We don't get really fresh mahi mahi very often--we live in the desert, after all--but this was good. This recipe is for halibut but works equally well for mahi. I remove the skin first.
Halibut Fillets With Roasted Tomato Vinaigrette
2 halibut fillets
¼ cup dry bread crumbs
Butter and olive oil
Season halibut with salt and pepper and dredge both sides in bread crumbs. Heat a small amount of butter and olive oil in a heavy, oven-proof skillet until very hot. Place fillets in skillet rounded-side down and sauté until golden, three or four minutes. Turn fillets over and place skillet in a 400-degree oven to finish cooking, just 5 to 10 minutes. Serve in a pool of Roasted Tomato Vinaigrette or other sauce.
Roasted Tomato Vinaigrette
3 ripe plum tomatoes
1 clove garlic
1 teaspoon Dijon mustard
1 ½ teaspoons balsamic vinegar
2 teaspoons red wine vinegar
¼ cup olive oil
Preheat oven to 500 degrees. Cut tomatoes in half and place cut side down on baking sheet. Bake about 15 minutes or until blistered and even a little blackened. Let cool slightly.
Pureé tomatoes with garlic, mustard, and vinegars in food processor. Slowly add olive oil in a steady stream to make a thick dressing. Season to taste with salt and pepper. Serve at room temperature.
2 halibut fillets
¼ cup dry bread crumbs
Butter and olive oil
Season halibut with salt and pepper and dredge both sides in bread crumbs. Heat a small amount of butter and olive oil in a heavy, oven-proof skillet until very hot. Place fillets in skillet rounded-side down and sauté until golden, three or four minutes. Turn fillets over and place skillet in a 400-degree oven to finish cooking, just 5 to 10 minutes. Serve in a pool of Roasted Tomato Vinaigrette or other sauce.
Roasted Tomato Vinaigrette
3 ripe plum tomatoes
1 clove garlic
1 teaspoon Dijon mustard
1 ½ teaspoons balsamic vinegar
2 teaspoons red wine vinegar
¼ cup olive oil
Preheat oven to 500 degrees. Cut tomatoes in half and place cut side down on baking sheet. Bake about 15 minutes or until blistered and even a little blackened. Let cool slightly.
Pureé tomatoes with garlic, mustard, and vinegars in food processor. Slowly add olive oil in a steady stream to make a thick dressing. Season to taste with salt and pepper. Serve at room temperature.
1 comment:
I love all the colors in that picture.
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