11/07/2024
🐟 Broiled Fish with Rustic Mediterranean Salsa 🐟
Savor broiled fish fillets topped with a smoky, rustic tomato, onion, and caper sauce.
Ingredients:
2 pounds boneless white fish fillets (perch, snapper, cod, halibut, or mahi mahi)
Olive oil
Kosher salt and black pepper
1 large red onion, diced
¼ pound Spanish chorizo, speck, pancetta, or smoked bacon, finely chopped (optional)
4 cups cherry or grape tomatoes, halved (or 2 cans diced tomatoes)
4 large garlic cloves, crushed
Zest of 1 lemon, cut into large strips
½ teaspoon crushed red pepper
1 tablespoon smoked Spanish paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 cup water
1 cup dry sherry, white wine, or cognac (or broth)
4 tablespoons butter
¼ cup capers, drained
½ cup finely chopped flat-leaf parsley
Lemon wedges, for serving
Directions:
Prep the Fish:
Line a baking sheet with foil and drizzle with oil.
Pat fish fillets dry, place skin-side down on oiled foil.
Season tops with salt and pepper, and refrigerate while making the sauce.
Make the Sauce:
Heat 3 tablespoons olive oil in a large saucepan over medium heat.
Add onion, sauté for 5 minutes until translucent.
Add chorizo (if using) and sauté for 2-3 minutes.
Add tomatoes, garlic, lemon zest, and crushed red pepper.
Season with salt and black pepper.
Sauté for 5 minutes until tomatoes soften.
Add paprika, oregano, tomato paste, water, and sherry.
Bring to a boil, then simmer for 10 minutes until thickened.
Stir in butter and simmer for 3 more minutes until melted.
Remove from heat, stir in capers and parsley.
Cook the Fish:
Remove fish from the refrigerator and pat dry again.
Drizzle generously with olive oil.
Broil for 7-12 minutes until cooked through, opaque, and flaky.
(Alternatively, bake at 375°F for 20 minutes).
Serve:
Top fillets with spoonfuls of sauce.
Serve with lemon wedges.
Prep Time: 15 minutes
Cook Time: 25 minutes
Calories: 350 kcal per serving
Tips:
Substitute green or Kalamata olives for capers if desired.
Use can
