Mahi Mahi with Jammy Tomatoes
episode 8 of the seafood counter series
happy Tuesday! i’ve got a new one for ya, and by new I mean I finally got around to editing a recipe I filmed before my trip lol.
this episode uses mahi mahi as our star of the show! also known as dolphinfish, mahi mahi is a firm, meaty white fish with a delicate and mild flavor. It isn’t as meaty as swordfish, but not quite as delicate and flaky as cod.
the complete dish uses cherry tomatoes along with cilantro and lime juice to create a jammy sauce that is slightly sweet but still zingy. It tastes like a Mexican salsa or pico de Gallo, but its warm and saucy!
the full recipe:
makes 2 servings
Ingredients
2 Mahi filet, skin removed.
3 tbsp Olive oil, divided
1/2 tsp + 1/4 tsp Cumin, divided
1/2 tsp Kosher Salt
2 cup Halved cherry tomatoes
2 cloves garlic, thinly sliced
2 tbsp Cilantro, chopped
1 Lime, juiced
Steps
Pre-heat the oven to 400º F.
In a large, oven-safe pan, heat 1 tbsp olive oil over medium heat. Add the garlic slices and sauté until slightly soft and fragrant, but not browned, about 30 seconds.
Add the halved tomatoes, ½ teaspoon kosher salt, 1/2 tsp cumin, and ¼ teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed.
Remove the tomatoes from the pan completely and place in a small bowl. Add half of the cilantro and the juice of 1 lime to the tomatoes in the bowl and stir to combine.
Wipe out the pan with a paper towel.
Pat the mahi filet completely dry, then season with salt and 1/4 tsp cumin.
Add 2 tbsp olive oil to the pan and heat over medium-high heat. Once hot, add the mahi and cook for about 3 minutes on each side until browned, without moving the fish around.
Once both sides are browned, turn off the heat. Add the tomato-cilantro mixture back into the pan, surrounding the browned fish.
Place the pan in the oven at 400ºF for about 5 minutes, until golden on top and cooked through, making sure not to overcook.
Garnish with remaining chopped cilantro.
Mahi Mahi is best when it is not overcooked. For accuracy, use an instant read meat thermometer and cook the fish until around 140º F.
This dish would pair well with plain jasmine rice or some pearled couscous.
cilantro: feel free to substitute cilantro and lime juice with parsley/chives and lemon juice for a slightly different flavor profile.
mahi mahi: if you can’t get mahi mahi, substitute with another firm white fish. keep in mind that the thickness of the filet will impact the cooking time.
I hope you enjoy this recipe! If you try it, please comment below or tag me on social media!