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1
Arrange the fish on a plate and place in a steamer.
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2
Place on the stove and bring to a boil.
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3
Steam for six to eight minutes, until the fish just flakes but is still quite moist and barely cooked.
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4
Let cool to room temperature and then flake, separating the fillets into one-inch pieces.
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5
You should have approximately two cups.
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6
Cut off the top third of each tomato and press each base lightly to extract a little of the juice and seeds.
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7
Using a measuring tablespoon (because it has sharp edges), remove the inside of each tomato base and top.
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8
(This flesh, and the ''lids,'' will amount to approximately one and a quarter pounds and can be used in the bean recipe instead of the plum tomatoes.)
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9
To make the vinaigrette, combine the mustard, red-wine vinegar, Worcestershire sauce, oil, salt and pepper in a bowl and mix well.
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10
Add the cucumber, radish, scallion and garlic to the vinaigrette and stir to combine.
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11
Gently fold in the fish and coriander so as not to break the fish too much.
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12
Arrange the tomato receptacles in a gratin dish and stuff lightly with the fish mixture, heaping the filling.
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13
Cover with plastic wrap and refrigerate until time for the picnic.
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14
(The tomatoes can be stuffed a few hours ahead and refrigerated, but should be eaten at room temperature for best flavor.)
