Mahi Mahi in Crazy Water
INGREDIENTS
- Cooking Time: 20
- Servings: 4
- 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
DIRECTIONS
- 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.