Best 11 Weakfish Roasted With Tomato And Cilantro Recipes

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For those with a refined palate and a love of culinary artistry, look no further! In this comprehensive guide, we will embark on a journey to discover the secrets of crafting the perfect "Weakfish Roasted with Tomato and Cilantro." This dish is a symphony of flavors, where the delicate taste of weakfish harmonizes beautifully with the vibrant acidity of tomatoes and the refreshing zest of cilantro. Get ready to tantalize your taste buds as we delve into the intricacies of selecting the freshest ingredients, preparing the fish with finesse, and roasting it to perfection. Along the way, we'll uncover the culinary secrets that transform ordinary ingredients into an extraordinary dish, leaving you with a masterpiece that will impress even the most discerning food connoisseur.

Here are our top 11 tried and tested recipes!

CILANTRO TOMATO CORN SALAD



Cilantro Tomato Corn Salad image

Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.

Provided by Ds R.

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

3 ears fresh corn in husks
¼ cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
½ small red onion, finely chopped
2 cloves garlic, minced
½ bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

Steps:

  • Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
  • Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 15.8 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.3 mg, Sugar 3.6 g

MARINATED GOAT CHEESE WITH OVEN-ROASTED TOMATOES RECIPE



Marinated Goat Cheese With Oven-Roasted Tomatoes Recipe image

Provided by á-174942

Number Of Ingredients 10

8 ounce cylinder goat cheese (chèvre) with a
slightly creamy texture
1 cup Spanish or other olive oil plus
more for brushing
Salt to taste
Freshly-ground black pepper to taste
2 fresh thyme sprigs
12 plum tomatoes quartered
2 garlic cloves thinly sliced
Fresh baguette slices or crostini for serving

Steps:

  • Carefully unwrap the cheese so it retains its cylindrical shape. Cut the cheese into 1/2-inch-thick rounds. In a shallow bowl or lidded container, pour in 1/4 cup of the olive oil to evenly coat the bottom. Season lightly with salt and pepper. Place the cheese slices in the oil about 1/2 inch apart. Season the cheese with salt and pepper, drizzle with 1/4 cup of the olive oil and place the thyme sprigs on top. Wrap tightly with plastic wrap or cover with the lid. Set in a cool, dry place or refrigerate at least 2 hours or as long as overnight. Meanwhile, position a rack in the center of an oven and preheat to 350 degrees. Arrange the tomatoes on a wire rack set on a baking sheet. Brush the tomatoes lightly with olive oil and season with salt and pepper. Roast until the tomatoes are lightly golden and most of their juices have evaporated, about 1 hour. Cool to room temperature. In a small fry pan over medium heat, warm the remaining 1/2 cup olive oil. When hot, add the garlic and fry, stirring occasionally, until tender and translucent, 2 to 3 minutes. Remove from the heat and let cool. In a mixing bowl, toss the tomatoes with the fried garlic and oil, and season with salt and pepper. Transfer the tomatoes and marinated cheese to a shallow serving bowl or platter or divide among several small cazuelas. Serve with a basket of baguette slices or crostini alongside. This recipe yields 6 servings.

CILANTRO TOMATO BRUSCHETTA



Cilantro Tomato Bruschetta image

This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d'oeuvre recipe that goes well with many different main dishes. -Lisa Kane, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 2 dozen.

Number Of Ingredients 9

1 loaf (1 pound) French bread, cut into 1-inch slices
1/2 cup olive oil, divided
1 tablespoon balsamic vinegar
3 small tomatoes, seeded and chopped
1/4 cup finely chopped onion
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 325°. Place bread slices on ungreased baking sheets; brush with 1/4 cup oil. Bake until golden brown, 10-12 minutes., In a small bowl, whisk together vinegar and remaining oil. Stir in tomatoes, onion, cilantro, salt and pepper., To serve, spoon scant 1 tablespoon tomato mixture onto each slice of bread. Top with cheese.

Nutrition Facts : Calories 98 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 147mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

BAKED WHITEFISH WITH TOMATOES AND GARLIC



Baked Whitefish with Tomatoes and Garlic image

Provided by Rachel Shakerchi

Categories     Fish     Garlic     Herb     Tomato     Bake     Quick & Easy     Bass     Spice     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 large bunch cilantro, chopped
3 large garlic cloves, chopped
3 tomatoes, sliced
4 5-to 6-ounce whitefish or sea bass fillets
1/4 cup olive oil
1 tablespoon paprika
1 teaspoon instant chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground pepper
3 cups (about) water

Steps:

  • Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.
  • Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.

WHOLE BAKED FISH WITH CILANTRO



Whole Baked Fish with Cilantro image

Fish is so good for you and can be so delicious when prepared correctly. Try incorporating more fish into your diet with this easy recipe. Serve with rice.

Provided by Noor

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 (5 pound) whole trout
3 tomatoes, chopped
1 large onion, roughly chopped
2 lemons, juiced
1 small bunch cilantro sprigs
3 cloves garlic, halved
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
½ cup water
1 potatoes, cut into 1/4-inch slices, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Drizzle a large oven-safe pan with oil.
  • Rinse trout and pat dry with a paper towel. Place on a flat work surface. Cut trout from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book; lay onto the prepared pan.
  • Place tomatoes, onion, lemon juice, cilantro, garlic, coriander, cumin, salt, pepper, and cinnamon in a food processor. Pulse until chopped fine but not pureed. Pour 1/2 the mixture on top of 1/2 of the trout; fold the other side of trout on top. Spoon the remaining 1/2 of the mixture on and around the sealed trout. Add water to the pan; arrange potatoes around the trout. Cover pan with aluminum foil.
  • Bake in the preheated oven until trout flakes easily with a fork, about 45 minutes.

Nutrition Facts : Calories 603.3 calories, Carbohydrate 16.6 g, Cholesterol 200.6 mg, Fat 26.2 g, Fiber 4.3 g, Protein 74 g, SaturatedFat 6.9 g, Sodium 523.4 mg, Sugar 3.4 g

MOROCCAN FISH BAKED IN TOMATO-CILANTRO SAUCE



Moroccan Fish Baked in Tomato-Cilantro Sauce image

Make and share this Moroccan Fish Baked in Tomato-Cilantro Sauce recipe from Food.com.

Provided by baezus

Categories     Very Low Carbs

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs white fish fillets or 2 lbs other firm textured white fish fillets
flour, for dusting
2 eggs, beaten
1/4 cup milk or 1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 onion, halved and thinly sliced
1 garlic clove, chopped
3 tomatoes, ripe seeded and chopped or
4 cans tomatoes, chopped and drained
1 tablespoon ground cumin
1 cup minced cilantro
salt and pepper

Steps:

  • Cut fish into serving size pieces about 1 inch thick.
  • Soak fish in wine, milk, or lemon juice. Then dust with flour. Followed by a dip in beaten egg.
  • Heat 2 tablespoons of olive oil in a skillet over medium to high heat and when it is almost smoking add a few pieces of fish. Cook the fish, a few pieces at a time for 2-3 minutes each side. (The fish will finish cooking later.) Remove each piece as it is cooked and set aside.
  • When all the fish is done, discard the frying fat and wipe the pan out with paper towels. Add remainng 2 tablespoons of oil to pan and over medium-low heat gently cook the onion and garlic until soft but not brown, about 10-15 minutes
  • Add tomatoes and cook, stirring occasionally, until the tomatoes have given off their juices ad start to thicken, about 10 minutes.
  • Stir in cumin and cilantro. Taste for seasoning and add salt and pepper if necessary.
  • Heat oven to 350 degrees. Arrange fish pieces in a shallow baking or gratin dish and cover with sauce. Bake until fish is thoroughly cooked and the sauce is bubbling, about 20 minutes.

Nutrition Facts : Calories 308.6, Fat 13.4, SaturatedFat 2.3, Cholesterol 172.1, Sodium 149.8, Carbohydrate 13.2, Fiber 3.6, Sugar 7.9, Protein 32.6

GRILLED FISH WITH TOMATO CILANTRO VINAIGRETTE



Grilled Fish With Tomato Cilantro Vinaigrette image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds tuna or swordfish
4 tablespoons extra-virgin olive oil
4 tablespoons rice vinegar
1/2 teaspoon dry mustard
4 scallions, chopped
1/2 cup chopped cilantro
4 medium-large ripe tomatoes, coarsely chopped
Freshly ground black pepper to taste

Steps:

  • Either grill fish over medium-hot coals outdoors or broil it in the oven. Measure fish at thickest point and cook it 10 minutes to the inch.
  • Whisk oil with vinegar and mustard. Stir in scallions, cilantro and tomatoes. Season with pepper.
  • When fish is cooked, spoon some vinaigrette onto each of four dinner plates; arrange fish on top, and top with additional vinaigrette.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 87 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED FISH WITH SPICE BUTTER AND TOMATOES



Roasted Fish With Spice Butter and Tomatoes image

You can use any savory spice blend in this easy dinner - anything from garam masala to za'atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon. But if your blend has been sitting in the cabinet since, well, you can't quite remember, feel free to use a bit more. Serve this with rice or crusty bread to catch all the spicy, buttery juices.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pint cherry or grape tomatoes (halved or quartered, if they are large)
Kosher salt
6 tablespoons unsalted butter, melted
3 garlic cloves, finely grated or minced
1 teaspoon finely grated lemon or lime zest
1 to 2 teaspoons spice blend of choice
4 (6-ounce) mild white fish fillets (for example, cod, hake or blackfish)
2 scallions, white and green parts, thinly sliced
Fresh lemon or lime juice, for serving
Torn fresh herbs, such as mint, dill, cilantro or parsley, for serving

Steps:

  • Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
  • In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
  • Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
  • Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.

BAKED HADDOCK WITH TOMATO AND CILANTRO



Baked Haddock With Tomato and Cilantro image

Easy low-fat way to make baked haddock with tons of flavor! I love baked haddock but my body does not love all of the calories that go along with the rich flavor, so I decided to try a new twist and it's even better. It's fairly easy though there are a lot of ingredients (Which can be removed depending on taste...the most important part is the tomato cilantro fish and scallions!). The presentation of the fish is beautiful with the red and green colors against the breadcrumbs.

Provided by Jessica Anne

Categories     < 30 Mins

Time 30m

Yield 1 fillet, 4 serving(s)

Number Of Ingredients 14

1 lb haddock fillet (or 4 medium size fillets)
2 medium tomatoes, diced (I prefer campari tomatoes)
1/4 cup fresh cilantro, cut fine
1 stalk scallion (sliced thin)
2 tablespoons olive oil
nonstick cooking spray (preferably olive or canola blend)
1 tablespoon lemon juice
1 cup seasoned bread crumbs
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon parsley (optional)
1/2 teaspoon red pepper flakes (also optional)

Steps:

  • Pre-head oven to 350 degrees.
  • In a bowl, combine the breadcrumbs, salt, pepper, garlic powder, onion powder, parsley and red pepper flakes. Mix.
  • Spray a bake dish/pan with non-stick cooking spray.
  • Place 4 pieces of fish on bake ware, skin side down.
  • Add a 1/4 tablespoon of olive oil to each piece of fish. spread on fish.
  • Add the breadcrumb mixture on top of each piece of haddock (about 1/4 cup to each piece of fish, more or less depending on the size of the fillet).
  • Cook in the oven for 15 minutes.
  • Meanwhile -- add the tomatoes, scallions, cilantro and lemon juice to bowl. Mix together with spoon or fingers.
  • After the 15 minute cooking time period is up, add the tomato/cilantro mixture to top of each fish and cook for an additional 5 minutes.
  • Serve immediately.

Nutrition Facts : Calories 293.4, Fat 9.4, SaturatedFat 1.5, Cholesterol 65.1, Sodium 1191.5, Carbohydrate 25.1, Fiber 2.6, Sugar 3.9, Protein 26.6

ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO



Roasted Halibut with Tomatoes, Saffron, and Cilantro image

Categories     Fish     Tomato     Roast     Saffron     Summer     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
2 cups red grape tomatoes, halved
1 cup yellow teardrop tomatoes, halved
8 8-ounce halibut fillets (each about 1 inch thick)
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 green onions, chopped (white part only)
1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
2 tablespoons chopped fresh basil
1/4 teaspoon saffron threads

Steps:

  • Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
  • Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
  • Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

WEAKFISH ROASTED WITH TOMATO AND CILANTRO RECIPE



Weakfish Roasted With Tomato And Cilantro Recipe image

Provided by á-170456

Number Of Ingredients 10

1 whole weakfish - (3 to 4 lbs) scaled and gutted, with the head on or off
Salt to taste
Freshly-ground black pepper to taste
Olive oil as needed
1 cup minced green and white parts of scallions
1 teaspoon minced garlic
1 cup minced fresh cilantro (coriander)
3 cups diced seeded tomatoes
(canned are fine; drain them first)
1/2 cup dry white wine

Steps:

  • Preheat over to 450 degrees. Cut three or four vertical gashes on each side of the fish, then sprinkle it with salt and pepper. Brush a baking pan with olive oil and lay the fish on it. Mix together all but 1 tablespoon of scallions, the garlic, 3/4 cup of the cilantro and the tomatoes and season with salt and pepper. Stuff the fish with half of this mixture and spread the rest over the top. Pour the wine around the fish. Roast for 20 to 30 minutes, basting occasionally with the pan juices. The fish is done when it begins to flake and is opaque clear to the bone. (Bear in mind that weakfish is slightly pink, so don't expect it to become stark white. Remember, too, that it flakes and overcooks easily.) Spoon the remaining pan juices over the fish and garnish with reserved scallions and cilantro. This recipe yields 4 servings. Substitutions: Whole bluefish, grouper, mackerel, striped bass, sea bass or red snapper

Tips:

  • Choose the freshest weakfish available. Look for fish with bright, clear eyes, shiny scales, and a mild, briny smell.
  • Use ripe, flavorful tomatoes. This dish is all about the fresh, summery flavors, so make sure your tomatoes are at their peak.
  • Don't be afraid to adjust the seasonings to your taste. This recipe is a good starting point, but feel free to add more or less garlic, chili powder, or cumin depending on your preferences.
  • Serve the weakfish immediately with your favorite sides. This dish is delicious with roasted vegetables, rice, or potatoes.

Conclusion:

This roasted weakfish with tomato and cilantro is a light, flavorful dish that's perfect for a summer meal. The fish is cooked to perfection and the tomatoes and cilantro add a bright, fresh flavor. This dish is sure to be a hit with your family and friends.

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