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| Roasted Tomato Soup with Seared Tilapia Fillet March, 2000 Serves 8 Soup: 2 medium onions, diced 1 head fennel, diced 2 carrots, peeled and diced 6 garlic cloves, minced 1 thumb ginger, minced 2 tablespoons olive oil 1 tablespoon organic tomato paste 1 teaspoon coriander seed, toasted and cracked 2 28-ounce cans organic diced tomatoes 6 cups vegetable stock 2 teaspoons kosher salt 1 teaspoon pepper Tilapia: 8 4-ounce portions tilapia fillets 1 tablespoon coriander seed, toasted and cracked 1 teaspoon cumin seed, toasted and cracked 1 teaspoon kosher salt 1 teaspoon black pepper 1 tablespoon olive oil 1. Heat a heavy soup pot over medium heat and lightly caramelize the vegetables, ginger and garlic in olive oil. 2. Add remaining ingredients and bring to a boil. Simmer until all vegetables are tender, and season with salt and pepper. 3. Roll tilapia fillets in toasted spices, salt and pepper. 4. Heat saute pan over medium-high burner, add oil and cook fish fillets. Cook approximately 1 1/2 minutes each side (or, grill tilapia over medium-high heat). 5. Ladle soup into warm, flat soup plates. 6. "Float" fillet in center and garnish with herb sprigs such as cilantro or basil. Prepared by Chef Stan Frankenthaler, chef/owner of Salamander, Cambridge, Massachusetts Calories 253,Fat 7,Perfat 26,Cholesterol 54,Carbo 23,Protein 25,Fiber N/A,Sodium N/A |