Cooking Instructions
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Step 1
Cut the
Mahi-Mahi Fillets (455 g)
into four portions.
Step 2
In a 9 or 10 inch skillet with a lid add the
Olive Oil (45 mL)
and heat over medium-low heat. Add the
Scallions (1 bunch)
,
Garlic (5 cloves)
, and
Shallots (3)
and cook, stirring occasionally until vegetables are soft and translucent, about 10-15 minutes.
Step 3
Add
Tomato Sauce (225 g)
,
Crushed Red Pepper Flakes (as needed)
,
Bay Leaves (2)
,
Kosher Salt (3 g)
,
Ground Black Pepper (to taste)
, and
Water (120 mL)
.
Step 4
Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.
Step 5
Stir in the remaining
Water (60 mL)
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.
Step 6
Using tongs or a spatula, flip the fish over and continue to poach an additional 7-8 minutes.
Step 7
Remove from heat. Squeeze the juice of a
Lemon (1/2)
over the fish along with
Fresh Parsley (to taste)
. Serve on top of sticky white rice, and a cool cucumber salad to take the heat off.
