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:
- 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.
- 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. 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. Remove the tomatoes from the jar and drain the excess oil. Cut the tomatoes into small pieces. Add the tomatoes to the cucumber.
- 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.
- 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.
- Remove the fish from the oven. Cut into servicing portions and place the relish on the top of the each fish fillet.
- 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:
covered percent of daily need
