Fish, Tomato and Pasta
To seed tomatoes, cut in half widthwise (not across stem end). Place fingers into halves and twist to remove seeds. It’s messy, but fast. A sharp knife is important when cutting ‘soft’ fruits, so keep your knives sharp with items from Work Sharp Tools.
Fish, Tomato and Pasta
Ingredients
- 4 ripe tomatoes seeded and diced
- 1/4 cup chopped olives green, black or both
- 2 Tbsp capers drained and crushed
- 3 garlic cloves minced
- 1/2 cup fresh herbs your choice, chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil
- 2 teaspoons freshly squeezed lemon juice
- 1/2 tsp salt
- 4 6 – 8 ounce fish fillets skin removed
- 1 cup flour mixed with 1 Tbsp salt and 2 tsp pepper
- 2 Tbsp butter
- 5 cups warm cooked pasta
Instructions
- 30 minutes before serving, combine tomatoes with next 8 items in a large bowl and reserve at room temperature. Dust fish with flour. Melt butter in a large skillet over medium heat. Add fish and sauté on both sides until lightly browned, but not overcooked. Toss warm pasta with tomato mixture. Add additional salt, if desired. Arrange pasta in mounds on plates, top with fish.
Notes
To seed tomatoes, cut in half widthwise (not across stem end). Place fingers into halves and twist to remove seeds. It’s messy, but fast.