1 teaspoon salt
1 teaspoon pepper
1 lb sea bass fillets, ½-inch thick, cut into smaller portions
3 tablespoons lime juice
3 tablespoons avocado oil
2 teaspoons red wine vinegar
1 tablespoon chopped fresh thyme
1 scallion, minced
1 tablespoon capers, drained and chopped
1 seeded jalapeno pepper, minced
1 garlic clove, minced
1/4 teaspoon pepper
Combine the sauce ingredients in a small bowl and set aside.
Season the fish with salt and pepper and brush the fillets with some of the sauce.
Heat a medium skillet and sear the fish on both sides about 2 minutes on each side. Reduce the heat to low and pour the sauce over the fish and simmer for 5-6 minutes until the fish flakes easily with a fork.
Creamy Corn Stuffed Tomatoes
4 firm, medium-sized tomatoes
2 cups fresh corn kernels (cut from 4 ears)
4 tablespoons mayonnaise
3 tablespoons minced scallion
Kosher salt and black pepper to taste
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley
Preheat oven to 400°F.
Cut off tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato. Invert tomatoes on a paper towel to drain while preparing the filling.
Combine the corn with the rest of the filling ingredients in a medium bowl. Season the inside of the tomatoes with salt and black pepper and fill with a generous amount of corn filling (amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish.
Bake tomatoes until the filling is hot and the cheese has melted 15–20 minutes.
Sweet Potato Patties
The potato cakes can bake in the oven along with the tomatoes in this dinner menu.
Olive oil cooking spray
1 large egg
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon honey
1/4 cup minced scallions
1/4 cup blanched finely ground almond flour (1 oz)
Cooked and mashed sweet potato (2 sweet potatoes)
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray it with oil.
In a medium bowl, whisk together the egg, sea salt, black pepper, honey, scallions, and thyme. Mix in the almond flour. Add the mashed sweet potato to the egg mixture. Mix well.
Using a ¼ cup scoop or measuring cup, form six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.
Bake the sweet potato cakes for 15 minutes. Turn them over, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.
July 6, 2020 at 10:02 am
Corn and tomato sounds great.
July 6, 2020 at 10:08 am
They made a delicious combination.
Living in Mommywood
July 6, 2020 at 11:27 am
Everything here looks super delish!!! Must try over the weekend thanks love, stay safe 🙂
July 6, 2020 at 11:47 am
Thank you and you stay safe also
July 6, 2020 at 11:38 am
For the Love of Cooking
July 7, 2020 at 11:20 am
I’m loving the whole meal but those tomatoes look especially tasty.
December 26, 2020 at 11:50 am
Looks great Jovina, may I reblog this?
December 26, 2020 at 11:54 am
Yes, you may and thank you for asking.
December 26, 2020 at 11:57 am
Thank you, and have a great Christmas break. I was working yesterday but have today off. It is too cold, wet and windy to go a walk, so I’ve been in watching Bridgerton on Netflix.
December 26, 2020 at 12:00 pm
I am about to watch that show also. We have a cold front here in the south and with the virus situation, Netflix s a great friend.