Herb Blue Moki with Spicy Balsamic Tomatoes
I returned from a meeting at the University of Auckland - Waipapa Taumata Rau under what started like a drizzle and ended in a downpour, and was, as I walked into our rental, properly soaked. This made Ava laugh heartily! Once I was in dry clothes, my girl offered to be my sous-chef and we cooked this delicious and warming Herb Blue Moki with Spicy Balsamic Tomatoes!
Ingredients (serves 2):
1 tablespoon olive oil
1/2 teaspoon dried tarragon
1/4 teaspoon dried sage
1/2 teaspoon dried marjoram
200 grams/7.05 ounces Blue Moki fillet
a pinch of salt and freshly cracked black pepper
1/2 tablespoon olive oil
1/2 small red onion
a dozen Baby Roma tomatoes, rinsed
a pinch of salt
1/2 teaspoon Red Chili Flakes
1 1/2 tablespoon Modena Balsamic Vinegar
Heat olive oil in a large, deep skillet over high heat.
Add dried tarragon, dried sage and dried marjoram, and fry, 1 minute.
Add Blue Moki fillet in the hot herb-y oil, and cook on one side, about 4 minutes. Season with salt and black pepper, to taste, and turn on the other side. Cook, 3 minutes more. Transfer to a plate, and cover, to keep warm. Set aside.
Return the skillet over high heat, and add olive oil.
Thinly slice red onion, and stir into the skillet. Cook, a couple of minutes until softened.
Halve Baby Roma tomatoes, and add to the skillet, stirring to coat in herbs and oil. Season with salt and Red Chili Flakes, and cook, about 3 minutes.
Deglaze with Balsamic Vinegar. Reduce heat to medium-high, return reserved Blue Moki fillet to the skillet and cover with a lid. Cook, about 3 minutes more.
Serve Herb Blue Moki with Spicy Balsamic Tomatoes hot, with a glass of chilled Waiheke Island Pinot Gris.