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.
