Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette

Ingredients for Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette

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

• 350g cherry tomatoes

• 90ml olive oil, divided

• 4 (170g) skinless mahimahi fillets (1 inch thick)

• 1 tablespoon red-wine vinegar

• 2 teaspoons black or green tapenade (olive paste)

• Accompaniment: plain or parmesan couscous

How to make Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette

Preheat grill and line a large shallow baking pan with foil.

Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper in lined baking pan, then spread evenly in one half of pan.

Pat fish dry and sprinkle with 1/4 teaspoons 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 grill 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 teaspoons pepper, and remaining 2 tablespoons oil.

Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.