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Grilled Fish Delight

Grilled Fish Delight

Discover how to make the perfect Grilled Fish Delight with a rich Mediterranean tomato sauce. Easy steps, bold flavors, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g Boneless White Fish Fillets like perch, red snapper, cod, halibut, or mahi-mahi
  • q.s. Olive Oil
  • to taste Kosher Salt and Black Pepper
  • 1 Large Red Onion, Diced
  • 110 g Spanish Chorizo, Speck, Pancetta, or Smoked Turkey Bacon finely chopped (optional)
  • 4 cups Cherry or Grape Tomatoes halved (or 2 cans of diced tomatoes)
  • 4 cloves Garlic, Crushed
  • 1 piece Lemon Zest cut into wide strips
  • 1/2 teaspoon Crushed Red Pepper
  • 1 tablespoon Smoked Spanish Paprika
  • 2 teaspoons Dried Oregano
  • 2 tablespoons Tomato Paste
  • 240 ml Water
  • 240 ml Broth instead of dry sherry, white wine, or cognac
  • 4 tablespoons Butter
  • 1/4 cup Capers drained
  • 1/2 cup Flat-leaf Parsley finely chopped
  • as needed Lemon Wedges for serving

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Large Pot or Skillet
  • Wooden Spoon
  • Grill or Oven

Method
 

  1. Line a baking sheet with aluminum foil and brush with olive oil.
  2. Pat the fish fillets dry and season with salt and pepper.
  3. Put the fish in the fridge while preparing the sauce.
  4. Heat olive oil in a large pot over medium heat, and sauté the diced red onion until translucent.
  5. Add chorizo (if using) and sauté until fragrant.
  6. Add halved tomatoes, crushed garlic, lemon zest, crushed red pepper, salt, and pepper; cook until tomatoes soften.
  7. Stir in smoked paprika, dried oregano, tomato paste, water, and broth; bring to a boil then simmer for 10 minutes.
  8. Add butter to the sauce and let it melt.
  9. Stir in capers and parsley; adjust seasoning as needed.
  10. Grill the fish after patting it dry and brushing it with olive oil for 7–12 minutes or until flaky.
  11. Serve the fish with the sauce and garnish with lemon wedges.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 950mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 25mgCalcium: 8mgIron: 15mg

Notes

For an extra flavor boost, toast the smoked paprika briefly before adding it to the sauce. This dish is versatile; feel free to swap in different white fish or adjust the spices to suit your taste. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze the sauce without fish for up to 3 months.
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