Braised Fish with Tomatoes, Cilantro and Red Onions
A simple fish dish that looks elegant and tastes great. We use the barbeque grill on the Independence to cook this fish dish since we don’t like to use the oven on the boat. At home you could easily make this dish using your oven instead. Simply set your oven to 375 F.
2 rockfish fillets or 2 good sized halibut pieces
Salt and pepper
1 tbsp Worcestershire sauce
1 C mayonnaise
2 tbsp white wine
1 tbsp cilantro, chopped fine
½ tsp dried tarragon
1 tbsp vermouth
1 tsp lime juice
1 tsp Worcestershire sauce
2 tomatoes, diced
1 red onion, diced
½ C green olives, chopped
4 canned jalapeno rings
Rinse and pat dry fish. Cut fish so you have 4 good sized portions. Season fish pieces with salt and pepper and Worcestershire sauce. Cover and chill for 1 hour or more.
In a bowl, mix mayonnaise, wine, cilantro, tarragon, vermouth, lime juice and Worcestershire sauce. Get the barbeque (or your oven) hot.
Cut tin foil to make 4 “boats” that will hold each fish piece. Make sure each foil boat has edges that are at least ½” or more high. Cut 4 additional pieces of foil that will act as a lid to each boat. Place a bit of the mayonnaise mixture into each foil boat; next place a piece of the fish on top; then add more of the mayonnaise mixture on top of the fish; and finish with red onion, tomato, and some chopped olives. Cover the fish boat with the foil lid, just barely sealing the boat.
Place the foil “fish boats” on top of the grill, reduce the heat, and bake them for about 10 or so minutes, depending on the thickness of the fillets. Open each foil fish boat and garnish with a jalapeno chili and serve.
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- Recipe byDon Chase
- Viewed 182 times
PREP TIME: 60 min
TOTAL TIME: 1 hr 30 minutes
Best to use firm white fish filets. Photo note: Josef releasing a Black Rockfish caught off of Hope Island in Queen Charlotte Sound, BC.
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