Tomato-Basil Mahi Mahi
Prep time: 0:10 Overall time: 0:30
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1 lb. mahi mahi fillets
2-1/2 cups tomatoes, diced
1/2 cup fresh basil leaves, chopped
1/3 cup red shallots, sliced (I didn't have any shallots, so just used a little more onion)
1/4 cup yellow onions, diced
1/4 cup garlic, chopped
2/3 cup chicken stock
2 tbsp. tomato paste
2 tbsp. fish sauce or soy sauce
1 tbsp. vinegar or lemon juice
1 tbsp. sugar
Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown. To prepare sauce, saute garlic and shallots in pan. Add onion, tomato paste and chopped tomatoes, fish sauce, vinegar or lemon juice and sugar. Stir in chicken stock and simmer until sauce thickens. Remove from heat and add basil.
To serve, top Mahi Mahi fillets with generous helping of tomato basil sauce. Garnish with a pretty whole basil leaf or bunch of leaves.
Mined this off the web and made my own version of it for dinner. I had some frozen mahi mahi from Tader Joe's and it was so perfect with the tomato basil sauce! Do not sub the sauce--or if you do, consider adding some of the below ingredients, like fish sauce. The sauce is a little sweet and goes especially well with seafood. This is also really, really easy--good weeknight meal.<br />
Vegetarian option: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce. You can also substitute any mild white flesh fish instead of Mahi if you can't get it in your area.
Have you made it? What'd you think?
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1 Recipe Reviews
reviewed Tomato-Basil Mahi Mahi
This was totally different than anything I ever had on fish. It tasted fresh, summery and just plain good. I used shark filets instead if Mahi Mahi, but I don't think it made any difference at all. I used way less garlic, 3 large cloves (2/3 cup sounded like way too much). And I used tomato sauce in place of the paste, because at the last minute I realized I didn't have paste. I served this with a bacon ranch pasta salad and grilled zucchini and squash.