Stephen Ceideburg 1 1/2 lb Fish fillets *
1 tb Fresh lime juice
1/4 ts Salt
1 1/2 ts Vegetable oil
1 1/2 ts Olive oil
1 md Onion, thinly sliced
45 oz Good-quality tomatoes,
-lightly drained 2 Cloves garlic, minced
12 Meaty green olives, pitted
-and coarsely chopped 2 tb Large Spanish capers
2 md Pickled jalapeno chilies,
-sliced plus: 1 tb Pickling juices
3/4 ts Dried marjoram
3/4 ts Dried thyme
2 tb Finely chopped parsley **
3 Bay leaves
1 One-inch cinnamon stick
2 Whole cloves
1/4 ts Black peppercorns, cracked
Fish broth, bottled clam -juice or water salt (opt)
* like boneless and skinless red snapper or halibut, in 6 1 1/2-inch thick piece. ** plus a few sprigs for garnish Rinse fillets, place them in a non aluminum dish and sprinkle them with lime juice and salt. Cover and refrigerate for 1 hour. In a large nonstick skillet, heat oils over medium heat, add onions and cook, stirring frequently, until golden, about 5 to 7 minutes. Cut tomatoes into 1 inch pieces and place them in a bowl, collecting the juices as you go. Add garlic to onion and cook for a minute or so, then add tomatoes. Simmer for 5 to 10 minutes, or until most of the liquid has evaporated. Divide olives and capers between two small bowls and set one aside to use for garnishes. To the other bowl, add jalapenos, pickling juice, marjoram, thyme and chopped parsley. If you don't want bay leaves, cinnamon, cloves and pepper in the finished sauce, wrap them in cheesecloth and tie with a string, otherwise add them directly to the olive mixture. Add the olive-herb mixture to the tomatoes, along with fish stock, clam ice or water. Simmer, covered, for 10 minutes, then taste, adding salt if necessary. Remove the cheesecloth bag, if using, and the bay leaves. Remove fillets from marinade and rinse. To cook on the stovetop, place them in the skillet, covering them well with sauce. Cover and cook over medium heat for 4 minutes. Turn the fillets over, cover and cook for 2 to 3 minutes longer, until they flake when pressed firmly with a fork at the thickest part. Alternatively, to bake, preheat oven to 350 degrees F. Place the fillets in a single layer in a lightly oiled baking dish. Spoon the sauce over them, cover with aluminum foil and bake for 10 to 15 minutes, or just until the fish flakes when pressed firmly with a fork at the thickest part. Serve garnished with reserved olives, capers and parsley. 185 CALORIES PER SERVING: 25 G PROTEIN, 5 G FAT, 10 G
CARBO- HYDRATE; 249 MG SODIUM; 41 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987). Posted by Stephen Ceideburg
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How to Make The Best Fish recipe / Greek Branzino with Black Olives, Tomatoes & Capers
Chef Stefan welcomes you. On my channel, you'll find some of the Best Mediterranean diet recipes and international recipes for breakfast, lunch, and dinner. Recipes for the Low-Carb diet, Keto Diet, and more are on the way.
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#fish #Branzino #Mediterraneandiet #greek
Recipes
1 medium sized Branzino
1 medium sweet onion, ribboned
2 cloves garlic, chopped
5 ounces ripe cherry tomato, halved
10 Greek Olives, pitted and chopped
1 teaspoon capers
Salt & Pepper
1 tablespoon fresh flat-leaf parsley, chopped
1tbsp & half teaspoon
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Fish pizzaiola recipe italian style | Pesce Azzurro alla Pizzaiola Tombarello o Biso
Fish pizzaiola recipe Italian style. Tombarello or Biso fish with pizzaiola sauce: with tomatoes, capers and black olives. Neapolitan fish pizzaiola recipe.
Ingredients:
- a fish
- pelati tomatoes
- capers
- olives
- garlic
- olive oil
- origano
- parsley
- salt
#fishpizzaiola #fishrecipitalian #fishrecipe
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How to Grill a Whole Fish | Grill Branzino Recipe | Cooking with Payshintz
Grilled Branzino in the Oven Recipe:
Grilling a whole fish could be intimidating, but there is a key technique to make sure you can grill a perfect golden brown fish every time(Please like the video if you find out what that technique is :P).
If you are looking for a Keto recipe, this grilled Branzino fish recipe is for you. Branzino includes nutritions such as protein, vitamin D, and omega-3. One of my favorite dinner time low-calorie dishes!
???? Check out how to cook branzino in the oven:
0:00 Intro
0:30 How to make Gremolata Sauce
1:17 Marinate Branzino Fish
3:04 Cook it on the Grill
4:19 Final Taste
★ Ingredients
- Gremolata Sauce -
1 cup Parsely
1/4 cup Lemon
2 Garlic. Cloves
1/2 cup Olive Oil
Salt & Pepper
Chili Flakes
- Fish -
1 lb Branzino (or any white fish)
1tbsp Olive Oil
1 Lemon
Thyme
Rosemary
#payshintz #grillfish #seafood #bbqfish #recipe
★ Music Credits
Nothing On Me - Patrick Patrikios
Bensound - All That
Preparing 'Branzino' Mediterranean seabass
At the Prado kitchen, Jose is filling our Branzino fillets with potato, tomato, and Taggiasca olive pesto. The fillets are tied with I'Itoi onion to hold their form and add flavor through the cooking process.
PAN-SEARED FISH FILLET WITH TOMATO AND CAPERS | Pan Seared Branzino | Josie's Pinoy Kitchen