| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Moroccan |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Tomatoes (1/2-lb) |
| 4 |
tb |
Olive oil, or to taste |
| 1 |
lb |
Scrod fillet or other firm-fleshed white fish filleted |
| 2 |
tb |
Dry white wine |
| 2 |
tb |
Finely chopped peel from quick preserved lemons (recipe follows) |
| 1 |
tb |
Brine from quick preserved lemons |
| 2 |
tb |
Minced fresh coriander |
| 2 |
ts |
Fresh lemon juice, or to taste |
| 6 |
|
Thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths |
| 6 |
tb |
Kosher salt |
| 1 |
c |
Fresh lemon juice |
INSTRUCTIONS
QUICK PRESERVED LEMONS
Source: Epicurious - Gourmet Sept. 1992
Cut off the top third ofg each tomato, scoop out the seeds and pulp with a
grapefruit knife, leaving 1/3 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@direct.ca (Al) on Feb 1,
1997.
A Message from our Provider:
“When God ordains, He sustains.”