mahi mahi with tomato, butter & cilantro sauce |
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I go through "regional" cooking phases, directly related to what I borrow at the library. This recipe is based on something from a Middle Eastern cookbook, with the rather cheesy title "Arabian Nights."
Mahi mahi fishing probably isn't big in the Mediterranean, so I went a little 'off-recipe-ing' from the start. Mahi has a really firm texture and enough flavor to hold up well against a strong tomato-based sauce. I also adjusted the amount of tomato paste so as not to end up with 'orphan' tomato paste, halved the amount of butter, and upped the garlic and cilantro a bit. I do like that this uses exactly one pan to cook. |
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Mahi mahi fillets
Hawaiian salt and black pepper, to taste Juice of a lemon 3T butter About 4-5T of fresh cilantro (a good handful), finely chopped |
5 cloves of garlic, mashed to a pulp--use a hammer; it's fun
2t oregano 1 onion, chopped 1 small can of tomato paste About 3 cups of water |
Salt the mahi mahi and squeeze the lemon over it. Let it sit for about 30 minutes, and no more than an hour because otherwise the fish will break down and get mushy. Mix the tomato paste in the water and set it aside.
In the single pan, dump in onions, smushed garlic, pepper, cilantro, oregano, pepper and butter. Saute this until the onions are starting to get golden. Add the tomato paste/water and bring to a boil. Let the sauce reduce down a bit, maybe 10 minutes. Add the fish. The pieces should sink just below the sauce. Let this cook down. The sauce will have a very pretty 'shine' to it because of the butter, but will not be oily.
Serve over hot jasmine rice. Goes well with plain green beans.
In the single pan, dump in onions, smushed garlic, pepper, cilantro, oregano, pepper and butter. Saute this until the onions are starting to get golden. Add the tomato paste/water and bring to a boil. Let the sauce reduce down a bit, maybe 10 minutes. Add the fish. The pieces should sink just below the sauce. Let this cook down. The sauce will have a very pretty 'shine' to it because of the butter, but will not be oily.
Serve over hot jasmine rice. Goes well with plain green beans.
