Monday, August 31, 2015

Mahi Mahi with Fresh Tomatoes and Sweet Peppers

Yesterday I posted about our weekend fishing trip and a new Sweet & Spicy Mahi Mahi recipe I created from our fresh dorado catch. Well, we still have fresh fish.... so I had to come up with another way to prepare it! Like I have said before, we don't waste anything in this house. With that being said, I also searched the fridge for other ingredients that were nearing their expiration date to use in my fish dish.

During the summer, tomatoes are in season so we have been receiving them in our Farm Fresh To You organic produce delivery boxes at a rate we can't keep up with! So, my mission tonight was to pair my fresh mahi mahi with tomatoes. The recipe I found required me to work outside my kitchen comfort zone... I have never sauteed fish (or anything else) in olive oil. But I decided to try, it seemed easy enough!

Dorado (Mahi Mahi) are beautiful fish... and fun to catch
NAILED IT! This mahi mahi dish has a great Mediterranean flavor and a hint of spice. The warm tomatoes and sweet peppers are an awesome compliment the moist, olive-oil sauteed fish. And there is just enough of a crust on the fish to give it texture. I am so glad I stepped out of my cooking comfort zone and tried something new... it's easy enough for anyone to do!

Mahi Mahi with Fresh Tomatoes and Sweet Peppers
based on a recipe from

1 pound thin skinless mahi mahi (or other white fish) fillets
salt and black pepper
1/4 cup olive oil
3 large fresh tomatoes, cut into chunks
6-8 small sweet peppers, cut into chunks
1 clove garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
Black pepper to taste

Remove any pin bones from the fillets and pat them dry. Salt and pepper the fish fillets well and set out on a cutting board. 

Heat the olive oil in a saute pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.

When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes. BE CAREFUL, the oil is HOT!!

Add the tomato and sweet pepper chunks, minced garlic, Italian seasoning and crushed red pepper (I sprinkled some of the seasoning on the fish). Swirl around in the pan to combine and let this cook for about 2-3 minutes.

Gently flip fish over, let cook for another 90 seconds. Swirl the tomatoes and sweet peppers in the pan and add black pepper to taste; this swirling should emulsify the sauce. 

Serve warm tomato and pepper mixture on top of the fish.

From ocean to belly....  yum. :)

More more of our fishing adventures, follow us on INSTAGRAM @sistersdofishing.


For other fish recipes click here.

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