Seared Fish with Tomato Water with Herbs and Olives

Page: www.nytimes.com/2011/08/24/dining/seared-blackfish-with-tomato-water-herbs-and-olives-recipe.html?ref=dining

Cuisine: North American | Course Type: Main Courses

(1 review)

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This was disappointing. Very easy to execute with very clear directions for making the tomato water and searing the fish. But -- at the end of the day -- boring. The tomato flavor I was looking forward was just not there. I used ripe plum tomatoes and I suspect this would have been better with beefsteak or heirloom tomatoes. But I am underwhelmed enough not to have much interest in trying again.

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