Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette

Ingredients

• 4 6-ounces skinless mahimahi fillets (1 inch thick)
• ¾ pound cherry tomatoes
• 6 tablespoons olive oil
• 1 tablespoon red-wine vinegar
• 1 medium red onion
• 2 teaspoons black or green tapenade (olive paste)
• plain or parmesan couscous

Preheat broiler and line a large shallow baking pan with foil. 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. Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, ...

View full recipe at Epicurious