Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette

By á-25087

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

Ingredients

• 1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
• 3/4 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)

Preparation

Step 1

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.