Mahimahi With Charred Onion, Tomatoes, And Tapenade Vinaigrette – a delicious recipe with red onion, tomatoes, olive oil, mahimahi, red-wine vinegar, black. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat broiler and line a large shallow baking pan with foil.
2
Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
3
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
4
Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
5
Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.
223
kcal
Calories
23
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 medium red onion, cut lengthwise into 1/2-inch-thick wedges, 3/4 pound cherry tomatoes, 6 tablespoons olive oil, divided, 4 (6-ounces) skinless mahimahi fillets (1 inch thick), and more.
Yes, Mahimahi With Charred Onion, Tomatoes, And Tapenade Vinaigrette falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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