THE BEST HUMMUS, from “Silver Palate Cookbook”

Redfish with tomatoes, for two

(courtesy of Gloucester Fishermen's Wives Association)

Serves-2

Prep-15 min

Cook-30 min

Ingredients:

1 cup uncooked long grain white rice

2 cups water

2 1/2 tbsp garlic oil

2 (6 oz) redfish fillets

Salt and pepper to taste

1/2 tsp dried dill weed

1/4 tsp paprika to taste

2 fresh tomatoes, diced

1 1/2 tsp minced garlic

1 tsp lemon juice

3 tbsp chopped fresh parsley

1/4 cup grated Parmesan cheese

2 tbsp butter

4 dashes hot pepper sauce

Directions:

1. In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover and cook 20 minutes.

2. Heat the garlic oil in a skillet over medium heat. Season the redfish with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break redfish into cubes with a spatula or fork.

Mix in the tomatoes, garlic, and lemon juice. Continue cooking until redfish is easily flaked with a fork.

3. Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes.

4. Serve over the cooked rice.