Best Tomato Rosemary Pan Sauce Recipes

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COCONUT-CRUSTED MAHIMAHI WITH PAN-ROASTED GARLIC, ROSEMARY, AND TOMATO SAUCE



Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce image

Provided by Roxanne Russell

Categories     Fish     Garlic     Tomato     Dinner     Coconut     Rosemary     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 15

For fish:
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, smashed
2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
1/4 cup all-purpose flour
1 large egg, lightly beaten
Rounded 1/3 cup grated dried unsweetened coconut
For sauce:
1/4 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon finely chopped rosemary
1 medium tomato, seeded and cut into 1/4-inch dice
1/2 tablespoon finely chopped parsley
1/2 tablespoon finely chopped chives
1 tablespoon rice-wine vinegar (not seasoned)

Steps:

  • Marinate fish:
  • Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
  • Make sauce:
  • Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
  • Marinate fish:
  • Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
  • Make sauce:
  • Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
  • Make sauce:
  • Coat and cook fish: Preheat oven to 450°F with rack in middle.
  • Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)
  • Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.◊

TOMATO-ROSEMARY PAN SAUCE



Tomato-Rosemary Pan Sauce image

This sauce can be made in minutes as the cooked steaks rest. To make the sauce ahead, leave out the butter. Reheat just before serving, adding water if the sauce has reduced too much, then whisk in the butter. This amount is enough for four steaks.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Yield 4

Number Of Ingredients 5

¼ cup low-sodium canned chicken broth
¼ cup dry vermouth or dry white wine
4 canned tomatoes, chopped
½ teaspoon minced fresh rosemary
1 tablespoon butter

Steps:

  • Combine broth, vermouth, tomatoes and rosemary in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in butter until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 6.6 g, Cholesterol 7.9 mg, Fat 3.1 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 187.6 mg, Sugar 3.9 g

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