TOMATO, FETA & SEAFOOD DIP
INGREDIENTS
MC Roasted Roma Tomatoes
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5-10 lbs of Roma tomatoes
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2 heads of fresh garlic
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Olive oil
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Dried oregano
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Dried basil
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Kosher salt
The Dip
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3 cups Roasted Roma Tomatoes
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3 tbsp pesto
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2 tbsp olive oil
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2 lbs Mitch’s Catch Seafood (we use Lingcod, Halibut, Side Stripe Shrimp & Spot Prawn Tails)
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6 ounces of your favourite feta (we use Macedonia from Parthenon)
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Fresh bread (we use Bad Dog Bread)
HOW TO
To prepare Roasted Roma Tomatoes:
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Preheat oven to 250 degrees Fahrenheit.
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Cut tomatoes in half, place flesh side up on parchment lined cookie sheet.
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Cut top off of garlic.
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Drizzle tomatoes and garlic with a bit of olive oil, sprinkle with basil, oregano & salt.
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Bake at 250 degrees Fahrenheit for 6-8 hours.
To prepare the dip:
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Take skin off Lingcod and Halibut and cut up into 1” pieces and toss with pesto.
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Take shell off of Spot Prawn Tails and Side Stripe Shrimp.
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Sauté Cod and Halibut in olive oil and remove from pan.
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Heat up tomatoes and a few cloves of the roasted garlic in frying pan for a few minutes until lightly bubbly.
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Add Spot Prawn Tails and cook for 5 minutes till opaque.
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Add in Side Stripe Shrimp, Cod and Halibut cook till Shrimp are opaque.
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Crumble in feta, mix till all melted.
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Take a piece of each fish out to make sure all are cooked through.
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Serve with fresh bread and enjoy!