COLD STEAMED PETRALE SOLE WITH UNCOOKED TOMATO SAUCE
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Cut tomatoes in half along the equator. Place a strainer over a bowl and squeeze out seedpods. Rub seedpods against strainer to extract juicy pulp. Discard seeds. Place a box grater in a wide bowl, and using the large holes of the grater, grate tomatoes by rubbing the cut side against the grater, with the skin side cupped in your hand. When you feel the holes of the grater against the inside of the tomato skin, you are done. Add juice from seedpods.
- Turn on a food processor fitted with a steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add tomatoes, salt, pepper and balsamic vinegar. Process in machine for 1-2 minutes, until sauce is frothy. With machine running, slowly add olive oil. Alternatively, purée at high speed in a blender for 1 minute, until frothy. Transfer to a bowl, taste and adjust seasonings. Stir in tarragon. Taste and adjust salt and pepper. Cover and set aside at room temperature if serving in an hour or two, or refrigerate for up to a day.
- Steam the fish. Prepare the fillets by slapping them - not too hard - with the flat side of a knife, just to break down fibers so they don't curl too much when you steam them. Season with salt and pepper. You will probably have to steam the fish in batches. Brush your steamer rack with olive oil and place as many fish fillets on top as will fit in one layer. If the fish fillets are too long to lie on the rack, fold them over at the middle. Combine about 1 inch of water and a couple of basil sprigs in the bottom of your steamer and bring to a boil. Place steaming rack in pot and steam fish for 5 minutes, until opaque and fish pulls apart when you insert a fork into it. Remove from heat, transfer to a lightly oiled platter and allow to cool. Sprinkle with orange zest, cover and refrigerate for 30 minutes or longer.
- About 30 minutes before you wish to serve, whisk basil and remaining orange zest into the tomato sauce. Taste and adjust seasonings. Remove fish from refrigerator and pour on half the sauce. When ready to serve, spoon some sauce onto each place, top with the fish and more sauce, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 608 milligrams, Sugar 4 grams, TransFat 0 grams
SOLE WITH LEEKS AND TOMATOES
Categories Fish Tomato Dinner Leek Spring Thyme Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick. Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates; remove toothpicks. Top fish with sauce.
SOLE STEAMED WITH TOMATO-LEEK SAUCE
Steps:
- Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
- Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 15.9 g, Cholesterol 89.2 mg, Fat 9.3 g, Fiber 3.2 g, Protein 34.2 g, SaturatedFat 1.5 g, Sodium 160.5 mg, Sugar 7.2 g
NO-COOK FRESH TOMATO SAUCE
Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. -Julianne Schnuck, Taste of Home Designer
Provided by Taste of Home
Time 15m
Yield about 3-1/2 cups.
Number Of Ingredients 7
Steps:
- Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.
Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
More about "cold steamed petrale sole with uncooked tomato sauce recipes"
PETRALE SOLE WITH TOMATO BUTTER RECIPE - LOS ANGELES …
From latimes.com
10 BEST PETRALE SOLE RECIPES | YUMMLY
From yummly.com
PAN-FRIED PETRALE SOLE RECIPE - LOS ANGELES TIMES
From latimes.com
COLD STEAMED PETRALE SOLE WITH UNCOOKED TOMATO SAUCE
From nytimes.com
Estimated Reading Time 3 mins
SPAGHETTI WITH NO-COOK PUTTANESCA RECIPE | BON APPéTIT
From bonappetit.com
NYT COOKING - HIGH PROTEIN RECIPES
From cooking.nytimes.com
COOL SUMMER FISH - THE NEW YORK TIMES - WELL
From archive.nytimes.com
COLD STEAMED PETRALE SOLE WITH UNCOOKED TOMATO SAUCE RECIPE
From cooking.nytimes.cf
RECIPES | FISHWATCH
From fishwatch.gov
COLD STEAMED PETRALE SOLE WITH UNCOOKED TOMATO SAUCE …
From pinterest.com
SAUTéED PETRALE SOLE IN HERB BUTTER SAUCE - SIMPLY RECIPES
From simplyrecipes.com
RECIPE OF THE DAY: STEAMED SOLE WITH COLD TOMATO SAUCE
From eatfitfuel.com
COLD STEAMED PETRALE SOLE WITH UNCOOKED TOMATO SAUCE …
From tfrecipes.com
COLD STEAMED PETRALE SOLE WITH UNCOOKED TOMATO SAUCE
From diningandcooking.com
RECIPES FOR HEALTH: COLD STEAMED... - WEARABLEHEALTH 穿出健康
From facebook.com
BAKED SOLE WITH TOMATOES AND GARLIC RECIPE | CDKITCHEN.COM
From cdkitchen.com
STEAMED SOLE WITH BEURRE BLANC RECIPE | EPICURIOUS
From epicurious.com
You'll also love