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Author Notes: Fresh mahi-mahi delicately poached in a spicy tomato broth and served over sticky rice is a healthy, delicious favorite! —garlic and zest
- 1 pound mahi mahi fillets, cut into four portions
- 5-6 green scallions, thinly sliced
- 5 cloves garlic, minced
- 3 shallots, thinly sliced
- 3 tablespoons olive oil
- 1 8-oz can good quality tomato sauce
- 1/4-1/2 teaspoons red pepper flakes (depending on your tastes)
- 2 bay leaves
- 1/2 teaspoon kosher salt
- 2-3 grinds black pepper
- 3/4 cup water, divided
- juice of half a lemon
- chopped parsley for garnish
- 2 cups cooked sticky white rice
- In a 9" or 10" skillet 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 tomato sauce, red pepper flakes, bay leaves, salt, pepper and 1/2 cup water. Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.
- Stir in the remaining 1/4 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 sticky white rice. A cool cucumber salad is really good with this to take the heat off.
- Note: Poaching liquid should be looser than a typical tomato sauce. If its too thick, stir in two to three tablespoons of water to loosen it up. Taste sauce and adjust seasonings as needed.