Bluefish With Fresh Tomato Coulis Recipe
Summary
MethodBroiled
Ingredients
| Tomato | 2 Cup (16 tbs), coarsely chopped | |
| Salt | 1/4 Teaspoon | |
| Red wine vinegar | 3 Tablespoon | |
| Cilantro | 2 Tablespoon, chopped | |
| Shallot | 1 Tablespoon, minced | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 6 (6-ounce) bluefish fillets | ||
| Vegetable cooking spray | ||
| 2 teaspoons grated lemon rind | ||
| Pepper | 1/4 Teaspoon | |
Directions
Place tomato in a colander; sprinkle with 1/4 teaspoon salt, and toss gently.
Let drain for 30 minutes.
Combine tomato, vinegar, cilantro, shallot, olive oil, and garlic in a medium bowl, and stir well.
Let tomato mixture stand at room temperature 30 minutes.
Place fish on a jelly-roll pan coated with cooking spray, and sprinkle with lemon rind, 1/4 teaspoon salt, and pepper.
Broil 8 minutes or until fish flakes easily when tested with a fork.
Let drain for 30 minutes.
Combine tomato, vinegar, cilantro, shallot, olive oil, and garlic in a medium bowl, and stir well.
Let tomato mixture stand at room temperature 30 minutes.
Place fish on a jelly-roll pan coated with cooking spray, and sprinkle with lemon rind, 1/4 teaspoon salt, and pepper.
Broil 8 minutes or until fish flakes easily when tested with a fork.
Chef
