From The Grill Of Mark Bittman: Greek-Style Fish With Marinated Tomatoes Recipe

Name: From The Grill Of Mark Bittman: Greek-Style Fish With Marinated Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cherry tomatoes, preferably Sun Gold, halved; 4 tablespoons olive oil, or more as needed; 2 tablespoons white wine vinegar; 1 tablespoon fresh hot chili (like jalapeno), minced, or more to taste; 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried); 4 cloves garlic, sliced, or more to taste; , salt and freshly ground black pepper; 1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butterflied and boned, or simply gutted; 1 lemon, sliced; 4 - 6 sprigs fresh thyme

Servings: persons

2 cups cherry tomatoes, preferably Sun Gold, halved
4 tablespoons olive oil, or more as needed
2 tablespoons white wine vinegar
1 tablespoon fresh hot chili (like jalapeno), minced, or more to taste
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
4 cloves garlic, sliced, or more to taste
, salt and freshly ground black pepper
1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butterflied and boned, or simply gutted
1 lemon, sliced
4 - 6 sprigs fresh thyme

1
Prepare grill; heat should be medium-high and rack about 4 inches from fire.
2
Combine tomatoes, 2 tablespoons of olive oil, vinegar, chili, oregano, a few slices of garlic and a sprinkle of salt and pepper in a bowl; let sit at room temperature for 30 minutes.
3
Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone.
4
Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs.
5
Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
6
Grill until firm enough to turn, 5 to 8 minutes.
7
Turn and cook second side for 5 to 8 minutes.
8
Fish is done when exterior is crisp and a knife passes easily through the flesh.
9
Taste tomato mixture and adjust seasoning, adding more oil if needed.
10
Serve fish topped with tomatoes and their liquid.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cherry tomatoes, preferably Sun Gold, halved, 4 tablespoons olive oil, or more as needed, 2 tablespoons white wine vinegar, 1 tablespoon fresh hot chili (like jalapeno), minced, or more to taste, and more.

Yes, From The Grill Of Mark Bittman: Greek-Style Fish With Marinated Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

From The Grill Of Mark Bittman: Greek-Style Fish With Marinated Tomatoes

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