Mahi Mahi With Tomato Shallot Cream Sauce Recipes

BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE

Steps:

• Preheat oven broiler to high.
• Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
• Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
• Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
• Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.

MAHI MAHI WITH TOMATO-SHALLOT CREAM SAUCE

Steps:

• Preheat oven 425.
• Line a baking sheet with foil.
• Generously sprinkle both sides of fillets with paprika and garlic salt.
• In a nonstick skillet melt butter over medium-high heat.
• Add fillets; cook 2 to 3 minutes per side.
• Transfer to baking sheet. Bake 5 minutes or until fish flakes.
• Meanwhile, in the same skillet add shallots and garlic; place over medium heat. Cook 3 minutes or until shallots are tender.
• Add tomatoes, chicken broth (or wine), cream; cook and stir until bubbly. Season with salt and pepper to taste.
• Stir in spinach; cook just until wilted.
• Spoon sauce over fillets, and serve.