![]() Modified recipe from bon appetit. Makes 4 servings Ingredients:
½ cup finely chopped cilantro, reserve a few leaves for plating 1 Jalapeno pepper, finely chopped 2 garlic cloves, minced ¼ cup olive oil 1 ½ tablespoon tomato paste 1 teaspoon paprika ½ teaspoon crushed red pepper flakes 1 teaspoon honey ¼ teaspoon ground allspice 1 tablespoon red wine vinegar, plus more for drizzling 2 pounds skin-on Halibut 1 ½ pints of cherry and grape tomatoes (yellow and red) Sea salt and freshly ground black pepper Directions: Preheat oven to 300°. Mix the first 10 ingredients in a small bowl, salt to taste. Place the fish in a baking tray (such as cookie sheet) lined with foil for easy cleanup. Cut the larger tomatoes in half and leave the small ones whole and scatter around the fish(not on the fish). Salt and pepper the fish and tomatoes. Spread 2/3 of the paste along the surface of the fish and on the tomatoes. Bake the fish until cooked and tomatoes are soft. About 30 minutes, could be less. (depends on your oven). To serve, spoon the rest of the paste on to the tray, drizzle a little vinegar and gently mix it in with the tomatoes and juices. To plate the fish, break off a large piece, place it on the pate, spoon the tomatoes and roasting juices over and around the fish. Top with cilantro leaves
0 Comments
![]() A trip to Wholefoods inspired me to make this fish. I served it over Jasmine Rice. Serves 2. Ingredients:
12 oz of Hake 2 tbsp of olive oil 1 small red onion, 1/4 inch dice 2 cloves of garlic, sliced 2 long sweet peppers, seeds removed and sliced 1/2 cup of diced tomatoes 1/3 cup of nicoise olives, 1/2 of them sliced and 1/2 whole 2 tbsp of capers 1 tbsp of tomato paste 1/4 cup of vegetable stock 1 tsp of lemon juice 1 tsp Spanish paprika salt and pepper to taste 3 or 4 parsley leaves, chopped Directions: Season fish with salt, pepper and paprika. Place cast iron pan or non stick pan on medium heat, add oil. Gently place the seasoned fish in the pan. Cook for 1 min on each side. Remove from pan and set aside. Add onions, peppers and garlic to the pan, saute until onions are translucent. Add tomatoes and the sliced olives. Season with salt and pepper. Cook until tomatoes are soft. Stir in tomato paste, stock, capers and the rest of the olives. Cook for a couple of more minutes. Turn down burner to simmer. Add the fish back to the pan. Spoon juices from the pan on to the fish a few times to keep it moist. At this point add the lemon juice. Cook for a 5 minutes or until fish is cooked. Split the fish in half, serve over rice and sprinkle with parsley. ![]() This recipe yields 6 to 8 servings. Ingredients :
3 lbs of tomatoes, (mix of cherry, plum, grape, vine ripened, etc*) 4 large cloves of garlic (3 whole, 1 minced) 3 large shallots, cut in quarters 3 small celery sticks, peeled and chopped(a little more than a cup) 2 small carrots, peeled and copped(a little more than a cup) ½ large onion chopped 6 sprigs of thyme 2 bay leaves 32 oz of good vegetable stock, unsalted(home made or my preferred brand is Kitchen Basics) 3 cups water 1/3 cup heavy cream ¼ tsp crushed Aleppo pepper* Salt Pepper Olive Oil Directions : Preheat oven to 400 degrees F. Cut larger tomatoes in half or ¼ depending on the size. Leave grapes and cherries whole. Spread tomatoes, 3 garlic cloves, shallots and thyme on a baking tray. Drizzle 3 tbsp of oil and season with salt and black pepper. Roast for 30 min or until the tomatoes and shallots start to lightly caramelize. While the tomatoes are roasting, in a large pot, add 2 tbsp of olive oil, minced garlic, chopped onion, celery, carrots and bay leaves. Season with salt and black pepper and stir Cook until softened. Add the liquid(stock and water) to the pot. Let gently simmer for 10 min. Once the tomatoes are done, remove tray from oven, remove the thyme stems, just use the leaves. Add the contents of the tray to the pot and bring to a simmer Cook for 10 more minutes. Turn off heat and remove the bay leaves from the pot. Using an immersion blender, puree the soup until smooth. Add cream and the Aleppo pepper. Adjust the seasoning by adding more salt if needed. You most likely will need to add more salt. Garnish with a few drops of cream and a pinch of Aleppo pepper. *Note - for this recipe, I used yellow and red grapes, plum and sweet vine ripened tomatoes. You can use Cayenne as a substitute for Aleppo pepper, but reduce the amount of cayenne as it is spicier than the Aleppo. |
AuthorHome cook who loves to entertain and play with recipes Archives
April 2018
Categories
All
|