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Grilled Fish With Sun Dried Tomato Relish

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $8.89 One serving costs about $8.89 One serving costs about $8.89

$8.89 per serving

16 people like this recipe

16 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 father's day,4th of july,summer,gluten-free,dairy-free,healthy,pescetarian,gluten free,dairy free,fodmap friendly,pescatarian lunch,main course,main dish,dinner
spoonacular Score:93%

Spoonacular Score: 93%

 

You can never have too many main course recipes, so give Grilled Fish With Sun Dried Tomato Relish a try. One serving contains 703 calories, 42g of protein, and 25g of fat. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 2 and costs $7.34 per serving. 16 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have pepper, extra virgin olive oil, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is amazing. Try Artichoke and Sun Dried Tomato Pasta, Grilled Tuna With Sun-dried Tomato Relish, and Sun Dried Tomato Pesto Pasta with Zoodles for similar recipes.

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Alois Lageder Terra Alpina Pinot Grigio Vigneti delle Dolomiti

Alois Lageder Terra Alpina Pinot Grigio is bright yellow in color with pronounced flowery aromas with a hint of spice; medium-bodied with good minerality and a precise finish. Pairs well with fish and shellfish, poultry, white meats as a starter or with the meal

» Get this wine on Wine.com

Ingredients

Servings:
0.5 tsps
0.5 tsps balsamic vinegar
balsamic vinegar
5.29 oz
5.29 oz cucumber
cucumber
1 tsp
1 tsp extra virgin olive oil
extra virgin olive oil
1.25 leaf
1.25 leaf mint
mint
2 Tbsps
2 Tbsps olive oil
olive oil
0.5 tsps
0.5 tsps pepper
pepper
0.5 tsps
0.5 tsps salt
salt
2 tsps
2 tsps sesame seeds
sesame seeds
0.5 cups
0.5 cups sugar
sugar
4.23 oz
4.23 oz sun-dried tomatoes
sun-dried tomatoes
2.6 cups
2.6 cups white fish fillet
white fish fillet
0.5 tsps balsamic vinegar
0.5 tsps
balsamic vinegar
5.29 oz cucumber
5.29 oz
cucumber
1 tsp extra virgin olive oil
1 tsp
extra virgin olive oil
1.25 leaf mint
1.25 leaf
mint
2 Tbsps olive oil
2 Tbsps
olive oil
0.5 tsps pepper
0.5 tsps
pepper
0.5 tsps salt
0.5 tsps
salt
2 tsps sesame seeds
2 tsps
sesame seeds
0.5 cups sugar
0.5 cups
sugar
4.23 oz sun-dried tomatoes
4.23 oz
sun-dried tomatoes
2.6 cups white fish fillet
2.6 cups
white fish fillet

Equipment

kitchen scissors
kitchen scissors
baking paper
baking paper
baking sheet
baking sheet
baking pan
baking pan
grill
grill
bowl
bowl
oven
oven
kitchen scissors
kitchen scissors
baking paper
baking paper
baking sheet
baking sheet
baking pan
baking pan
grill
grill
bowl
bowl
oven
oven


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.89
Ingredient
½ teaspoons balsamic vinegar
150 grams cucumber
1 teaspoon extra virgin olive oil
2 tablespoons olive oil
½ teaspoons pepper
2 teaspoons sesame seeds
½ cups sugar
120 grams sun-dried tomatoes
400 grams white fish fillet
Price
$0.02
$0.36
$0.05
$0.33
$0.03
$0.15
$0.14
$7.82
$8.88
$17.78

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

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