Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette

A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.

Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • 1

    medium red onion, cut lengthwise into ½-inch-thick wedges

  • ¾

    pound cherry tomatoes

  • 6

    tablespoons olive oil, divided

  • 4

    (6-ounces) skinless mahimahi fillets (1 inch thick)

  • 1

    tablespoon red-wine vinegar

  • 2

    teaspoons black or green tapenade (olive paste)


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.


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