Fish & Tomatoes Recipe
Market Fish | Heirloom Tomatoes | Smoked Tomato Remoulade | Blue Crab
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Ingredients
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Fish
Tomatoes
Smoked Tomato Remoulade
Blue Crab
Method
Prepare the Fish
- 1
Season and Cook Fish
Preheat your oven to 400°F (200°C). Rub the market fish fillets with olive oil, salt, and black pepper on both sides. Place them on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
Prepare the Heirloom Tomatoes
- 2
Chop and Dress Tomatoes
While the fish is baking, chop the heirloom tomatoes into bite-sized pieces. In a bowl, combine the tomatoes with the chopped fresh basil and balsamic vinegar. Toss gently to coat and let sit to allow the flavors to meld.
Make the Smoked Tomato Remoulade
- 3
Combine Remoulade Ingredients
In a mixing bowl, combine the smoked paprika, mayonnaise, Dijon mustard, minced garlic, and lemon juice. Mix well until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Assemble the Dish
- 4
Plate the Fish
Once the fish is cooked, plate each fillet and top with a generous scoop of the heirloom tomato mixture. Drizzle with the smoked tomato remoulade and add a portion of blue crab meat on top.
