Plum Tomato Salsa With Sherry Vinegar Food

PLUM TOMATO SALSA WITH SHERRY VINEGAR

Plum Tomato Salsa With Sherry Vinegar image

This recipe was passed to me when I wasn't sure how to serve my grilled shrimp. This is from Cooks Illstrated and goes great with roasted clams, tuna swordfish, and bluefish. For a milder salsa, substitute a jalapeño for the serreno chile.

Provided by MelvinsWifey

Categories Vegetable

Time 15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

6 plum tomatoes, peeled, seeded, and cut into 1/2 inch dice
1 medium shallot, sliced thin
1 serrano chili, seeded and sliced thin
2 tablespoons sherry wine vinegar
1/3 cup olive oil
1/2 teaspoon fresh thyme leave, chopped (or 1/4 teaspoon dried thyme)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
salt and pepper (to taste)

Steps:

Mix all ingredients together in medium bowl.
Serve within 2 hours.

Nutrition Facts : Calories 119, Fat 12.1, SaturatedFat 1.7, Sodium 4.1, Carbohydrate 2.8, Fiber 0.8, Sugar 1.7, Protein 0.6

GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA

Grilled Swordfish with Fresh Tomato-Herb Salsa image

Categories Fish Tomato Broil Low/No Sugar Backyard BBQ Basil Summer Grill Grill/Barbecue Swordfish Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 large fresh plum tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh marjoram
1 shallot, minced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 6-ounce swordfish steaks (3/4 to 1 inch thick)
Olive oil
Cracked black peppercorns

Steps:

Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.

SHRIMP SKEWERS WITH CHARRED-TOMATO VINAIGRETTE

Shrimp Skewers with Charred-Tomato Vinaigrette image

Categories Onion Tomato Low Carb Shrimp Summer Grill/Barbecue Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

36 large uncooked shrimp (about 2 pounds), peeled with tails left intact, deveined
1 1/2 teaspoons coarse kosher salt
6 metal skewers
2 medium green onions, trimmed
2 large plum tomatoes
1 teaspoon plus 3/4 cup olive oil
2 tablespoons Sherry wine vinegar
Pinch of cayenne pepper

Steps:

Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes.
Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat 3-inch-long green onion pieces and tomatoes with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes. Transfer to blender. Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.
Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced green onion tops and set aside. Brush remaining dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.
Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back of spoon to spread over plate. Top with 1 shrimp skewer. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.

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