Olive Oil-Poached Mahimahi with Mediterranean Tomato Sauce

Name: Olive Oil-Poached Mahimahi with Mediterranean Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp capers; 2 teaspoons chopped fresh rosemary; 177 milliliters pitted kalamata olives, quartered; 1 teaspoon kosher salt; 591 milliliters olive oil; 1 teaspoons freshly ground pepper, divided; 6 plum tomatoes, halved; 1 teaspoon red wine vinegar; 1 fresh rosemary sprig; 1 sprig Garnish: fresh rosemary; 680 grams mahimahi steaks

Need a gluten free, dairy free, and primal main course? Olive Oil-Poached Mahimahi with Mediterranean Tomato Sauce could be an excellent recipe to try. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 528 calories, 35g of protein, and 42g of fat. This recipe serves 4. A mixture of capers, kosher salt, garnish: rosemary sprigs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pour oil into an 8-inch, straight-sided skillet.

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Cooking Oil

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Frying Pan

Heat over medium-low heat 8 minutes or until oil reaches 175 to 18

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Cooking Oil

Carefully add tomato halves and rosemary sprig. Cover and poach at a light simmer, adjusting heat as necessary, 10 minutes or until tomatoes are tender. (Keep heat on.)

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Rosemary

Tomato

Remove tomatoes from skillet using a slotted spoon; place, cut-side down, in a shallow dish. Cool 10 minutes; set aside.

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Tomato

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Slotted Spoon

Frying Pan

Sprinkle fish with kosher salt and 1/4 teaspoon pepper. Carefully place into hot oil. Cover and poach 6 to 10 minutes or until fish flakes with a fork.

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Kosher Salt