Tomato

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Baked Monkfish in Tomato Sauce

Ingredients

  • 1 Large Monkfish tail fillet, chopped into bite size chunks
  • 2 large cans chopped tomatoes, extra juice drained
  • 2 cloves of garlic, crushed or finely chopped
  • 5 or 6 fresh basil leaves, roughly torn or chopped
  • 2 oz grated cheddar cheese
  • 1 tbsp olive oil
  • Kosher or sea salt and pepper to taste

Cooking Instructions

Preheat oven to 400 degrees. Heat the olive oil in a large pan and sweat off the garlic for a few moments, stirring frequently. Add the tomatoes and the basil, season with salt and pepper, and bring to a boil, then simmer until the oven is heated. Add the monkfish to the pan and stir well before transferring to an oven safe dish. Place in the center of the oven for 30-35 minutes. Remove the dish from the oven and sprinkle with the cheddar cheese. Place the pan in the broiler for 20 to 30 seconds, until the cheese begins to bubble. Serve with fresh steamed broccoli and Casey’s mashed potatoes.

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Sauteed Bay Scallops with Tomato, Garlic & Herbs

Ingredients

  • 1 lb Bay Scallops
  • 1/4 c unbleached flour
  • 1 Tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 c dry white wine
  • 3 medium plum tomatoes, seeded & chopped
  • 1 tsp fresh thyme, or 1/2 tsp dried
  • 1 Tbsp stone ground mustard

Cooking Instructions

Rinse scallops and pat dry. Dredge scallops in flour. In a 10-inch fry pan, heat the oil over medium-low heat. Add the garlic, then the scallops and saute for 2 minutes. Add the wine, a little at a time. Add the chopped tomato, thyme, and mustard and cook for 1 to 2 minutes. Serve immediately.

Sauteed Scallops with Tomato, Garlic & Herbs

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Corvina with Tomato Orange Salsa

Ingredients

  • 1 1/2 lbs Corvina fillets
  • 3 navel oranges
  • 1/4 cup olive oil
  • 1 tbsp minced shallot
  • 1/2 tsp sea or kosher salt
  • 1/2 tsp black pepper
  • 1 container cherry or grape tomatoes, halved
  • 1/3 cup torn basil leaves
olive oil for brushing
  • 1/3 cup kalamata olives chopped (optional)

 

Cooking Instructions

Remove the zest from 1 orange (about 2 tsp) and reserve. Cut away the peel and white pith from the oranges; cut out the segments and reserve. Squeeze any remaining juice from the membranes into a small bowl and add the orange zest, 2 tbsp olive oil, shallot, and half the salt and pepper. Pour mixture into a large food storage bag; add Corvina, seal bag, and turn to coat. Marinate at room temperature while preparing the grill.
 
Salsa
Gently stir together the orange segments, tomatoes, basil, olives, remaining 2 tbsp olive oil, and remaining salt and pepper.
 
Heat grill to medium. Place the fish skin side down on tin foil and grill for about 8 minutes or until desired doneness. No need to flip as the skin will protect the fillet from the heat. Serve topped with the salsa.