Freshtomatowithfreshgingersauce Recipes

TOMATO AND FRESH GINGER SALSA

Tomato and Fresh Ginger Salsa image

Provided by Phillippe Padovani

Categories Condiment/Spread Ginger Tomato No-Cook Summer Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

Ingredients

2 large tomatoes (about 12 ounces), seeded, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet onion (such as Maui or Vidalia)
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon fish sauce (nam pla)*
Available at Asian markets and in the Asian section of many supermarkets.

Steps:

Combine all ingredients in medium bowl. Season salsa to taste with salt and pepper. Toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)

SAUTEED FILLET OF SOLE WITH FRESH TOMATO AND GINGER SAUCE

Sauteed Fillet of Sole With Fresh Tomato and Ginger Sauce image

Provided by Pierre Franey

Categories dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 ripe tomatoes, about 1 pound
1 tablespoon olive oil
2 tablespoons chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons grated fresh ginger
1 teaspoon ground cumin
Salt and ground pepper to taste
4 tablespoons butter
4 skinless fillets of lemon sole, about 1 pound
4 tablespoons milk
1/2 cup flour
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
4 sprigs fresh basil or parsley

Steps:

Place tomatoes in boiling water for about 10 seconds. Drain, and pull away skins; remove cores. Cut tomatoes crosswise and into 1/4-inch cubes.
Heat olive oil in saucepan, add shallots and garlic. Cook briefly. Do not brown. Add tomatoes, ginger, cumin, and salt and pepper to taste. Bring to a boil and simmer 5 minutes.
Place tomato mixture in a blender. Add 1 tablespoon butter, and blend quickly to a fine texture. Check seasoning; transfer to small saucepan and keep warm.
Meanwhile, sprinkle fillets with salt and pepper to taste. Pour milk into a shallow bowl; put the flour on a dish. Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Place as many fillets in the pan as will fit in one layer without crowding.
Brown fillets thoroughly on one side; turn, and brown on other side. Cooking will take about 2 minutes on each side, depending on the thickness of the fillets. Do not overcook.
Divide tomato mixture equally among four warm serving plates. Place fillets over tomatoes, and keep warm.
While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat. Add the remaining butter, and cook until hazelnut brown. Add lemon juice, and pour equally over each serving. Top with basil or parsley.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 26 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 808 milligrams, Sugar 4 grams, TransFat 1 gram

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