Heirloom Tomatoes & Wild White Sea Bass
Good morning friends! When was the last time you had a tomato that tasted like an actual tomato? I was able to get down to our local Farmer's Market this weekend and picked up a few absolutely gorgeous, colorful heirloom tomatoes. How incredible to pick one up and smell it's deep aroma, something I rarely get from tomatoes found in the store. The heirloom varieties offer such vibrant rich colors and make such a beautiful and pleasing display to be eaten alone, or as a base for a simple summer salad. Below is just one of many ways you can enjoy these delicious fruits. I hope you enjoy and wish you all a wonderful rest of your weekend!
Heirloom Tomato & Wild White Sea Bass Salad (Serves 1)
· 2-3 Heirloom Tomatoes, sliced
· 2 TBSP Avocado Oil, divided
· 2 TBSP Fresh Oregano, destemmed
· Fresh Basil, to taste
· Himalayan Salt and Pepper
· 1 TBSP Balsamic vinegar or lemon juice
· ½ avocado, sliced
· 4-6 oz Fresh Wild Sea Bass, or other favorite fish
1) Heat a saute pan to medium high heat.
2) When hot, add 1 TBSP of avocado oil, add fish to pan, and turn heat down to medium. Cook for 2-3 minutes on the first side, then flip and cook for another 1-2 minutes on the other side (or until cooked through).
3) In the meantime, arrange sliced tomatoes nicely in a single layer on a plate. Drizzle with the remaining 1 TBSP of avocado oil.
4) If adding balsamic or lemon, drizzle over salad now.
5) Sprinkle with a little Himalayan salt and pepper. Spread oregano leaves over the top.
6) Add fish to the center of your tomato plate. Arrange avocado slices around the outside edges of the fish. Top the fish with a little basil or additional oregano.