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1
Place tomatoes in boiling water for about 10 seconds.
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2
Drain, and pull away skins; remove cores.
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3
Cut tomatoes crosswise and into 1/4-inch cubes.
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4
Heat olive oil in saucepan, add shallots and garlic.
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5
Cook briefly.
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6
Do not brown.
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7
Add tomatoes, ginger, cumin, and salt and pepper to taste.
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8
Bring to a boil and simmer 5 minutes.
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9
Place tomato mixture in a blender.
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10
Add 1 tablespoon butter, and blend quickly to a fine texture.
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11
Check seasoning; transfer to small saucepan and keep warm.
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12
Meanwhile, sprinkle fillets with salt and pepper to taste.
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13
Pour milk into a shallow bowl; put the flour on a dish.
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14
Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
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15
Heat vegetable oil in a large nonstick skillet over medium-high heat.
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16
Place as many fillets in the pan as will fit in one layer without crowding.
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17
Brown fillets thoroughly on one side; turn, and brown on other side.
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18
Cooking will take about 2 minutes on each side, depending on the thickness of the fillets.
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19
Do not overcook.
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20
Divide tomato mixture equally among four warm serving plates.
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21
Place fillets over tomatoes, and keep warm.
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22
While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat.
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23
Add the remaining butter, and cook until hazelnut brown.
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24
Add lemon juice, and pour equally over each serving.
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25
Top with basil or parsley.
