Delicious Broiled Fish Matecumbe

Two Healthy Kitchens Get Recipe

[{"selector":"#anim-cca3c501-03dc-4801-9855-444ac544c699","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-56e4f5eb-af97-4170-a759-11759c00fef3","keyframes":{"transform":["translate3d(0px, 152.85495%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The recipe for Broiled Fish Matecumbe is incredibly simple and can be prepared in advance, with the final cooking step completed just before serving. Get Recipe

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• tomatoes • onion • capers • olive oil • basil • lemon juice • shallots

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In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring gently.

Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining 1/8 teaspoon salt and 1/16 teaspoon pepper.

Broil fish on the 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.

Tip

Because the tomato topping is best if made ahead and refrigerated for at least an hour (or up to a day ahead), almost all of the work in this recipe can be completed ahead of time. Get Recipe

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