TILAPIA WITH PUTTANESCA RELISH

This is my version of Emeril Lagase's Swordfish Puttanesca Relish. I was surfing for some new recipes using tomatoes. Summer is almost over and i still have lots of tomatoes from the garden. I substituted swordfish with tilapia fillets since i have them in the freezer. I actually have all the ingredients in the pantry and ref.

We like the dish, it was definitely something new to us. This was not like the pasta puttanesca that i usually make. This will be a keeper, i will probably try another kind of fish or maybe try this with chicken or pork.

INGREDIENTS:
1 1/2 pounds cherry and yellow tomatoes, halves or diced (about 2 1/2 cups) any tomatoes will do
1 1/2 tablespoons extra-virgin olive oil
2 tablespoon red wine vinegar
1 teaspoon minced garlic
1 1/2 teaspoons anchovy paste (2 chopped fillets)
1/2 cup pitted and halved kalamata olives
1/2 cup pitted and halved green olives
2 tablespoons drained capers and 1 tablespoon caper juice
1/2 teaspoon crushed red pepper
1 teaspoon salt
2 teaspoons chopped fresh basil leaves plus 4 sprigs, for garnish
1 teaspoon chopped fresh parsley leaves
1/2 teaspoon chopped fresh oregano leaves
4 (6 to 7-ounce) tilapia fillets , about 11/2 inches thick
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil


Combine tomatoes, extra-virgin olive oil, vinegar, garlic, anchovy paste, olives, capers, caper juice, crushed red pepper, basil, parsley, oregano and 1/2 teaspoon of the salt in a large, non-reactive bowl. Stir well to combine. Allow the mixture to sit at room temperature for 30 minutes to 1 hour, to allow the flavors to blend. Season fish fillets with black pepper, and remaining 1/2 teaspoon of salt. Heat the olive oil in a large saute pan over medium-high heat. Add the fish and cook 2 minutes on each side for medium-rare to medium. Transfer the fish to 4 large plates. Add the tomato mixture to the hot pan and cook until just heated through, about 1 minute.

ROASTED HEIRLOOM TOMATOES AND SAUSAGES

I bought a small basket of a variety of heirloom tomatoes at the farmers market. Call it coincidence that afternoon i watched Jamie Oliver whip up a recipe that calls for fresh tomatoes and sausages. He used sweet cherry tomatoes, so i made my version. I used all the heirloom tomatoes and a combination of hot Italian sausages and Polish sausages. This was a very easy recipe...no need to babysit while it's in the oven, ofcourse you'll have to set the timer so you'll not forget.

This recipe is a keeper...the heirloom tomatoes gave an umph if i may say so. These heirloom tomatoes are so sweet, juicy and not acidic compared to regular tomatoes. I left some of the yellow pear tomatoes whole...the juice just bursts in your mouth the moment you bite into these tomatoes. The combination of herbs was just perfect! I prefer the hot Italian sausage compared to the Polish sausage. I served this w/ French bread to mop the sauce/juice. I'm sure using regular tomatoes will be as deliscious as well.

For the original recipe pls check Jamie Olivers Sweet cherry tomato and sausage bake. http://www.jamieoliver.com/recipes/meat/sweet_cherry_tomato_and_sausage_bake

Slices of heirloom tomatoes

Ingredients to make Roasted Heirloom Tomatoes and Sausages:

Bay leaves, Thyme, Tomatoes, garlic, Rosemary (not shown)

Arrange all the ingredients in a casserole dish/tray. Drizzle w/ balsamic vinegar and olive oil. Put in a preheated oven (375 degrees F). Give the sausages and tomatoes a turn after 30 minutes and bake again for another 30 min. or until the sausages are cooked.

This is how the tomatoes and sausages will look like...fresh out of the oven.

Serve w/ a slice of baquette or French bread to mop the sauce. Or as Jamie suggested serve this w/ rice or pasta or mashed potatoes.

Like i said this is a keeper. Lami kaayo, humot pa jud!!!=:)( This is delicious and smells really good too!)