Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette

Name: Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams cherry tomatoes; 4 servings Accompaniment: plain or parmesan couscous; 680 grams skinless mahimahi fillets (1 inch thick); 6 Tbsps olive oil, divided; 1 medium red onion, cut lengthwise into 1/2-inch-thick wedges; 1 Tbsp red-wine vinegar; 2 teaspoons black or green tapenade (olive paste)

You can never have too many main course recipes, so give Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette a try. This recipe serves 4. One serving contains 475 calories, 43g of protein, and 30g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up cherry tomatoes, onion, red-wine vinegar, and a few other things to make it today.

Instructions

Preheat broiler and line a large shallow baking pan with foil.

Equipment you will use

Baking Pan

Broiler

Aluminum Foil

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.

Ingredients you will need

Tomato

Pepper

Spread

Onion

Salt

Cooking Oil

Equipment you will use

Baking Pan

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.

Ingredients you will need

Salt And Pepper

Vegetable

Fish

Equipment you will use

Frying 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 thourough, 12 to 15 minutes.

Ingredients you will need

Vegetable

Fish

Cooking Oil

Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.

Ingredients you will need

Tapenade

Vinegar

Pepper

Cooking Oil

Equipment you will use

Whisk

Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.

Ingredients you will need

Vinaigrette

Vegetable

Couscous

Fish

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

340grams

cherry tomatoes 4servings

Accompaniment: plain or parmesan couscous 680grams

skinless mahimahi fillets (1 inch thick)6Tbsps

olive oil, divided 1medium

red onion, cut lengthwise into 1/2-inch-thick wedges 1Tbsp

red-wine vinegar 2teaspoons

black or green tapenade (olive paste)

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. One wine you could try is St. Michael-Eppan Anger Pinot Grigio. It has 4.3 out of 5 stars and a bottle costs about 23 dollars.