Mahi Mahi Stewed with Cherry Tomatoes and Capers

Mahi Mahi Stewed with Cherry Tomatoes and Capers is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe serves 4. One serving contains 300 calories, 32g of protein, and 17g of fat. For $6.62 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 10 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe from Leites Culinaria requires bay leaves, olive oil, red pepper flakes, and mahi mahi fillets. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is pretty good. Grilled Mahi Mahi with Lemon and Capers, Pesto Crusted Mahi-Mahi with Blistered Tomatoes and Lemon Butter Sauce, and Broiled Mahi-Mahi With Parsleyed Tomatoes are very similar to this recipe.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Leaves from 1 or 2 flat-leaf parsley sprigs, chopped

1 cup halved or quartered cherry or grape tomatoes

Sea salt or kosher salt

4 fillets (about 1 1/2 pounds) cut from medium-firm fish such as mahi mahi, bonito, grouper, sea bream, sea bass, cod, or snapper

1/4 cup extra-virgin olive oil

1/3 cup Mediterranean olives, pitted or unpitted (optional)

1 small onion, chopped

Hot red-pepper flakes

1 heaping tablespoon salt-preserved capers, soaked in water for several minutes and drained

Equipment:

frying pan

bowl

ladle

Cooking instruction summary:

1. Sprinkle the mahi mahi fillets lightly with salt.2. Combine the onion, olive oil, and 1/4 cup water in a skillet large enough to hold the mahi mahi in a single layer. Bring to a boil. Reduce the heat and simmer briskly but not furiously until the onion is tender. Add the tomatoes, olives (if using), parsley, capers, red pepper flakes to taste, and another 1/4 cup water.3. Once the cooking liquid returns to a simmer, lay the mahi mahi fillets on top, skin side down. Cover and simmer until the fish is cooked through, about 10 minutes. At this point, the tomatoes will have released their juices and there should be a small ladleful of brothy sauce for each serving; if not, remove the mahi mahi to a platter, add a little more water and heat briefly. Taste and stir in a bit more salt and pepper flakes if needed.4. Ladle the sauce into shallow soup bowls; place a mahi mahi fillet in each one.

 

Step by step:


1. Sprinkle the mahi mahi fillets lightly with salt.

2. Combine the onion, olive oil, and 1/4 cup water in a skillet large enough to hold the mahi mahi in a single layer. Bring to a boil. Reduce the heat and simmer briskly but not furiously until the onion is tender.

3. Add the tomatoes, olives (if using), parsley, capers, red pepper flakes to taste, and another 1/4 cup water.

4. Once the cooking liquid returns to a simmer, lay the mahi mahi fillets on top, skin side down. Cover and simmer until the fish is cooked through, about 10 minutes. At this point, the tomatoes will have released their juices and there should be a small ladleful of brothy sauce for each serving; if not, remove the mahi mahi to a platter, add a little more water and heat briefly. Taste and stir in a bit more salt and pepper flakes if needed.

5. Ladle the sauce into shallow soup bowls; place a mahi mahi fillet in each one.


Nutrition Information:

Quickview
300k Calories
32g Protein
16g Total Fat
4g Carbs
18% Health Score
Limit These
Calories
300k
15%

Fat
16g
26%

  Saturated Fat
2g
16%

Carbohydrates
4g
2%

  Sugar
1g
2%

Cholesterol
124mg
41%

Sodium
2298mg
100%

Get Enough Of These
Protein
32g
65%

Selenium
62µg
90%

Vitamin B3
10mg
54%

Vitamin B6
0.78mg
39%

Phosphorus
263mg
26%

Vitamin A
1269IU
25%

Potassium
867mg
25%

Vitamin E
3mg
22%

Vitamin B12
1µg
17%

Magnesium
61mg
15%

Iron
2mg
15%

Vitamin B5
1mg
14%

Vitamin K
13µg
13%

Vitamin B2
0.15mg
9%

Vitamin C
6mg
8%

Fiber
1g
8%

Manganese
0.15mg
8%

Copper
0.13mg
7%

Zinc
0.98mg
7%

Calcium
49mg
5%

Folate
18µg
5%

Vitamin B1
0.06mg
4%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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