Best Mediterranean Poached Fish Recipes

Mediterranean Poached Fish image

Provided by Dancer in the Kitch

Categories < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped
1/2 sweet red pepper, cored, seeded and chopped
2 garlic cloves, chopped
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup white wine
1 tablespoon capers
12 kalamata olives or 12 black olives, pitted
1 lemon, zest and juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
4 fillets, white fish (5-6 oz., tillapia, flounder, catfish)

Steps:

Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper.
Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.

MEDITERRANEAN POACHED FISH image

Categories Fish

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped
1/2 sweet red pepper, cored, seeded and chopped
2 clove garlic, chopped
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup white wine or water
1 tablespoon capers
12 pitted kalamata olives, cut in half
Zest and juice of 1 lemon
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
4 fillets (5 to 6 ounces each), such as tilapia, flounder or catfish

Steps:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn. 2. Stir in tomatoes, wine, capers, olives, lemon zest and juice, oregano, salt and pepper. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8 to 10 minutes or until fish flakes easily. Gently turn fish halfway through cooking. 3. Serve with plain couscous and green beans, if desired.

Mediterranean Poached Fish Recipe - (4.1/5) image

Provided by á-4084

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped
1/2 sweet red pepper, cored, seeded and chopped
2 clove garlic, chopped
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup white wine or water
1 tablespoon capers
12 pitted kalamata olives, cut in half
Zest and juice of 1 lemon
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
4 fillets (5 to 6 ounces each), such as tilapia, flounder or catfish

Steps:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn. 2. Stir in tomatoes, wine, capers, olives, lemon zest and juice, oregano, salt and pepper. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8 to 10 minutes or until fish flakes easily. Gently turn fish halfway through cooking. 3. Serve with plain couscous and green beans, if desired.