Tomato-Basil Mahi Mahi
- Ready In:
- 16 ounces mahi mahi fillets
- 2 1⁄2 cups tomatoes, diced
- 1⁄2 cup fresh basil leaf, chopped
- 1⁄3 cup red shallot, sliced (I didn't have any shallots, so just used a little more onion)
- 1⁄4 cup yellow onion, diced
- 1⁄4 cup garlic, chopped
- 2⁄3 cup chicken stock
- 2 tablespoons tomato paste
- 2 tablespoons fish sauce or 2 tablespoons soy sauce
- 1 tablespoon vinegar or 1 tablespoon lemon juice
- 1 tablespoon sugar
- Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown.
- To prepare sauce, saute garlic and shallots in pan.
- Add onion, tomato paste and chopped tomatoes, fish sauce, vinegar or lemon juice and sugar.
- Stir in chicken stock and simmer until sauce thickens.
- Remove from heat and add basil.
- To Serve, top Mahi Mahi fillets with generous helping of tomato basil sauce.
- (Vegetarian option: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce.) You can also substitute any mild white flesh fish instead of Mahi if you can't get it in your area.
- Garnish with a pretty whole basil leaf or bunch of leaves.
Join The Conversation
I used canned Italian style diced tomatoes and only two diced garlic cloves. I also omitted the basil leaf because the tomatoes were already seasoned and did not use tomato paste as I did not have any. Used soy sauce and lemon juice. This was very tasty and paired well with the fish. I cooked the fish until almost done, made the sauce and simmered it for a few minutes then put the fish back into the pan to finish cooking. Would definitely make this dish again.