| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Garnish-, Sc |
2 |
Servings |
INGREDIENTS
| 4 |
|
Vine ripened tomatoes |
| 1 |
tb |
Capers; drained |
| 1 |
tb |
Sherry wine vinegar |
| 1 |
ds |
Olive oil |
|
|
Salt and freshly ground black pepper |
|
|
Snipped chives |
INSTRUCTIONS
Peel, seed and dice the tomatoes; season them to taste with capers and
vinegar and just a touch of oil; season with salt and pepper. Place a bed
of the diced tomatoes on each diner's plate, leaving enough room in the
center for the shad. When the shad is out of the oven, center it in the
middle of the tomatoes and garnish with chives.
Yield: 2 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6655 Posted to MC-Recipe Digest
V1 #718 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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