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This superb
recipe is from Bon Appetit, March 1993...
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2
large |
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tomatoes |
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1
cup |
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bottled clam juice |
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½
cup |
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dry
white wine |
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5
tsp |
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fresh lemon juice |
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1
bay |
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leaf |
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Four
6oz. |
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orange roughy fillets |
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2
Tbs |
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extra virgin olive oil |
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1½
Tbs |
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chopped fresh parsley |
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1½
Tbs |
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chopped fresh basil |
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1½
tsp |
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chopped fresh thyme |
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salt
and pepper to taste |
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1 |
Blanch
tomatoes in medium saucepan of boiling water (30
seconds). Drain and cool slightly. Peel, halve
and seed tomatoes. |
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2 |
Bring clam
juice, wine, lemon juice and bay leaf to a boil
in a large skillet. Add fish, cover and simmer
until cooked through, about 4 minutes. |
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3 |
Transfer
fish to plates using slotted spatula. Tent fish
with aluminum foil to keep warm. |
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4 |
Pour ½ cup
of fish cooking liquid into the blender,
discarding bay leaf. Add tomatoes and purée.
Pour purée into a small saucepan. Add olive oil
and bring to a boil. Mix in fresh herbs. Season
to taste with salt and pepper. |
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5 |
Spoon sauce
over fish and serve. |
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Servings: 4 |
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Cooking Tips |
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*Tilapia may be
substituted for the orange roughy. |
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**To save time on
cooking day, prepare tomatoes a day in advance and
refrigerate. |
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