Broiled Mahi-Mahi With Capers and Fresh Tomato Sauce
Published July 14, 1992
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 boneless mahi-mahi fillets, about 6 ounces each, or any similar fish fillets like halibut or swordfish
Salt and freshly ground pepper to taste
4 teaspoons chopped fresh thyme leaves or 1 tablespoon dried
4 tablespoons olive oil
4 tablespoons finely chopped shallots
⅓ cup drained capers
4 ripe plum tomatoes, cored and cut into small cubes
1 teaspoon finely chopped garlic
1 tablespoon red wine vinegar
4 tablespoons finely chopped basil or parsley
Nutritional analysis per serving (4 servings)
6 grams carbs; 200 milligrams cholesterol; 519 calories; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 2 grams fiber; 1196 milligrams sodium; 77 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven broiler to high.
- Step 2
Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
- Step 3
Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
- Step 4
Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
- Step 5
Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.
Private Notes
Comments
This recipe has earned a regular spot in in my cooking rotation. I have tried it on any white fish. My advice: Do not change anything in this recipe, do not add lemon, wine, broth, nothing. When tomatoes are out of season I use a 14oz can of chopped tomatoes drained. It is simple, fast and yet elegant. I make it on week nights and even for company. I'm so glad I found it.
The sauce seemed lacking so I fell back on Julia Childs and added some unsalted butter to it. That seemed to be the finishing touch. My husband asked me to be sure to "save" the recipe - the ultimate thumbs up.
The recipe calls for “4 teaspoons chopped fresh thyme leaves or 1 tablespoon dried”. I thought the conversion ratio of fresh to dried is 3 to 1; i.e., 4t fresh would be equivalent to 1 1/3 t dried. 1T dried would be too much?
Awesome !
Delicious! Did not have thyme so used herbes de Provence. We ate everything!
Made this tonight. It was another amazing recipe from New York Times Cooking. I didn't have red wine so I omitted it and it still turned out delicious, will be having this recipe regularly.