Pangrilled Mahi-mahi with Tomatoes and Egg Roe

By á-30

Ingredients

• Sauce:
• 6 oz Mahi-mahi fillet, quartered
• salt
• crushed black pepper
• butter
• 1 tomato, diced
• 1 generous teaspoon of egg roe in olive oil

Preparation

Step 1

1. Season the mahi-mahi fillet with salt and pepper. Melt butter in a pan, then grill the fish until done.
2. After you’ve removed the fish, saute the tomatoes in the butter left over from the mahi-mahi. After the tomatoes have turned mushy, add the egg roe, then stir for a few seconds, before serving on top of the fish.