Sometimes, I really miss my old roommate, Diana. Not that my current living situation is terrible (far from it) but sharing a passion for cooking with my roommate was awesome. I have fond memories of sitting in my room watching hours of Chopped on Food Network and getting a whiff of something amazing. And, because I was compelled by curiosity, I would mosey over to the kitchen and be all “whacha cookin’ roomie?” Whatever was in that kitchen would be divine!
On one particular evening, Diana had to recreate a dish for class (culinary school) and she had asked me to help her choose the best tasting dish. What an honor! So I grabbed my fork and dug in. A slab of fish covered in a delicious sauce. It was fresh tasting and really complimented the fish. She told me it was called tomato fondue. We brought leftovers of the delectable dish to my family and it was a huge hit when them as well!
Its been months since I have had her tomato fondue and after purchasing some blue fish, I thought it would make for the perfect opportunity to dig up the recipe. After searching on the internet to no avail, I contacted Diana for her recipe. She was kind enough to share it. And now, because everyone should know about this deliciousness, I will share it with you.
Diana’s Tomato Fondue
1 inch of ginger root, peeled then diced
3 plum tomatoes, diced
1 bunch of scallions, sliced
In a skillet sprayed with cooking spray, sweat the ginger in the pan until its fragrant and tender, about 3 minutes. Next up, add the tomatoes and stir to combine. The tomatoes will take about 5 minutes to become a rustic sauce texture and then you can add the scallions. Heat through for an additional 2 minutes and set aside. Serve atop several filets of your favorite fish or a chicken breast (but I prefer fish)
We are eating more fish these days and I kind of like it. My favorite fish to top with the tomato fondue is a delicate white fish- like basa filet or tilapia. But in this particular post, I pan fried some blue fish seasoned with just salt and topped it with the fondue.
The blue fish is a bit of a fishy tasting fish but the ginger really freshens it up along with the kick of mild onion flavor from the scallions (Tried with regular onions- not the same).
We sunk out teeth into this delicious filet of blue fish topped with tomato fondue and enjoyed it with a side of garlic sauteed spinach. A super healthy dinner that was flavorful and satisfying!
If you arent a big fish person, I recommend trying this topping on fresh basa filet. It has a great texture and a very very mild fish taste (if any).