INGREDIENTS
1 pound mahi fillets cut into four portions
5-6 green scallions thinly sliced
5 cloves garlic minced
3 shallots thinly sliced
3 tablespoons olive oil
1 8- oz can good quality tomato sauce
1/4 to 1/2 teaspoon red pepper flakes depending on how spicy you like it
2 bay leaves
1/2 teaspoon kosher salt
2-3 grinds of black pepper
3/4 cup water divided
Juice of half a lemon
Chopped parsley for garnish
Serve with 2 cups cooked long grain white rice - you want the rice to be sticky -- NOT converted rice.
DIRECTIONS
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.
Notes:
Poaching liquid should be looser than a typical tomato sauce. If it’s too thick, stir in two to three tablespoons of water to loosen it up. Taste sauce and adjust seasonings as needed.
