Despite the fact that fish is not everyone’s favorite ingredient, when prepared properly, it can transform any dish into something delicious. Those who enjoy fish and tomatoes together in the same meal will be pleased to know that there are numerous delectable ways to prepare these ingredients. In this section, you’ll find some of the simplest and most delicious fish and tomato recipes we could come up with.
Swordfish steaks with cherry tomatoes
According to what you’ve probably guessed, the main ingredients for this meal are fish and cherry tomatoes. Preparing the dish is a little more difficult, but we promise you that it will be well worth your time.
One and a half pounds of swordfish meat, half an onion finely chopped, two 15-ounce cans of drained cherry tomatoes of superior quality, two tablespoons of red wine vinegar, lemon slices (optional), oregano leaves, two tablespoons of drained capers, and freshly ground salt and pepper are all you’ll need in order to make this dish.
Swordfish steaks should be cut into chunky steaks with a stainless steel fish fillet knife, after the skin, bones, head, and tail have been removed. Add two tablespoons of oil to a frying pan and add the fish steaks, seasoning them with salt and pepper before cooking.
In a separate bowl, chop the tomatoes, onions, and capers into small pieces and stir in the red wine vinegar until everything is combined. Season with additional salt and pepper to taste, depending on your preferences. Broil the fish for up to eight minutes, or until it has turned a beautiful shade of brown-gold on the outside. Then repeat the process for the other side of the steak, cooking for a total of seven minutes more.
Remove the swordfish steaks from the pot and arrange them on a serving plate to serve. To finish, sprinkle on some fresh oregano, lemongrass, and lemon slices and toss everything together again to combine. Alternatively, you can serve this dish with a generous portion of baked potatoes.
Despite the fact that you don’t want to turn your kitchen into a battleground, you can still enjoy a healthy and low-calorie meal with the bare minimum of effort. A fish salad is an excellent choice for brunches or light dinners when you’re trying to lose weight.
The best part is that you can improvise as much as you want and use any combination of ingredients that you want. It goes without saying that the main ingredient must be fish, and you can choose from tuna chunks, baked or smoked salmon, and any other type of fish you like.
Combine your favorite vegetables in a large mixing bowl, including lettuce, kale, or arugula, scallions or spring onions, some spinach leaves, juicy and sweet cherry tomatoes, avocado, and a sprinkle of grated feta cheese, if desired. Additionally, you can include a combination of seeds or nuts, as well as pineapple or orange pieces, depending on your preferences and availability.
Season your salad with a natural Italian dressing made with extra virgin olive oil, lemon juice, salt, pepper, and fresh oregano or rosemary, and serve immediately. If you are using arugula, you can omit the latter step because both of these ingredients have a spicy and bitter flavor.
Fish in tomato sauce
Making this delicious recipe will take you no more than an hour of your time to complete. It is a simple dish to prepare and can be served as a main dish at family gatherings. In order to make the sauce, you will need one large onion, several garlic cloves, approximately 6 ounces of high-quality tomato paste, one tablespoon of capers, the same amount of honey, and approximately two cups of vegetable or fish stock.
Additionally, you will require approximately two pounds of cod fillets, flour, salt and freshly ground black pepper as well as olive oil and fresh parsley for garnishing the dish, amongst other ingredients. For the fillets, you will need to use a sharp fishing knife, so make sure to purchase one that is designed for this purpose.
Cook the onion, which has been chopped into small pieces, in a large pan with about 4 tablespoons of butter until it is soft and translucent. Stir in the minced garlic cloves and tomato paste and cook for a further few minutes, until the sauce has thickened. Remove from heat.
In a separate pan, heat some olive oil and add the cod fillets, which have been seasoned with fresh salt and pepper and dusted with flour, after they have been seasoned with flour. Cook until the crust has turned a golden shade of brown. In the first cooking pot, combine all of the ingredients (except the fish) and bring to a boil until the sauce has been reduced by half. Add the fish fillets and cook for another minute or so on high heat. Fresh parsley can be sprinkled on top as a garnish.