Catch of the Day with Tomato Jam

Alejandro Ruíz
Alejandro Ruiz Olmedo was born in 1970 in La Raya, Zimatlán, Oaxaca, an agricultural town where most of the crops are for self-consumption.Alejandro has highlighted the authenticity of the flavors and endemic products of the entire state, making him an ambassador of Oaxacan cuisine worldwide.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 liters water
  • 10 tomatoes
  • 3 sprigs fresh rosemary
  • 1/4 cups honey
  • 1 teaspoon salt
  • 1/2 heads garlic
  • 1/2 cups olive oil
  • 800 grams fish fillet
  • 1/2 cups olive oil
  • salt
  • pepper
  • 1/2 cups capers
  • 1/2 cups lime juice
  • 4 tablespoons butter, fried, for serving
  • 12 leaves lettuce, for serving
  • 4 pumpkin flowers, petals, for serving
Preparation
20 mins
1h 30 mins
Low
  • Preheat the oven to 180°C.
  • For the jam, in a small pot, pour the water and bring to a boil, add the tomatoes and cook for 2 minutes. Remove from heat and place them in a bowl with ice water, peel off the skin and remove the seeds. Blend, strain, and set aside.
  • On a baking sheet, place the tomatoes, rosemary, and drizzle with honey. Bake for 15 minutes. Cook in a small pot with the previously blended tomato for 1 hour. Set aside.
  • For the oil, blend the olive oil and the garlic, strain, and set aside.
  • On a baking sheet, place the fish fillets, season with salt, pepper, and garlic oil, capers, and lemon juice. Bake for 10 minutes.
  • Serve the fish with a little butter, the tomato jam. Accompany with lettuce and zucchini flower petals.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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