Bluefish With Fresh Tomato Coulis
|Coarsely chopped tomatoes||2 Cup (32 tbs)|
|Red wine vinegar||3 Tablespoon|
|Chopped fresh cilantro||2 Tablespoon|
|Minced shallot||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed (small clove)|
|Bluefish fillets||36 Ounce (6 fillets, 6 ounce each)|
|Vegetable cooking spray||1|
|Grated lemon rind||2 Teaspoon|
Place tomato in a colander; sprinkle with 1/4 teaspoon salt, and toss gently.
Let drain for 30 minutes.
Combine tomato, vinegar, cilantro, shallot, olive oil, and garlic in a medium bowl, and stir well.
Let tomato mixture stand at room temperature 30 minutes.
Place fish on a jelly-roll pan coated with cooking spray, and sprinkle with lemon rind, 1/4 teaspoon salt, and pepper.
Broil 8 minutes or until fish flakes easily when tested with a fork.