Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette
A delightful seafood dish featuring succulent mahimahi fillets served with charred red onions and cherry tomatoes, dressed in a flavorful tapenade vinaigrette. Served over couscous, this Mediterranean-inspired meal combines fresh fish with robust vegetables and briny olive flavors.
Ingredients
- •1 whole medium red onion, cut lengthwise into 1/2-inch-thick wedges
- •¾ pound cherry tomatoes
- •6 tablespoons olive oil, divided
- •4 piece skinless mahimahi fillets
- •1 tablespoon red-wine vinegar
- •2 teaspoons black or green tapenade
- •1 serving plain or parmesan couscous
Cooking Instructions
- 1.
Preheat broiler and line a large shallow baking pan with foil.
5 min
- 2.
Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
3 min
- 3.
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
15 min
- 4.
Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
2 min
- 5.
Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.
5 min
