Sole, Zucchini, and Tomato Napoleon with Tomato-Caper Crudo

Reprinted from the book Ten Dollar Dinners by Melissa d’Arabian. Copyright © 2012 Melissa d’Arabian. Photo by Ben Fink © 2012. Published by Clarkson Potter, a division of Random House, Inc.

Ingredients

for Napoleon

• 1 large zucchini, trimmed and very thinly sliced
• ¾ teaspoon kosher salt
• 2 4- to 6-ounce sole fillets, halved crosswise (yields 4 2-inch-wide pieces)
• ¼ teaspoon ground black pepper
• 2 tablespoons finely chopped fresh basil
• Good-quality olive oil

for Crudo

• 2 large ripe tomatoes, cored
• 1 small or ½ large shallot, finely chopped
• 2 tablespoons capers, rinsed
• 1 ½ tablespoons balsamic vinegar
• ½ teaspoon kosher salt

Directions

1. Napoleon: Place thinly sliced zucchini rounds in colander. Sprinkle with ¼ teaspoon of salt and toss to evenly coat, then place in sink to drain while you prepare crudo and broil fish.
2. Crudo: Slice cored tomatoes into ⅛-inch-thick rounds. Set 4 best slices aside for napoleon and chop remaining slices into small cubes. Place chopped tomatoes in medium bowl and add shallot, capers, balsamic vinegar, plus salt, if desired. Stir and set aside.
3. Adjust oven rack to upper-middle position and preheat broiler to high. Line rimmed baking sheet with aluminum foil and place sole fillets on top. Season with ¼ teaspoon of salt and pepper and broil until fillets spring back to light pressure, 6-8 minutes. Remove from oven and set aside to cool slightly.
4. Place 1 tomato slice on each plate and sprinkle with a little of remaining ¼ teaspoon salt. Arrange zucchini slices in overlapping circle on top of tomatoes. Set piece of sole on top of each tomato-zucchini stack. Use slotted spoon to top each serving with tomato-caper crudo. Sprinkle with basil, drizzle with olive oil, and serve.

Rice with Fresh Herbs

Reprinted from the book Ten Dollar Dinners by Melissa d’Arabian © 2012. Photo by Ben Fink © 2012. Published by Clarkson Potter, a division of Random House, Inc.

Ingredients

• 1 ½ cups long-grain white rice
• 1 teaspoon kosher salt, plus extra if desired
• 2 tablespoons unsalted butter
• ¼ cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, tarragon, or combination of many

Directions

1. Bring large pot of water to boil over high heat. Add rice and ½ teaspoon salt and cook, stirring occasionally, until rice is tender, 12-15 minutes. Drain through fine-mesh sieve and rinse under cold water to stop cooking. Shake sieve to drain as much water as possible.
2. Melt butter in large, nonstick skillet over medium heat. Add rice and remaining ½ teaspoon salt and stir with heatproof rubber spatula to coat all rice with butter. Once rice is warmed through, about 3 minutes, transfer rice to serving bowl and add herbs plus additional salt, if desired. Stir with fork to incorporate and fluff rice and serve warm or at room temperature.