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

Olive Oil-Poached Mahimahi with Mediterranean Tomato Sauce is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 528 calories, 35g of protein, and 42g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, rosemary, wine vinegar, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

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Cooking Oil

Equipment you will use

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