Mahi Mahi in Crazy Water
1 Tblsp. Olive oil
1 small lemon, thinly sliced
2 Tblsp. Capers
4 cloves garlic, minced
1/4 tsp. crushed red pepper
1 1/2 cup water
1 cup tomato, chopped
1/2 cup dry white wine
4 sprigs fresh thyme
4 4-6 ounce mahi mahi fillets
Fry lemon and capers in olive oil in large saute pan over medium-high heat.
Cook lemons on both sides until they begin to brown around the edges and the capers shrivel, about 3-4 minutes.
Remove and set aside.
Saute garlic and pepper flakes in the pan, stirring constantly, just until fragrant, about 30 seconds.
Add water, tomato, wine, and thyme and bring to a simmer.
Poach fish fillets in simmering liquid, covered until cooked through, about 8-10 minutes.
Do not allow the liquid to boil hard.
Remove fish, transfer to shallow bowls , divide lemon and capers among fish, and cover to keep warm.
Increase heat; boil broth 3-4 minutes to reduce, then taste for seasoning and divide among fish.
To finish, drizzle with oil and sea salt to taste.