For my birthday this year, Shawn bought me a full-size food processor. For years, I have used a mini food prep, which I love. But after doing batch after batch of pestos and what not to store in winters past, I really wanted a full size one for big jobs … and guess what? I use it a lot. Like so often that it immediately found a permanent home on my kitchen counter.
And with the food processor just sitting there, beckoning me to chop, slice or puree something in its bowl, I was called to make this … sort of. It all started when mahi mahi, one of my very favorite fish, was on sale. Wild-caught mahi mahi, that is … So, knowing that Shawn wouldn’t be home for dinner (man hates fish), I bought some.
Mahi mahi has a firm flesh, that holds up to the stab of a fork, but it’s also a light texture. Honestly, and this is such a funny thing to say, it reminds me a lot of chicken. There I said it. Tastes like chicken. Seriously though, mahi mahi is a wonderful fish that doesn’t have that fishy taste to it. Dressed up with some citrus and other bright flavors, it’s delectable. (I almost write divine and then delish, but really, I use those words a lot. Might be time to branch out a bit on the food adjectives.)
Anyway, long story short, this sounds and might even look fussy, but really it’s not. And frankly, I tell you to serve it on a plate, but it might be better in a bowl so you can grab a spoon and finish off the amazing tomato puree. It totally has a kick to it, but adjust the hotness to your liking.
- 1 lb mahi mahi filets
- 1/4 cup white wine
- 2 tbsp olive oil
- 1 lime
- salt and pepper to taste
- 1 14.5-oz can of stewed tomatoes
- 1 tbsp fresh minced rosemary
- 1 clove garlic, minced
- 1/4-1/2 tsp sriracha (Thai hot sauce)
Preheat the oven to 350 degrees.
Wash the mahi mahi filets and place them in an oven-safe roasting dish, flesh side up if the skin is still attached, that fits them without too much extra room. Pour the white wine over the filets and then drizzle with olive oil.
Zest the lime, setting aside the rest of the lime for later. Combine the lime zest with salt and pepper and then rub into the top of the mahi mahi filets.
Slide the dish into the oven and cook for 15-20 minutes until the fish flakes easily with a fork.
Meanwhile, juice the lime. In the bowl of a food processor, combine the lime juice, stewed tomatoes (with juices), rosemary, garlic and sriracha. Process until smooth. Chill until ready to serve (you may want to make this in advance to really get it cold, but that isn't necessary).
To assemble, spoon the tomato puree onto plates and place a mahi mahi filet on top. Serve immediately.