Best 5 Broiled Fish With Summer Salad Recipes
Indulge in a culinary journey with our tantalizing broiled fish with summer salad recipes. These dishes are a symphony of flavors, textures, and colors, offering a refreshing and nutritious meal that is perfect for any occasion. From the succulent and flaky fish to the vibrant and crisp summer salad, each recipe is carefully crafted to deliver a delightful dining experience. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating these culinary masterpieces. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our broiled fish with summer salad recipes. Dive into the freshness of summer with our zesty lemon-herb broiled fish, where the delicate flavors of lemon, garlic, and herbs dance harmoniously on a bed of tender fish. For a more exotic flair, try our Moroccan-spiced broiled fish, where aromatic spices like cumin, coriander, and paprika create a vibrant tapestry of flavors. If you prefer a classic combination, our broiled fish with salsa verde is a timeless choice, where the tangy and herbaceous salsa verde perfectly complements the mild sweetness of the fish. Each recipe is accompanied by a vibrant summer salad, showcasing the best of the season's bounty. From the refreshing cucumber-tomato salad to the crunchy broccoli slaw, these salads burst with flavor and provide a delightful contrast to the richness of the broiled fish. So, let your culinary creativity shine as you explore our collection of broiled fish with summer salad recipes.
Let's cook with our recipes!
GRILLED SEAFOOD SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
- Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
- Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
- Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.
BROILED SALMON WITH FENNEL SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
- Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
- For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
- Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.
BROILED FISH
Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
SUMMER FISH SALAD
Provided by Florence Fabricant
Categories dinner, easy, quick
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
- Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
- Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
BROILED FISH
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler to high.
- Sprinkle the fish on both sides with salt and pepper.
- Arrange the fillets on a baking dish measuring about 8 1/2 by 13 by 2 inches. Melt the butter in a small saucepan or small skillet.
- Using a pastry brush, coat the fish liberally with butter.
- Sprinkle the fish neatly and evenly all over with bread crumbs. Dribble the remaining butter over all.
- Place baking dish under the broiler so the fish is about seven inches from the source of heat. Broil five minutes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 322 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- For the best results, choose a firm-fleshed fish such as salmon, halibut, or cod.
- To ensure even cooking, cut the fish into uniform-sized pieces.
- Pat the fish dry before broiling to prevent splattering.
- Brush the fish with olive oil or melted butter to prevent it from drying out.
- Season the fish with salt, pepper, and any other desired seasonings.
- Broil the fish on a greased baking sheet or grill pan for 6-8 minutes per side, or until cooked through.
- Serve the fish immediately with your favorite sides, such as roasted vegetables, steamed rice, or mashed potatoes.
Conclusion:
Broiled fish is a healthy and delicious way to enjoy this versatile protein. By following these simple tips, you can create a delicious and satisfying meal that the whole family will enjoy. The summer salad is a refreshing and light side dish that perfectly complements the rich flavor of the fish. This dish is perfect for a summer cookout or a weeknight meal.
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