8 large ripe tomatoes (1.3 kg), with stems
3 large fish fillets (500 g)
2 tablespoons of finely chopped onion
1 tablespoon of lemon juice
1 tablespoon of ground cumin
2 tablespoons of chopped parsley
1 teaspoon of salt
1 tablespoon of olive oil
1 cup of toasted breadcrumbs (50 g)
4 dashes of hot pepper sauce
8 large ripe tomatoes (1.3 kg), with stems
3 large fish fillets (500 g)
2 tablespoons of finely chopped onion
1 tablespoon of lemon juice
1 tablespoon of ground cumin
2 tablespoons of chopped parsley
1 teaspoon of salt
1 tablespoon of olive oil
1 cup of toasted breadcrumbs (50 g)
4 dashes of hot pepper sauce
Cut the top off each tomato, forming a lid
Using a spoon, remove the seeds
Invert the tomatoes onto a colander to drain some liquid
In a large skillet, covered, bring the fish, onion, lemon juice, cumin, parsley, salt, and oil to a boil
Simmer
Reduce heat and cook until, when prodded with a fork, the fish breaks into flakes (about 10 minutes)
Remove from heat, flake the fish, add breadcrumbs and season with hot pepper sauce
Fill the tomatoes with this mixture
Close with lids, arrange on a platter, and serve
120 calories per serving
