GRILLED CHOPPED FISH RECIPES

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GRILLED FISH WITH ARTICHOKE CAPONATA RECIPE - MICHAEL ...



Grilled Fish with Artichoke Caponata Recipe - Michael ... image

To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead. More Fast Fish Recipes

Provided by Michael White

Total Time 45 minutes

Yield 6

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for rubbing
4 tender celery ribs, diced (1 cup)
1 onion, finely chopped
3 garlic cloves, thinly sliced
1/2 cup prepared tomato sauce
1/2 cup dry white wine
1/4 cup white wine vinegar
1/2 pound marinated artichoke hearts, drained and chopped
1/2 cup pitted green olives, chopped
1/4 cup pine nuts
3 tablespoons sugar
2 tablespoons small capers, drained
Kosher salt and freshly ground pepper
3 tablespoons shredded basil
Six 7-ounce skinless mahimahi fillets

Steps:

  • In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let cool.
  • Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve.

THE NEELYS' CHOPPED SALAD WITH FISH RECIPE | MYRECIPES



The Neelys' Chopped Salad with Fish Recipe | MyRecipes image

The Neelys' tip for great fish dishes starts with Van de Kamp’s® and Mrs. Paul’s® fish because it is made with 100% whole fish fillets. It is the perfect combination to their Chopped Salad with Buttermilk dressing. Enjoy this tasty salad tonight in 30 minutes!

Provided by MyRecipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

6 Mrs. Paul’s® or Van de Kamp's® Crunchy Fish Fillets
½ cup low fat buttermilk
½ cup low fat sour cream
2 teaspoons dried chives
1 teaspoon garlic powder
2 Romaine lettuce hearts, chopped
1 cucumber, peeled and chopped
1 container (10 oz.) grape tomatoes, cut in half
1 bunch green onions, sliced
1 can (15 oz.) black beans, drained and rinsed
1 cup frozen Bird's Eye® corn kernels, thawed
1 cup shredded cheddar cheese

Steps:

  •   Bake fish according to package directions.
  •   Meanwhile, make Simple Buttermilk Dressing by whisking low fat buttermilk, low fat sour cream, dried chives and garlic powder in medium bowl. Season to taste with kosher salt and freshly ground black pepper. Cover and refrigerate until needed.
  •   Toss all remaining ingredients except Simple Buttermilk Dressing and Crunchy Fish Fillets in large bowl.
  •   Drizzle salad with desired amount of Simple Buttermilk Dressing, then toss to coat.
  •   Evenly divide salad on 6 serving plates. Arrange baked fish fillet on each plate. Serve immediately.

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