Sauteed Fish With Roasted Tomato Vinaigrette and Lemon Aioli

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Democracy Dies successful Darkness

The quality of this look is that the 2 sauces tin beryllium made arsenic galore arsenic 4 days ahead. Just support them covered and chilled, past whisk them a spot earlier serving. Even better, they hap to spell precise good not lone with sauteed fish, but besides with grilled chicken, shrimp oregon vegetables.

Or you tin treble down connected the seasonal bounty by tossing the vinaigrette with chopped caller tomatoes and past piling the substance onto grilled breadstuff drizzled with the aioli. It’s an appetizer truthful bully you whitethorn extremity up forgetting astir the main course.

Serve with grilled maize connected the cob oregon your favourite slaw.

From cookbook writer Sara Moulton.

Ingredients

For the herb vinaigrette

  • 1 lb ripe tomatoes, chopped into 3/4-inch wedges
  • 1/4 cupful extra-virgin olive oil
  • Kosher salt
  • Freshly crushed achromatic pepper
  • 1 1/2 to 2 tablespoons sherry vinegar
  • Water (optional)

For the citrus aioli

  • 1/4 cupful positive 2 tablespoons mayonnaise (low-fat if you prefer)
  • 1 spoon finely grated zest and 2 teaspoons foodstuff (from 1 lemon)
  • 1 spoon minced garlic

For the fish

  • 2 tablespoons extra-virgin olive oil
  • Six 6-ounce firm-fleshed achromatic food fillet pieces (3/4- to 1-inch thick, skin-on oregon skinless), specified arsenic tilapia, catfish oregon bass (go to seafoodwatch.org to find sustainable options)
  • Kosher salt
  • Freshly crushed achromatic pepper
  • Wondra oregon all-purpose flour, for coating the fish
  • Tarragon leaves oregon chopped chives, for garnish

Nutritional Facts

Per serving

  • Calories

    610

  • Fat

    44 g

  • Saturated Fat

    7 g

  • Carbohydrates

    7 g

  • Sodium

    500 mg

  • Cholesterol

    145 mg

  • Protein

    53 g

  • Fiber

    1 g

  • Sugar

    3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Sara Moulton.

Tested by Bonnie S. Benwick.

Published July 19, 2017

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Updated March 16, 2026

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