Poached Mahi-Mahi with Tomato Caper Sauce

10 Aug

I love trying new cooking techniques. Most recently, I attempted poaching. Not the endangering elephants kind, but the cooking something by simmering it in broth kind.

The poaching protein of choice: mahi-mahi. The poaching liquid: chicken broth, white wine, and rosemary. The outcome: delicious.

Poached Mahi-Mahi with Tomato Caper SauceMahiIngredients

Ingredients for fish: (Serves 2)

  • 2 mahi-mahi filets
  • 3 cups chicken broth
  • 1/4 cup white wine
  • 2 sprigs rosemary

Ingredients for sauce: (Serves2)

  • 1 large tomato (chopped)
  • 1 tablespoon fresh basil (chopped)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Cayenne pepper
  • 1 clove garlic (diced)
  • 1 tablespoon capers
  • 2 tablespoons olive oil
  • salt and pepper to taste

Step 1: Add white wine, chicken broth, and rosemary to a deep sauce pan. Make sure the liquid will fully cover the fish. Heat on medium heat until slight ripples begin to appear along the surface. Once ripples form, add mahi-mahi filets and let cook for 10 minutes. Do not let the broth boil.

MahiPoachStep 2: Heat olive oil in a saucepan on medium heat. Add garlic and let brown slightly. Add tomatoes, basil, oregano, cayenne pepper. Cover and let simmer until the tomatoes are soft (about 5 minutes). Add capers and salt and pepper.

Mahi TomatoStep 3: Once mahi-mahi is cooked, top with the tomato sauce and enjoy!

Mahi FinalPoaching the mahi-mahi allowed the fish to cook through, while staying moist. It was a simple way to cook fish, plus the fresh tomato sauce couldn’t be beat.

One Response to “Poached Mahi-Mahi with Tomato Caper Sauce”

  1. Brent ~ College Recipe Cafe ~ August 14, 2013 at 8:12 am #

    I’ve been wanting add more fish to my weekly meals and I like all the ingredients in this recipe! Looking forward to making it!

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