Best Herb Seared Tuna With Caponata And Warm Lemon Creme Fraiche Recipes

Caponata and Herb Polenta image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper flakes
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
1/2 cup large green olives, pitted and chopped
1/2 cup Kalamata black olives, pitted and chopped
1 (3-ounce) jar capers, drained
1/2 cup (a couple of handfuls) golden raisins
1 medium firm eggplant, diced
Salt
1 (32-ounce) can diced tomatoes
1 (14-ounce) can crushed tomatoes
1 handful flat-leaf parsley, chopped
3 cups chicken stock
1 cup quick-cook polenta, found in Italian foods or specialty foods aisles
4 sprigs fresh thyme, leaves removed and chopped
1 sprig fresh rosemary, leaves removed and chopped finely chopped
2 tablespoons butter
1/4 cup grated Romano or Parmigiano
Salt and pepper
6 cups mixed greens
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper

Steps:

Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
Stir in olives, capers, and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper.
Spread polenta out over a serving platter. Make a shallow well from the center out and fill with half of the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables. Refrigerate the remaining caponata for a later use.
If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping.

Herb Seared Sanddabs with Warmed Arugula and Fire Roasted Tomato Salad image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 18

12 (2 ounce) sanddab fillets (sole or flounder fillets may be substituted)
1/2 cup white wine
1/2 garlic clove, minced
1 tablespoon olive oil
1/4 cup fresh-squeezed lemon juice
1/2 cup flour
1 teaspoon salt
1 tablespoon fresh cracked peppercorns, medium-fine grind (pink, green, and black)
1/2 cup coarsely chopped fresh herbs, rinsed and completely dry (dill, thyme, basil, chives, parsley)
1/2 cup butter
1 cup grilled or roasted tomatoes, see recipe
1/2 cup extra virgin olive oil, plus extra for basting tomatoes
4 bunches fresh arugula, rinsed, with stems removed
1/4 cup finely diced sweet tri-colored bell peppers
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper
1 lemon, thinly sliced

Steps:

To prepare the fish: Trim, rinse, and pat dry sanddab fillets and place in bowl. Mix white wine, garlic, olive oil, and lemon juice and gently toss with sanddabs. Cover and marinate for 30 minutes in refrigerator. Mix flour, salt, cracked peppercorns, and fresh herbs together and set aside.
To roast tomatoes and prepare salad: Seed 2 large fresh tomatoes, slice 1/2-inch thick, baste with olive oil, and grill over open flame. Cool and coarsely chop into 1/2-inch chunks. Mix together tomatoes, arugula, and tri-colored peppers, and set aside. Whisk together 1 cup olive oil, vinegar and honey, add salt and pepper, to taste. Heat dressing slowly in small saucepan and keep warm.
To cook the fish: Dredge marinated fillets in flour-herb mixture to coat completely. Brown butter in a skillet over medium-high heat and saute fillets for about 2 minutes per side. Remove from pan to individual serving plates and keep warm.
To serve: Toss salad with warmed dressing, arrange on top of sanddabs. Spoon small amount of remaining dressing around plate and garnish with lemon slices. Serve immediately.