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For the fish:
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1.
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Preheat oven to 375 F. In a medium bowl, mix pesto and breadcrumbs together until they form a coarse paste.Taste and add seasoning as necessary.
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2.
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Place mahi-mahi portions on a large rimmed baking sheet.
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3.
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Spread pesto mixture evenly across the top of the mahi-mahi portions.
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Use your fingers to pat the pesto mixture down into the fish to form an even crust.
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4.
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Bake mahi-mahi at 375 F for 12-16 minutes, until cooked through.
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Make the tomatoes while the fish cooks.
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When done, fish should reach an internal temperature of approximately 145 F.
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For the tomatoes:
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5.
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While the fish cooks, prepare the blistered tomatoes.
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6.
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Heat olive oil over medium-high heat in a cast iron skillet.
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When oil simmers, add tomatoes and garlic clove and let it cook without stirring for 2-3 minutes.
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The tomatoes will pop and sizzle a bit, so keep an eye out for flying oil or tomato juice.
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7.
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Season tomatoes with salt and pepper to taste.
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8.
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When tomatoes have begun to blister, give them a stir to turn them over so that the other side can start to blister as well.
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Cook an additional 2-3 minutes without stirring, until tomatoes are softened and have charred and blistered on all sides.
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Remove the garlic clove and set tomatoes aside.
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For the sauce:
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9.
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Heat oil in a medium, non-reactive skillet over medium heat.
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10.
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When oil simmers, add shallot and saute for 1 minute until shallot has softened.
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11.
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Whisk in lemon juice, lemon zest, salt, and pepper and remove sauce from heat.
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Let it cool for 2-3 minutes, until sauce has stopped simmering but is still warm.
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12.
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Whisk in butter 1 pat at a time, whisking constantly after each addition until the whole pat is melted into the sauce before adding another.
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13.
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Continue whisking in butter pats until all butter is incorporated into the sauce.
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Serve immediately.
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14.
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If your sauce breaks, dont worryjust give it a zap with an immersion blender to emulsify it again and bring it all back together.
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To assemble:
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15.
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Drizzle a bit of sauce on the bottom of a plate or pasta bowl.
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Place pesto crusted mahi-mahi on top of the sauce and top with blistered tomatoes.
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Add a lemon wedge for garnish and serve immediately.
