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