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Pan-fried mahi-mahi with roasted tomato, garlic, and fresh basil

Pan-fried Mahi Mahi

Pan-fried Mahi Mahi

This recipe was adapted from one found on Food.com. Used mahi-mahi because that’s what the supermarket had, more garlic, and the next time we make this, we’ll toss the tomatoes in dry, white wine as well.

Take note, mahi-mahi has a firm, meaty texture – kind of like tender chicken meat.

Ingredients

  • 2 cups grape tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, sliced
  • 1 teaspoon balsamic vinegar
  • 1-2 tablespoons, dry, white wine
  • Pinch red pepper flakes
  • Kosher salt
  • 1/2 cup fresh basil leaves, torn or chopped
  • a mahi-mahi fillet, with skin – 0.75lbs serves 2
  • Freshly ground black pepper

    • Instructions

  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, dry white wine, and salt, to taste.
  • Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
  • Wash and pat dry the fish very well all over. Brush the rounded flesh side of the fish with the remaining olive oil.
  • Season with salt and pepper, to taste.
  • Heat a large non-stick skillet over medium-high heat.
  • Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 5 minutes.
  • Lightly salt the skin side of the fish. Flip the fish and cook for about 3 minutes longer until cooked through
  • Plate the fish, top with the tomatoes and serve.
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    This entry was posted on Tuesday, January 26th, 2010 at 9:52 AM and is filed under Fish, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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