Crispy Fish Sandwich With Roasted Tomato, Peach and Nectarine Jam
|August 18, 2019||Posted by Wendy Perry under appetizers, condiments & accompaniments, fish, fish & shellfish, garden goodness, honey, Mindless Mutterings from the Teacher's Lounge, peaches, published, put'n up... pickles & preserves, roasted goodness, sandwiches, tomatoes|
Published in Carolina Country Magazine September 2019
Tired of tomatoes yet? Finding new ways to enjoy them as we harvest the last ones of this season can be a challenge. But here is a great way to pair them with the last summer peaches too… in this sweet ‘n hot jam!
You can enjoy this over cream cheese or pork chops and chicken. We like it spooned over spicy fried fish, like on these sandwiches. Slice and add other garden goodies like crunchy cucumbers and raw peppers for some crunch… along with fresh cilantro and even bacon! It stores well in your fridge for a few weeks, your freezer for a few months …but you can also can and process to put on your pantry shelves!
I hope you will give this a try and hop over to my facebook community and share your pictures and how you used this jam!
Roasting tomatoes with peaches and nectarines cooks out their moisture, leaving pure, concentrated fruit goodness. The diced peppers add a nice bite, along with a little heat. Spoon this jam over fish, chops or chicken! Or serve over cream cheese as an appetizer.
- frying oil
- 1 1/2 lbs. flounder fillets, cut into 1/2" strips
- 1 egg
- 1 1/2 cups ice water
- 1 cup corn mesa flour
- 1 tablespoon Old Bay Seasoning
- 1 lb. cherry tomatoes, halved
- 4 nectarines, pitted and diced
peeled, pitted and diced
- 1 medium sweet onion, chopped
- 3 tablespoons olive oil, or oil of choice
- 1 teaspoon salt
- freshly ground black pepper
- 1 large colored bell pepper, seeded and diced
- 1-2 jalapeno peppers, seeded and diced
- 1/4 cup honey or sugar
For fish, heat ½-inch deep oil to 350 degrees in fryer. Beat egg into ice water. Whisk in flours and seasonings. Dip fish into batter, let excess drip off, and fry until golden brown, about 2–3 minutes.Drain.
Stack on buttered and toasted sourdough or buns with favorite toppings and drizzle with jam.
For jam, preheat oven to 425 degrees.
Toss tomatoes, fruits and onion in a large bowl with oil, salt and pepper. Spread onto large, foil-lined baking pan.
Roast about 30 minutes, tossing every 10 minutes, until beginning to caramelize. Remove to large bowl and mash into jam, leaving a bit chunky.
Fold in peppers and honey. Add seasonings or sweetener to taste. Chill well.
Will keep in a refrigerator for up to two weeks, or up to three months in a freezer.