Spicy Caribbean Mahi-Mahi
The original recipe can be found here.
INGREDIENTS
2 pounds mahi mahi fillets cut into eight portions
10 - 12 green scallions thinly sliced
6 cloves garlic minced
6 shallots thinly sliced
6 T olive oil
1 28-oz can good quality crushed tomatoes
1 T dried oregano
1 T dried basil
1/4-1/2 t red pepper flakes depending on how spicy you like it
2 bay leaves
1 t kosher salt or to taste
1/2 -1 t black pepper
1 1/2 cup water divided
juice of a whole lemon
chopped parsley for garnish
SERVE OVER
2 c dry farro, cooked per directions (I highly recommend this…worth ordering online if you can’t find in your store)
OR
2 c dry brown rice, cooked per directions
INSTRUCTIONS
In a 9" or 10" deep skillet or pot with a lid add the olive oil and heat over medium low heat. Add the scallions, garlic and shallots and cook, stirring occasionally until vegetables are soft and translucent, about 10-15 minutes. (Don't crank up the heat - you don't want these vegetables to brown).
Add the crushed tomatoes, basil, oregano, red pepper flakes, bay leaves, salt, pepper and 1 cup water. Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.
Stir in the remaining 1/2 cup water and place the fish fillets in the poaching liquid. Put the lid on securely and poach the fish on low to medium low heat for about 8 minutes. Using tongs or a spatula, flip the fish over and continue to poach an additional 7-8 minutes. Remove from heat. Squeeze lemon juice over the fish and chopped parsley. Serve on top of farro or sticky white rice with plenty of sauce. A cool cucumber salad is really good with this to take the heat off.
