Best 4 Roast Whole Fish With Chile Mint And Basil Marinade Recipes
Indulge in a culinary journey with our meticulously crafted whole fish recipe, where flavors dance on your palate. Embark on a sensory adventure as you explore the harmonious blend of zesty chiles, refreshing mint, and aromatic basil, artfully infused into a marinade that tenderly embraces the fish. Dive into the diverse collection of recipes within this article, each offering a unique twist on this classic dish. From the vibrant spiciness of the Thai-inspired marinade to the aromatic allure of the Mediterranean-style preparation, these recipes promise an unforgettable gastronomic experience. Embark on a culinary odyssey and discover the perfect whole fish recipe to tantalize your taste buds and create lasting memories at your table.
Here are our top 4 tried and tested recipes!
BASIL-MARINATED FISH
Combined with oil, a sprinkling of other herbs and a little zesty lemon peel, basil vinegar makes a delightfully mild and pleasant fish marinade for orange roughy or halibut.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the vinegar, oil, herbs, garlic, lemon zest, salt and pepper. Add fillets; turn to coat. Cover and refrigerate for 30 minutes, turning once or twice. , Drain and discard marinade. Lightly oil the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 7-10 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 145 calories, Fat 8g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 366mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
WHOLE FISH WITH MINT
Mint is no longer for sweet dishes -- try this bright herb in a fish dish for a dinner that feels special.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Place a wire rack in the bottom of a roasting pan and add an inch of water to the pan. Place pan on the stove over two burners and bring water to a boil.
- Meanwhile, rinse and dry the fish inside and out. Place on a heat-safe platter and stuff the cavity with half the ginger, scallions, and chile pepper, all the garlic, and 4 sprigs mint. Season with 1/4 teaspoon salt. Top fish with remaining ginger, scallions, and chile pepper, and season with 1/4 teaspoon salt.
- Transfer platter to preparedpan. Cover tightly with foil and steamuntil opaque throughout, about15 minutes. Carefully lift platterfrom pan, retaining the juices.
- Meanwhile, combine lime juice and oil in a medium-size bowl. Season with 1/4 teaspoon salt and pepper to taste, and add remaining mint and the basil leaves. Toss to coat the herbs.
- Place herb mixture on top of the fish and serve immediately.
Nutrition Facts : Calories 248 g, Fat 7 g
ROAST WHOLE FISH WITH CHILE, MINT AND BASIL MARINADE
Steps:
- Puree all of the ingredients (except the fish) in a blender until smooth. In a dish large enough to fit the snapper, pour half the marinade over the fish. Cover with plastic wrap and allow to marinate overnight in the refrigerator. Preheat the oven to 400 degrees. Place the fish in a roasting pan and bake until fish is tender, about 8 to 10 minutes. Flash the fish under the broiler momentarily to crisp the skin. Place the fish on a platter and pour the remaining marinade over the top of the fish. Serve with steamed potatoes. Yield: 2 servings NOTES : Recipe Courtesy of Joseph Fortunato, Executive Chef,, Scarabee NYC Recipe by: IN FOOD TODAY SHOW #INL108
Nutrition Facts : Calories 1294 calories, Fat 52.6857500000504 g, Carbohydrate 11.4239575096496 g, Cholesterol 331.52 mg, Fiber 1.44757502358936 g, Protein 185.201902500919 g, SaturatedFat 8.17779300000897 g, ServingSize 1 1 Serving (1521g), Sodium 580.255250002446 mg, Sugar 9.97638248606025 g, TransFat 4.22505075001523 g
BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE
Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.
Provided by Sam Sifton
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
- Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
- Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
- Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Select the Right Fish: Choose a whole fish that is suitable for roasting, such as sea bass, snapper, or trout. Make sure it is fresh and has a firm texture.
- Prepare the Marinade: Combine olive oil, lemon juice, garlic, ginger, herbs, and spices to create a flavorful marinade. The marinade helps to infuse flavor into the fish and keep it moist during roasting.
- Marinate the Fish: Place the fish in a shallow dish and pour the marinade over it. Allow the fish to marinate for at least 30 minutes or up to overnight for deeper flavor.
- Roast the Fish: Preheat your oven to the desired temperature and place the fish in a roasting pan. Roast the fish until it is cooked through, which can take about 20-30 minutes depending on the size of the fish.
- Serve with Accompaniments: Serve the roasted fish with a variety of accompaniments such as grilled vegetables, roasted potatoes, or a fresh salad. You can also drizzle the fish with additional marinade or a squeeze of lemon juice before serving.
Conclusion:
Roasting a whole fish is a delicious and impressive dish that can be enjoyed as a main course for any occasion. By following the tips and techniques outlined in this article, you can create a flavorful and perfectly cooked roasted fish that will delight your taste buds. Experiment with different types of fish, marinades, and accompaniments to find your favorite combinations and create a dish that is uniquely yours.
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