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After the asparagus bonanza of late spring, summertime is tomato season, the perfect time to enjoy this delicious and refreshing “vegetable” (technically a fruit) straight from the field, with no freezer trucks or months of storage between you and the vine. Here’s a quick and classic dinner recipe for appreciating the tomato bounty in style, with a chunky fresh salsa spooned over pan-fried cod.
One of the most important secrets to making this dish a success comes before you even lay hands on a knife or a pan: keep the tomatoes out of the refrigerator. Tomatoes are fragile and temperatures below 45° F (almost all refrigerators) will injure the delicate flesh and make them mushy and tasteless. Refrigeration damage is why grocery-store tomatoes are so disappointing in the winter, so don’t re-create it when you could be feasting on the un-refrigerated flavor!
The cod in this dish can easily be replaced with any other white fish. In fact, the salsa is so versatile that you might want to experiment with other kinds of meat entirely – it would also go well over chicken breast or shrimp. Or just try it plain as a snack: with the olives and the oil adding a little fat to the mix, it’s a healthy and refreshing alternative to crackers or cookies.
Prep Time: 10 min.
Cooking Time: 5 min.
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