TOMATO, FETA & SEAFOOD DIP

INGREDIENTS

Roasted Roma Tomatoes
  • 2  heads of fresh garlic
  • Olive oil
  • Dried oregano
  • Dried basil
  • Kosher salt
The Dip
  • 3 cups Roasted Roma Tomatoes
  • 3 tbsp pesto
  • 2 tbsp olive oil
  • 2 lbs Mitch’s Catch Seafood (we use Lingcod, Halibut, Side Stripe Shrimp & Spot Prawn Tails)
  • 6 ounces of your favourite feta (we use Macedonia from Parthenon)
  • Fresh bread (we use Bad Dog Bread)

HOW TO

To prepare Roasted Roma Tomatoes:
  1. Preheat oven to 250 degrees Fahrenheit.
  2. Cut tomatoes in half, place flesh side up on parchment lined cookie sheet.
  3. Cut top off of garlic.
  4. Drizzle tomatoes and garlic with a bit of olive oil, sprinkle with basil, oregano & salt.
  5. Bake at 250 degrees Fahrenheit for 6-8 hours.
To prepare the dip:
  1. Take skin off Lingcod and Halibut and cut up into 1” pieces and toss with pesto.
  2. Take shell off of Spot Prawn Tails and Side Stripe Shrimp.
  3. Sauté Cod and Halibut in olive oil and remove from pan.
  4. Heat up tomatoes and a few cloves of the roasted garlic in frying pan for a few minutes until lightly bubbly.
  5. Add Spot Prawn Tails and cook for 5 minutes till opaque.
  6. Add in Side Stripe Shrimp, Cod and Halibut cook till Shrimp are opaque.
  7. Crumble in feta, mix till all melted.
  8. Take a piece of each fish out to make sure all are cooked through.
  9. Serve with fresh bread  and enjoy!