Looking for an easy fish dinner? Skip the frozen filet meals at your local grocery store and try Riverside Tavern’s Fish Filet Bruschetta recipe.
Bruschetta is an easy all-time favorite appetizer. There’s nothing quite like a good bruschetta to get your main course started. It’s one of the classic things to order at an Italian restaurant, and now you’ll love that you can make it right at home, any time you want!!
The balsamic and basil-flavored bruschetta makes the perfect topping for the savory flaky fish filet.
Riverside Tavern’s Fish Filet Bruschetta recipe is proof that you can make incredible food in minutes with simple, great-quality ingredients. No unnecessary extras, just the essentials!
Riverside Tavern is an upscale restaurant and bar in the heart of Belize city that is known for the best burgers; however, there is also a wide range of cuisine. The menu is a mixture of both Caribbean flavors as well as American dishes. The Tavern is also recognized for its friendly staff, great service, and atmosphere as it is located.. (you guessed it) by the riverside!
Fish Filet Bruschetta Recipe
This recipe can be found in the Flavors of Belize cookbook. It is quick, healthy, and tasty. You’ll want to make again and again! It’s a perfect appetizer to serve to your family and friends, or something to snack on at home. This dish is perfectly paired with a glass of white wine.
We hope you enjoy it!
INGREDIENTS
- 10 ounces fresh snapper filet
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- ½ cup mozzarella cheese, sliced or shredded
- ½ cup basil pesto (recipe below)
- 2 tablespoons balsamic vinaigrette (recipe below)
- Toasted bread rounds or squares
- 1/3 cup fresh pico de gallo (recipe below)
DIRECTIONS
Season filet with salt and pepper. Sear each side in olive oil on medium-high heat for about 3 minutes. Remove from heat and flake fish. Melt cheese on toast and top with flaked fish. Place on a serving plate, top with basil pesto, and drizzle with vinaigrette. Garnish with a healthy portion of pico de gallo.
Makes 6 to 8, depending on the size of the toast.
Basil Pesto
Riverside Tavern, Belize City
INGREDIENTS
- 2 ½ cups of fresh basil, tightly packed
- 1 tablespoon parmesan cheese, shredded
- 1 tablespoon fresh garlic
- 1 tablespoon walnuts
- ½ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
DIRECTIONS
Blend all ingredients in a food processor, adding oil slowly.
Balsamic Vinaigrette
INGREDIENTS
- ½ cup red onion, minced, rinsed in cold water
- 2 tablespoons fresh garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon oregano
- 1 cup olive oil
DIRECTIONS
Blend all ingredients in a food processor or blender, adding oil slowly.
Pico de Gallo
INGREDIENTS
- 2 cups tomatoes, deseeded, diced
- ¾ cup red onion, diced, rinsed with cold water
- 1 tablespoon jalapeño pepper, deseeded, diced
- ½ tablespoon habanero pepper, deseeded, diced
- 2 teaspoons garlic, minced
- 2 large limes, juiced
- 3 tablespoons cilantro, minced
- Dash of olive oil
- Salt and freshly ground black pepper, to taste
DIRECTIONS
Combine all ingredients and marinate for 2 hours or overnight. You may reduce or add more pepper to desired heat.
Written by: Vivian Lizarraga
