| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Garnish-, Sc | 2 | Servings | ||
INGREDIENTS
| 4 | Vine ripened tomatoes | |
| 1 | T | Capers, drained |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 273mg
Potassium: 15.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g