An easy solution takes reconstitution Creative recipe squeezes the flavor from sun-dried tomatoes for a grilled mahi-mahi dish.

Fast & Fresh

March 27, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

If you're one of those people who's always wanted to try cooking with sun-dried tomatoes, but avoided experimenting with them because of their steep price, here's an easy recipe to get started. A creative recipe, it showcases the full flavor of this concentrated sweet "fruit" but doesn't cost a fortune. Look for dried tomatoes that are the brightest in color -- I find these to be the sweetest.

A rich creamy potato soup starts the meal. This is made with a few clever quick-cuts. You may want to make extra mashed potatoes earlier in the week to have enough left for this simple soup.

Purchased lemon meringue pie for dessert adds a sweet tang to finish the meal.

Mahi-mahi fillets with sun-dried tomato crust

Serves 4

1/3 cup sun-dried tomatoes (no oil)

4 (4-to-6-ounce) fillets of mahi-mahi

salt and pepper

1 egg white

1/2 cup buttermilk

2 cloves garlic, minced

2 cups fresh bread crumbs

1 tablespoon finely chopped Italian parsley

Turn on oven to 425 degrees. Grease a baking sheet pan.

Chop the sun-dried tomatoes and place them in a microwave-safe cup and cover with water. Cover loosely with plastic wrap and microwave on 100 percent power for 90 seconds to soften.

Salt and pepper the fish fillets.

Whisk egg white with a fork a few times in a small bowl. Add the buttermilk and whisk to combine.

Lightly drain the tomato pieces and place in a clean plastic bag along with the bread crumbs and garlic. Shake to mix.

Dip each fillet in the buttermilk mixture and then roll in the tomato-bread crumb mixture. Place on the baking sheet. Repeat with remaining fillets. Bake 12-15 minutes depending on thickness of the fillets. Serve with fresh lemon wedges.

Quick potato soup

Serves 4

3 cups chicken broth

2 1/2 cups leftover mashed potatoes (or about 1 20-ounce package of prepared mashed potatoes from refrigerator section)

1/4 cup heavy cream

3 scallions, finely sliced

1/2 teaspoon tarragon leaf

salt and pepper to taste

In a medium saucepan or microwave-safe bowl, combine all ingredients and stir until smooth. Heat until hot but not boiling. Serve immediately.

Pub Date: 3/27/96

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