Summer is in full swing, which means it is peak tomato season. The acidic, sweet tomato is a perfect foil to seafood in the summertime.
The quickest way to add tomatoes to a seafood dish is with a tomato salsa. Using diced tomatoes as your base, add whatever flavors you want: hot peppers, sweet peaches, or olives and capers. Cook your fish however you like, then spoon the cold salsa on top.
Prepare the fish however you like, then spoon the salsa on top. Here is a recipe featuring cucumber and tomato to get you started.
FRA DIAVOLO SAUCE
This traditional Italian-American sauce was made for seafood. Use fresh summer herbs and vegetables to make the most of this sauce and pair it with fresh shrimp and linguine. Try this recipe with chile peppers and basil.
BAKED FISH WITH TOMATOES
Tomatoes don’t typically come to mind when preparing to bake a fish. Lemon, salt, pepper, olive oil are the mainstays, and for good reason. But next time you have a fresh tomato sitting on the counter, give it a go. Dice it and toss it on top of the fish before putting it in the oven.
Below is a super simple recipe for adding tomatoes to a baked fish dish.
1.25 lb of white fish
1tbs chopped oregano
1 tbs chopped parsley
1 garlic clove, diced
1.5 cups of breadcrumbs
1 lb of tomatoes, diced
Start with a white flaky fish like Striped Mullet or Black Sea Bass.
Preheat the oven to 350 degrees.
Coat an ovenproof pan with oil. Lay the fish on the pan and season both sides with salt, pepper, oregano, parsley, garlic, and breadcrumbs.
Add diced tomatoes on top and drizzle with olive oil. Bake for about 20 minutes.
When ready to serve, squeeze lemon juice over the fish.