Grilled Mahimahi with Tomatoes Two Ways

Name: Grilled Mahimahi with Tomatoes Two Ways
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 smalls basil leaves, for garnish; 1 garlic clove, thinly sliced; 680 grams mahimahi fillets, skinned; 4 servings Extra-virgin olive oil, for drizzling; 4 larges plum tomatoes, halved lengthwise; 2 teaspoons red wine vinegar; 4 servings Salt and freshly ground black pepper; 454 grams yellow cherry tomatoes, halved

Grilled Mahimahi with Tomatoes Two Ways is a gluten free, dairy free, and primal main course. One portion of this dish contains about 33g of protein, 16g of fat, and a total of 298 calories. This recipe serves 4. If you have basil leaves, olive oil, cherry tomatoes, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It is perfect for The Fourth Of July. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes.

Instructions

Preheat the oven to 22

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Oven

Arrange the plum tomatoes and half of the cherry tomatoes cut side up on a rimmed baking sheet.

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Cherry Tomato

Plum Tomato

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Baking Sheet

Drizzle the tomatoes with olive oil and season with salt and pepper. Scatter the garlic slices on top. Turn the plum tomatoes cut side down.

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Salt And Pepper

Plum Tomato

Olive Oil

Tomato

Garlic

Bake the tomatoes for about 2 1/2 hours, or until they are shriveled, but still moist.

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Tomato

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Oven

Transfer the tomatoes to a bowl. Pull off and discard the plum tomato skins.

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Plum Tomato

Tomato

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Bowl

Meanwhile, puree the remaining cherry tomatoes in a food processor. Working over a medium bowl, pass the puree through a fine mesh strainer, pressing on the solids. Stir the red wine vinegar into the tomato jus and season with salt.

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Red Wine Vinegar

Cherry Tomato

Tomato

Salt

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Food Processor

Sieve

Bowl

Light a grill or heat a grill pan. Lightly rub the mahimahi fillets with olive oil and season the fillets with salt and black pepper. Grill the mahimahi over high heat, turning once, until lightly charred and cooked through, about 8 minutes.

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Salt And Pepper

Mahi Mahi

Olive Oil

Dry Seasoning Rub

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Grill Pan

Grill

Pour the tomato jus onto 4 plates and set the mahimahi fillets on top; spoon the roasted tomatoes alongside.

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Mahi Mahi Fillets

Tomato

Garnish with the basil leaves and serve.

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Fresh Basil

Equipment

Ingredients

Servings:

8smalls

basil leaves, for garnish 1

garlic clove, thinly sliced 680grams

mahimahi fillets, skinned 4servings

Extra-virgin olive oil, for drizzling 4larges

plum tomatoes, halved lengthwise 2teaspoons

red wine vinegar 4servings

Salt and freshly ground black pepper 454grams

yellow cherry tomatoes, halved

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.