Tomatoes Stuffed With Blackfish

Name: Tomatoes Stuffed With Blackfish
Total time: 30 min
Yield: Six servings
Ingredients: 1 1/4 pounds fresh, thick blackfish fillets; 6 medium-to-large ripe tomatoes (about 2 1/2 pounds); 1 small cucumber (about 6 ounces), peeled, seeded, and cut into 1/4-inch dice (1 cup); 4 radishes, cleaned and cut into 1/4-inch dice (1/2 cup); 4 scallions, cleaned and minced (1/2 cup); 2 cloves garlic, peeled and finely chopped (1 teaspoon); 1/2 cup loose coriander leaves; 2 tablespoons mustard; 1 1/2 tablespoons red-wine vinegar; 1 teaspoon Lea & Perrins Worcestershire sauce; 1/3 cup corn or olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

By Jacques Pepin

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; The Last Picnic Show

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Six servings

1¼pounds fresh, thick blackfish fillets
6medium-to-large ripe tomatoes (about 2½ pounds)
1small cucumber (about 6 ounces), peeled, seeded, and cut into ¼-inch dice (1 cup)
4radishes, cleaned and cut into ¼-inch dice (½ cup)
4scallions, cleaned and minced (½ cup)
2cloves garlic, peeled and finely chopped (1 teaspoon)
½cup loose coriander leaves

The Vinaigrette

2tablespoons mustard
1½tablespoons red-wine vinegar
1teaspoon Lea & Perrins Worcestershire sauce
⅓cup corn or olive oil
½teaspoon salt
½teaspoon freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Arrange the fish on a plate and place in a steamer. Place on the stove and bring to a boil. Steam for six to eight minutes, until the fish just flakes but is still quite moist and barely cooked. Let cool to room temperature and then flake, separating the fillets into one-inch pieces. You should have approximately two cups.
Step 2
Cut off the top third of each tomato and press each base lightly to extract a little of the juice and seeds. Using a measuring tablespoon (because it has sharp edges), remove the inside of each tomato base and top. (This flesh, and the ''lids,'' will amount to approximately one and a quarter pounds and can be used in the bean recipe instead of the plum tomatoes.)
Step 3
To make the vinaigrette, combine the mustard, red-wine vinegar, Worcestershire sauce, oil, salt and pepper in a bowl and mix well. Add the cucumber, radish, scallion and garlic to the vinaigrette and stir to combine. Gently fold in the fish and coriander so as not to break the fish too much.
Step 4
Arrange the tomato receptacles in a gratin dish and stuff lightly with the fish mixture, heaping the filling. Cover with plastic wrap and refrigerate until time for the picnic. (The tomatoes can be stuffed a few hours ahead and refrigerated, but should be eaten at room temperature for best flavor.)