Best 4 Grilled Fish With Tomato Cilantro Vinaigrette Recipes
Indulge in a symphony of flavors with our grilled fish recipes, a culinary journey that promises to tantalize your taste buds. From the zesty and refreshing flavors of the Tomato Cilantro Vinaigrette to the aromatic and bold Mediterranean Grilled Fish, each dish is a masterpiece crafted with fresh ingredients and vibrant herbs. For those who prefer a touch of spice, the Spicy Grilled Fish with Lemon Herb Marinade is a must-try, while the Grilled Fish with Salsa Verde offers a herbaceous and tangy twist. And if you're looking for a simple yet elegant option, the Grilled Fish with Herb Butter is a classic that never disappoints. No matter your preference, these grilled fish recipes are sure to leave you craving for more.
Let's cook with our recipes!
FILIPINO WHOLE GRILLED FISH WITH TOMATO-ONION SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to 400˚ F to 450˚ F: For a gas grill, preheat to high; for charcoal, heat enough coals for medium-high heat, layering the coals at least halfway to the cooking grate. Trim the top and side fins of the fish using kitchen scissors. Score the skin on both sides with 3 or 4 long diagonal slits. Pat dry with paper towels and bring to room temperature, about 30 minutes.
- Meanwhile, make the salsa: Stir together the tomatoes, red onion, scallions, fish sauce and soy sauce in a medium bowl. Reserve 1/2 cup in a separate bowl.
- Season the cavity of each fish with salt and pepper, then evenly stuff with the reserved 1/2 cup salsa. Use a metal skewer to pin the cavity shut. Brush the outside of the fish with the olive oil and season generously with salt and pepper.
- Lightly oil the grill grates. Grill the fish, turning once, until cooked through and the skin is slightly charred, 12 to 15 minutes per side. If the skin sticks a bit, carefully loosen with a metal spatula.
- Transfer the fish to a platter and let rest 10 minutes. Stir the lime juice into the remaining salsa. Spoon some of the salsa over the fish; serve the rest on the side.
ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE
There are a number of good reasons to roast or grill a whole fish. Fish tastes better cooked on the bone. It's just as easy as roasting meat or fowl, and is done in half the time. And a whole fish is apt to be fresher than many of the other choices at the fishmonger. A two-pound fish will serve two.
Provided by David Tanis
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
- Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
- Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
- Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 1463 milligrams, Sugar 5 grams
GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE
This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
- Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
- Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.
TOMATO-MARINATED GRILLED FISH
Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Place fish fillet in a shallow baking dish; add tomato marinade and turn to coat. Cover and transfer to refrigerator to marinate, 1 to 2 hours.
- Preheat a grill pan or grill. Remove fish from marinade and season with salt and pepper. Cook, turning once, until fish is cooked through. Serve with lemon slices.
Tips:
- Choose the right fish: Firm-fleshed fish like salmon, tuna, and swordfish are best for grilling since they can withstand the heat without falling apart.
- Marinate the fish: Marinating the fish in a mixture of olive oil, lemon juice, herbs, and spices helps to infuse it with flavor and keep it moist during grilling.
- Preheat the grill: Make sure your grill is preheated to a medium-high temperature before adding the fish. This will help to prevent the fish from sticking to the grill grates.
- Cook the fish carefully: Grilled fish is best when cooked quickly over high heat. Cook the fish for 3-4 minutes per side, or until it is cooked through and flakes easily with a fork.
- Make the tomato-cilantro vinaigrette: While the fish is grilling, make the tomato-cilantro vinaigrette by combining chopped tomatoes, cilantro, red onion, olive oil, vinegar, and lime juice in a bowl. Season with salt and pepper to taste.
- Serve the grilled fish with the tomato-cilantro vinaigrette: Once the fish is cooked, serve it immediately with the tomato-cilantro vinaigrette. You can also garnish the fish with additional cilantro or parsley.
Conclusion:
Grilled fish with tomato-cilantro vinaigrette is a delicious and healthy meal that is perfect for a summer cookout. The fish is grilled to perfection and the vinaigrette adds a bright and flavorful touch. This dish is sure to please everyone at your table.
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