Courtesy of Chefs Todd Duplechan and Jessica Maher, Lenoir
Photography by Knoxy
This dish makes good use of tomatoes that may not look pretty, but have terrific flavor. We like to crust one side of the fish we're using with poha, or flattened rice flakes, for texture and the scaly look of it. The tomato curry in this dish is really the star, and the arugula adds a nice peppery, fresh bite to offset all of the roasted flavor and spice.
Suggested wine pairing: Heidi Schrock Weissburgunder, Neusiedlersee-Huggeland, Austria, 2009
For 4 Person(s)