Everyday Food - Martha Stewart Living Magazine [51]
4 plum tomatoes, quartered lengthwise and cut into large chunks
1½ cups water
1 pound fresh or frozen (thawed) shrimp (36 to 40 count), peeled and deveined
¼ cup sour cream or plain yogurt
1 tablespoon fresh lime juice, plus lime wedges, for serving (optional)
Cooked rice, such as basmati or jasmine, for serving (optional)
1 Heat oil in a large skillet over medium. Add onion, jalapeño, and ¾ teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
2 Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add the water; simmer until tomatoes break down slightly, 3 to 5 minutes. Add shrimp; cook, stirring occasionally, until opaque throughout, 3 to 4 minutes. Remove from heat.
3 Add sour cream and lime juice to skillet; stir to combine. Serve immediately over rice, with lime wedges alongside, as desired.
PER SERVING: 237 calories; 11.9 grams fat; 20.9 grams protein; 12.5 grams carbohydrates
GRILLED FISH KEBABS WITH CHERRY TOMATOES
Two types of fish—flaky salmon and meaty swordfish—produce doubly delicious grilled kebabs. Thread the fish with the grain perpendicular to the skewers. If using wooden skewers, soak them in water at least fifteen minutes to prevent them from scorching.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 30 MINUTES
Vegetable oil, for grill
1 pound skinless swordfish fillet
1 pound skinless salmon fillet
24 cherry tomatoes
4 thick slices country bread
½ cup extra-virgin olive oil, plus more for coating bread
1 cup packed fresh basil leaves
1 garlic clove
Coarse salt and freshly ground pepper
1 Heat grill to high; lightly oil grates. Cut swordfish and salmon into 24 pieces each (about 1½ inches); dividing evenly, thread fish against the grain on 8 skewers, alternating with cherry tomatoes. Brush bread slices on both sides with olive oil, and grill until lightly charred, about 2 minutes per side.
2 In a blender, puree basil, garlic, and the olive oil until smooth; season with salt and pepper. Reserve half.
3 Brush kebabs with basil oil; season with salt and pepper. Grill, turning occasionally, until fish is opaque throughout and tomatoes are softened, 6 to 10 minutes. With a clean brush, coat kebabs with reserved basil oil. Serve immediately.
PER SERVING: 411 calories; 23.7 grams fat; 34 grams protein; 18.3 grams carbohydrates; 4 grams fiber
BAKED FLOUNDER WITH ROASTED TOMATOES
Here Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the bread-crumb coating stay in place as the fish cooks. Tilapia can be used in place of flounder.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 30 MINUTES
6 plum tomatoes, halved lengthwise
2 tablespoons olive oil, plus more for baking sheet
¾ teaspoon dried tarragon or dried oregano
Pinch of sugar
Coarse salt and freshly ground pepper
⅓ cup mayonnaise
1 tablespoon fresh lemon juice
3 slices white sandwich bread, torn into large pieces
4 flounder fillets (1½ pounds)
2 tablespoons Dijon mustard
1 Preheat oven to 450°F, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with ¼ teaspoon tarragon and the sugar; season with salt and pepper. Toss to coat. Arrange tomatoes in a single layer, cut sides up. Roast on lower rack until tender, 20 to 25 minutes.
2 Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining ½ teaspoon tarragon, and the lemon juice; season with salt and pepper.
3 Lightly oil another rimmed baking sheet. In a food processor, pulse bread with a pinch each of salt and pepper and remaining tablespoon oil until fine crumbs form.
4 Pat fish dry with paper towels, and season both sides with salt and pepper. Place fillets on prepared baking sheet. Dividing evenly, spread mustard on top; sprinkle with bread crumbs, gently pressing to adhere. Bake on upper rack until fish is