Tomatoes with Moroccan-Style Fish Stuffing

Name: Tomatoes with Moroccan-Style Fish Stuffing
Yield: Serves 4
Ingredients: four 1/2-pound tomatoes; 4 tablespoons olive oil, or to taste; 1 pound scrod fillet or other firm-fleshed white fish fillet; 2 tablespoons dry white wine; 2 tablespoons finely chopped peel from quick preserved lemons; 6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths; 6 tablespoons coarse salt; about 1 cup fresh lemon juice; 1 tablespoon brine from quick preserved lemons; 2 tablespoons minced fresh coriander; 2 teaspoons fresh lemon juice, or to taste

August 20, 2004

Preserved lemons are a staple Moroccan condiment that can take up to 2 weeks to make in the traditional manner. Added to various foods, they impart a tangy brininess similar to that of olives but with the unique perfume of lemon. In most Moroccan dishes only the peel is used, the pulp being scraped away and discarded. However, the pulp is not wholly without value, making a delicious addition to Bloody Marys, and to salad dressings — wherever a salty-sour taste is welcome. The recipe below is an effort to approximate preserved lemons without having to plan a week or more in advance.

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