Fried green tomatoes with lima-corn relish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Frozen baby lima beans, cooked |
| 1 | cup | Frozen whole-kernel corn, thawed |
| ½ | cup | Diced red bell pepper |
| 3 | tablespoons | Thinly sliced fresh basil |
| 2 | tablespoons | Hot pepper sauce |
| 1 | tablespoon | White wine vinegar |
| 1 | teaspoon | Olive oil |
| 2 | Cloves garlic, crushed | |
| 3 | tablespoons | Yellow cornmeal |
| 2 | tablespoons | Grated Parmesan cheese |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 8 | Green tomato slices, (1/4-inch-thick) | |
| 2 | teaspoons | Olive oil |
| 12 | Red tomato slices, (1/4-inch-thick) | |
| Basil sprigs, (optional) | ||
Directions
Combine first 8 ingredients in a bowl; stir well. Cover and chill for 1 hour.
Combine cornmeal and cheese in a small zip-top heavy-duty plastic bag.
Sprinkle salt and pepper over green tomato slices, and place slices, 1 at a time, in cornmeal mixture; seal bag, and shake to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add green tomato slices, and cook 3 minutes on each side or until browned.
Arrange the lima bean mixture, fried green tomato slices, and the red tomato slices on a serving platter. Yield: 4 servings (serving size: ½ cup bean mixture, 2 fried green tomato slices, and 3 red tomato slices).
Per serving: 189 Calories; 5g Fat (22% calories from fat); 7g Protein; 32g Carbohydrate; 2mg Cholesterol; 365mg Sodium Serving Ideas : Garnish with basil sprigs, if desired. Serve immediately.
Recipe by: Cooking Light, Jul/Aug 1995, page 82 Posted to MC-Recipe Digest V1 #442 by igor@... on Jan 28, 1997.