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The tomato corn pie was a wonderful side dish this evening to my fluke entree. It had a a bit of richness from the addition of mayonnaise, the corn that I purchased at @mattsfarmmarket had a lovely sweetness and the tomatoes were flavorful. This dish would make a great lunch paired with a simple salad dressed with olive oil and vinegar. Need to bring a side dish to a picnic, this one is perfect. My neighbor and his brother-in-law go fishing offshore. This past weekend he caught some fluke and was kind enough to share some fillets with us. I didn’t want to fry the fillets so I found an easy recipe using more New Jersey tomatoes. The recipe is Tomato-Poached Fish with Chile Oil and Herbs at from @nytimescooking. The recipe called for olive oil, garlic, shallot, red pepper flakes, small tomatoes, fish sauce, fluke, cilantro, mint and lime. As I had less than a pound of fluke, I halved the recipe, substituted plum tomatoes instead of small tomatoes and also adjusted for our taste. The plum tomatoes were cut into quarters. As my husband and I do not like the taste of cilantro and mint, one of the posted comments suggested using dill. This worked out perfectly taste wise and I was able to use my garden dill. Chile sauce is made first and uses the ingredients of olive oil, garlic, shallots and a bit of red pepper flakes. Next, using a bit of the Chile oil, the tomatoes are sautéed until they burst. In place of fish sauce, I used another comment suggestion of Worcestershire sauce. Throughout this process you are seasoning with salt and pepper. After the tomatoes cook, it’s time for the liquid. One of the comments suggested using some wine in place of water. I used a quarter cup of white wine and 1/2 cup of water. A quick stir and scrap pan, it was time to put the fish in to poach. This step only took about six minutes. For presentation, I placed the fish on a small bed of white rice to anchor the fish and poured a bit of the tomato sauce over the fish, drizzled some of the Chile oil with shallots and garlic on top and a sprinkle of fresh chopped dill to complete the dish. This recipe was delicious! It was light, tasty from the in season tomatoes and had some brightness from the dill. While it may be a bit of overkill with two tomato dishes, this is the time of year to enjoy them at their peak. For me there’s nothing better than fresh tomato sauce. In a few short weeks, I will be cooking 50 pounds of plum tomatoes for tomato sauce to use all winter. In the meantime, eat seasonally, eat fresh and enjoy the bounty of New Jersey produce and seafood. Tomato and Corn Pie from @smittenkitchen Adapted from Gourmet, August 2009 Adapted, barely, from Gourmet’s adaptation of Laurie Colwin’s and Jame’s Beard’s versions 2 cups all-purpose flour 1 tablespoon baking powder 1 3/4 teaspoons salt, divided 3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted 3/4 cup whole milk 1/3 cup mayonnaise 2 tablespoons fresh lemon juice 1 3/4 pounds beefsteak tomatoes 1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided 2 tablespoons finely chopped basil, divided (skipped this, no harm was done) 1 tablespoon finely chopped chives, divided 1/4 teaspoon black pepper, divided 7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball. Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang. Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice. Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese. Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature. Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes. An idea: Want to slab pie this and serve it to a crowd? I agree, it would be brilliant. This is how I’d approach it: Make 1 1/2 batches of the crust (slab pies require more crust for the same amount of filling) and arrange the filling in one layer instead of two in a parchment-lined 15x10x1-inch pan. Increase the amount of butter you brush the top with to a tablespoon or two and the baking time to about 45 minutes (this is an estimate, you should take it out when it is golden and the filling is bubbling). Be sure to remove the tomato seeds; that extra wetness could make for a slab pie mess. 
Tomato-Poached Fish with Chile Oil and Herbs ALISON ROMAN The New York Times/Cooking Featured in: Foolproof Fish Isn’t A Myth YIELD: 4 servings TIME: 25 minutes INGREDIENTS ¼ cup olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 1 small shallot, thinly sliced into rings 1 teaspoon red-pepper flakes 1-pound small, sweet tomatoes, halved Kosher salt and black pepper 1 teaspoon fish sauce (optional) 1 ¼ pounds fluke, halibut or cod, cut into 4 equal pieces 1 cup cilantro, leaves and tender stems ½ cup mint, leaves and tender stems Limes, halved, for serving Tortillas, toast or rice, for serving (optional) PREPARATION
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