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Olive Oil-Poached Mahimahi with Mediterranean Tomato Sauce

Yield Makes 4 servings


  • 2 1/2 cups olive oil
  • 6 plum tomatoes, halved
  • 1 fresh rosemary sprig
  • 4 (6-ounce) mahimahi steaks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper, divided
  • 3/4 cup pitted kalamata olives, quartered
  • 1 tablespoon capers
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon red wine vinegar
  • Garnish: fresh rosemary sprigs

How to Make It

  1. Pour oil into an 8-inch, straight-sided skillet. Heat over medium-low heat 8 minutes or until oil reaches 175° to 180°. Carefully add tomato halves and rosemary sprig. Cover and poach at a light simmer, adjusting heat as necessary, 10 minutes or until tomatoes are tender. (Keep heat on.) Remove tomatoes from skillet using a slotted spoon; place, cut-side down, in a shallow dish. Cool 10 minutes; set aside.

  2. Sprinkle fish with kosher salt and 1/4 teaspoon pepper. Carefully place into hot oil. Cover and poach 6 to 10 minutes or until fish flakes with a fork. Transfer to a serving platter, and keep warm.

  3. Remove skins from tomatoes; discard skins. Place tomatoes and any accumulated liquid in a food processor; pulse 3 times or until coarsely chopped. Transfer tomatoes to a medium bowl, and stir in olives, capers, chopped rosemary, vinegar, and remaining 1/4 teaspoon pepper. Serve over mahimahi. Garnish, if desired.