Poached mahi mahi in spiced tomato broth, but feel free to use any white fish!
Dolphinfish (mahi mahi)
(cut into four portions; or any white fish you prefer)
5 green onion (stem)
Green onion, scallion, ramp
3 medium shallot(s)
Extra virgin olive oil
1/2 can(s) (16 oz)
Tomato sauce, canned
Red pepper flakes
1/2 whole lemon(s)
(chopped; for garnish)
In a 9" or 10" skillet with a lid add the olive oil and heat over medium low heat. Add the scallions, garlic and shallots and cook, stirring occasionally until vegetables are soft and translucent, about 10-15 minutes. (Don't crank up the heat - you don't want these vegetables to brown).
Add the tomato sauce, red pepper flakes, bay leaves, salt, pepper and 1/2 cup water. Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.
Stir in the remaining 1/4 cup water and place the fish fillets in the poaching liquid. Put the lid on securely and poach the fish on low to medium low heat for about 8 minutes. Using tongs or a spatula, flip the fish over and continue to poach an additional 7-8 minutes. Remove from heat. Squeeze lemon juice over the fish and chopped parsley. Serve on top of sticky white rice. A cool cucumber salad is really good with this to take the heat off.