Tomato-Poached Mahi Mahi: With Zucchini And Fresh Herbs

Let's Cook

1. Step 1.

   Pat the mahi mahi fillets dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Set aside.

2. Step 2.

   Heat 2 tablespoons of extra-virgin olive oil in a 10-inch skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until soft, about 5 minutes.

3. Step 3.

   Stir in the cubed zucchini and cook until slightly softened, about 4 minutes. Add the minced garlic and a pinch of red pepper flakes, and cook until fragrant, about 1 minute. Season the vegetables with salt and pepper to taste.

4. Step 4.

   Pour in the can of diced tomatoes (with their juices) and ½ cup of vegetable or chicken broth. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, for 10 minutes to meld the flavors.

5. Step 5.

   Gently place the seasoned fish fillets into the sauce. Adjust the heat to maintain a gentle simmer. Cover and cook, occasionally spooning the sauce over the fillets, until the fish flakes easily when pressed and is opaque throughout, 5 to 7 minutes. If the fillets are not mostly submerged, turn them over halfway through cooking.

6. Step 6.

   Divide the cooked fish among serving bowls. Stir the roughly chopped fresh herbs (parsley, tarragon, basil, or chervil) and 1 tablespoon of balsamic or sherry vinegar into the sauce in the skillet. Season with salt and pepper to taste. Spoon the sauce over the fish and serve with crusty bread for dipping.