Tuesday, December 7, 2010

A blanket of sweet grape tomatoes and capers... a lovely pairing!...at kitchen! kitchen!

Pan fried fish blanketed with sweet grape tomatoes & capers.
A pan fried fish fillet warmed with a blanket of sauteed tomatoes with capers.
A sprinkling of home made honey mustard vinaigrette to the
cucumber-boston lettuce salad added another dimension to the dish.
Check out previous posting of fish fillet in "A Duet of Flavors"......for this dish of 4 pieces of flounder fillets.

  • 2 cups of grape tomatoes
  • 1/4 cup of capers (rinsed and drained)
  • A tablespoon of extra virgin olive oil
  • A pinch of kosher salt

Use the same pan you cooked the fish in (remove some of the oil) and add a tablespoon of olive oil.  Add the tomatoes to the pan scraping all the bits and pieces that those lovely fillets left behind and a pinch of salt.  Stir on medium heat and try to pop some of the tomatoes for them to open up and to let out their juices.  Continue stirring for 3-4 minutes until it gets a little saucy (add more olive oil if you think it's a bit dry).  Add the capers and stir for a minute or two. Pour over the fish and viola! A blanket of grape
tomatoes and capers.

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