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 Information
Nutritional analysis per serving (4 servings)
288 calories; 14 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 32 grams protein; 124 milligrams cholesterol; 420 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat oven broiler to high.
- 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.
- 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.
- 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.
- Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.
About 40 minutes
Dining and Cooking