Recipes — Gluten Free
A hint of Spanish smoked paprika lends an unexpected fragrance to this bright, refreshing salsa, which enhances the meaty richness of the swordfish. The salsa also makes a good topping for other white-fleshed fish or for sautéed chicken breasts or thighs. If possible, assemble the salsa, except for the pistachios, an hour in advance of serving, and let sit at room temperature to allow the flavors to mingle. Then stir in the pistachios when ready to serve.
Confit can be anything. It aids whatever-the-thing-being-confited-is to retain its juiciness as it mellows in a soft, slow poach in oil. This tomato version is infinitely versatile! Add the confit to soups or sauces, spoon it atop eggs, legumes, over fish or chicken, onto toast, and more - plus you can save the confit oil! It is a magical flavor booster. Use it to make vinaigrettes, add it to cook rice or beans, to sear fish - the list goes on. This is a smart recipe to save a bounty, and you get two great things in one.