Courtesy Elena Reygadas, chef/owner, Rosetta, Mexico City
This recipe features fresh peak-season tomatoes two ways. At her restaurant in Mexico City, Elena Reygadas usually makes this dish with lopón, or Pacific rockfish, from Baja California. Snapper or striped bass work equally well.
- 1 medium heirloom tomato
- 2 teaspoons fresh-squeezed lemon juice
- 3 tablespoons olive oil, plus more as needed
- 10 ounces cherry tomatoes or other small tomatoes
- 2 tablespoons minced chives or green onions
- 2 teaspoons red wine vinegar
- 6 ½-inch-thick slices baguette
- 1 large clove garlic, halved
- 5 ounces Spanish chorizo, sliced ½-inch thick
- 4 skin-on fillets of Pacific rockfish, striped bass or red snapper, about 6 ounces each
Heat oven to 375˚F.
Cut heirloom tomato in half and grate flesh on the large holes of a box grater, discarding skin. Stir in lemon juice, 1 tablespoon olive oil and a pinch of salt. Set aside.
Halve cherry tomatoes. In large bowl, combine with chives, vinegar and 2 tablespoons olive oil.
Lightly toast bread in oven. Rub each slice with garlic and brush both sides with olive oil. Cut into rough cubes and add to cherry tomatoes.
As bread toasts, crisp chorizo on both sides in nonstick skillet. Cut each slice into quarters and add to cherry tomato mixture.
Pat fish dry with paper towels and sprinkle with salt. Heat large nonstick skillet over medium-high heat and coat with oil. Add fish, skin side down, and cook until skin is brown and crisp, about 5 minutes. Flip and cook until fish is cooked through, about 3 minutes.
To serve, divide tomato-bread mixture among plates, top with fish, and garnish with tomato sauce. Serves 4.