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Categories:
tomatoes cucumber radishes scallions garlic loose coriander leaves mustard red wine vinegar Worcestershire sauce corn salt freshly ground black pepper
Viewed: 32 - Published at: 2 years agoIngredients
- 1 1/4 pounds fresh, thick blackfish fillets
- 6 medium-to-large ripe tomatoes (about 2 1/2 pounds)
- 1 small cucumber (about 6 ounces), peeled, seeded, and cut into 1/4-inch dice (1 cup)
- 4 radishes, cleaned and cut into 1/4-inch dice (1/2 cup)
- 4 scallions, cleaned and minced (1/2 cup)
- 2 cloves garlic, peeled and finely chopped (1 teaspoon)
- 1/2 cup loose coriander leaves
- 2 tablespoons mustard
- 1 1/2 tablespoons red-wine vinegar
- 1 teaspoon Lea & Perrins Worcestershire sauce
- 13 cup corn or olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Method
- Arrange the fish on a plate and place in a steamer.
- Place on the stove and bring to a boil.
- Steam for six to eight minutes, until the fish just flakes but is still quite moist and barely cooked.
- Let cool to room temperature and then flake, separating the fillets into one-inch pieces.
- You should have approximately two cups.
- Cut off the top third of each tomato and press each base lightly to extract a little of the juice and seeds.
- Using a measuring tablespoon (because it has sharp edges), remove the inside of each tomato base and top.
- (This flesh, and the ''lids,'' will amount to approximately one and a quarter pounds and can be used in the bean recipe instead of the plum tomatoes.)
- To make the vinaigrette, combine the mustard, red-wine vinegar, Worcestershire sauce, oil, salt and pepper in a bowl and mix well.
- Add the cucumber, radish, scallion and garlic to the vinaigrette and stir to combine.
- Gently fold in the fish and coriander so as not to break the fish too much.
- Arrange the tomato receptacles in a gratin dish and stuff lightly with the fish mixture, heaping the filling.
- Cover with plastic wrap and refrigerate until time for the picnic.
- (The tomatoes can be stuffed a few hours ahead and refrigerated, but should be eaten at room temperature for best flavor.)
