| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
French |
Tamara2 |
1 |
Servings |
INGREDIENTS
| 3 |
|
Tomatoes |
| 500 |
g |
Asparagus, or green beans |
| 3 |
T |
Olive oil |
| 6 |
|
Roasted artichoke hearts |
| 2 |
c |
Chicken stock |
| 1 |
c |
Dry white wine |
| 1 |
T |
Fresh thyme leaves |
| 4 |
|
Garlic cloves, minced |
| 1 |
|
Fresh bay leaf |
| 1/2 |
|
Chives, chopped |
| 1/2 |
c |
Chopped parsley |
| 2 |
T |
Lemon juice |
| 1 |
T |
Lemon zest |
|
|
Salt and pepper to taste |
| 8 |
|
Pieces firm white fish such |
|
|
as Blue Eye |
INSTRUCTIONS
Drop the tomatoes in boiling water for 20 seconds then dip in iced
water. Dry and peel. Squeeze out the seeds and chop the flesh finely.
Set aside. Cook the asparagus or beans in boiling water (or microwave
or steam) until bright green and still crisp-tender. Heat the oil in a
large saute pan and add the artichoke hearts, sliced and heat gently.
Add the tomatoes, stock, wine, thyme leaves, garlic and bay leaf and
bring to the boil. Simmer until the liquid thickens slightly, about 15
minutes. Add chives, parsley, lemon zest and juice and season to taste
with salt and pepper. Add asparagus or beans and heat through. Remove
bay leaf. Meanwhile, salt and pepper both sides of the fish and
barbecue or grill the fish until cooked through. Using a slotted
spoon, divide the vegetables evenly among the plates and top each with
a piece of fish. Spoon pan juices over the fish and serve immediately.
Converted by MC_Buster. Per serving: 744 Calories (kcal); 43g Total
Fat; (63% calories from fat); 13g Protein; 43g Carbohydrate; 0mg
Cholesterol; 4364mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 7 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
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