Best Onaga Fillet Cooked Skin Side Crisp Confit Tomato With Truffle Juice And Fried Basil Recipes

Grilled Onaga image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 to 3 onaga-Hawaiian pink snappers
1 tablespoon ginger root, cut into thin sticks
1 cup soy sauce
1/4 cup peanut oil
1/2 cup water
1/2 cup sugar
1/4 cup sherry wine
2 teaspoons chopped fresh cilantro leaves
1 teaspoon chopped garlic
1/2 teaspoon five-spice powder

Steps:

Score the fish and insert ginger into the cuts. Place the fish in a bowl. Mix the rest of the ingredients together in a bowl and pour the marinade over the fish before grilling. Marinate for about 20 minutes. Wrap the fish in foil and place on the grill. Cook until flesh is just opaque.

Tomato Confit image

Provided by Geoffrey Zakarian

Categories condiment

Time 2h5m

Yield 1 1/2 cups

Number Of Ingredients 6

10 Roma tomatoes, cut in half lengthwise
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

Preheat the oven to 300 degrees F.
Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.

Confit Tomato image

Provided by Food Network

Number Of Ingredients 3

1 large tomato, peeled, cored, and quartered
Olive oil
Salt and pepper, to taste

Steps:

Place tomato fillets on sheet pan and sprinkle liberally with olive oil. Season with salt and pepper. Place in 250 degree oven for 1 and 1/2 hours.
Garnish with confit tomato and young celery leaves