Lightly spiced tomato broth poaches fresh mahi mahi. Serve over sticky rice for a healthy, flavorful meal!
Course Main Course
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
1poundmahi mahi filletscut into four portions
5-6green scallionsthinly sliced
1 8-ozcan good quality tomato sauce
1/4-1/2teaspoonred pepper flakesdepending on how spicy you like it
2-3grinds of black pepper
juice of half a lemon
chopped parsley for garnish
2cupscooked long grain white rice- you want the rice to be sticky -- NOT converted rice.
In a 9" or 10" skillet with a lid add the olive oil and heat over medium low heat. Add the scallions, garlic and shallots and cook, stirring occasionally until vegetables are soft and translucent, about 10-15 minutes. (Don't crank up the heat - you don't want these vegetables to brown).
Add the tomato sauce, red pepper flakes, bay leaves, salt, pepper and 1/2 cup water. Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.
Stir in the remaining 1/4 cup water and place the fish fillets in the poaching liquid. Put the lid on securely and poach the fish on low to medium low heat for about 8 minutes. Using tongs or a spatula, flip the fish over and continue to poach an additional 7-8 minutes. Remove from heat. Squeeze lemon juice over the fish and chopped parsley. Serve on top of sticky white rice. A cool cucumber salad is really good with this to take the heat off.
Poaching liquid should be looser than a typical tomato sauce. If its too thick, stir in two to three tablespoons of water to loosen it up. Taste sauce and adjust seasonings as needed.