fish flakes easily with a fork; remove and keep warm., In the same skillet, saute the squash, peppers and onion until tender. Add salsa; cook 2 minutes longer. Return fish to skillet. Add cheese and heat through., Prepare rice pilaf according to package directions. Serve with fish and vegetables.

Nutrition Facts : Calories 442 calories, Fat 15g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 1828mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 4g fiber), Protein 25g protein.

FAST FISH SKILLET



Fast Fish Skillet image

Add color and flavor to your tilapia with Fast Fish Skillet. Fast Fish Skillet includes pesto, peppers and grape tomatoes for an unbeatable weeknight dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 7

4 tilapia fillets (1 lb.)
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 yellow pepper, chopped
1 zucchini, cut lengthwise, then crosswise into slices
1 cup grape tomatoes
3 Tbsp. thinly sliced fresh basil

Steps:

  • Brush fish with 2 Tbsp. dressing; cook in skillet on medium heat 3 to 4 min. on each side or until fish flakes easily with fork. Transfer to plate; cover to keep warm.
  • Add remaining dressing, pesto, vegetables and tomatoes to skillet; cook 5 min. or until heated through, stirring frequently. Spoon over fish.
  • Top with basil.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

SUPER-EASY FISH SKILLET



Super-Easy Fish Skillet image

A blend of tomatoes, onions and black olives gives this Super-Easy Fish Skillet its terrific Mediterranean-style flavor.

Provided by My Food and Family

Categories     Fish

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 6

1 cup chopped red onions
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 green pepper, chopped
1/2 cup pitted black olives
4 frozen haddock fillets (1 lb.), thawed

Steps:

  • Cook onions in dressing in large skillet on medium heat 5 min. or until crisp-tender, stirring occasionally. Add tomatoes, peppers and olives; mix lightly.
  • Top with fish; cover. Simmer on medium heat 8 to 10 min. or until fish flakes easily with fork.
  • Serve fish topped with sauce.

Nutrition Facts : Calories 180, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

ONE-PAN FISH WITH BACON AND SWEET CORN



One-Pan Fish With Bacon and Sweet Corn image

The delightful textures of this dish's three main components - crisp bacon, tender fish and plump corn kernels - make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn't in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.

Provided by Yewande Komolafe

Categories     dinner, weeknight, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 (6-ounce) fish fillets, such as tilapia, snapper, trout or striped bass, skin on or off
Kosher salt
1/2 cup chopped flat-leaf parsley leaves and tender stems
1/2 teaspoon red-pepper flakes
2 garlic cloves, finely grated
1 tablespoon chopped thyme leaves (from 5 to 6 sprigs)
1 lemon
4 tablespoons extra-virgin olive oil
4 bacon slices, chopped
2 small shallots, finely chopped
2 cups fresh corn kernels (from 2 ears of corn)

Steps:

  • Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
  • Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
  • Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
  • Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

SUPER SKILLET FISH



Super Skillet Fish image

Make and share this Super Skillet Fish recipe from Food.com.

Provided by MizzNezz

Categories     Halibut

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
2 lbs halibut or 2 lbs salmon fillets
1 cup sliced onion
1/3 cup butter
12 ounces sour cream
1 teaspoon basil
1 teaspoon parsley

Steps:

  • Mix flour with salt, paprika, and pepper.
  • Coat the fish.
  • In skillet, saute the onion in butter for 2 minutes.
  • Remove onions and set aside.
  • Add fish to skillet; cook on med for 5 minutes each side.
  • Remove to a serving platter.
  • Add sour cream, basil, and the onions to skillet, heat through.
  • Serve over the fish.
  • Garnish with parsley.

Nutrition Facts : Calories 435.2, Fat 26.4, SaturatedFat 14.8, Cholesterol 101.8, Sodium 574.9, Carbohydrate 13.5, Fiber 0.8, Sugar 1.3, Protein 34.9

LEMON AND HERB FISH SKILLET



Lemon and Herb Fish Skillet image

Create a taste of the Mediterranean with this simple one pot meal--it's a refreshing change of pace from chicken.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 30m

Yield 4

Number Of Ingredients 8

3 cups College Inn® Chicken Broth
8 ounces uncooked orzo pasta
1 (14.5 ounce) can Del Monte® French-Style Green Beans, drained
1 (14.5 ounce) can Del Monte® Petite Diced Tomatoes, drained
4 (4 ounce) tilapia fillets, thawed if frozen
1 tablespoon chopped fresh oregano
Salt and black pepper to taste
2 teaspoons grated fresh lemon peel

Steps:

  • Bring broth to a boil in a large, deep non-stick skillet over high heat; stir in orzo and reduce heat to medium-high. Cook according to package directions, stirring frequently, except DO NOT DRAIN.
  • Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.
  • Arrange fish over orzo mixture; sprinkle with oregano and salt and pepper, if desired. Reduce heat to medium; cover and simmer 8 to 9 minutes or just until fish is opaque. Top fish with grated lemon peel before serving.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 51.7 g, Cholesterol 46.3 mg, Fat 3.1 g, Fiber 4.4 g, Protein 33.1 g, SaturatedFat 0.6 g, Sodium 1337.4 mg, Sugar 5.7 g

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