Cooking With Chef Hermann: Seared Mahi-Mahi with Tomatoes
Seared Mahi-Mahi with Marinated Tomatoes
2 lb. Mahi-Mahi, fillet and pin bones removed. Cut into 4 to 8 portions
¾ tsp sea salt, divided
½ tsp black pepper
3 TB Olive Oil
6 TB lemon juice, divided
7 TB Olive oil divided
1 lb tomatoes, cut into wedges remove seeds
1 TB Balsamic vinegar
2 TB Lime Juice
2 shallots, chopped
1 bunch flat leaf parsley, finely chopped
Season the fish with ½ tsp salt and pepper. Stir together 3TB Olive oil with # TB lemon juice. Place fish in shallow baking dish, skin side up and pour lemon-oil mixture on top. Chill and marinate for one hour.
Heat 1 TB of olive oil in large skillet, add fish, and skin side down. Cook until golden brown then flip and cook 3-4 more minutes until fish flakes easily. Remove from heat and set aside.
Whisk together vinegar, ¼ tsp salt, pepper, lime 6 TB olive oil, shallots, parsley and remaining 3 TB lemon juices. Add the tomatoes and pour over plated fish.