Tomatoes With Moroccan-Style Fish Stuffing
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
55
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Olive Oil (to taste)450 g
Fillet (scrod)2 tbsps
White Wine (dry)6 tbsps
Coarse Salt2 tbsps
Coriander (minced fresh)Directions:
1
Cut off the top third of 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
2
Sprinkle the insides of the tomatoes with salt and invert the tomatoes on a rack to drain for 30 minutes
3
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 sauté the scrod for 1 minute on each side
4
Add the wine to the skillet and cook the fish, covered, over moderately low heat for 3 to 6 minutes, or until it just flakes
5
Remove the skillet from the heat and let the fish cool
6
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
7
Divide the mixture among the tomato shells and drizzle it with the remaining 1 tablespoon oil
8
Cut off the top third of 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
9
Sprinkle the insides of the tomatoes with salt and invert the tomatoes on a rack to drain for 30 minutes
10
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 sauté the scrod for 1 minute on each side
11
Add the wine to the skillet and cook the fish, covered, over moderately low heat for 3 to 6 minutes, or until it just flakes
12
Remove the skillet from the heat and let the fish cool
13
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
14
Divide the mixture among the tomato shells and drizzle it with the remaining 1 tablespoon oil
15
To make 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 of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F oven, stirring occasionally, for 3 hours
16
Let the lemons cool and transfer them with their brine to an airtight container
17
The preserved lemons keep, covered and chilled, indefinitely
18
In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F oven, stirring occasionally, for 3 hours
19
Let the lemons cool and transfer them with their brine to an airtight container
20
The preserved lemons keep, covered and chilled, indefinitely