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Slow Roasted Roma Tomato and Tarragon Broth

To Roast the Tomatoes
6 roma (plum) tomatoes, cored and cut in 1/2 lenghtwise
3 cloves garlic, roughly chopped
1-2 tbsp canola or olive oil
6 fresh thyme sprigs
kosher salt and freshly cracked black pepper

1 1/2 cups chicken stock, (can sub vegetable stock)
1 1/2 tbsp fresh tarragon, chopped

Preheat oven to 200 degrees. Place tomatoes in a glass or ceramic baking dish. Drizzle liberally with oil then sprinkle with chopped garlic, kosher salt and freshly cracked black pepper. Toss to coat. Situate the tomatoes so the cut fleshy-side is facing down. Place the whole thyme sprigs evenly on top/around the tomatos. Roast in preheated 200 degree oven for 6-7 hours or until the skins are wrinkled and the tomatoes are partially dehydrated. For this recipe you do not want completely dehydrated tomatoes.

Allow the tomatoes to cool until they are able to be handled. Carefully remove and discard the skins by peeling them with your hands. Discard the thyme sprigs as well.

Scrape the rest of the contents of the baking dish (tomatoes, juices and garlic) into a blender with the chicken stock. Puree until silky smooth. If the tomatoes were large you may need add a bit more chicken stock to achieve the desired consistency. You are looking for a slightly thick, velvety texture.

Pour the contents of the blender into a small sauce pan and place over low heat. Heat the broth for about 10 minutes over low heat, stirring occasionally, until hot but not simmer. Remove from heat and add chopped tarragon. Stir. Taste and adjust seasonings as necessary with kosher salt and freshly cracked black pepper. This broth goes great with pretty much all seafood and chicken. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Seared Mahi in Slow-Roasted Tomato-Tarragon Broth
http://www.whatwereeating.com/recipes/seared-mahi-in-slow-roasted-tomato-tarragon-broth/

Roasted Fennel and Green Beans

2 bulbs fennel, stems removed & cut in 8 wedges per bulb
1 lb green beans, trimmed
Zest from 1 lemon
1-2 tbsp canola oil
kosher salt and freshly cracked black pepper

Preheat oven to 375 degrees.

Place green beans and fennel wedges on a large baking sheet. Drizzle with canola oil then toss to coat. Sprinkle with lemon zest, kosher salt and freshly cracked black pepper. Toss again to evenly distribute the seasonings. Arrange the veggies on the sheet so that they are mostly in a single layer.

Place the seasoned fennel and beans into the preheated oven. Roast at 375 for 40-50 minutes, until golden and caramelized. Half way through roasting stir the green beans and flip the fennel so that the other sides can have a chance to caramelize as well. Remove from oven and serve immediately. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Seared Mahi in Slow-Roasted Tomato-Tarragon Broth
http://www.whatwereeating.com/recipes/seared-mahi-in-slow-roasted-tomato-tarragon-broth/

Simply Seasoned Seared Mahi Mahi

4 Mahi filets, approximately 5-6oz each
3 tbsp canola oil
kosher salt and freshly cracked black pepper
1-2 tsp flour

Place oil in a large non-stick frying pan over high heat. Preheat until there are ripples in the oil but before it begins smoking.

While the pan is preheating, liberally season all sides of the fish with kosher salt and freshly cracked black pepper. Sprinkle a very small amount of flour over the tops and bottoms of each filet, rubbing in the flour and seasoning to evenly distribute. (The addition of the flour will help form a crust on the fish and prevent the fish from sticking to the pan.

Place the fish in the preheated frying pan. Sear the fish for 3-4 minutes or until a golden crust has formed and the fish releases from the pan. Flip the fish and cook for another 3 minutes until just cooked through. Remove from the pan and let the fish rest for 3-4 minutes then serve immediately. Enjoy!

Hint:The flesh of the fish will stick to the pan until the moment it is ready to be flipped. If you try to flip too early the fish will stick to the pan and rip apart. Let the fish tell you when it's ready to be flipped rather than you telling it! Also, the use of high heat will allow the crust to form quicker (and thus release quicker) which is desired when cooking fish, otherwise the fish will be dried out by the time it releases itself from the pan.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Seared Mahi in Slow-Roasted Tomato-Tarragon Broth
http://www.whatwereeating.com/recipes/seared-mahi-in-slow-roasted-tomato-tarragon-broth/