Best 3 Roasted Fish With Coriander In Vinegar Sauce Recipes

Embark on a culinary journey with our tantalizing Roasted Fish with Coriander in Vinegar Sauce, a symphony of flavors that will tantalize your taste buds. This delectable dish showcases the perfect balance of tangy, aromatic, and savory notes, making it a true masterpiece. Alongside this star recipe, discover a treasure trove of other culinary gems within this article. From the classic charm of Baked Salmon with Lemon and Herbs to the delightful crunch of Pan-Fried Fish with Garlic and Butter, each recipe offers a unique perspective on the art of cooking fish. Dive into the vibrant flavors of Jamaican Steamed Fish, where aromatic spices dance harmoniously with the delicate sweetness of coconut milk. Transport yourself to the shores of Greece with Grilled Sardines, a dish that captures the essence of Mediterranean simplicity. And for those who love a touch of Asian flair, the Steamed Fish with Ginger and Soy Sauce promises an explosion of umami flavors.

Here are our top 3 tried and tested recipes!

BAKED FISH IN GARLIC VINEGAR SAUCE

Baked Fish in Garlic Vinegar Sauce image

This will startle anyone who claims they don't like fish. The Garlic Vinegar Sauce takes this dish to a whole new level, it is absolutely delicious. Some who claim not to like fish as well as some who say they don't like vinegar find this dish delicious. My wife, who says she doesn't like vinegar, loves this so much that she...

Provided by J. White Harris

Categories Fish

Time 1h

Number Of Ingredients 14

Ingredients

2 to 3 lb white fish fillets
flour
salt
2 large yellow onions, peeled and sliced thin
butter
1/2 c olive oil
1/2 c white wine vinegar
2 clove garlic, crushed
1 tsp oregano
2 tsp dry mustard
handful of chopped parsley
1/2 tsp ground coriander
1 tsp lemon juice
1/4 c dry white wine

Steps:

1. Dredge the fish fillets in flour and a little salt. Place them in a shallow baking dish so that they all fit snugly.
2. Saute the onions, in a bit of butter until they are tender and transparent. Spread the onions over the fish fillets.
3. Prepare the sauce as follows: Blend the olive oil, white vinegar, garlic, oregano, mustard, parsley, coriander, lemon juice, and wine.
4. Pour the sauce over the fish, and bake the fish, uncovered, in a 350° oven for about 45 minutes.
5. Suggestion: Serve a nice soup, a pasta with the fish, and a salad on the side. Perfection!

ROASTED FISH WITH CORIANDER IN VINEGAR SAUCE

Roasted Fish with Coriander in Vinegar Sauce image

Categories Fish Bake Low Carb Almond Coriander Gourmet

Yield Makes 6

Number Of Ingredients 15

Ingredients

For fish
3/4 stick (6 tablespoons) unsalted butter, 2 tablespoons of it softened
20 Turkish bay leaves
2 tablespoons whole coriander seeds
2 tablespoons coarse sea salt
1 (4-lb) whole bluefish, cleaned, with head and tail intact
1/2 lb whole almonds (1 1/2 cups), toasted and coarsely chopped
1 lemon, thinly sliced
For sauce
1 cup white-wine vinegar
2 Turkish bay leaves
6 whole black peppercorns, slightly crushed
1/4 teaspoon coarse sea salt
Special Equipment
a large (17- by 14- by 3-inch) nonreactive roasting pan

Steps:

Rub softened butter over bottom of roasting pan and sprinkle with 12 bay leaves, 1 tablespoon coriander seeds, and 1 tablespoon sea salt.
Rinse fish and pat dry, then arrange diagonally in roasting pan. If fish is more than 18 inches long, tail will curl up side of pan (wrap tail in foil to prevent burning).
Stir together almonds, 1/2 teaspoon coriander seeds, and 1 teaspoon sea salt. Stuff fish with lemon slices, almond mixture, and 2 tablespoons butter, cut into small pieces. (Some nuts may spill out.) Sprinkle fish with remaining 8 bay leaves, 2 1/2 teaspoons coriander seeds, and 2 teaspoons sea salt. Dot fish with remaining 2 tablespoons butter, cut into small pieces.
Put oven rack in middle position and place fish in cold oven. Set oven temperature to 500°F. Roast until fish is just cooked through, 40 to 45 minutes. (Cut into fish along backbone with a small knife to check doneness; fish should have turned from translucent to opaque.)
Transfer fish to a large platter using 2 wide metal spatulas. Reserve any pan juices.
Boil all sauce ingredients in a small nonreactive saucepan 1 minute. Stir in reserved pan juices and pour sauce over fish. Discard bay leaves.

CUMIN-ROASTED SALMON WITH CILANTRO SAUCE

Cumin-Roasted Salmon With Cilantro Sauce image

Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.

Provided by Alison Roman

Categories dinner, lunch, weekday, weeknight, seafood, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

1 cup cilantro, leaves and tender stems, chopped
1/4 cup finely chopped chives (from about 1/2 bunch)
1 garlic clove, very finely chopped
1 tablespoon distilled white vinegar
1/4 cup olive oil
Kosher salt and black pepper
1 3/4 teaspoons ground cumin
1/2 teaspoon smoked paprika
2 tablespoons olive oil
Kosher salt and ground black pepper
1 1/4 pounds skin-on salmon fillet
1 lemon, cut into wedges, for serving

Steps:

Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 409 milligrams, Sugar 0 grams

Tips:

Choose the Right Fish: Select a firm-fleshed fish like salmon, trout, or cod. These fishes hold their shape well during roasting.
Season Simply: Use a simple combination of salt, pepper, and a touch of olive oil to season the fish. Don't overpower the delicate flavor of the fish.
Roast at High Heat: Roast the fish at a high temperature (400°F or above) to achieve a crispy skin and tender interior.
Cook to the Right Temperature: Use a meat thermometer to ensure that the fish is cooked to your desired doneness. The internal temperature should reach 145°F for medium-rare or 155°F for medium.
Make a Flavorful Sauce: The vinegar sauce in this recipe adds a tangy and herbaceous flavor to the fish. Be sure to use a good quality vinegar and fresh herbs.

Conclusion:

Roasted fish with coriander in vinegar sauce is a flavorful and easy-to-make dish that is perfect for a weeknight dinner. The combination of roasted fish, tangy vinegar sauce, and fresh herbs creates a delicious and satisfying meal. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice. This recipe is a great way to enjoy the delicate flavor of fish. The vinegar sauce adds a bright and tangy flavor, while the coriander adds a touch of warmth and spice. The fish is cooked to perfection, with a crispy skin and a tender interior. Overall, this recipe is a delicious and healthy way to enjoy fish. It is easy to make and can be tailored to your own preferences. So next time you are looking for a quick and easy weeknight meal, give this roasted fish with coriander in vinegar sauce a try.