Get saucy this summer!
Fish becomes fancy with these easy toppings filled with freshness
Today’s roasted tomato vinaigrette for fish is a knockout. Any tomato will do — beefsteak, plum, cherry, you name it — as long as it’s ripe.
To determine its ripeness, simply smell the stem end, which should boast an intense aroma of … tomato.
Then roast the winners to eliminate excess water and concentrate their flavour. Finally, purée them with sherry vinegar and extra-virgin olive oil. (Sherry vinegar is my favourite, but you’re welcome to use balsamic, white or red wine or even cider vinegar instead.)
The vinaigrette’s acid kick makes this sauce a great partner for fish, and the aioli’s garlicky creaminess makes it a suave complement to the vinaigrette.
The fish is best with a light crust. You can achieve that by dipping the fillets in flour to start.
Sautéing the fish takes no time at all; you can prepare the rest of the meal, then wait until the last minute to cook the fish.
Or you can cook the fish a little bit ahead and serve it at room temperature, which might be preferable on a hot summer’s night.
The beauty of this recipe is that the two sauces can be made as many as four days ahead. Just keep them covered and chilled, then whisk them a bit before serving.
Even better, they happen to go very well not only with sautéed fish, but also with grilled chicken, shrimp or vegetables.
Or you can double down on the seasonal bounty by tossing the vinaigrette with chopped fresh tomatoes and then piling the mixture onto grilled bread drizzled with the aioli. It’s an appetizer so good you may end up forgetting about the main course. Sautéed fish with roasted tomato vinaigrette and lemon aioli Serve with grilled corn on the cob or your favourite slaw. Serves: 6 For the tomato vinaigrette 1 lb (454 g) ripe tomatoes, cut into ¾-inch (2-cm) wedges ¼ cup (60 mL) extra-virgin olive oil Kosher salt Freshly ground black pepper 1½ to 2 tbsp (22.5-30 mL) sherry vinegar
Water (optional) For the lemon aioli ¼ cup (60 mL) plus 2 tbsp (30 mL) mayonnaise (low-fat if you prefer)
1 tsp (5 mL) finely grated zest and 2 tsp (10 mL) juice (from 1 lemon)
1 tsp (5 mL) minced garlic For the fish 2 tbsp (30 mL) extra-virgin olive oil Six 6-oz (170-g) firm-fleshed white fish filets (¾ to 1 inch/22.5 cm thick, skin-on or skinless), such as tilapia, catfish or bass (go to seafoodwatch.org to find sustainable options) Kosher salt Freshly ground black pepper All-purpose flour, for coating the fish
Tarragon leaves or chopped chives, for garnish For the tomato vinaigrette: Preheat the oven to 425 F (220 C). Arrange the tomatoes, cut sides up, on a rimmed baking sheet.
Drizzle them evenly with 2 tablespoons (30 mL) of the oil and sprinkle them with ¾ teaspoon salt (4 mL) and ¼ teaspoon (1 mL) pepper.
Bake (middle rack) until they have shrivelled and browned slightly, about 30 minutes. Transfer them immediately, along with any juices from the pan, to a blender.
Add 1½ tablespoons (22.5 mL) of the sherry vinegar and the remaining 2 tablespoons (30 mL) of oil; purée until silky smooth.
Taste and add the remaining vinegar, as needed. Season lightly with salt and pepper; add water, as needed, to make the vinaigrette
spoonable.
For the lemon aioli: Whisk together the mayo, the lemon zest and juice, and the garlic in a bowl.
For the fish: Heat the oil in a large non-stick skillet over medium-high heat. Season the fish lightly with salt and pepper and dip it in the flour, coating it on both sides and shaking off the excess.
Once the oil shimmers, add the fish to the pan and cook it just until it is opaque and golden brown, about 2 minutes per side.
Place a filet on each plate. Spoon the vinaigrette generously over each portion and drizzle the lemon aioli on top.
Garnish with the tarragon or chives and serve right away.