Best Oil Poached Tomatoes Recipes

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OIL-POACHED HALIBUT WITH FENNEL, TOMATOES, AND MASHED POTATOES



Oil-Poached Halibut With Fennel, Tomatoes, and Mashed Potatoes image

Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables are served over.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 9

1 1/4 pounds skin-on halibut fillet, cut into 4 pieces (5 ounces each)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for poaching
2 pounds russet potatoes (3 medium), peeled and cut into 1-inch pieces
1 head fennel, bulb cored and cut into 1/2-inch-thick wedges, fronds reserved for serving
1 1/2 cups cherry tomatoes (8 ounces)
1 cup pitted mixed olives
4 small rosemary sprigs
3/4 cup whole milk, warmed

Steps:

  • Generously season fish with salt. Coat the bottom of a 3-to-4-quart saucepan or small pot with oil, then nestle fish pieces in, skin-sides down. Add just enough oil to fully submerge fish (about1 cup); attach a deep-fry thermometer to pan. Heat over medium until oil reaches 150 degrees. Reduce heat to low to maintain temperature (remove pan from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 8 to 12 minutes, depending on thickness. Remove with a fish spatula or slotted spoon, allowing excess oil to drip back into pot; transfer to a plate, skin-sides up, and loosely.cover with foil to keep warm.
  • While the fish is cooking; in a small pot, combine potatoes, 1 tablespoon salt, and enough water to submerge potatoes by about 2 inches. Bring to a boil, then reduce heat to medium; simmer potatoes until tender and easily pierced with the tip of a knife., 10-12 minutes. Drain; press potatoes through a ricer back into pot (or, for a chunkier potatoes, use a potato masher). Cover to keep warm.
  • Add fennel wedges, tomatoes, olives, and rosemary to pan, adding more oil to fully submerge ifnecessary. Increase heat to medium-high and cook until oil temperature reaches 210 degrees. Reduce heat to medium-low to maintain temperature and continue cooking until fennel is tender and easily pierced with the tip of a knife, 10 to 12 minutes. Remove vegetable mixture with a slotted spoon,reserving oil for potatoes.
  • Add milk and 1/4 cup reserved oil to potatoes, stirring until smooth. Season to taste with salt, pepper, and more oil. Remove skin from fish and serve over potatoes, with vegetable mixture and a drizzle of poaching oil.

OIL-POACHED HALIBUT WITH TOMATOES AND FENNEL



Oil-Poached Halibut with Tomatoes and Fennel image

Provided by Shelley Wiseman

Categories     Fish     Tomato     Vegetable     Poach     Dinner     Seafood     Halibut     Fennel     Fall     Summer     Anniversary     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 11

8 garlic cloves, smashed and peeled
3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/4-inch-thick slices
1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), halved
1 teaspoon fennel seeds
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
3 (3- by 1-inch) strips orange zest
1 quart extra-virgin olive oil
1 (2 1/2-pound) piece skinless halibut fillet (about 1 1/2 inches thick)
Equipment:
a 5- to 6-quart heavy pot (at least 4 inches deep)

Steps:

  • Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.
  • While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.
  • Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.
  • Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.

POACHED SKATE WINGS WITH TOMATOES AND OLIVE OIL



Poached Skate Wings With Tomatoes and Olive Oil image

Provided by Florence Fabricant

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups dry white wine
1 small onion, sliced
1 bay leaf
3 tablespoons white-wine vinegar
2 large skate wings, 8 to 10 ounces each
Salt and freshly ground black pepper
2 ripe tomatoes, peeled, seeded and finely chopped
1/2 cup finely chopped scallions
2 tablespoons minced fresh basil
1 tablespoon drained capers
1/2 cup extra-virgin olive oil

Steps:

  • In an enamel, stainless steel or anodized aluminum skillet large enough to hold the skate wings in a single layer, simmer the wine with the onion and bay leaf for a few minutes. Add the vinegar.
  • Place the skate wings in the wine mixture and simmer until they just turn opaque, six to eight minutes. Remove the fish from the liquid and cut each skate wing into two portions. Allow to cool to room temperature.
  • To serve, place the skate wings on a serving platter or individual plates and season each with salt and pepper. Top with tomatoes, scallions, basil and capers. Drizzle with olive oil. Serve at room temperature.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 806 milligrams, Sugar 3 grams

RED SNAPPER AND HEIRLOOM TOMATOES POACHED IN OLIVE OIL



Red Snapper and Heirloom Tomatoes Poached in Olive Oil image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 quarts olive oil
4 (6-ounce) red snapper fillets, skin on
Salt and freshly ground black pepper
4 heirloom tomatoes
1/4 pound lardons
2 cloves garlic, thinly sliced
3 cups packed spinach

Steps:

  • Warm a large pot of olive oil to 200 degrees F. Season fish with salt and pepper. Submerge in oil. Add tomatoes and submerge. Cook slowly until fish is done, about 15 minutes. Remove fish.
  • In a saute pan over medium-high heat, cook the lardons until crispy. Remove and pour out most oil. Add garlic and cook until slightly brown. Add spinach and cook until wilted. Remove and keep warm. Add fish and turn, to quickly crisp skin on all sides. Serve fish with tomatoes atop spinach and sprinkle with lardons.

OLIVE-OIL-POACHED TOMATOES



Olive-Oil-Poached Tomatoes image

These tomatoes are used for the tomato terrine, although Ureña notes that they are also handy for serving with grilled lamb and chicken. The oil in which the tomatoes are cooked is later used for vinaigrettes and poaching fish.

Provided by Amanda Hesser

Categories     side dish

Time 5h

Yield Makes about 4 to 6 cups

Number Of Ingredients 6

12 large beefsteak tomatoes (not too ripe), halved and seeded
Salt and pepper
3 tablespoons sugar
10 cloves garlic, lightly crushed
1/2 bunch thyme
Olive oil (about 1 1/2 quarts)

Steps:

  • Preheat the oven to 175 degrees. Place the tomatoes, cut side up, in a roasting pan just large enough to fit them snugly in a layer (use two pans if necessary). Season with salt and pepper. Sprinkle with sugar, garlic and thyme, then pour in enough olive oil to almost cover the tomatoes. Bake for 4 to 5 hours, until skins are very loose.

Nutrition Facts : @context http, Calories 1201, UnsaturatedFat 108 grams, Carbohydrate 13 grams, Fat 130 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 18 grams, Sodium 750 milligrams, Sugar 9 grams

BRANZINO WITH ROASTED TOMATOES, OLIVE OIL POACHED MUSHROOMS



Branzino with Roasted Tomatoes, Olive Oil Poached Mushrooms image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 cups olive oil
8 ounces button mushrooms
2 tablespoons grapeseed oil
4 branzino fillets
Salt and ground pepper
8 slices tomato, 1/2-inch thick
Salt and ground pepper
1 cup white wine
1/4 cup fresh lemon juice
2 tablespoons minced fresh parsley
1 tablespoon minced garlic
2 tablespoons unsalted butter

Steps:

  • For the mushrooms: In a saucepan over medium-high heat, add the olive oil to the pan and allow to heat until the verge of smoking. Then reduce the heat to medium and add the mushrooms. Allow the mushrooms to cook for 5 to 6 minutes, and then remove.
  • For the fish: In a nonstick saute pan, add the grapeseed oil over medium heat for 1 minute. Sprinkle the fish with salt and pepper, and then add the fish to the pan, flesh-side down. Cook for 2 minutes, flip the fish and turn the heat off. Allow the fish to finish with the residual heat for 2 minutes. Then remove the fish and allow to rest until serving.
  • For the sauce: In the same pan, return to medium-high heat. Sprinkle the tomatoes with salt and pepper, add to the pan and cook for 1 minute. Then flip the tomatoes and add the wine to deglaze the pan. Next, add the lemon juice, parsley and garlic. Remove the tomatoes and arrange flat on a serving plate, end to end. Allow the sauce to reduce by half, yielding 1/2 cup. Once reduced, turn the heat off and stir in the butter to finish the sauce. Then place the fish over the tomatoes, arrange the mushrooms and spoon the sauce over the fish. Serve.

OIL-POACHED HALIBUT WITH FENNEL, TOMATOES, AND MASHED POTATOES



Oil-Poached Halibut With Fennel, Tomatoes, and Mashed Potatoes image

Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables are served over.

Provided by @MakeItYours

Number Of Ingredients 9

1 1/4 pounds skin-on halibut fillet, cut into 4 pieces (5 ounces each)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for poaching
2 pounds russet potatoes (3 medium), peeled and cut into 1-inch pieces
1 head fennel, bulb cored and cut into 1/2-inch-thick wedges, fronds reserved for serving
1 1/2 cups cherry tomatoes (8 ounces)
1 cup pitted mixed olives
4 small rosemary sprigs
3/4 cup whole milk, warmed

Steps:

  • Generously season fish with salt. Coat the bottom of a 3-to-4-quart saucepan or small pot with oil, then nestle fish pieces in, skin-sides down. Add just enough oil to fully submerge fish (about 1 cup); attach a deep-fry thermometer to pan. Heat over medium until oil reaches 150 degrees. Reduce heat to low to maintain temperature (remove pan from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 8 to 12 minutes, depending on thickness. Remove with a fish spatula or slotted spoon, allowing excess oil to drip back into pot; transfer to a plate, skin-sides up, and loosely. cover with foil to keep warm.
  • While the fish is cooking; in a small pot, combine potatoes, 1 tablespoon salt, and enough water to submerge potatoes by about 2 inches. Bring to a boil, then reduce heat to medium; simmer potatoes until tender and easily pierced with the tip of a knife., 10-12 minutes. Drain; press potatoes through a ricer back into pot (or, for a chunkier potatoes, use a potato masher). Cover to keep warm.
  • Add fennel wedges, tomatoes, olives, and rosemary to pan, adding more oil to fully submerge if necessary. Increase heat to medium-high and cook until oil temperature reaches 210 degrees. Reduce heat to medium-low to maintain temperature and continue cooking until fennel is tender and easily pierced with the tip of a knife, 10 to 12 minutes. Remove vegetable mixture with a slotted spoon,reserving oil for potatoes.
  • Add milk and 1/4 cup reserved oil to potatoes, stirring until smooth. Season to taste with salt, pepper, and more oil. Remove skin from fish and serve over potatoes, with vegetable mixture and a drizzle of poaching oil.

OIL-POACHED TOMATOES



Oil-Poached Tomatoes image

Provided by Michael Anthony

Yield Makes 4 servings

Number Of Ingredients 6

1 pound plum tomatoes (about 6), halved, cored
1 head of garlic, cloves separated
2 sprigs rosemary
2 sprigs thyme
1 cup olive oil
1 teaspoon kosher salt

Steps:

  • Preheat oven to 300°F. Toss tomatoes, garlic, rosemary and thyme sprigs, oil, and salt in a large baking dish.
  • Bake tomatoes until they are soft and skins begin to shrivel, 35-45 minutes. Let cool slightly, then slip off skins. Discard herbs.
  • DO AHEAD: Tomatoes can be made 5 days ahead. Cover tomatoes and oil and chill.

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