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Fish and tomato

post #1 of 6
11/22/11 at 9:53pm
Thread Starter 

In another thread the topic of fish and tomato came up.  It hasn't been something I normally do, other than some shrimp dishes I've done.  Tonight's dinner was some red snapper poached in a tomato sauce.  The sauce was about 60 percent canned tomato sauce, the rest from some of the purple gypsy tomatoes I pulled off before the frost, which have been ripening on the window sill, with the usual herbal suspects seasoning the mix.

 

It was good, I really liked it.  My wife really liked it.  It was just a tad overdone, a little more carryover heat than I anticipated.  Served it with sauteed spinach done with bacon and some shallot.  Easy, quite tasty and quick.  The tomato sauce was done a day or two ago, so out of the fridge into the pan.  My lovely wife was in a hurry to get to yoga and this dinner took about 20 minutes from me walking in the door with the groceries to sitting at the table with dinner plated.

 

Next time some pictures to go along with the writeup for wasatchfoodies.com

 

mjb.

 

 

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post #2 of 6
11/24/11 at 6:36am

Glad to hear you tried it and liked it!

 

A dish that I make very often is a quick ratatouille with zucchini, potatoes, onions, garlic, and tomatoes sliced up and seasoned with salt/pepper olive oil and herbs such as parsley or mint.  Bake covered in the oven until cooked through.  Then nestle some fish filets in and continue uncovered until golden brown and the fish is cooked.

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post #3 of 6
11/24/11 at 12:24pm

There is a spanish fish dish with tomatoes called veracruz or veracruziana you might like. I cant remember the whole recipe but it has tomato, red onion,olives,capers.

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post #4 of 6
11/25/11 at 3:58am

I wouldn't of thought there was any question about pairing seafood and tomato. It's a common match.

 

Traditional seafood cocktail sauce is, of course, tomato based. Sauce Charon incorporates tomato, as do many jerk and barbecue sauces. Many tapas (not to mention main dishes) pair seafood with tomatoes, such as Patxi Bergara's Anchovy and Pisto Bocadillos.

 

Many great chefs combine tomatoes and seafood into fantastic dishes such as Eric Ripart's Cod Basquaise.

 

Etc. etc. and so forth.

 

I got this one from my mom, years ago. She used it, in fact, to make those blocks of frozen supermarket fish palatable. Personally, I don't think much of anything helps them. but I have used it with real fish:

 

Orange Tomato Sauce for Fish

 

1/4 cup butter (Mom used margarine--ugh)

1 cup chopped onion

4-5 tomatoes, peeled, seeded and chopped

1 cup orange juice

2 tbls orange juice concentrate

2 tsp salt

1 tbls brown sugar

 

Saute onions in butter until tender. Add the tomatoes and simmer ten minutes. Add the orange juices, salt and sugar, and simmer another five minutes for flavors to meld.

 

Pour sauce over two pounds of fish filets. Bake at 350F for 25 minutes, until fish flakes easily.

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post #5 of 6
11/25/11 at 6:58am

maleee, super vkusni izglejdat tezi mandji. Super ste hora :)

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post #6 of 6
11/25/11 at 8:00am

This is a Halibut in a reduced Tomatoes, fish stock, roasted peppers sauce, kind of a take off from a Mexican Red Snapper Veracruz...... when I make a Veracruz I cut the peppers and onions in strips and don't cook them down as much, I want them to show in the dish............I also use this to steam clams for a Spaghetti and clam sauce, It also make s great tomato sauce for pasta....Just cook the pasta, don't drain and put it into the pan with some pasta water................Chefbillyb

 

 

 

 

 

 

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