Remember those pickled cherry tomatoes from what seems way back when?  I said I planned on using them in a warm tomato vinaigrette so here we are.

Today we have a simple meal that uses a seasonal vegetable as well as raiding the cellar for some preserved summer harvest.

The chard is incredible right now. It is huge, and firm and little to no insect damage as the temperatures are cooling off.

Prepare the chard as you would spinach – saute a bit of garlic and peppers in olive oil, add the chopped chard, a generous pinch of salt and cook down until tender but not mushy.

White fish with Warm Tomato Vinaigrette

The vinaigrette

[tw-divider]INGREDIENTS[/tw-divider]
1 pint jar (500 ml) pickled cherry tomatoes, pickling juice reserved
1 heaping Tablespoon (15 ml) minced shallot
1 tablespoon (15 ml)dijon mustard
Pinch of salt
1 teaspoon (5 ml) canola oil
1/3 (75 ml) cup pickling juice
2/3 cup (150 ml)olive oil

[tw-divider]METHOD[/tw-divider]

  1. Add tomatoes to a pan

  2. Add shallots, salt, and canola oil
  3. Heat over medium heat until shallots are translucent
  4. Transfer content of pan to a blender
  5. Add olive oil, mustard, and pickling juice to blender and blend until liquified
  6. Strain through sieve to remove solids (optional)

Keep warm

For the fish…

[tw-divider]INGREDIENTS[/tw-divider]
2 fish fillets – you could use swai, tilapia, catfish, walleye
1/2 cup seasoned flour – use flour, salt, pepper, paprika, garlic powder, even curry powder
1/4 cup oil

[tw-divider]METHOD[/tw-divider]

  1. Dredge the fillets through the seasoned flour
  2. Pan fry in oil over medium heat until golden brown
  3. Remove from pan and allow to drain on paper towels

FT Par

To serve, make a bed of cooked chard, top with fillet, drizzle vinaigrette over the top and serve.

Super fast, super simple, super good!

Until next time, Eat Well & Keep Digging!