This is a quick, elegant and delicious appetizer that is perfect for family get-togethers or special occasions. Cherry tomatoes with garlic, shallots, fresh thyme, then drizzle with extra virgin olive oil, roasted in the oven and dressed with lemon juice, capers, black olives and dill. Turning the tomatoes into a sweet and savory compliment for thinly sliced raw Forever Oceans™ Kanpachi (Amberjack). This versatile, year round recipe is amazing with succulent end of the year home grown cherry tomatoes or your local farmers market.
Forever Oceans™ Kanpachi (Amberjack) with Roasted Tomatoes
1lb Cherry tomatoes, cut into half
1 shallot, peeled and roughly chopped
2 garlic cloves, peeled and thinly sliced
2 sprigs of fresh thyme, leaves picked
¼ cup extra virgin olive oil
¼ teaspoon Salt
¼ teaspoon Black pepper
1 lemon, juice of
¼ cup capers, drained and washed
¼ cup black olives, drained and washed
2 sprigs dill, chopped
1x 12oz Forever Oceans™ Kanpachi (Amberjack), thinly sliced
How to make:
Preheat oven to 400’F
Take a medium size bowl and add the first 7 ingredients, toss well to coat. Then spread evenly over a roasting tray and place into the oven. Cook for 20 minutes, then remove from the oven.
Take the next 4 ingredients and pour over the roasted tomatoes.
Thinly slice the Forever Oceans™ Kanpachi (Amberjack), place even amounts on four serving plates, spoon equal amounts of roasted tomatoes over the sliced Kanpachi (Amberjack) and serve.
For more content like this make sure you follow Forever Oceans on all of our social media platforms below!
Mark William Allison
Corporate Executive Chef at Forever Oceans