Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
32 Mins
Total Time
32 Mins
Serves 4 (serving size: 1 fillet and 1/2 cup sauce)

For this Pan-Roasted Fish with Mediterranean Tomato Sauce recipe, Chef Ed Kenney uses Hawaiian fish such as mahimahi and onaga (long-tailed snapper), but any type of meaty, white fish like snapper will work. Use U.S. wild-caught yellowtail snapper; avoid red snapper.

How to Make It

Step 1

Heat olive oil and butter in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm.

Step 2

Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.

Town, Honolulu

Ratings & Reviews

Enjoycooking12's Review

March 14, 2012
Super easy only takes 20 minutes, great taste even without tarragon

cookinlite2nite's Review

August 17, 2014
Flavorful and easy to make. Im having it for dinner with some broccoli YUM!

dschid's Review

November 14, 2011
Definitely worthy of a special occasion. Everybody loved it, even kids. I did sub fresh oregano for the tarragon and don't think I could ever see doing anything different. Great flavors.

noelle71's Review

April 20, 2013

Hank18's Review

November 05, 2011
I used Mahi Mahi, and this sauce was delicious! I made it exactly as written and it came out very well. Highly recommended.

KateSullivanGa's Review

March 10, 2013
I used grouper and grilled it. The sauce is fabulous. I served it with pearled couscous.

BullRed's Review

September 16, 2013
I had a big chunk of red snapper from fishing in the Gulf and it was great. I made rice and stir fried vegetables that we put the sauce over as well. Really great. There is a fair amount of tarragon and capers in the sauce; you could cut back on those a bit if you want to tone the flavor down a bit for guests not used to those flavors.

tzevaf's Review

November 16, 2012
Delicious! I used tilapia and served it with rice. I didn't have any tarragon, but it was still great. The tomato sauce almost acted like a tapanade.

LightestFan's Review

January 13, 2014

EICrabb's Review

March 22, 2013
This dish had lots of flavor! I used tilapia and dried herbs. I think that you could used canned diced tomatoes also, and don't cook it quite so long.