Ingredients
|
Mahi mahi fillets, enough for four people
Juice of one lemon Hawaiian salt and black pepper, sprinkled to your taste 1 small can of tomato paste About 3 cups of water |
3T butter
1 onion, chopped 5 cloves of garlic, mashed to a pulp. About 4-5T of fresh cilantro (a good handful), finely chopped 2t oregano |
What To Do
Salt the mahi mahi and squeeze the lemon over it, and season with salt and pepper. 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 fillets. The pieces should sink just below the sauce. Let this cook down until the mahi mahi is cooked and flakes well. 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 fillets. The pieces should sink just below the sauce. Let this cook down until the mahi mahi is cooked and flakes well. 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.
Notes
- My tool of choice for smashing garlic is a toy hammer from when my kids were little (the Cobbler's Bench hammer), and re-purposed for the kitchen. Put the garlic in a Ziploc and hammer your troubles away!
Very loosely based on something from a Middle Eastern cookbook, titled "Arabian Nights," but I went off-recipe-ing from the start - Used mahi mahi because I like it as a foundation-flavor for fish, and because it doesn't go mushy when cooked.
- Upped the tomato paste so as not to end up with an 'orphan' amount of leftover tomato paste, halved the butter, and upped the garlic and cilantro.
