Fish With Tomato Salsa
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons olive oil
- 10ounces flounder or sole
- 1tablespoon white-wine vinegar plus 2 teaspoons 4 scallions
- 1small clove garlic
- 1 or 2sprigs fresh basil to equal 1 tablespoon chopped
- 1pound ripe red and yellow tomatoes, or just red tomatoes
- A few shakes salt
- Freshly ground black pepper
- 4scallions
Nutritional analysis per serving (2 servings)
195 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 20 grams protein; 948 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large nonstick pan until hot; reduce heat to medium-high, and add the 2 teaspoons of olive oil.
- Step 2
Wash and dry fish, and saute it on each side until it begins to take on a little color. Cook one or two minutes at most.
- Step 3
Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.
- Step 4
Wash and mince scallions; mince garlic; wash, dry and chop basil. Place ingredients in a flat dish large enough to hold fish, and mix with remaining 2 teaspoons vinegar.
- Step 5
Chop tomatoes, add to serving bowl and mix. Spoon mixture to the side, and place fish in bottom of dish, spooning tomato salsa over it. Season with salt and pepper.
Private Notes
Comments
I thought this was kind of a silly recipe. The salsa is delicious and could be eaten with anything - except flounder, which it really overpowered.
Followed this generally. It was delicious. Pan seared sole in olive oil 2 min per side. Topped with mixture of baby tomatoes, a little tarragon champagne vinegar (not too much), olive oil, minced shallot (about 2tsp), chopped basil, and a little salt. Did not use scallions. The result was perfect--flavorful but not overpowering, very gentle Italian style. Did not put vinegar directly on the fish this time, and it benefitted from less vinegar. This is one to cook often.
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