Ingredients and Method
- 4 ButcherBox.ca wild Icelandic haddock fillets
- 2 lb Heirloom tomatoes, sliced 1/4 inch thick
- 6 tbsp extra virgin olive oil, plus more for grilling and drizzling
- To taste Kosher salt and freshly cracked black pepper
- 12 oz cherry or cocktail tomatoes, on the vine
- 2 tbsp white wine vinegar
- 1/4 cup fresh chives, chopped
- 1/2 cup fresh basil leaves, torn
- flaky salt, for serving
- Prepare a grill for medium-high heat.
- Arrange the sliced heirloom tomatoes on a large platter and set aside.
- Pat the haddock dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
- Oil the grill grates and put the cherry tomatoes and fish on the grill (if the fillets have the skin on, put this side down). Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill.
- Cook the haddock until just cooked through, about 10 minutes. Transfer the fish to the platter with the sliced tomatoes. (If the fillets are skin on, make sure the skin side is down)
- Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.
Write Your Own Review