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Mark Bittman
Recipe by Health July 2011

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Credit: Kana Okada

Recipe Summary test

prep:
5 mins
cook:
25 mins
total:
30 mins
Yield:
Makes 4 servings (serving size: 6 ounces fish plus 6 ounces potatoes with ketchup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour boiling water over sun-dried tomatoes, and submerge until softened (about 20 minutes); drain and rinse. Put new potatoes in a large, deep pot; cover with cold water. Add salt; bring to a boil. Continue boiling until potatoes are done (about 20 minutes). Put olive oil in a small saucepan over medium-low heat. Add garlic; cook until very soft (about 5 minutes). Let cool slightly, then put in a food processor with the drained tomatoes, balsamic vinegar, and chipotle chile with adobo. Purée until smooth, adding water a little at a time to reach the consistency of ketchup. Drain potatoes well; when cool enough to handle, cut them in half. Serve potatoes with ketchup and Panko-Crusted Oven-"Fried" Fish.

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Nutrition Facts

530 calories; fat 14.8g; saturated fat 2.2g; mono fat 8.9g; poly fat 2g; protein 39g; carbohydrates 62g; fiber 8g; cholesterol 66mg; iron 4mg; sodium 767mg; calcium 110mg.
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