Sunday, June 3, 2007
1 lb. filet of meaty white fish, flounder or halibut work wonderfully
1 heirloom tomato
2 cloves garlic
chili flakes or a few teaspoons of diced chile (remember the seeds carry the heat so season to your taste!)
fresh seasoning of your choice, I prefer thai basil or thyme
.5 cup of stock (vegetable, chicken, whatever) and you might not need all of this, it is just to make sure the sauce isn't soup or paste!
Dice one onion (into rainbow/ribbon slices) and sauteeing them with olive oil until they carmelize (not brown). Add garlic and let it join the party, getting soft and a little caramelized. You aren't looking for brown but a soft yellow is great. Slice in big sloppy chunks, squeeze and add your heirloom tomato.
When this mixture is nice and blended add any herbs/seasonings you like (i love fresh thyme or thai basil and a sprinkle of chili flakes) and then rest a nice filet of cod, flounder, halibut (whatever is available) on top of the mixture, add a bit of vegetable stock, cover and cook on medium for about 7 minutes.
Plate and enjoy!