Best 2 Roasted Or Grilled Whole Fish With Tomato Vinaigrette Recipes

Craving for a flavorful and healthy seafood dish? Look no further than roasted or grilled whole fish with tomato vinaigrette. This culinary masterpiece combines the succulent flavors of perfectly cooked fish with a refreshing and tangy vinaigrette dressing, creating a delightful dining experience.

Indulge in the classic Roasted Whole Fish with Tomato Vinaigrette, where a sea bass or trout is roasted to perfection, complemented by a zesty tomato-based sauce. For a smoky twist, try the Grilled Whole Fish with Tomato Vinaigrette, where the fish is grilled over charcoal or a grill pan, infusing it with a delightful smoky aroma.

If you prefer a more hands-off approach, the Baked Whole Fish with Tomato Vinaigrette offers a convenient option. Simply coat the fish in the flavorful vinaigrette and bake it in the oven for a hassle-free meal.

For those who love their fish crispy, the Pan-Fried Whole Fish with Tomato Vinaigrette is a must-try. The fish is pan-fried until golden brown, resulting in a crispy exterior and a tender, flaky interior, all complemented by the tangy vinaigrette.

Finally, the Steamed Whole Fish with Tomato Vinaigrette provides a lighter alternative, where the fish is gently steamed, preserving its delicate flavors and complemented by the vibrant vinaigrette.

No matter your preference, these recipes offer a versatile range of options to satisfy your seafood cravings. Prepare to tantalize your taste buds with the delectable flavors of roasted or grilled whole fish, expertly paired with a refreshing tomato vinaigrette.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

Grilled Halibut with Charred Tomato Vinaigrette image

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

Ingredients

2 pounds heirloom tomatoes, sliced 1/4 inch thick
Four 6- to 8-ounce skin-on halibut fillets
6 tablespoons olive oil, plus more for grilling and drizzling
Kosher salt and freshly ground black pepper
12 ounces on-the-vine cherry or cocktail tomatoes
2 tablespoons white wine vinegar
1/4 cup chopped chives
1/2 cup basil leaves, torn
Flaky salt, for serving

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.

FIRE ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette image

Provided by Food Network

Time 30m

Number Of Ingredients 9

Ingredients

2 yellow tomatoes, quartered, seeds removed
2 tablespoons coarsely chopped red onion
2 cloves garlic, coarsely chopped
1/4 cup rice wine vinegar
2 tablespoons basil chiffonade
1/2 cup olive oil
Two 2 pound flounder, scaled, gills removed, head on
3 tablespoons olive oil
Salt and freshly ground pepper

Steps:

Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles.
Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through.

Tips:

Choose the right fish: Select a whole fish that is fresh and firm, with clear eyes and bright red gills. Some good options include sea bass, trout, red snapper, and branzino.
Prepare the fish: Rinse the fish inside and out and pat it dry with paper towels. Remove the scales if necessary and trim the fins. Score the fish lightly on both sides to help the marinade penetrate.
Make the marinade: Combine olive oil, lemon juice, herbs, and spices in a bowl. Brush the marinade all over the fish, inside and out. Let the fish marinate for at least 30 minutes, or up to overnight.
Roast or grill the fish: Preheat your oven or grill to the desired temperature. Place the fish on a baking sheet or grill grate and cook until it is cooked through. The fish is done when it flakes easily with a fork.
Serve the fish: Transfer the fish to a serving platter and garnish with fresh herbs. Serve with lemon wedges and your favorite sides, such as roasted vegetables, rice, or mashed potatoes.

Conclusion:

Roasted or grilled whole fish is a delicious and healthy meal that is perfect for any occasion. With a little preparation, you can create a flavorful and impressive dish that your family and friends will love. So next time you're looking for a new way to cook fish, try roasting or grilling a whole fish. You won't be disappointed!