2000s Recipes + Menus
Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette
Serves4
- Active time:10 min
- Start to finish:25 min
July 2007
A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.
- 1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
- 3/4 lb cherry tomatoes
- 6 tablespoons olive oil, divided
- 4 (6-oz) skinless mahimahi fillets (1 inch thick)
- 1 tablespoon red-wine vinegar
- 2 teaspoons black or green tapenade (olive paste)
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Accompaniment:
plain or parmesan couscous
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Preheat broiler and line a large shallow baking pan with foil.
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Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
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Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked through, 12 to 15 minutes.
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Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
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Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.
- Keywords
- melissa roberts,
- ten-minute mains,
- quick kitchen,
- seafood,
- dressing
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