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Name: Tomatoes with Moroccan-Style Fish Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 6 tb Kosher salt; 4 tb Olive oil, or to taste; 2 tb Minced fresh coriander; 2 tb Dry white wine; 1 c Fresh Lemon Juice; 1 tb Brine from quick preserved; 1 lb Scrod fillet or other; 2 tb Finely chopped peel from; 2 ts Fresh lemon juice, or to; 6 Thin-skinned lemons,; 4 Tomatoes (1/2-lb)

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INGREDIENTS

6 tb Kosher salt
4 tb Olive oil, or to taste
2 tb Minced fresh coriander
2 tb Dry white wine
1 c Fresh Lemon Juice
1 tb Brine from quick preserved
1 lb Scrod fillet or other
2 tb Finely chopped peel from
QUICK PRESERVED LEMONS
2 ts Fresh lemon juice, or to
6 Thin-skinned lemons,
4 Tomatoes (1/2-lb)

Servings

INSTRUCTIONS

Source: Epicurious - Gourmet Sept. 1992 Cut off the top third ofg each tomato, scoop out the seeds and pulp with a grapefruit knife, leaving 1/3 inch thick shells, and reserve the tops and pulp for another use. Sprinkle the insides of the tomatoes with salt and invert the tomatoes on a rack to drain, for 30 minutes In a non-stick skillet heat 1 Tablespoon of the oil over moderately-high heat until it is hot, but not smoking, and in it saute the scrod for 1 minute on each side. Add the wine to the skillet and cook the fish, covered for 3 to 6 minutes, or until it just flakes. Remove the skillet from the heat and let the fish cool. Flake the fish into a bowl and stir in the preserved lemon peel and brine, the coriander, the lemon juice, and 2 Tablespoons of the remaining oil. Divide the mixture among the tomato shells and drizzle it with the remaining 1 Tablespoon oil. QUICK PRESERVED LEMONS: In a baking dish just large enough to hold the lemons in one layer, toss the lemons with the salt, pour enough lemon juice over them to just cover them and bake the lemons, covered, in a pre-heated oven of 200*F, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely. Posted to JEWISH-FOOD digest V97 #037 by alotzkar@direct.ca (Al) on Feb 1, 1997.

NOTES

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Tomatoes with Moroccan-Style Fish Stuffing

6 tb Kosher salt
4 tb Olive oil, or to taste
2 tb Minced fresh coriander
2 tb Dry white wine
1 c Fresh Lemon Juice
1 tb Brine from quick preserved
1 lb Scrod fillet or other
2 tb Finely chopped peel from
 QUICK PRESERVED LEMONS
2 ts Fresh lemon juice, or to
6 Thin-skinned lemons,
4 Tomatoes (1/2-lb)

Source: Epicurious - Gourmet Sept. 1992    Cut off the top third ofg each tomato, scoop out the seeds and pulp with a  grapefruit knife, leaving 1/3 inch thick shells, and reserve the tops and  pulp for another use. Sprinkle the insides of the tomatoes with salt and  invert the tomatoes on a rack to drain, for 30 minutes    In a non-stick skillet heat 1 Tablespoon of the oil over moderately-high  heat until it is hot, but not smoking, and in it saute the scrod for 1  minute on each side. Add the wine to the skillet and cook the fish, covered  for 3 to 6 minutes, or until it just flakes. Remove the skillet from the  heat and let the fish cool. Flake the fish into a bowl and stir in the  preserved lemon peel and brine, the coriander, the lemon juice, and 2  Tablespoons of the remaining oil. Divide the mixture among the tomato  shells and drizzle it with the remaining 1 Tablespoon oil.    QUICK PRESERVED LEMONS: In a baking dish just large enough to hold the  lemons in one layer, toss the lemons with the salt, pour enough lemon juice  over them to just cover them and bake the lemons, covered, in a pre-heated  oven of 200*F, stirring occasionally, for 3 hours. Let the lemons cool and  transfer them with their brine to an airtight container. The preserved  lemons keep, covered and chilled, indefinitely.    Posted to JEWISH-FOOD digest V97 #037 by alotzkar@direct.ca (Al) on Feb 1,  1997.

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Nutrition

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Serving Size: 1 Serving (220g)
Recipe Makes: 4 Servings

Calories: 24
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 5233.3mg		180 %
Potassium 115.8mg		3 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 7.6g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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