Zesty Tomato Garlic Fish Recipes

SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

ZESTY TOMATO SOUP FOR ONE

Steps:

• In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese or fresh bread.

ZESTY FRIED GREEN TOMATOES

Steps:

• Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture., In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm.

ZESTY TOMATO-GARLIC FISH

Steps:

• Preheat oven to 425 degrees.
• in a 13x9x2-inch baking dish, combine tomatoes, lemon juice, garlic salt, olive oil and pepper; mix well.
• Top with fish fillets in a single layer.
• Spoon some tomato mixture over fish.
• Bake 15 minutes or until sauce is bubbling and fish flakes easily with a fork.
• Garnish with pine nuts.

BROILED HALIBUT WITH A ZESTY TOMATO-GARLIC SALSA

Steps:

• Lightly oil rack in broiler pan.
• Rinse halibut and pat dry withh paper towels; place fish fillets on the prepared rack.
• In a small bowl, mix together the butter, salt, pepper, dill weed, garlic, wine and lemon zest. Brush half of this mixture over the fish.
• Set the oven to broil (550 degrees F.).
• Broil fillets about 4 inches from heat until light brown, approximately 5 minutes.
• Carefully flip the fish fillets and brush with the remaining butter mixture. Fillets should flake easily, but remain moist. Approximately 4 or 5 minutes longer.
• Serve broiled halibut filets dressed with the Tomato-Garlic Salsa over rice, lime wedges, and a fresh garden salad.
• TOMATO-GARLIC SALSA:.
• 2 cloves garlic, minced.
• 2 medium tomatoes, seeded and chopped.
• 1/2 cup scallions, chopped.
• 1 serrano chili or jalapeno pepper, seeded and minced.
• 1 tablespoon cilantro, finely snipped.
• 1 1/2 tablespoons lime juice.
• 1 tablespoon lime zest.
• 1/2 teaspoon dried oregano (rub between fingers to waken flavor).
• 1 1/2 teaspoons olive oil.

ZESTY TOMATO DIPPING SAUCE

Steps:

• Heat oil in a small saucepan or skillet over medium. When it shimmers, add garlic and cook until fragrant and just beginning to turn golden, about 2 minutes.
• Add tomato sauce and 2 tablespoons water; simmer for 1 minute. Remove from heat, stir in lemon juice, and season to taste. Transfer to a bowl and serve warm. This sauce can also be made and refrigerated in an airtight container up to five days ahead. When ready to serve, gently reheat until warm.

ZESTY TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
• Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
• Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.

ZESTY TOMATOES

Steps:

• Scald, peel and chop tomatoes; place in a kettle. Add remaining ingredients. Cook, uncovered, over medium heat 45 minutes, stirring often. Cool slightly; pack into freezer containers. Freeze up to 8 months.