Olive Oil-Poached Mahimahi With Mediterranean Tomat

Name: Olive Oil-Poached Mahimahi With Mediterranean Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups olive oil; 6 plum tomatoes, halved; 1 fresh rosemary sprig; 4 (6-ounce) mahimahi steaks; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper, divided; 3/4 cup pitted kalamata olives, quartered; 1 tablespoon capers; 2 teaspoons chopped fresh rosemary; 1 teaspoon red wine vinegar; Garnish: fresh rosemary sprigs

Servings: persons

2 1/2 cups olive oil
6 plum tomatoes, halved
1 fresh rosemary sprig
4 (6-ounce) mahimahi steaks
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper, divided
3/4 cup pitted kalamata olives, quartered
1 tablespoon capers
2 teaspoons chopped fresh rosemary
1 teaspoon red wine vinegar
Garnish: fresh rosemary sprigs

1
Pour oil into an 8-inch, straight-sided skillet. Heat over medium-low heat 8 minutes or until oil reaches 175u00b0 to 180u00b0. Carefully add tomato halves and rosemary sprig. Cover and poach at a light simmer, adjusting heat as necessary, 10 minutes or until tomatoes are tender. (Keep heat on.) Remove tomatoes from skillet using a slotted spoon; place, cut-side down, in a shallow dish. Cool 10 minutes; set aside.
2
Sprinkle fish with kosher salt and 1/4 teaspoon pepper. Carefully place into hot oil. Cover and poach 6 to 10 minutes or until fish flakes with a fork. Transfer to a serving platter, and keep warm.
3
Remove skins from tomatoes; discard skins. Place tomatoes and any accumulated liquid in a food processor; pulse 3 times or until coarsely chopped. Transfer tomatoes to a medium bowl, and stir in olives, capers, chopped rosemary, vinegar, and remaining 1/4 teaspoon pepper. Serve over mahimahi. Garnish, if desired.

1660

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups olive oil, 6 plum tomatoes, halved, 1 fresh rosemary sprig, 4 (6-ounce) mahimahi steaks, and more.

Yes, Olive Oil-Poached Mahimahi With Mediterranean Tomato Sauce 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.

That's it — enjoy your meal!

Olive Oil-Poached Mahimahi With Mediterranean Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions