Latest recipes

Fish Steaks with Tomato and Cilantro

Fish Steaks with Tomato and Cilantro


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  1. Home
  2. Cook
  3. Seasonal

August 26, 2011

By

Oswald Rivera

A recipe video that teaches you to make this light, healthy, and seasonal dish

Oswald Rivera prepares a popular Puerto Rican-inspired dish and guides you through it step-by-step with these easy-to-follow videos.

To see more, visit Oswald's blog.


    • 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
    • 2 cups red grape tomatoes, halved
    • 1 cup yellow teardrop tomatoes, halved
    • 8 8-ounce halibut fillets (each about 1 inch thick)
    • 1/2 cup olive oil
    • 3 tablespoons white balsamic vinegar
    • 2 green onions, chopped (white part only)
    • 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
    • 2 tablespoons chopped fresh basil
    • 1/4 teaspoon saffron threads
    1. Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper toss to combine. Sprinkle fish with salt and pepper place atop tomatoes.
    2. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
    3. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

      • 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
      • 2 cups red grape tomatoes, halved
      • 1 cup yellow teardrop tomatoes, halved
      • 8 8-ounce halibut fillets (each about 1 inch thick)
      • 1/2 cup olive oil
      • 3 tablespoons white balsamic vinegar
      • 2 green onions, chopped (white part only)
      • 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
      • 2 tablespoons chopped fresh basil
      • 1/4 teaspoon saffron threads
      1. Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper toss to combine. Sprinkle fish with salt and pepper place atop tomatoes.
      2. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
      3. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

        • 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
        • 2 cups red grape tomatoes, halved
        • 1 cup yellow teardrop tomatoes, halved
        • 8 8-ounce halibut fillets (each about 1 inch thick)
        • 1/2 cup olive oil
        • 3 tablespoons white balsamic vinegar
        • 2 green onions, chopped (white part only)
        • 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
        • 2 tablespoons chopped fresh basil
        • 1/4 teaspoon saffron threads
        1. Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper toss to combine. Sprinkle fish with salt and pepper place atop tomatoes.
        2. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
        3. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

          • 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
          • 2 cups red grape tomatoes, halved
          • 1 cup yellow teardrop tomatoes, halved
          • 8 8-ounce halibut fillets (each about 1 inch thick)
          • 1/2 cup olive oil
          • 3 tablespoons white balsamic vinegar
          • 2 green onions, chopped (white part only)
          • 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
          • 2 tablespoons chopped fresh basil
          • 1/4 teaspoon saffron threads
          1. Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper toss to combine. Sprinkle fish with salt and pepper place atop tomatoes.
          2. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
          3. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

            • 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
            • 2 cups red grape tomatoes, halved
            • 1 cup yellow teardrop tomatoes, halved
            • 8 8-ounce halibut fillets (each about 1 inch thick)
            • 1/2 cup olive oil
            • 3 tablespoons white balsamic vinegar
            • 2 green onions, chopped (white part only)
            • 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
            • 2 tablespoons chopped fresh basil
            • 1/4 teaspoon saffron threads
            1. Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper toss to combine. Sprinkle fish with salt and pepper place atop tomatoes.
            2. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
            3. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

              • 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
              • 2 cups red grape tomatoes, halved
              • 1 cup yellow teardrop tomatoes, halved
              • 8 8-ounce halibut fillets (each about 1 inch thick)
              • 1/2 cup olive oil
              • 3 tablespoons white balsamic vinegar
              • 2 green onions, chopped (white part only)
              • 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
              • 2 tablespoons chopped fresh basil
              • 1/4 teaspoon saffron threads
              1. Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper toss to combine. Sprinkle fish with salt and pepper place atop tomatoes.
              2. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
              3. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

                • 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
                • 2 cups red grape tomatoes, halved
                • 1 cup yellow teardrop tomatoes, halved
                • 8 8-ounce halibut fillets (each about 1 inch thick)
                • 1/2 cup olive oil
                • 3 tablespoons white balsamic vinegar
                • 2 green onions, chopped (white part only)
                • 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
                • 2 tablespoons chopped fresh basil
                • 1/4 teaspoon saffron threads
                1. Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper toss to combine. Sprinkle fish with salt and pepper place atop tomatoes.
                2. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
                3. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

                  • 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
                  • 2 cups red grape tomatoes, halved
                  • 1 cup yellow teardrop tomatoes, halved
                  • 8 8-ounce halibut fillets (each about 1 inch thick)
                  • 1/2 cup olive oil
                  • 3 tablespoons white balsamic vinegar
                  • 2 green onions, chopped (white part only)
                  • 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
                  • 2 tablespoons chopped fresh basil
                  • 1/4 teaspoon saffron threads
                  1. Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper toss to combine. Sprinkle fish with salt and pepper place atop tomatoes.
                  2. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
                  3. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

                    • 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
                    • 2 cups red grape tomatoes, halved
                    • 1 cup yellow teardrop tomatoes, halved
                    • 8 8-ounce halibut fillets (each about 1 inch thick)
                    • 1/2 cup olive oil
                    • 3 tablespoons white balsamic vinegar
                    • 2 green onions, chopped (white part only)
                    • 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
                    • 2 tablespoons chopped fresh basil
                    • 1/4 teaspoon saffron threads
                    1. Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper toss to combine. Sprinkle fish with salt and pepper place atop tomatoes.
                    2. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
                    3. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

                      • 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
                      • 2 cups red grape tomatoes, halved
                      • 1 cup yellow teardrop tomatoes, halved
                      • 8 8-ounce halibut fillets (each about 1 inch thick)
                      • 1/2 cup olive oil
                      • 3 tablespoons white balsamic vinegar
                      • 2 green onions, chopped (white part only)
                      • 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
                      • 2 tablespoons chopped fresh basil
                      • 1/4 teaspoon saffron threads
                      1. Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper toss to combine. Sprinkle fish with salt and pepper place atop tomatoes.
                      2. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
                      3. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.


                      Watch the video: Zapečeni file bijele ribe s rajčicom i mozzarellom - Fini Recepti by Crochef (June 2022).