Tomatoes with moroccan-style fish stuffing

Yield: 4 Servings

Measure Ingredient
4 \N Tomatoes (1/2-lb)
4 tablespoons Olive oil, or to taste
1 pounds Scrod fillet or other firm-fleshed white fish filleted
2 tablespoons Dry white wine
2 tablespoons Finely chopped peel from quick preserved lemons (recipe follows)
1 tablespoon Brine from quick preserved lemons
2 tablespoons Minced fresh coriander
2 teaspoons Fresh lemon juice, or to taste
6 \N Thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths
6 tablespoons Kosher salt
1 cup Fresh lemon juice


Source: Epicurious - Gourmet Sept. 1992 Cut off the top third ofg each tomato, scoop out the seeds and pulp with a grapefruit knife, leaving ⅓ inch thick shells, and reserve the tops and pulp for another use. Sprinkle the insides of the tomatoes with salt and invert the tomatoes on a rack to drain, for 30 minutes In a non-stick skillet heat 1 Tablespoon of the oil over moderately-high heat until it is hot, but not smoking, and in it saute' the scrod for 1 minute on each side. Add the wine to the skillet and cook the fish, covered for 3 to 6 minutes, or until it just flakes. Remove the skillet from the heat and let the fish cool. Flake the fish into a bowl and stir in the preserved lemon peel and brine, the coriander, the lemon juice, and 2 Tablespoons of the remaining oil. Divide the mixture among the tomato shells and drizzle it with the remaining 1 Tablespoon oil.

QUICK PRESERVED LEMONS: In a baking dish just large enough to hold the lemons in one layer, toss the lemons with the salt, pour enough lemon juice over them to just cover them and bake the lemons, covered, in a pre-heated oven of 200*F, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.

Posted to JEWISH-FOOD digest V97 #037 by alotzkar@... (Al) on Feb 1, 1997.

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