Best 3 Tomato Marinated Grilled Fish Recipes

**Grilled fish marinated in tomato sauce: a journey of flavors**

Indulge in a delightful culinary adventure with our grilled fish marinated in tomato sauce. This dish is a symphony of flavors, where the freshness of the fish harmonizes with the vibrant tang of tomatoes, creating a taste sensation that will tantalize your palate. Our collection of recipes offers a diverse range of options, catering to various preferences and dietary choices. From classic Mediterranean marinades to spicy Mexican salsas, each recipe promises a unique and delectable experience. Whether you prefer a mild or bold flavor profile, our recipes have you covered. Dive into the world of grilled fish marinated in tomato sauce and prepare to be amazed by the culinary wonders that await you.

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

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

GREEK-STYLE FISH WITH MARINATED TOMATOES

Greek-Style Fish With Marinated Tomatoes image

In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it. Neither fish nor tomatoes need much help.

Provided by Mark Bittman

Categories dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups cherry tomatoes, preferably Sun Gold, halved
1/4 cup olive oil, or more as needed
2 tablespoons white wine vinegar
1 tablespoon minced fresh hot chili, like jalapeño, or more to taste
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
4 cloves garlic, sliced, or more to taste
Salt
freshly ground black pepper
1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butterflied and boned, or simply gutted
1 lemon, sliced
4 to 6 sprigs fresh thyme

Steps:

Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams

MARINATED GRILLED SALMON WITH TOMATO, BASIL, AND GOAT CHEESE

Marinated Grilled Salmon With Tomato, Basil, and Goat Cheese image

The is a recipe I've developed over the years. I use it on other fish than just Salmon, because not everyone in my family likes Salmon. Any fish will work, just make sure you have a nice sized steak. It is very flavorful and a little different than just another fish on the grill. It is definitely a MUST-TRY! Enjoy.

Provided by KreMit

Categories Cheese

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup soy sauce
1/4 cup Worcestershire sauce
4 -5 tablespoons brown sugar
4 -5 tablespoons honey
juice of one lemon
juice of one lime
one chopped hot chili pepper
5 -7 tablespoons olive oil
3 -4 garlic cloves (chopped)
3 tablespoons Old Bay Seasoning
salt and pepper
5 -7 basil leaves (fresh)
one heirloom tomatoes
goat cheese
2 salmon steaks

Steps:

Mix first 10 ingredients in bowl.
Pour marinade into large freezer bag.
Marinate fish at least 20 minutes with bag sealed at room temperature.
Thinly slice the tomato and sprinkle with salt and pepper.
Place fish on hot grill. Add salt and pepper to taste. (Fresh ground is preferred).
As the fish cooks (3-5 minutes per side), use a brush and mop the marinade onto fish.
Turn salmon a quarter (90 degrees) after a quarter of the way through cooking. (This will give it nice grill cross hatch marks).
Flip fish half way though cooking. Add salt and pepper to taste to this side as well.
Continue to baste the fish with marinade. (Try to use all if possible).
Turn fish another 90 degrees after 3/4 done cooking.
Before fish is completely cooked, top it with thinly sliced tomato. Top tomato with fresh basil. Top basil with crumbled goat cheese. Shut the grill for a minute or two before taking fish off. Let rest a few minutes and enjoy!
Feel free to make the marinade to taste. It should be sweet, and salty, and sour. I did not measure anything out when making this dish. I simply tasted it a few times until it was balanced the way I liked it.

Nutrition Facts : Calories 795.5, Fat 47.3, SaturatedFat 7.7, Cholesterol 55, Sodium 2417.9, Carbohydrate 72, Fiber 0.6, Sugar 65.4, Protein 24.9

Tips:

Choose the right fish: Firm-fleshed fish like salmon, tuna, or swordfish work best for grilling. These fish can withstand the heat of the grill without falling apart.
Marinate the fish: Marinating the fish in a mixture of olive oil, herbs, and spices not only adds flavor but also helps keep the fish moist and tender during grilling.
Preheat your grill: A hot grill will help sear the fish quickly, preventing it from sticking and falling apart.
Grill the fish over medium-high heat: This will help cook the fish evenly without overcooking it.
Flip the fish only once: Flipping the fish too often can cause it to break apart. Cook the fish for 3-4 minutes per side, or until it is cooked through.
Let the fish rest before serving: Letting the fish rest for a few minutes before serving allows the juices to redistribute throughout the fish, resulting in a more tender and flavorful dish.

Conclusion:

Grilled fish is a delicious and healthy meal that can be enjoyed by people of all ages. With a few simple tips, you can grill fish perfectly every time. So next time you're looking for a quick and easy meal, try one of the recipes from this article. You won't be disappointed!