White Fish In Spicy Tomato Sauce Recipes

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COD IN TOMATOES WITH WINE



Cod in Tomatoes with Wine image

Easy, but delicious. Great for those watching their diet and for those that want a decent feast! Serve with vermicelli noodles, new potatoes, or salad.

Provided by sslyon

Categories     Seafood     Fish

Time 55m

Yield 2

Number Of Ingredients 11

6 vine-ripened tomatoes
1 tablespoon vegetable oil
¾ onion, finely chopped
2 cloves garlic, chopped
1 fresh red chile pepper, seeded and chopped
1 cup dry white wine, or more as needed
salt and ground black pepper to taste
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 (4 ounce) cod loins
8 large uncooked prawns, peeled and deveined

Steps:

  • Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
  • Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
  • Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 32 g, Cholesterol 133.5 mg, Fat 9.2 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 1.5 g, Sodium 203.2 mg, Sugar 17.8 g

BAKED FISH IN TOMATO SAUCE



Baked Fish in Tomato Sauce image

A bit of white wine and oregano turns canned tomato sauce into a lovely baking sauce for any type of firm fleshed white fish. A nice way to dress up previously frozen fish fillets.

Provided by Lorac

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fish fillet (such as cod, pollock or haddock)
salt and pepper
olive oil
1 cup tomato sauce
2 tablespoons white wine or 2 tablespoons vermouth
1 teaspoon dried oregano
1 lemon, halved

Steps:

  • Preheat oven to 375°F.
  • Oil a baking pan.
  • Season fish with salt and pepper and arrange in baking pan.
  • Combine tomato sauce, wine and oregano and pour over fish.
  • Cover with foil and bake 10-15 or until fillet centers turn opaque.
  • Squeeze 1/2 lemon over the fish.
  • Slice the other half into 4 wedges and serve with the fillets.

Nutrition Facts : Calories 144.5, Fat 1.1, SaturatedFat 0.2, Cholesterol 62.3, Sodium 410.1, Carbohydrate 5, Fiber 1.4, Sugar 3, Protein 26.9

WHITE FISH IN SPICY TOMATO SAUCE



White Fish in Spicy Tomato Sauce image

Sea Bass, Pearch, Red Snapper, or pasta are excellent over this sauce. Serve with brown rice. Be warned....this does have a kick

Provided by Abby Girl

Categories     Bass

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs white fish fillets, cut into 3-inch pieces
2 tablespoons olive oil
1 onion, halved and thinly sliced
5 large plum tomatoes, peeled, seeded and diced
1 yellow bell pepper, large, minced
3 jalapeno peppers, stemmed, seeded and minced
2 large garlic, minced
1/2 teaspoon fresh ginger, grated
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup vegetable juice cocktail (V8)

Steps:

  • Heat the olive oil in a large skillet. Saute the onion, tomatoes, bell pepper, jalapeno pepper and garlic until limp.
  • Stir in the ginger, pepper, salt and cinnamon and saute for 3 minutes. Add the V8 juice and cook for 10 minutes, stirring often.
  • Add the fish to the skillet. If there is not enough sauce, add just a little water or white wine. Cover and simmer for 8 - 12 minutes.

Nutrition Facts : Calories 260.7, Fat 9.4, SaturatedFat 1.4, Cholesterol 114.3, Sodium 315.3, Carbohydrate 10.9, Fiber 2.3, Sugar 4.1, Protein 33

SEAFOOD IN SPICY TOMATO CREAM SAUCE



Seafood in Spicy Tomato Cream Sauce image

My fettuccine specialty combines my love of seafood and Italian cuisine. It may look and taste upscale, but it's easy to prepare. -George Taylor, Springfield, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 19

1 package (16 ounces) fettuccine
3 tablespoons butter
2 cups sliced fresh mushrooms
2 tablespoons minced fresh basil or 1-1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper
6 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 cups heavy whipping cream
2 tablespoons shredded Romano cheese
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined
3/4 pound bay scallops
3/4 pound fresh or frozen clam meat, thawed
Additional Romano cheese and fresh basil, optional

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.

Nutrition Facts :

CATFISH IN SPICY TOMATO SAUCE



Catfish in Spicy Tomato Sauce image

Categories     Fish     Tomato     Bake     Quick & Easy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

1 (28-ounce) can whole tomatoes in juice
1 tablespoon olive oil
2 garlic cloves, finely chopped
Rounded 1/4 teaspoon cayenne
3/8 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1 1/4 teaspoons salt
1 1/2 teaspoons sugar
6 (5-ounce) catfish fillets
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
  • Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.

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