Grilled Mahi Mahi with Tomatoes Two Ways

4 large plum tomatoes, halved lengthwise

1 pound yellow cherry tomatoes, halved

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper

1 garlic clove, thinly sliced

2 teaspoons red wine vinegar

Four 6-ounce mahimahi fillets, skinned

8 small basil leaves, for garnish

Preheat the oven to 225°. Arrange the plum tomatoes and half the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Scatter the garlic slices on top. Turn the plum tomatoes cut side down. Bake the tomatoes for about 2½ hours, or until they are shriveled, but still moist. Transfer the tomatoes to a bowl. Pull off and discard the plum tomato skins.

Meanwhile, puree the remaining cherry tomatoes in a food processor. Working over a medium bowl, pass the puree through a fine mesh strainer, pressing on the solids. Stir the red wine vinegar into the tomato jus and season with salt.

Light a grill or heat a grill pan. Lightly rub the mahimahi fillets with olive oil and season the fillets with salt and black pepper. Grill the mahimahi over high heat, turning once, until lightly charred and cooked through, about 8 minutes.

Pour tomato jus onto 4 plates and set the mahimahi fillets on top; spoon the roasted tomatoes alongside. Garnish with the basil leaves and serve.

MAKE AHEAD: The roasted tomatoes and tomato jus can be refrigerated overnight.

WINE: Mahi mahi are as common off Australia’s shores as they are off Bora Bora’s, which is lucky since Australia’s Riesling’s racy citrus flavors taste so good with this dish. Two top bottlings are the vibrant 2006 Tim Adams and the minerally 2005 Annie’s Lane Clare Valley.

Don't forget to garnish your dish with Ginger Rice

1 tablespoon unsalted butter

2 tablespoons minced peeled fresh ginger

1 cup basmati rice, rinsed

1½ cups chicken stock or low-sodium broth

½ teaspoon salt

In a medium saucepan, melt the butter. Add the ginger, rice, stock, and salt and bring to a boil. Cover and cook over low heat for 12 minutes or until rice is tender and water has fully evaporated. Fluff the rice and serve.

Posted by The Dining Duo | 5:46 PM | , , , , , , | 0 comments »

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