For some reason I have been on a seafood kick lately, even though it should be grilling season. Last night, short on time as usual, I made a quick and tasty halibut dish. It pairs well with any sauteed veggie, which can be made while working on the other items at the stovetop.
Halibut with tomato and garlic topping
4 halibut fillets (about 1.5 lbs total)
3 tb butter
4 cloves garlic, divided
1/2 c white wine
1 tb olive oil
1 c tiny tomatoes, chopped
2 tb lemon juice
Fresh chives, cut into 1" pieces
Season fish with salt and pepper. Melt butter in a large pan over medium-high heat. Add 1 garlic clove, smashed with a knife blade. Add halibut, top down, and sear 3-4 minutes.
Meanwhile, heat oil in a small saucepan over medium heat. Add 3 sliced garlic cloves and sautee until they begin to brown. Add tomatoes, a few grinds of peper, and lemon juice and swirl to mix ingredients.
Flip fish, add wine, sprinkle with parsley and cover for 8-10 min until cooked through. Fish may need to be cooked in two batches.
Serve fillets on a platter, topped with tomato-garlic mixture and fresh chives.
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Tuesday, June 26, 2012
Thursday, June 7, 2012
Spicy Salmon
Another great weeknight fast go-to recipe using our bulk purchased salmon!
Salmon with spicy tomatoes
2 salmon fillets
Cayenne pepper
1 c tiny tomatoes
1/2 c heavy cream
1 ts cumin
1/4 ts cinnamon
2 tb butter or ghee
Preheat oven to 375 degrees. Sprinkle the salmon with cayenne, salt and pepper.
Add cumin and cinnamon to cream in a small saucepan. Dice or slice the tomatoes and stir in. Heat over medium, stirring occasionally.
Melt butter in a large ovenproof pan over medium-high heat. Place salmon, top down, into hot pan to sear in spices, about 3 minutes. Flip fillets to skin side down, spoon half of the tomato mixture on top, and place in the oven to finish. After 5 minutes, spoon remainder of sauce on top. Cook in oven 3-5 more minutes, depending on thickness, until done.
2 salmon fillets
Cayenne pepper
1 c tiny tomatoes
1/2 c heavy cream
1 ts cumin
1/4 ts cinnamon
2 tb butter or ghee
Preheat oven to 375 degrees. Sprinkle the salmon with cayenne, salt and pepper.
Add cumin and cinnamon to cream in a small saucepan. Dice or slice the tomatoes and stir in. Heat over medium, stirring occasionally.
Melt butter in a large ovenproof pan over medium-high heat. Place salmon, top down, into hot pan to sear in spices, about 3 minutes. Flip fillets to skin side down, spoon half of the tomato mixture on top, and place in the oven to finish. After 5 minutes, spoon remainder of sauce on top. Cook in oven 3-5 more minutes, depending on thickness, until done.
Monday, January 3, 2011
Happy Primal New Year
I have taken a break from blogging, but not from cooking!
This New Year's Day, my first as a primal eater, I was determined to come up with something that incorporated traditional "good luck" foods, but kept with the plan.
The Menu:
Appetizer - smoked salmon - fish scales resemble coins and symbol prosperity
Salad - mixed greens and veggies garnished with pomegranate seeds - the seeds represent fertility, but are also my take on lucky legumes
Entree - spaghetti squash with meat sauce - noodles symbolize a long life
Side dish - sauteed chard with bacon - greens symbolize money and pork symbolizes progress
Drink - wine - eating 12 grapes at midnight is considered lucky in Hispanic countries, I took a bit of liberty here!
Spaghetti squash with meat sauce
1 spaghetti squash
1 lb ground beef
1/2 onion chopped
1 can diced tomatoes (if using unseasoned, also add oregano, etc. to taste)
1 c broth or water
1 tb white wine vinegar
2 ts olive oil
2 cloves garlic
Cut squash in half lengthwise and place cut side down on a cookie sheet. Bake at 350 degrees for 40 minutes. Meanwhile, sautee garlic and onion in olive oil. Add ground beef and crumble into chunks with spatula. When beef is browned, add vinegar to deglaze the pan. Add tomatoes and juice and stir until heated through. To thicken sauce, I use a bit of arrowroot powder dissolved in water or broth. You could substitute tomato paste whisked into the broth instead. Scoop squash strands out of the shell lengthwise with a fork onto plates. Top with meat sauce. Serves 3.
Sauteed chard with garlic and bacon
1 bunch swiss chard (or kale, spinach or other leafy green)
1 ts olive oil
2 cloves garlic
4 slices bacon or pancetta
2 tb apple cider vinegar
Chop chard leaves and stems and set aside. Cook bacon and garlic in sautee pan in olive oil. Add chard to pan by the tong-ful, turning to coat in oil and mix with bacon and garlic. As chard wilts from heat and moisture, continue to add tong-fuls of chard and mix around untill it is all in the pan. Splash with vinegar and cover with lid for 30 seconds or until fully wilted. Remove from heat and swirl around before serving immediately.
This New Year's Day, my first as a primal eater, I was determined to come up with something that incorporated traditional "good luck" foods, but kept with the plan.
The Menu:
Appetizer - smoked salmon - fish scales resemble coins and symbol prosperity
Salad - mixed greens and veggies garnished with pomegranate seeds - the seeds represent fertility, but are also my take on lucky legumes
Entree - spaghetti squash with meat sauce - noodles symbolize a long life
Side dish - sauteed chard with bacon - greens symbolize money and pork symbolizes progress
Drink - wine - eating 12 grapes at midnight is considered lucky in Hispanic countries, I took a bit of liberty here!
Spaghetti squash with meat sauce
1 spaghetti squash
1 lb ground beef
1/2 onion chopped
1 can diced tomatoes (if using unseasoned, also add oregano, etc. to taste)
1 c broth or water
1 tb white wine vinegar
2 ts olive oil
2 cloves garlic
Cut squash in half lengthwise and place cut side down on a cookie sheet. Bake at 350 degrees for 40 minutes. Meanwhile, sautee garlic and onion in olive oil. Add ground beef and crumble into chunks with spatula. When beef is browned, add vinegar to deglaze the pan. Add tomatoes and juice and stir until heated through. To thicken sauce, I use a bit of arrowroot powder dissolved in water or broth. You could substitute tomato paste whisked into the broth instead. Scoop squash strands out of the shell lengthwise with a fork onto plates. Top with meat sauce. Serves 3.
 |
| Ingredients for spaghetti squash with meat sauce. |
1 bunch swiss chard (or kale, spinach or other leafy green)
1 ts olive oil
2 cloves garlic
4 slices bacon or pancetta
2 tb apple cider vinegar
Chop chard leaves and stems and set aside. Cook bacon and garlic in sautee pan in olive oil. Add chard to pan by the tong-ful, turning to coat in oil and mix with bacon and garlic. As chard wilts from heat and moisture, continue to add tong-fuls of chard and mix around untill it is all in the pan. Splash with vinegar and cover with lid for 30 seconds or until fully wilted. Remove from heat and swirl around before serving immediately.
 |
| Ingredients for sauteed chard with bacon |
Friday, October 22, 2010
Eureka!
I am a genius! I have just discovered the BEST way to preserve my extra tomatoes: canning Bloody Mary mix!
Well, I discovered it in the same way Columbus discovered America, which is to say it's a pretty sure bet someone else has been down this road before. But, hey - we got a day off of work last week to celebrate what Columbus did. I am just offering up a way to help the celebration along.
This recipe makes ONE quart jar. You will want to multiply based on the volume of tomatoes you have - and your future needs for instant Bloody Marys.
Bloody Mary mix
3 pounds tomatoes
1/2 c grated horseradish (storebought is fine)
1/2 tsp dry mustard
1/2 tsp coarse ground pepper
2 tb lemon juice
1 tsp salt
1. Quarter tomatoes and put through a food mill. (I use the attachment for my stand mixer.) Processing the tomatoes without heat works for this recipe because it will cause the result to be watery rather than thick like tomato sauce.
2. In a large saucepan, stir in the horseradish, mustard and pepper, and bring the puree to a low boil.
3. Meanwhile, canner, jars and lids should be sterilized. The canning water should be boiling, with the jars inside.
4. Remove jars from boiling water. Add lemon juice and salt to each jar, then fill with Bloody Mary mix leaving 1/2 inch headspace. Wipe rim and top with lid. Turn rings to fingertip tight.
5. Place jars in canner and process at a full boil for 40 minutes, then remove canner lid, wait 5 minutes and remove jars. Enjoy listening to the thwonk sound each lid makes as it seals, letting you know that you did it correctly. Let jars cool for 24 hours before moving.
6. Before getting ready to use, you will notice the water rose to the top and the heavy stuff sunk to the bottom. Its ok to have even up to an inch of tomato water at the top of the jar. Shake before opening, pour into a pitcher, add an equal amount of vodka and mix well. (This makes a fairly strong Bloody Mary, half the amount of vodka makes a very weak one. You might want to be somewhere in between.)
7. This is the best part...pour into glasses filled with ice, garnish with a lime wedge (or celery stalk) and ENJOY!
Well, I discovered it in the same way Columbus discovered America, which is to say it's a pretty sure bet someone else has been down this road before. But, hey - we got a day off of work last week to celebrate what Columbus did. I am just offering up a way to help the celebration along.
This recipe makes ONE quart jar. You will want to multiply based on the volume of tomatoes you have - and your future needs for instant Bloody Marys.
Bloody Mary mix
3 pounds tomatoes
1/2 c grated horseradish (storebought is fine)
1/2 tsp dry mustard
1/2 tsp coarse ground pepper
2 tb lemon juice
1 tsp salt
1. Quarter tomatoes and put through a food mill. (I use the attachment for my stand mixer.) Processing the tomatoes without heat works for this recipe because it will cause the result to be watery rather than thick like tomato sauce.
2. In a large saucepan, stir in the horseradish, mustard and pepper, and bring the puree to a low boil.
3. Meanwhile, canner, jars and lids should be sterilized. The canning water should be boiling, with the jars inside.
4. Remove jars from boiling water. Add lemon juice and salt to each jar, then fill with Bloody Mary mix leaving 1/2 inch headspace. Wipe rim and top with lid. Turn rings to fingertip tight.
5. Place jars in canner and process at a full boil for 40 minutes, then remove canner lid, wait 5 minutes and remove jars. Enjoy listening to the thwonk sound each lid makes as it seals, letting you know that you did it correctly. Let jars cool for 24 hours before moving.
6. Before getting ready to use, you will notice the water rose to the top and the heavy stuff sunk to the bottom. Its ok to have even up to an inch of tomato water at the top of the jar. Shake before opening, pour into a pitcher, add an equal amount of vodka and mix well. (This makes a fairly strong Bloody Mary, half the amount of vodka makes a very weak one. You might want to be somewhere in between.)
7. This is the best part...pour into glasses filled with ice, garnish with a lime wedge (or celery stalk) and ENJOY!
Sunday, September 19, 2010
Tomatoverload
You know that scene in Forrest Gump where Bubba lists every way to cook shrimp he can think of? The way my tomatoes are coming in, I think I might have to open up the BubbaGump Tomato Company. There's stuffed tomatoes, tomato fruit salsa, baked tomato casserole... You get the picture, now get the recipes.
Fruit salsa
I make this as a summer topping for baked or grilled fish. We usually make it with a lighter white fish, such as rockfish, tilapia or sole, but you can put it on cod or halibut as well. The tomatoes I use are the little orange guys pictured at the bottom right in the picture above.
4-6 strawberries
1 kiwi
10-12 tiny tomatoes
1/4 red onion
1 tsp minced garlic
1 tb balsamic vinegar
fresh cilantro
Chop fruit, quarter tomatoes and dice onion. Stir together with garlic and balsamic. Top with chopped cilantro. Let marinate 30-60 minutes before serving. This makes enough for 2 large (like rockfish) or 4 small (like tilapia) filets.
Don't keep any leftover salsa, this doesn't save well.
Baked tomato casserole
This isn't much of a "casserole" per se, but it is a great quick way to use some tomatoes!
1 large green or yellow tomato (I use the Green Giants, bottom left in the picture above)
2 romas (in the plastic basket at the center of the picture above) or 1 red slicing tomato
2 tb almond meal
1/4 c shredded parmesan
fresh ground pepper
olive oil
In an 8x8 dish, put a little olive oil to cover. Layer 3-4 slices of green tomato and top with ground pepper. Layer red tomatoes, followed by remaining green tomatoes and more ground pepper.
In a small dish, combine almond meal and parmesan. Top tomatoes and bake @ 400 degrees for 15 minutes.
This makes 2 servings.
 |
| I pick my tomatoes every 2-3 days and this is a typical harvest. The top two baskets are giant Chadwick Cherry tomatoes. From left across the bottom: Green Giant, Amish Paste and Margherita (in basket), Chancha red slicing, Sunsugar mini orange. |
I make this as a summer topping for baked or grilled fish. We usually make it with a lighter white fish, such as rockfish, tilapia or sole, but you can put it on cod or halibut as well. The tomatoes I use are the little orange guys pictured at the bottom right in the picture above.
4-6 strawberries
1 kiwi
10-12 tiny tomatoes
1/4 red onion
1 tsp minced garlic
1 tb balsamic vinegar
fresh cilantro
Chop fruit, quarter tomatoes and dice onion. Stir together with garlic and balsamic. Top with chopped cilantro. Let marinate 30-60 minutes before serving. This makes enough for 2 large (like rockfish) or 4 small (like tilapia) filets.
Don't keep any leftover salsa, this doesn't save well.
Baked tomato casserole
This isn't much of a "casserole" per se, but it is a great quick way to use some tomatoes!
1 large green or yellow tomato (I use the Green Giants, bottom left in the picture above)
2 romas (in the plastic basket at the center of the picture above) or 1 red slicing tomato
2 tb almond meal
1/4 c shredded parmesan
fresh ground pepper
olive oil
In an 8x8 dish, put a little olive oil to cover. Layer 3-4 slices of green tomato and top with ground pepper. Layer red tomatoes, followed by remaining green tomatoes and more ground pepper.
In a small dish, combine almond meal and parmesan. Top tomatoes and bake @ 400 degrees for 15 minutes.
This makes 2 servings.
Tuesday, September 7, 2010
Quiche-o-rama
My go-to meal for breakfast, lunch and yes, sometimes even dinner on a rare night to myself, combines garden miscellany with pantry staples. It's portable, it's never the same twice, it's crustless quiche.
Tonight I made zucchini-tomato-cheddar, but the combinations are endless. Here are the basics:
Quiche base
3/4 c egg white
2 eggs
1 1/4 c milk
2 ts mustard (I usually use dijon...tonight I used champagne dill)
1/2 c shredded cheese
salt & pepper to taste
Whisk the above ingredients together and pour over filling (see below) into buttered pie plate. I usually top with additional shredded cheese and some fresh minced herbs, whatever I have on hand. Bake at 350 for 25-30 minutes. Cool. Cut. Eat. Yum!
Quiche filling
You will need about 3-5 cups total of your chosen filling combination, depending on how dense your ingredients are. For tonight's creation, I used about 2 cups of steamed zucchini and about 2 cups of quartered cherry tomatoes.
Another one of this summer's other faves:
Chard/bacon/onion - Sautee 1/2 a chopped onion in 1 tb of olive oil and 1/4 c bacon bits. Once the onion softens, empty the pan into the pie plate, put another tb olive oil in the pan and sautee about 4 cups chopped rainbow chard leaves and stems, turning it constantly until wilted. Add the chard to the pie plate, pour over the quiche base, and top with cheese (I used gruyere!).
I am looking forward to trying this one with kale in another month or so.
I also plan to try it with some canned (blech!) and frozen ingredients during the winter. Hopefully I will have enough herbs on hand still to flavor up the blandness. Sausage and shrimp? Spinach and artichoke? We'll see...
Tonight I made zucchini-tomato-cheddar, but the combinations are endless. Here are the basics:
Quiche base
3/4 c egg white
2 eggs
1 1/4 c milk
2 ts mustard (I usually use dijon...tonight I used champagne dill)
1/2 c shredded cheese
salt & pepper to taste
Whisk the above ingredients together and pour over filling (see below) into buttered pie plate. I usually top with additional shredded cheese and some fresh minced herbs, whatever I have on hand. Bake at 350 for 25-30 minutes. Cool. Cut. Eat. Yum!
Quiche filling
You will need about 3-5 cups total of your chosen filling combination, depending on how dense your ingredients are. For tonight's creation, I used about 2 cups of steamed zucchini and about 2 cups of quartered cherry tomatoes.
.JPG) |
| Zucchini-tomato-cheddar crustless quiche, and some of the ingredients I used to make it. |
Another one of this summer's other faves:
Chard/bacon/onion - Sautee 1/2 a chopped onion in 1 tb of olive oil and 1/4 c bacon bits. Once the onion softens, empty the pan into the pie plate, put another tb olive oil in the pan and sautee about 4 cups chopped rainbow chard leaves and stems, turning it constantly until wilted. Add the chard to the pie plate, pour over the quiche base, and top with cheese (I used gruyere!).
I am looking forward to trying this one with kale in another month or so.
I also plan to try it with some canned (blech!) and frozen ingredients during the winter. Hopefully I will have enough herbs on hand still to flavor up the blandness. Sausage and shrimp? Spinach and artichoke? We'll see...
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