SEARED FISH W. SUMMER TOMATOES & TOMATO SEED VINAIGRETTE
On my 106th day of quarantine I barely wanted to cook. Throw in warm weather as we head into summer and having my stove on for a long period of time wasn’t even a question. In the summer I like to hit two targets when cooking at home. 1- minimal heat and 2- fresh foods that need very little doctoring up.
I love having fish in my home as one of my staple pieces of protein. I always have salmon, some fish collars and basa (or swai fish if you will ) in my freezer and it helps keep me out the normal boring dinners that we all fall into some times. Typically lots of fish & grits happen but with temps rising, it’s been quick searing. Basa is a fish that has a firm flesh, moist texture and can hold up to pretty much any flavoring or cooking technique you use. You can use any fish that you love, just make sure that it’s firm flesh and can stand up to a high temp. sear.
I lucked up on some early season heirloom tomatoes recently and of course I grabbed them. When it’s tomato season, I love utilizing the whole tomato and that includes making tomato seed vinaigrette. I spoon this vinaigrette on everything from fish to avocado’s to a hearty salad.
This recipe is only 6 ingredients and uses less than 3 pans to create… which takes you out of the kitchen and places you in a position to of course, eat fabulously.
Seared Fish with Heirloom Tomatoes & Tomato Seed Vinaigrette
your favorite firm fish, patted dry
1/2 white onion, thinly sliced
2 heirloom tomatoes
2T. plain white vinegar
olive oil
1T. sugar
salt
pepper
Tomato Seed Vinaigrette:
Quickly rinse your tomatoes and slice the tops off. On a flat surface cut tomatoes in quarters. Over a large bowl, gently remove seeds from the tomatoes, including any extra juice. Once seeded, cut tomatoes into smaller pieces and set aside.
Add white vinegar and sugar to tomato seeds and juice and slowly begin to whisk in your favorite olive oil. Once you create a vinaigrette consistency, season with your desired amount of salt and pepper and set aside.
Tomatoes & Seared Fish:
In a large skillet over a medium flame heat a small amount of oil and sauté onions for 5 minutes. Add in chopped tomatoes, salt and pepper and continue to cook for about 6 minutes. You just want the tomatoes to be warmed through but not soft.
Pat fish dry and season as desired. Place a skillet over a high flame and add in enough oil to coat the bottom of your skillet. When the skillet is hot, add fish into the skillet and let cook over high heat for 5 minutes on each side. When fish is seared and cooked all the way through, remove from skillet and onto a plate or serving platter. Spoon warmed tomatoes and onions over fish and finally, spoon tomato seed vinaigrette on top. Serve & eat immediately with your favorite salad, rice, or as is. Eat Fabulously.
