Fresh in season produce is the way to go!
Hard to believe we are in the second half of 2021 already. But with July comes a bounty of seasonal fruits and vegetables, which makes cooking and eating the most pleasurable time of the year for me. Most Saturday mornings you will find me at the local farmers market, picking up fresh berries, zucchini, squash or vine ripe tomatoes.
My love for tomatoes goes back as far as I can remember. Growing up as a child, my father would grow all sorts of fruits and vegetables back home in our garden in England. We didn’t have the warmth of the Caroinas back in Newcastle, but growing tomatoes in my dad’s greenhouse always proved successful. We would have so many tomatoes my dad would pick some of them early, when they were still green, place them in a sock drawer and they would ripen in the fall or early winter months (you always had to check your socks before putting them on in the dark later months of the year, before leaving for school…just in case you found a ripe tomato lurking in them).
I can remember those summer months picking succulent tomatoes from the vine, with my brother Michael and sister Julie. Eating them just like a peach, the juice running down our chins and arms, delicious! Fond memories of happy family times always seemed to be either in the kitchen helping mom make dinner or in the garden helping dad harvest our bounty of seasonal goodness.
This is one of my favorite summer time recipes using tomatoes. As a young chef, I traveled around Europe and loved to try new and exciting dishes from the many countries I visited. This was a typical dish that you would find in many coastal towns around the mediterrian. The base of tomatoes, anchovies, capers and olives would always be the same, but the variety of fish would change depending on which seaside town you were visiting, to what was caught by the local fishermen on that day. It could be beautiful mackerel, sea bass, red mullet, grouper to conger eel or squid.
I’m using Forever Oceans Kahala in my take on this recipe, but you use your favorite fish or ask your fishmonger for his recommendation, but as always use the freshest fish you can find. The added bonus of using in season produce is you don’t have to do a great deal to bring the amazing flavor and health benefits out. You just let the ingredients shine and take center stage all by themselves, with very little cooking on your part.
Forever Oceans Kahala, with Tomatoes, Back Olives, Capers and Parsley
Serves 4 to 6
1 1/2lb Kahala loin, cut into 4 to 6 pieces (or your favorite fish, such as sea bass, salmon, grouper)
3 tablespoons of olive oil
1 medium onion, peeled and roughly chopped
6 cloves of garlic, peeled and minced
4 to 6 archive fillets, roughly chopped
½ cup white wine
½ cup low in sodium vegetable stock or fish stock
4 to 6 large vine ripe tomatoes, cored and roughly roughly chopped
1 tablespoon fresh oregano leaves
½ teaspoon red chili flakes
⅔ cup black olives, pitted
2 tablespoons capes, washed
2 tablespoons freshly chopped parsley
How to make:
Place a large saute pan on the stove over a medium high heat, add the oil, when hot add the onions, cook for 2 minutes, then add the garlic and cook for another 2 minutes, without color.
Then add the anchovies, white wine and stock, bring to a boil, then add the tomatoes, oregano and chili flakes. Turn down to a simmer and place on the lid. Allow to simmer for 20 minutes, to break down the tomatoes and thicken into a sauce.
Remove the lid, carefully add the fish, sprinkle over the olives and capers, replace the lid and allow to simmer until the fish is cooked, approx 10 minutes. Remove the lid and sprinkle over the chopped parsley, and serve.
Corporate Executive Chef at Forever Oceans