Grilled Fish With Sun Dried Tomato Relish

Grilled Fish With Sun Dried Tomato Relish is a gluten free, dairy free, fodmap friendly, and pescatarian main course. This recipe serves 2. For $7.56 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 45g of protein, 20g of fat, and a total of 677 calories. The Fourth Of July will be even more special with this recipe. A mixture of balsamic vinegar, salt, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. 16 people found this recipe to be scrumptious and satisfying. It is brought to you by Foodista. Overall, this recipe earns an outstanding spoonacular score of 93%. Similar recipes include Grilled Tuna With Sun-dried Tomato Relish, Grilled Beef Skewers with Sun-Dried Tomato Relish, and Italian Sausage and Fontina Shooter's-Style Sandwich With Onions, Peppers, Fennel, and Sun-Dried Tomato-Caper Relish.

Servings: 2

 

Ingredients:

1/2 teaspoon balsamic vinegar

400g firm white fish fillet (I used kingklip)

150g cucumber

1 teaspoon extra virgin olive oil

5 leaves of mint or basil

2 tablespoons olive oil

1/2 teaspoon pepper

1/2 teaspoon salt

2 teaspoons sesame seeds

1/2 cup Sugar

120g sun-dried tomatoes in oil (oil drained)

Equipment:

baking paper

baking sheet

baking pan

oven

grill

bowl

kitchen scissors

Cooking instruction summary:

  1. Pre-heat the oven to 200 deg Celsius.
  2. Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil. Lay the whole fish fillet on the baking sheet and rub the fish generously with the rest of the olive oil.
  3. Season with salt and pepper. I like to use Masterfoods Garlic Pepper whenever a recipe calls for salt and pepper.
  4. Place 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.
  5. While the fish is cooking, lightly peel a piece of cucumber. About 150g large. Leave some skin on for a prettier appearance. Cut 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.
  6. Use only sun-dried tomatoes that are soaked in oil. Remove the tomatoes from the jar and drain the excess oil. Cut the tomatoes into small pieces. Add the tomatoes to the cucumber.
  7. Stack 5 leaves of mint or basil together. Roll up the stack of leaves. Using a pair of kitchen scissors, cut the herbs into fine strips. Add them to the tomato mixture.
  8. Add 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.
  9. Remove the fish from the oven. Cut into servicing portions and place the relish on the top of the each fish fillet.
  10. Garnish with sprigs of mint or basil.

 

Step by step:


1. Pre-heat the oven to 200 deg Celsius.Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil. Lay 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.

2. Place 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.

3. Cut 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.

4. Remove the tomatoes from the jar and drain the excess oil.

5. Cut the tomatoes into small pieces.

6. Add the tomatoes to the cucumber.Stack 5 leaves of mint or basil together.

7. Roll up the stack of leaves. Using a pair of kitchen scissors, cut the herbs into fine strips.

8. Add them to the tomato mixture.

9. Add 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.

10. Remove the fish from the oven.

11. Cut into servicing portions and place the relish on the top of the each fish fillet.

12. Garnish with sprigs of mint or basil.


Nutrition Information:

Quickview
704k Calories
49g Protein
22g Total Fat
86g Carbs
64% Health Score
Limit These
Calories
704k
35%

Fat
22g
34%

  Saturated Fat
3g
24%

Carbohydrates
86g
29%

  Sugar
73g
82%

Cholesterol
100mg
33%

Sodium
836mg
36%

Get Enough Of These
Protein
49g
99%

Selenium
87µg
126%

Potassium
2781mg
79%

Manganese
1mg
68%

Vitamin B3
13mg
67%

Phosphorus
583mg
58%

Copper
1mg
58%

Vitamin B12
3µg
53%

Magnesium
187mg
47%

Vitamin K
44µg
42%

Vitamin D
6µg
41%

Iron
7mg
40%

Fiber
8g
33%

Vitamin C
25mg
31%

Vitamin B1
0.44mg
29%

Vitamin B6
0.58mg
29%

Vitamin B2
0.45mg
27%

Folate
101µg
25%

Vitamin B5
2mg
24%

Vitamin E
3mg
21%

Zinc
2mg
14%

Calcium
119mg
12%

Vitamin A
586IU
12%

covered percent of daily need
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A pilgrim was walking across the prairie during the days of the Old West when he came across a small town. Passing through the town, he noticed a saloon and decided to stop and quench his thirst. After ordering a beer, he stood at the bar and observed the other clientele in the saloon. Suddenly the saloon door swung open, and a cowboy came running in yelling "Big Jake's comin'!" Within seconds the establishment had cleared, leaving the pilgrim and his beer alone at the bar. Sure enough, a huge seven-and-a-half foot, 500 pound cowboy came swaggering in, tearing out the front door frame with his broad shoulders. The cowboy looked around the saloon, marched over to the pilgrim, picked him up by the scruff of the neck, and threw him over the bar, bellowing "Gimme a drink!" The pilgrim complied, placing the almost-full bottle next to the glass on the bar. The cowboy tossed back the drink, then bit the neck off of the bottle and emptied that too. At that point, the pilgrim, quaking in his boots, asked "Sir, would you care for another?" To which the cowboy replied, "Nope. I gotta go. Big Jake's comin'!"

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