This dish, created by @Mallory.RDN, works really well with many types of fish (or even shellfish!) so use what you prefer and what you have access to. It’s quick to pull together on a weeknight and delivers big flavors with little work. If tomatoes are out of season, try with canned (diced or whole peeled) for an equally delicious version!
| 4 tablespoons unsalted butter | |
| 1 teaspoon ground coriander | |
| 1/2 tsp. ground cumin | |
| 1/4 tsp. garlic powder | |
| 1/4 tsp. cracked black pepper | |
| 1 1/2 lbs. tomatoes, cut into 1-inch pieces (about 4 cups) | |
| 1/2 Tbsp. white wine vinegar | |
| Kosher salt | |
| 4, 5- to 6-ounce fillets of cod, haddock or halibut | |
| Cooked brown rice (or your favorite grain), for serving (optional) | |
| Garnishes: A few sprigs of fresh dill, toasted walnuts, crumbled feta |
Reciped developed by @Mallory.RDN
| 1. | Heat butter in a large skillet over medium heat, until melted. Stir in coriander, cumin, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, turning gently with a large spoon, until tomatoes are juicy and just warmed through, about 2 minutes. Add 1 teaspoon kosher salt and vinegar and toss gently to combine. Taste and adjust seasoning, if needed. |
| 2. | Heat an indoor grill pan (or large skillet) to medium. Grill/sear fish until just cooked through, about 3-4 minutes per side depending upon the thickness of your fillet. Transfer fish to plates. |
| 3. | To serve: spoon the buttered tomatoes over the grilled fish. Serve with rice or your favorite grain (great for soaking up the juices!), if desired. Sprinkle with dill, walnuts, and feta. |
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