TOMATO SALSA FOR FISH RECIPES

Name: Fish With Tomato Salsa
Total time: 10 min
Yield: 2 servings
Ingredients: 2 teaspoons olive oil; 10 ounces flounder or sole; 1 tablespoon white-wine vinegar plus 2 teaspoons 4 scallions; 1 small clove garlic; 1 or 2 sprigs fresh basil to equal 1 tablespoon chopped; 1 pound ripe red and yellow tomatoes, or just red tomatoes; A few shakes salt; Freshly ground black pepper; 4 scallions

FISH WITH TOMATO SALSA RECIPE - NYT COOKING

Fish With Tomato Salsa Recipe - NYT Cooking image

Provided by Marian Burros

Total Time 10 minutes

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
10 ounces flounder or sole
1 tablespoon white-wine vinegar plus 2 teaspoons 4 scallions
1 small clove garlic
1 or 2 sprigs fresh basil to equal 1 tablespoon chopped
1 pound ripe red and yellow tomatoes, or just red tomatoes
A few shakes salt
Freshly ground black pepper
4 scallions

Steps:

Heat a large nonstick pan until hot; reduce heat to medium-high, and add the 2 teaspoons of olive oil.
Wash and dry fish, and saute it on each side until it begins to take on a little color. Cook one or two minutes at most.
Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.
Wash and mince scallions; mince garlic; wash, dry and chop basil. Place ingredients in a flat dish large enough to hold fish, and mix with remaining 2 teaspoons vinegar.
Chop tomatoes, add to serving bowl and mix. Spoon mixture to the side, and place fish in bottom of dish, spooning tomato salsa over it. Season with salt and pepper.

Nutrition Facts : @context http//schema.org, Calories 195, UnsaturatedFatContent 5 grams, CarbohydrateContent 12 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 20 grams, SaturatedFatContent 1 gram, SodiumContent 953 milligrams, SugarContent 7 grams, TransFatContent 0 grams

SKINNY SEARED FISH WITH FRESH TOMATO SALSA RECIPE ...

Skinny Seared Fish with Fresh Tomato Salsa Recipe ... image

Eating healthfully doesn't mean sacrificing flavor. Seared fish, herb-roasted potatoes and fresh veggies make this healthy dish delicious, too.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 45 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 lb fingerling potatoes, halved if necessary to make same size
1 teaspoon olive oil
1 teaspoon herbes de Provence
1/4 teaspoon salt
1 cup diced tomato
2 tablespoons diced shallot
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1/8 teaspoon salt
4 (4 oz) filets white fish (mahi mahi or cod)
2 teaspoons olive oil
1/2 teaspoon herbes de Provence
1/4 teaspoon salt
1/4 cup shredded fresh basil leaves

Steps:

Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

Nutrition Facts : Calories 230 , CarbohydrateContent 23 g, CholesterolContent 85 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 24 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 480 mg, SugarContent 3 g, TransFatContent 0 g

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