Mahi with Charred Tomatoes

Entree Seafood Mahi and TomatoesBeing in the kitchen and cooking serve as my creative outlet. I like to concoct on the fly so keeping a good variety of items in the fridge and pantry is handy. I’ve just learned that Captain Jim’s (my favorite seafood market 80 miles east and on the coast) delivers to Greenville every other week. Since I stopped eating beef in January, this is a very happy discovery for me. So last weekend I got to pick up and then freeze a dozen, yes 12, freshly caught mahi steaks. TD is in Chapel Hill for a continuing ed conference; hence, I was flying solo last night. So…I thawed a mahi fillet and searched the fridge for what else was on hand. I had a few mixed tomatoes and fresh dill. So here’s what I did. Literally 12 minutes from start to stop. A mere 250 calories to boot (yes, I researched it)! Thank you. I’ll have two please. Licking my lips yet again!

4 6oz mahi fillets
1/4 t salt
1/2 t pepper
2 Tbs butter
1/2 cup dry white wine
1 t olive oil
Pint mixed color cherry or grape tomatoes
1 Tbs chopped fresh dill

Sprinkle fish with salt and pepper.
Heat skillet over medium-high heat.
Add butter to skillet and swirl to evenly coat pan.
Add fish to skillet.
Cook 1 minute.
Flip fish to other side.
Add wine to skillet.
Cover skillet with lid and reduce heat to medium low.
Cook 7 to 8 minutes, until cooked through.
In small skillet heat olive oil over high heat.
Add tomatoes and cook 3 minutes shaking skillet, until lightly charred and tender.

To plate:
Place fillet on each plate.
Spoon cooking juice over fillet.
Top with tomatoes.
Garnish with dill.


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