Tomatoes with Moroccan-Style Fish Stuffing

Name: Tomatoes with Moroccan-Style Fish Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps coarse salt; 2 Tbsps dry white wine; 454 grams scrod fillet or other firm-fleshed white fish fillet; 2 Tbsps minced fresh coriander; 2 teaspoons fresh lemon juice, or to taste; 6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths; 4 Tbsps olive oil, or to taste; 1 Tbsp brine from quick preserved lemons; 2 Tbsps finely chopped peel from quick preserved lemons; 907 grams tomatoes

Tomatoes with Moroccan-Style Fish Stuffing might be just the main course you are searching for. One portion of this dish contains around 24g of protein, 16g of fat, and a total of 315 calories. This recipe serves 4. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 45 minutes. If you have coriander, lemon juice, tomatoes, and a few other ingredients on hand, you can make it. To use up the lemons you could follow this main course with the Watermelon, Lemonade, and Blueberry Ice Pops as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Cut off the top third of each tomato, scoop out the seeds and pulp with a grapefruit knife, leaving 1/3-inch-thick shells, and reserve the tops and pulp for another use.

Ingredients you will need

Grapefruit

Pasta Shells

Tomato

Seeds

Equipment you will use

Knife

Sprinkle the insides of the tomatoes with salt and invert the tomatoes on a rack to drain for 30 minutes.

Ingredients you will need

Tomato

Salt

In a non-stick skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the scrod for 1 minute on each side.

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Cooking Oil

Equipment you will use

Frying Pan

Add the wine to the skillet and cook the fish, covered, over moderately low heat for 3 to 6 minutes, or until it just flakes.

Ingredients you will need

Fish

Wine

Equipment you will use

Frying Pan

Remove the skillet from the heat and let the fish cool. Flake the fish into a bowl and stir in the preserved lemon peel and brine, the coriander, the lemon juice, and 2 tablespoons of the remaining oil. Divide the mixture among the tomato shells and drizzle it with the remaining 1 tablespoon oil.

Ingredients you will need

Preserved Lemon

Lemon Juice

Coriander

Pasta Shells

Tomato

Brine

Fish

Cooking Oil

Equipment you will use

Frying Pan

Bowl

In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F oven, stirring occasionally, for 3 hours.

Ingredients you will need

Lemon Juice

Lemon

Salt

Equipment you will use

Baking Pan