Broiled Fish Matecumbe
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This Broiled Fish Matecumbe recipe is so easy and can be mostly made ahead and cooked at the last moment.
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Beautiful tomatoes, kicky shallots and onions, briny capers, bright lemon, and fresh basil make this dish a show stopper!
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– Skinless chicken breasts – Kosher salt – Potatoes – Carrot – Onions – Tomatoes – Tomato bisque
INGREDIENTS:
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In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, salt, and black pepper.
1
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Stirring gently, cover and refrigerate to allow flavors to meld, preferably at least an hour or up to 1 day.
2
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Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining salt and pepper.
3
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Broil fish on first side for about 4 minutes. Remove the fish from the oven, flip the fish over, and top the fish evenly with the tomato topping mixture.
4
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Continue broiling until the fish is done. Serve immediately, with lemon wedges, if desired.
5
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