Crisp Bronzini with Zucchini & Fresh Tomato Jus | Adelphia Seafood, Pennsylvania
Puree tomatoes in a blender and strain into a medium saucepan, pressing lightly on the sides. Should yield about 2 cups of liquid.
Ingredients
- 2 pounds large beef stock tomatoes (chopped)
- ¼ cup sliced red onion
- 1 clove garlic
- 1 sprig thyme
- 1 sprig mint
- 1 sprig parsley
- ½ tsp coriander seeds
- salt (to taste)
- black pepper (to taste)
- ½ cup extra virgin olive oil
- 2 medium zucchini (thinly sliced)
- 8 3oz. Bronzini fillets
More Like This
Whole Roasted Bronzini with Roasted Tomato and Garlic Ragu - Healthy Living
healthylivingmarket.com
Piqui-Piqui Bronzini Recipe | Phoenicia Specialty Foods Phoenicia Specialty Foods
phoeniciafoods.com
Branzino Marine Recipe
petitegourmets.com
Shrimp & Zucchini Crostini | Canadian Living
canadianliving.com
Zucchini "Pasta" with Fresh Tomato Sauce Recipe - Food.com
food.com
Shrimp & Tortellini in Tomato Cream - Master recipes
master-recipes.com
Recipe: <!-- -->Cioppino<!-- --> | Whole Foods Market
wholefoodsmarket.com
Recipes | Sydney Seafood School
sydneyfishmarket.com.au