© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Cuisine at Home, Feb 2003
Time: 35 to 40 minutes
I've made this recipe several times — It's easy to make, doesn't take much time, and it is deee-licious!
1 small lemon, thinly sliced
2 tablespoons capers, drained
4 cloves garlic, thinly sliced
¼ teaspoon chrushed red pepper flakes
1 ½ cups water
1 cup tomato, chopped, or 1 cup grape tomatoes, halved
½ cup dry white wine
4 sprigs fresh thyme
4 4 to 6 ounce mahi mahi fillets
Fry lemon slices and capers in olive oil in a large sauté pan over medium-high heat. Cook lemons on both sides until they begin to brown around the edges, and the capers start to shrivel slight, 3 to 4 minutes. Remove and set aside.
Sauté garlic and red pepper flakes in the pan, stirring constantly, just until fragrant, about 30 seconds.
Add water, tomato, wine, and thyme and bring to a simmer.
Poach fish fillets in simmering liquid, covered, just until cooked through, 8 to 10 minutes. Lift the lid occasionally to make sure the poaching liquid isn't boiling hard and adjust heat accordingly.
Remove fish, transfer to shallow serving bowls, divide lemon and capers amoung fish, and cover to keep warm. Increase heat; boil broth 3 to 4 minutes to reduce, then taste for seasoning and divide amoung fish. To finish, drizzle with oil and sea salt to taste.