Bluefish with Fresh Tomato Coulis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Any white fish, such as red snapper, grouper, or orange roughy, can be easily substituted to pair with the pungent herb cilantro in this fresh tomato topping. Ingredients:
2 cups coarsely chopped tomato |
1/4 teaspoon salt |
3 tablespoons red wine vinegar |
2 tablespoons chopped fresh cilantro |
1 tablespoon minced shallot |
1 tablespoon olive oil |
1 small garlic clove, crushed |
6 (6-ounce) bluefish fillets |
cooking spray |
2 teaspoons grated lemon rind |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place chopped tomato in a colander; sprinkle with 1/4 teaspoon salt, and toss tomatoes gently. Let tomatoes drain for 30 minutes.
2. Combine tomato, vinegar, and next 4 ingredients (vinegar through garlic) in a bowl; stir well. Let stand at room temperature 30 minutes.
3. Place fish on a jelly-roll pan coated with cooking spray, and sprinkle grated lemon rind, 1/4 teaspoon salt, and pepper over fish. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with tomato coulis.
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