Grilled Fish With Sun Dried Tomato Relish
Grilled Fish With Sun Dried Tomato Relish takes approximately 45 minutes from beginning to end. One portion of this dish contains roughly 44g of protein, 29g of fat, and a total of 677 calories. For $6.83 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up balsamic vinegar, pepper, salt, and a few other things to make it today. It works well as a main course. A few people made this recipe, and 16 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. It is perfect for The Fourth Of July. It is brought to you by Foodista. With a spoonacular score of 94%, this dish is spectacular. Similar recipes are Grilled Fish With Sun Dried Tomato Relish, Grilled Tuna With Sun-dried Tomato Relish, and Grilled Tuna With Sun-dried Tomato Relish.
Ingredients
balsamic vinegar
0.5 teaspoon
cucumber
150 g
extra virgin olive oil
1 teaspoon
mint
5 leaves
olive oil
2 tablespoons
pepper
0.5 teaspoon
salt
0.5 teaspoon
sesame seeds
2 teaspoons
sugar
0.5 cup
sun-dried tomatoes
120 g
fish fillet
400 g
Cooking in Steps
-
1Pre-heat the oven to 200 deg Celsius.
oven -
2Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil.
olive oil
baking paper
baking pan -
3Lay the whole fish fillet on the baking sheet and rub the fish generously with the rest of the olive oil.Season with salt and pepper. I like to use Masterfoods Garlic Pepper whenever a recipe calls for salt and pepper.
salt and pepper
fish fillets
olive oil
garlic
pepper
fish
dry seasoning rub
baking sheet -
4Place the fish in an oven pre-heated to 200 deg Celsius for 15-20 minutes until fish is cooked. Do not overcook the fish. The standard, fan-forced or grill functions of the oven may be used.While the fish is cooking, lightly peel a piece of cucumber. About 150g large. Leave some skin on for a prettier appearance.
cucumber
fish
grill
oven -
5Cut the cucumber into strips and trim off the seeds. Retain the crunchy parts. Dice the cucumber strips. Set aside the cucumber dices in a bowl.Use only sun-dried tomatoes that are soaked in oil.
sun dried tomatoes
cucumber
seeds
cooking oil
bowl -
6Remove the tomatoes from the jar and drain the excess oil.
tomato
cooking oil
-
7Cut the tomatoes into small pieces.
tomato
-
8Add the tomatoes to the cucumber.Stack 5 leaves of mint or basil together.
cucumber
tomato
basil
mint
-
9Roll up the stack of leaves. Using a pair of kitchen scissors, cut the herbs into fine strips.
herbs
roll
kitchen scissors -
10Add them to the tomato mixture.
tomato
-
11Add salt and pepper to taste, 1/2 teaspoon of sugar, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon of balsamic vinegar and 1 teaspoon of toasted sesame seeds. Stir the tomato relish mixture well to combine.
extra virgin olive oil
balsamic vinegar
salt and pepper
sesame seeds
tomato
sugar
-
12Remove the fish from the oven.
fish
oven -
13Cut into servicing portions and place the relish on the top of the each fish fillet.
fish fillets
-
14Garnish with sprigs of mint or basil.
basil
mint
