Best 2 Steamed Fish With Thyme And Tomato Vinaigrette Recipes

Indulge in the culinary delight of steamed fish, a simple yet flavorful dish that showcases the natural goodness of fresh seafood. This collection of recipes takes you on a journey of taste and aroma, with each dish offering a unique twist on the classic preparation. From the refreshing tang of citrus-infused sauces to the vibrant herbaceousness of aromatic herbs, these recipes promise an explosion of flavors that will tantalize your taste buds. Whether you prefer the delicate sweetness of sole or the robust heartiness of salmon, there's a recipe here to suit your preferences. Get ready to embark on a culinary adventure that celebrates the beauty of steamed fish, a dish that is both healthy and delicious.

Here are our top 2 tried and tested recipes!

STEAMED FISH WITH THYME AND TOMATO VINAIGRETTE

Steamed Fish With Thyme and Tomato Vinaigrette image

Provided by Pierre Franey

Categories dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon Dijon mustard
3 tablespoons rice vinegar
1/3 cup olive oil
1/2 cup diced, peeled and seeded tomatoes
2 tablespoons finely chopped scallions
2 tablespoons freshly grated ginger
2 tablespoons freshly chopped coriander
1 tablespoon light soy sauce
Pinch hot red pepper flakes, optional
Salt and freshly ground pepper to taste
4 boneless, skinless fish fillets, about 6 ounces each (weakfish, red snapper, sea bass or salmon)
4 sprigs fresh thyme or 1 teaspoon dried

Steps:

Put the mustard and vinegar into a mixing bowl, and add the oil, whisking in vigorously. Stir in the remaining ingredients except the thyme and fish. Keep the sauce at room temperature.
Pour water into the steamer. Place the fillets on the steamer rack. Sprinkle with salt and pepper to taste. Place one sprig of fresh thyme on each fillet, and cover the steamer. When the water begins to boil, steam for about 4 minutes. Do not overcook. Remove the thyme sprigs. Serve immediately with the sauce spooned over the fillets.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE

Roasted or Grilled Whole Fish With Tomato Vinaigrette image

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

Ingredients

2 whole fish, such as branzino, blackfish or striped bass, about 2 pounds each, gutted and scaled
Salt and pepper
A few thyme sprigs
A few rosemary sprigs
A few parsley sprigs
A few fennel fronds
A few basil leaves
1 small lemon, thinly sliced
Extra-virgin olive oil
1 shallot, finely diced
3 tablespoons red wine vinegar
Salt and pepper
2 cups diced tomatoes, or use halved cherry tomatoes instead
1/4 cup olive oil
2 tablespoons roughly chopped basil or parsley

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

Tips for Cooking Fish with Thyme and Tomato Vinaigrette:

Choose a firm-fleshed fish such as salmon, cod, or halibut.
Steam the fish for 10-12 minutes, or until it is cooked through.
Make the tomato vinaigrette while the fish is steaming.
Use fresh thyme for the best flavor.
Serve the steamed fish with the tomato vinaigrette and your favorite sides.

Conclusion:

Steamed fish with thyme and tomato vinaigrette is a healthy and delicious dish that is easy to make. This recipe is perfect for a weeknight meal or a special occasion. The fish is cooked perfectly and the tomato vinaigrette is light and flavorful. This dish is sure to please everyone at your table.