Broiled Mahi-Mahi With Parsleyed Tomatoes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Mahi-mahi is a very lean, moderately flavored, firm but moist fish, with solid flake. You could substitute amberjack, mullet, pompano, grouper, farm raised catfish, or cod. Ingredients:
2 onions, sliced |
2 tablespoons olive oil |
2 tomatoes, seeded and chopped |
2 tablespoons fresh parsley, chopped |
1/4 cup white wine |
1 tablespoon tomato paste |
2 garlic cloves, chopped |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
36 ounces mahi mahi fillets |
4 ounces feta cheese, crumbled |
1 lemon, thinly sliced |
Directions:
1. Heat olive oil over medium heat in saute pan. Saute sliced onions in the oil for about 8 minutes or until tender. Add tomatoes, parsley, white wine, tomato paste, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Simmer for 5 minutes. Set mixture aside.
2. Lightly grease a rack, and line a broiler pan with aluminum foil. Place rack in broiler pan.
3. Place fish, in a single layer, on the rack. Sprinkle with the remaining salt and pepper. Broil fish about 5 inches from heat for about 8 minutes, or until the fish flakes easily with a fork.
4. Spoon the onion-tomato mixture evenly onto a platter. Place the broiled fish on top of the onion-tomato mixture.
5. Sprinkle with crumbled feta, and garnish with lemon slices.
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