Seared Mahi Mahi with Zesty Tomato Sauce
- Total Time
The tomato-anchovy sauce complements the full flavor of the fish also called dorado.
olive oil2 ½ tsp
uncooked scallion(s)1 medium, sliced
garlic clove(s)1 clove(s), medium, minced
uncooked anchovies2 item(s), 1/2 tablespoon anchovy paste
fresh tomato(es)2 medium, seeded and chopped
red wine vinegar2 Tbsp
fresh parsley1 Tbsp, chopped, flat leaf
uncooked Mahi mahi fillet(s)4 fillet(s), (6 ounce) skin-on
sea salt1 tsp
black pepper½ tsp, coarsely ground
- Heat 1 1/2 teaspoons of the oil in a small skillet over medium heat. Add the scallion and garlic and cook, stirring, until the scallion is softened. Stir in the anchovy paste and tomatoes. Increase the heat slightly and cook until thickened, about 4 minutes. Stir in the vinegar and parsley and cook 1 minute longer.
- Rub both sides of the mahi mahi fillets with the remaining 1 teaspoon of oil. Season the skinless sides with the salt and pepper. Heat a nonstick skillet over medium-high heat. Put the fillets in the pan, skin-side up, and sear until browned, about 2 minutes. Turn them over and sear the other side until browned, about 2 minutes longer. Cover, reduce the heat to medium, and cook until the fish is just opaque in the center, about 3 minutes. Peel off the skin and serve the fillets drizzled with the tomato sauce.