1、Halibut With Oven-Roasted Tomatoes and Wheat Berry Tabbouleh

  • Makes: 4servings
  • Prep:30 mins
  • Cook:15 mins
  • Carb Grams Per Serving: 54
  • Halibut With Oven-Roasted Tomatoes and Wheat Berry Tabbouleh recipe

    Ingredients

    Method

    Add the parsley, chives, mint, cucumber and minced garlic. Set aside.
  • Preheat the oven to 425 degrees. In a large bowl, toss one pint halved tomatoes with 1 tablespoon of the oil, the whole garlic cloves and salt and black pepper to taste. Mist a baking sheet with the cooking spray. Transfer the tomatoes to the sheet, cut side up, and roast 20 minutes or until soft and juicy.
  • While tomatoes are cooking, mist a baking pan with cooking spray. Place the halibut in the pan and rub with remaining oil, lemon juice and lemon zest; season with salt and black pepper to taste. When tomatoes have cooked 10 minutes, place fish in oven and bake 8 to 10 minutes or until flaky but still moist.
  • Remove halibut and tomatoes from oven. Toss tomatoes with dill and spoon over fish. Combine the cooked wheat berries, the remaining pint of tomatoes and the lemon juice mixture. Serve.
  • Nutrition Facts

  • Servings Per Recipe: 4
    PER SERVING: 532cal., 19 g total fat (3 g sat. fat), 54 g carb. (13 g fiber), 45 g pro.

  • https://www.truecookbook.com/recipe/halibut-with-oven-roasted-tomatoes-and-wheat-berry-tabbouleh-24326/

    2、Salmon with Roasted Tomatoes and Shallots

  • Makes: 4 servings
  • Serving Size: 3 ounces salmon and 3/4 cup tomato mixture per serving
  • Carb Grams Per Serving: 12
  • Salmon with Roasted Tomatoes and Shallots recipe

    Ingredients

    • 3pounds fresh or frozen salmon fillet(s), skinned if desired
    • Nonstick cooking spray
    • 4cups grape tomatoes
    • 1/2 cup thinly sliced shallots
    • 6 cloves garlic, minced
    • 2tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
    • 1tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper

    Method

    1. Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.
    2. Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat.
    3. Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large pancake turners to transfer the salmon to a cutting board.
    4. Reserve* two-thirds of the cooked salmon for the Salmon Cakes with Caper Mayonnaise and Salmon Tacos recipes.
    5. If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin. Serve the remaining salmon with the tomato-shallot mixture. Makes 4 servings (3 ounces salmon and 3/4 cup tomato mixture per serving), plus enough reserved salmon for Salmon Cakes with Caper Mayonnaise and Salmon Tacos

    3、Broiled Swordfish with Oven-Roasted Tomato Sauce

  • Makes: 4 servings
  • Serving Size: 1fish steak + about 1/3 cup sauce
  • Makes: 1 1/2 cups sauce
  • Prep: 20 mins
  • Broil: 15 mins
  • Cook: 15 mins
  • Broiled Swordfish with Oven-Roasted Tomato Sauce recipe

    Ingredients

    Method

    1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
    2. Preheat broiler. Lightly coat a 15x10-inch baking pan with cooking spray. Arrange tomatoes, onion, and garlic in pan; sprinkle with salt and crushed red pepper. Broil 3 to 4 inches from heat 10 minutes; gently stir in the tomato paste to coat the vegetables. Broil about 5 minutes more or until vegetables begin to blacken at the edges.
    3. In a blender or food processor combine the tomato mixture and rosemary. Cover and blend until smooth. Transfer mixture to a saucepan; stir in the broth. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered,12 to 15 minutes or until reduced to 1 1/3 cups. Stir in heavy cream. Cover sauce and keep warm. If desired, drizzle with olive oil.
    4. Lightly coat a broiler pan with cooking spray; place fish on pan. Brush both sides of fish with olive oil; season with black pepper. Broil 5 to 6 inches from the heat 8 to 12 minutes or until fish flakes easily, turning once. Serve fish with sauce and, if desired, snipped basil.

    4、Pork Sandwiches with Roasted Tomatoes and Jalapenos

  • Makes: 12 servings
  • Makes: 12 sandwiches
  • Prep: 40 mins
  • Cook: 19 mins
  • Grill: 4 hrs
  • Pork Sandwiches with Roasted Tomatoes and Jalapenos recipe

    Ingredients

    Method

    1. Remove netting from roast, if present. Trim fat from meat. Using a mortar and pestle or spice grinder, grind cumin seeds. For rub, in a small bowl stir together cumin, brown sugar, 1 teaspoon salt, cayenne pepper, and 1/2 teaspoon black pepper. Sprinkle evenly over meat; rub in with your fingers.
    2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place roast in a roasting pan on grill rack over drip pan. Add the onion and cola to pan with the roast. Add enough broth to make liquid 1/2 inch deep. Cover and grill about 4 hours or until meat is extremely tender, adding broth to roasting pan if necessary and adding fresh coals every 45 to 60 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place roast in roasting pan; place pan on grill rack over the burner that is turned off and add onion, cola, and broth. Grill as directed.)
    3. Meanwhile, in a large skillet cook tomatoes in hot oil over medium heat for 4 minutes, stirring occasionally. Drain jalapenos, reserving 1/2 cup liquid; set jalapenos aside. Add reserved liquid, cilantro, 1 teaspoon salt, and 1/4 teaspoon black pepper to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened, stirring occasionally.
    4. Using a slotted spoon, transfer onion to a large bowl; set aside. Using tongs, transfer pork to a cutting board; discard cooking liquid. Using two forks, gently pull the meat into long, thin shreds. Add shredded pork to onion.
    5. To serve, spoon meat mixture and tomato mixture evenly into split buns. Serve with jalapenos and lime wedges.

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