Olive Oil-Poached Mahimahi with Mediterranean Tomato Sauce

Olive Oil-Poached Mahimahi with Mediterranean Tomato Sauce
Photo by www.myrecipes.com

Ingredients

  • ¾ cup pitted kalamata olives, quartered
  • 1 teaspoon red wine vinegar
  • 6 plum tomatoes, halved
  • Garnish: fresh rosemary sprigs
  • 2 teaspoons chopped fresh rosemary
  • 4 (6-ounce) mahimahi steaks
  • 2 ½ cups olive oil
  • + 4 more ingredients
    • 1 teaspoon kosher salt
    • 1 tablespoon capers
    • ½ teaspoon freshly ground pepper, divided
    • 1 fresh rosemary sprig

Pour oil into an 8-inch, straight-sided skillet. Heat over medium-low heat 8 minutes or until oil reaches 175° to 180°. Carefully add tomato halves and rosemary sprig. Cover and poach at a light simmer, adjusting heat as necessary, 10 minutes or until tomatoes are tender. (Keep heat on.) Remove t...

View full recipe at My Recipes

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