Haddock On Balsamic-Glazed Tomato Recipe

Recipe Jackie Cameron for the haddock and glazed tomato:
  • 10g butter
  • 1 tomato, halved
  • 2T balsamic vinegar
  • 2 haddock fillets (or kippers)
  • fresh coriander, to garnish
for the Virgin Mary:
  • ice cubes
  • 2×200g cans tomato juice
  • ¼T Worcestershire sauce
  • ¼T Tabasco sauce
  • salt and milled black pepper
  • fresh coriander
  • 2 celery sticks
Directions: In a frying pan, gently heat the butter until it begins to brown. Sear the tomato halves and add half of the balsamic vinegar. Turn the tomatoes over, continue to cook and add the remaining balsamic vinegar. Remove from the pan and set aside. Cook the haddock (or kippers) according to the packet instructions. Serve the fish on top of the glazed tomato, garnished with fresh coriander. For the Virgin Mary, fill each glass with ice. Mix the tomato juice, Worcestershire sauce, Tabasco sauce, salt and pepper, and pour over the ice. Sprinkle a few sprigs of fresh coriander on top and serve using the celery as a swizzle stick. Serves 2 This recipe was originally published in the 2013 House and Leisure Food issue.