Grilled Mahi Mahi with Slow Roasted Tomatoes and Lemon Oregano Oil

6 07 2011

These slow roasted tomatoes can be served with any grilled or roasted seafood or tossed with pasta or even used as a bruschetta topping along with a drizzle of the Lemon Oregano Oil. I think it is a perfect staple to make ahead and have in your refrigerator to spruce up any meal. Serve this fish with a light rice pilaf or some Israeli couscous or even quinoa.

Serves 6

  • 6 plum tomatoes (1 lb), halved lengthwise
  • 1 1/4 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 10 fresh basil leaves
  • 12 whole fresh oregano leaves plus 3 tablespoons finely chopped
  • 2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced
  • 2 tablespoons fresh lemon juice

For the fish:

  • 3 lbs Mahi Mahi
  • Juice of one lemon
  • 1/2 cup white wine
  • 2/3 cup olive oil
  • sea salt and pepper to taste
  • 1/2 cup Kalamata olives, cut in half
  • 2 tbsp fresh cilantro, minced

Put oven rack in middle position and preheat oven to 250°F.

Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.

Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.

Combine lemon juice, white wine, olive oil and some salt and pepper in a shallow pan. Add in the fish fillets and marinate 15 minutes to 1/2 hour. Light a barbecue and cook the Mahi Mahi, about 6 minutes on each side. Serve on a plate and drizzle over the Lemon Oregano oil, sprinkle with olives and cilantro, and place two tomatoes on the side of each fish.






One response

13 11 2012
Carola Sultzer

I usually use Oregano leaves in any dish and pasta that i bake but it is good to know that Oregano is also rich in vitamins and minerals.,

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