30 July 2013

Summer dinner, tomatoes 2 ways

We usually grill fish at least once a week. Usually it’s salmon. But this week my wife bought a nice looking piece of mahi mahi. I had a little time this afternoon to peruse recipes on Epicurious and decide on a menu.

I found two recipes that featured roasted tomatoes.

In Minnesota, we haven’t yet reached the peak of tomato season. In fact, we have only harvested 3 cherry tomatoes off our tomato plants so far. But I have previously written about my sister’s method of roasting tomatoes and then freezing them for use throughout the year. So the fact is, I used some of the roasted tomatoes from my freezer rather than running to a market for fresh tomatoes tonight. TomatoRelish

The first recipe that piqued my interest was for Greek-Style Mahi Mahi. It all sounded interesting. But I’d already decided to grill the fish, and the recipe called for broiling it with feta, herbs, and mayo. Still, the recipe called for making a tomato relish that sounded like a nice accompaniment. So I made that part of the recipe. It was very simple, really. Instead of using wedges of fresh tomatoes as the recipe specified, I diced the roasted tomatoes and then mixed in the olive oil, red wine vinegar. We liked how it turned out, and it was a very nice accompaniment to the grilled fish.

The other recipe that I found was for Israeli couscous with roasted tomatoes and Kalamata olives. I followed this recipe pretty much as published. The interesting part of it was the dressing. It called for about half of the roasted tomatoes to be blended into the olive oil and lemon juice to make a tomato flavored vinaigrette. I liked it so much that I’ll make it to serve on salads in the future.

By the way, we were disappointed with the mahi. It tasted quite fishy despite being grilled. The tomato relish helped to cut the fishy flavor. So we were glad that we had it.

Let me know if you decide to try it.

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