Mahi-Mahi Fillets (1 lb)
into four portions.
In a 9 or 10 inch skillet with a lid add the
Olive Oil (3 Tbsp)
and heat over medium-low heat. Add the
Scallions (1 bunch)
Garlic (5 cloves)
and cook, stirring occasionally until vegetables are soft and translucent, about 10-15 minutes.
Tomato Sauce (1 cup)
Crushed Red Pepper Flakes (1/8 tsp)
Bay Leaves (2)
Kosher Salt (1/2 tsp)
Ground Black Pepper (to taste)
Water (1/2 cup)
Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.
Stir in the remaining
Water (1/4 cup)
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 the juice of a
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.