• 4servings
  • 10minutes

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Nutrition Info . . .

VitaminsB3, C, P
MineralsSilicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

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

  2. 3/4 pound cherry tomatoes

  3. 6 tablespoons olive oil, divided

  4. 4 (6-ounces) skinless mahimahi fillets (1 inch thick)

  5. 1 tablespoon red-wine vinegar

  6. 2 teaspoons black or green tapenade (olive paste)

  7. Accompaniment: plain or parmesan couscous

Instructions Jump to Ingredients ↑

  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.


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