Crisp Bronzini with Zucchini & Fresh Tomato Jus
Equipment
- Blender
Ingredients
- 2 pounds large beef stock tomatoes chopped
- ¼ cup sliced red onion
- 1 clove garlic
- 1 sprig thyme
- 1 sprig mint
- 1 sprig parsley
- ½ tsp coriander seeds
- salt to taste
- black pepper to taste
- ½ cup extra virgin olive oil
- 2 medium zucchini thinly sliced
- 8 3oz. Bronzini fillets
Instructions
- Puree tomatoes in a blender and strain into a medium saucepan, pressing lightly on the sides. Should yield about 2 cups of liquid.
- Add onion, garlic, thyme, mint, parsley, and coriander and bring to a boil. Simmer over moderate heat until reduced to 1 cup, about 6 minutes.
- Strain jus into a small saucepan, season with salt and pepper, and keep warm.
- In a large nonstick pan, heat ¼ cup of oil.
- Season zucchini with salt and pepper and cook over high heat until lightly browned and tender, about 4 minutes. Transfer to plates. Wipe out pan.
- Add 2 tbsp of oil to pan and another 2 tbsp to another pan.
- Season fish with salt and pepper and add to skillets, skin side down. Press with spatula to sear skin for a few seconds.
- Cook over high heat until skin is very crisp, 5 minutes. Flip and cook 1 more minute until fish flakes easily with a fork.
- Place fillets over zucchini, skin side up, and spoon tomato jus over top. Serve immediately.