Gazpacho Fish

Recipe adapted from CindaLou’s Healthy Kitchen. Serves 4.

 

INGREDIENTS

5-6 fresh Roma tomatoes, roughly chopped

1 – 28 oz. can crushed tomatoes

Olive oil or butter, for cooking

1/2″ fresh ginger root, minced

6-10 garlic cloves, crushed & minced

1 each green and red bell pepper, diced

1/4 c. red wine vinegar

4 silver hake fillets

Fresh lime or lemon juice

1 red onion, sliced

2 fresh peaches, sliced

Sherry vinegar & extra virgin olive oil

 

Spices to taste:

sea salt, pepper, turmeric, a dash cayenne pepper, 5-6 sprigs fresh cilantro, a hearty sprinkle of fresh or dried dill, and fresh parsley

 

METHOD

1. Blend fresh and canned tomatoes with the fresh tomatoes for about 1 minute in a food processor.
2. Add to the tomatoes: ginger, half of the garlic, and red wine vinegar, and pulse for another minute or two or until well combined. Set the sauce aside.
3. Saute the peppers in some olive oil until slightly softened. Add the remaining garlic and saute another 1-2 minutes, or until lightly browned.
4. Turn heat on the pan to medium and add the pureed tomato mixture. Bring to a simmer, and season to taste with desired spices.
5. Add the hake fillets to the pan and cook, covered, for 10-12 minutes or until the fish is thoroughly cooked and flakes easily with a fork. Squeeze some lemon or lime juice into the pan and gently stir to finish.
6. Serve hot with sliced onion and peaches on the side, drizzled with extra virgin olive oil and sherry vinegar.

 

Serving Suggestion: Add some roasted red peppers to the onion and peach “salad” for a little more depth of flavor.