Mahimahi With Charred Onion Tomatoes And Tapenade Vinaigrette Recipes

Steps:

• 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, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
• Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
• Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.

Steps:

• Preheat broiler.
• Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.
• Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.
• Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.
• Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.
• Serve with:
• toasted orzo with saffron and fennel