Herb-Seasoned Fish with Tomato Watermelon Salad
Recipe adapted from How to Cook Everything by Mark Bittman
Ingredients
5-Minute Drizzle
4 tbsp extra virgin olive oil or butter
1 tbsp minced onion, garlic, ginger, shallot, scallion, or lemongrass
2 tbsp freshly squeezed lemon juice or mild vinegar, like balsamic
Salt and freshly ground black pepper
Herb-Seasoned Fish
1/2 - 1 cup chopped mixed fresh herbs: parsley, basil, chervil, tarragon, rosemary, chives, marjoram, sage, or whatever you have on hand (use the smaller amount if you're using stronger herbs)
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil
About 1 1/2 pounds large fish fillets (like monkfish, halibut, or tuna) or steaks of any size
1 cup chicken, fish or vegetable stock, red or white, or water, plus a little more if needed
Method
Herb-Seasoned Fish
- Heat the oven to 450 degrees Fahrenheit. Mix the herbs with some salt and pepper. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add the olive oil. When it’s good and hot, dredge the fish in the herb mixture. Brown for a couple of minutes on both sides (or all sides if the roast is triangular). Add the liquid to the pan and put it, uncovered, in the oven.
- Roast until the fish is tender, 20 to 30 minutes, turning once or twice (1-inch thick steaks of most other fish will take 5 to 10 minutes less). Regardless of the thickness, the fillet will still be firm and juicy when done but will have turned opaque inside; a thin-bladed knife will pass through it fairly easily.
- Transfer the fish to a warm platter. If the pan juices are a little thin, reduce a bit; if they’re too thick, add a little more stock or water and cook over medium heat for a minute or two. Serve the fish with the sauce spooned over.
Five-Minute Drizzle Sauce
- Put the oil or butter in a small saucepan over medium heat. When the oil is warm or the butter is melted, add the onion and cook, stirring occasionally, until it softens (turn the heat down if it starts to color), a minute or two.
- Stir in 2 tablespoons water and the lemon juice and sprinkle with some salt and pepper; maintain the heat so it bubbles gently for a minute or two. Taste, adjust the seasoning, and serve on top of the fish.
Tomato Watermelon Salad
Tomato Watermelon Salad
Recipe adapted from How to Cook Everything by Mark Bittman
Ingredients
3 large ripe tomatoes, cored (peeled if you like) and thickly sliced
¼ watermelon, seeded, peeled, and cut similarly to the tomato slices
1 large ripe peach, pitted, peeled
4 ounces fresh goat or feta cheese, crumbled
½ cup cooked chopped bacon
Salt and freshly ground black pepper
Extra virgin olive oil as needed
Method
- Alternatively stack the tomato and watermelon slices on a large plate or platter, sprinkling each layer with a tiny bit of salt and pepper.
- Add thickly sliced peaches and bacon.
- Crumble the cheese over the top and drizzle with olive oil.
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