Pan Seared Fish with Tomato Vinaigrette - ☺♥

Pan Seared Fish

I don’t know where Marie got this recipe but it is yummy and very easy. It is a fine way to use any common fish filets when you don’t have any other special recipe to try and when/if you want a tasty meal without frying the fish. It is healthy and likely the source was Weight Watchers®.

Ingredients:

1½ lbs. of Very ripe Italian Plum Tomatoes, chopped with juice (or 1, 28 oz. can of peeled plum tomatoes with juice)

2 tbsp.of minced shallots

1 tbsp. of minced garPc

1 tbsp. of snipped fresh chives

1 tbsp. of white balsamic vinegar

1 tbsp. of fresh flat leaf parsley

3 tbsp. of olive oil

1 tsp. of ground fennel or grind whole fennel seeds

Salt and pepper

4, 6 oz. fish fillets (Many varieties of fish will do. For example, cod or haddock.)

1 tbsp. of butter

Directions:

Combine the chopped tomatoes and juice with the shallots, garlic, vinegar, chives, parsley, 2 tbsp. olive oil, and ¼ tsp. of the ground fennel seeds. Mix well.

In a small bowl mix ¾ tsp. ground fennel seeds with ½ tsp. of salt and ½ tsp. pepper. Sprinkle this seasoning on the fresh fish fillets.

Use a non stick pan, heat 1 tbsp. of olive oil, add the fish fillets and cook them over moderate heat until they are browned (around 5 minutes). Flip the fish and add the butter, then cook about 5 minutes more, making sure the fish is cooked through.

Put the fish on a plate and spoon the Tomato vinaigrette on top.

As an extra you may want to sauté fresh spinach and add it with the tomato vinaigrette topping over the fish.

Variation:

While camping in the Florida Keys Marie would wrap/seal in all the ingredients with aluminum foil, put that into a covered skillet with a small amount of water, and proceed to poach the fish in the vegetables on our gasoline stove. It was great!