Day 221–Fresh Fish with Cherry Tomatoes

We have the most amazing heirloom cherry tomatoes in our produce box this week. They are by far the best we have had all summer–soooo full of flavor! In fact, they are my snack at work because I cannot stop eating them.

I found some lovely, fresh Spanish Mackerel from Locals Seafood on Wednesday and made this Italian dish last night. Spanish mackerel is a local fish that has a good flavor, but is not as fishy as king mackerel. We thought it was pretty spectacular, but I would only make this with super good tomatoes. If you don’t have good tomatoes, make something else because the flavor really depends on them. We served this with roasted okra and sautéed summer squash and onions, all from our produce box. Locavore summer magic! Enjoy!

Fish with Cherry Tomatoes

• 1-2 fish fillets (we used Spanish mackerel, but you could use almost anything)
• 4 cloves garlic, peeled and whole
• 3-4 tbsp. olive oil
• Kosher or sea salt and pepper
• White wine
• 4-5 cherry tomatoes per serving
• 1 bunch flat leaf parsley

1. Add olive oil to a saute pan that is big enough to handle the fish. Heat to medium low.
2. Add the whole garlic cloves and saute for about 3 minutes, just to infuse the olive oil. Remove cloves.
3. Turn heat up to medium. Sprinkle salt and pepper on fish fillets.
4. Add fillets to the oil and over pan. Cook for about 2-3 minutes. Do not turn the fish.
5. Remove lid and add a splash of white wine and the tomatoes. Cover and cook until the fish is flaky and cooked through (unless you are using a very thick fish like tuna, this will probably be another 2 minutes).
6. Remove from heat, add chopped parsley and serve.

Posted by Deanna on August 10, 2012

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