Best 6 Broiled Fish With Summer Salad Recipes
In the realm of culinary delights, where flavors dance and aromas intertwine, there exists a dish that harmoniously blends the essence of the sea with the vibrancy of summer's bounty: broiled fish with summer salad. This delectable creation is a symphony of textures and tastes, where tender, flaky fish meets a medley of crisp, colorful vegetables, all brought together by a delicate dressing that elevates each ingredient to new heights. Whether you're a seasoned chef or just starting your culinary journey, this dish is an invitation to embark on a taste adventure that will leave your palate craving more.
Here are our top 6 tried and tested recipes!
BROILED FISH
Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
SUMMER FISH SALAD
Provided by Florence Fabricant
Categories dinner, easy, quick
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
- Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
- Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
BROILED FISH WITH SUMMER SALAD
This is a simple meal to make for when you just don't seem to have the time to get anything done.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange sole on sheet, flipping to coat in oil; sprinkle with one-third the garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 minutes.
- Meanwhile, toss together remaining 2 tablespoons oil, remaining garlic, and tomatoes; season with salt and pepper. Cover and refrigerate half the tomato mixture for Tuesday. Stir cucumber, corn, and lemon juice into remaining tomato mixture. Serve fish with salad.
Nutrition Facts : Calories 316 g, Fat 10 g, Fiber 3 g, Protein 41 g, SaturatedFat 2 g
BROILED FISH WITH ARTICHOKE SALAD
Look for fillets displayed on ice rather than in packages. They should smell like the ocean, not overly fishy.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 6
Steps:
- Heat broiler, with rack in top position. Lightly coat a rimmed baking sheet with cooking spray. Fold fish into thirds and place in center of sheet, seam side down; season with salt and pepper. Toss artichoke hearts with anchovy and scatter around fish. Broil until fish is opaque throughout, 3 to 6 minutes. Transfer fish to a plate. Toss artichoke mixture with marinade and lettuce and serve alongside fish.
Nutrition Facts : Calories 261 g, Fat 7 g, Fiber 3 g, Protein 43 g, SaturatedFat 1 g
SUMMER SALAD WITH LEMON VINAIGRETTE
This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. -Julie Kirkpatrick, Billlings, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings (1 cup each).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
FISH SALAD
Delightfully tangy, aromatic, and light, this is ultimate girl food. Men are not likely to enjoy this dish, but for me it hits the spot.
Provided by Kiska_Kiska
Categories Salad Seafood Salad Recipes
Time 33m
Yield 1
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon coconut oil in a grill pan over medium heat. Season sole fillet with 1 pinch salt; grill until opaque, 4 to 5 minutes per side. Trim off and discard skin.
- Place butterhead lettuce in a bowl. Run a thin knife around each segment of grapefruit; scoop out using a spoon and add to lettuce. Flake sole into pieces over the grapefruit and lettuce. Add scallion and garlic.
- Mix remaining 2 tablespoons coconut oil, sugar, lemon juice, salt, and pepper together in a small bowl. Pour over salad; toss gently to combine.
Nutrition Facts : Calories 540.6 calories, Carbohydrate 27.2 g, Cholesterol 44.9 mg, Fat 42.3 g, Fiber 4.2 g, Protein 19.1 g, SaturatedFat 35.6 g, Sodium 1397.5 mg, Sugar 16.9 g
Tips:
- Choose the right fish: For this recipe, firm-fleshed fish like salmon, trout, or halibut work best. They can withstand the high heat of the broiler without overcooking.
- Use a flavorful marinade: The marinade adds flavor and moisture to the fish. Be sure to use a marinade that complements the fish you're using. For example, a citrus marinade is great for salmon, while aハーブ marinade is good for trout.
- Cook the fish until it's just opaque: Overcooked fish is dry and tough. To avoid this, cook the fish until it's just opaque in the center. You can check this by inserting a fork into the thickest part of the fish. If the fork comes out clean, the fish is done.
- Serve the fish with a refreshing salad: The light and refreshing salad is the perfect accompaniment to the rich and flavorful fish. The salad helps to balance out the flavors and make the meal more enjoyable.
Conclusion:
This broiled fish with summer salad is a delicious and healthy meal that's perfect for a summer dinner. The fish is cooked to perfection and the salad is light and refreshing. This recipe is sure to be a hit with your family and friends.
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