John Dory with Tomato Salsa and Grilled Vegetables
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
serves 2
1 tbsp olive oil
½ medium red onion, finely diced
2 cloves garlic, finely grated
12 dried tomatoes* (60g), diced finely
2 tbsp capers, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
4 tbsp virgin olive oil
Sea salt & freshly cracked pepper
2 john dory fillets
2 zucchini sliced 5mm lengthways
8 continental beans
6 x 5mm slices butternut pumpkin
1 red chilli, cut lengthways and deseeded
Lemon wedges, to serve
For the salsa, heat the olive oil in a pan over low heat and gently fry the onion and garlic until soft. Pour this, along with the juices, into a bowl and add the diced tomato, capers, parsley and 4 tablespoons of extra virgin olive oil. Season with salt and pepper, mix well and set aside.
Heat a grill and brush or spray the vegetables slices with oil before cooking on both sides. Season and set aside.
Pan-fry the fish fillets in a little oil, skin-side down, for about 1 minute. Depending how thick they are, it may take less time or it may take more. Turn the fillets over and cook the other side for about 1 minute. Season well.
Pan-fry the lemon, cut side down, until caramelised
Arrange the fish, vegetables and salsa any way you wish. Serve immediately.
* Use dried tomatoes that are not brined or stored in oil
From heneedsfood.com