Skip to Main

Cooking With Chef Hermann: Seared Mahi-Mahi with Tomatoes

Seared Mahi-Mahi with Marinated Tomatoes

2 lb. Mahi-Mahi, fillet and pin bones removed.  Cut into 4 to 8 portions

¾ tsp sea salt, divided

½ tsp black pepper

3 TB Olive Oil

6 TB lemon juice, divided

7 TB Olive oil divided

1 lb tomatoes, cut into wedges remove seeds

1 TB Balsamic vinegar

2 TB Lime Juice

2 shallots, chopped

1 bunch flat leaf parsley, finely chopped

Season the fish with ½ tsp salt and pepper. Stir together 3TB Olive oil with # TB lemon juice.  Place fish in shallow baking dish, skin side up and pour lemon-oil mixture on top.  Chill and marinate for one hour.

Heat 1 TB of olive oil in large skillet, add fish, and skin side down.  Cook until golden brown then flip and cook 3-4 more minutes until fish flakes easily.  Remove from heat and set aside.

Whisk together vinegar, ¼ tsp salt, pepper, lime 6 TB olive oil, shallots, parsley and remaining 3 TB lemon juices.  Add the tomatoes and pour over plated fish.