Mahi Mahi in Crazy Water
  • Cooking Time: 20
  • Servings: 4
  • 1 Tblsp. Olive oil
  • 1 small lemon, thinly sliced
  • 2 Tblsp. Capers
  • 4 cloves garlic, minced
  • 1/4 tsp. crushed red pepper
  • 1 1/2 cup water
  • 1 cup tomato, chopped
  • 1/2 cup dry white wine
  • 4 sprigs fresh thyme
  • 4 4-6 ounce mahi mahi fillets
  1. Fry lemon and capers in olive oil in large saute pan over medium-high heat.
  2. Cook lemons on both sides until they begin to brown around the edges and the capers shrivel, about 3-4 minutes.
  3. Remove and set aside.
  4. Saute garlic and pepper flakes in the pan, stirring constantly, just until fragrant, about 30 seconds.
  5. Add water, tomato, wine, and thyme and bring to a simmer.
  6. Poach fish fillets in simmering liquid, covered until cooked through, about 8-10 minutes.
  7. Do not allow the liquid to boil hard.
  8. Remove fish, transfer to shallow bowls , divide lemon and capers among fish, and cover to keep warm.
  9. Increase heat; boil broth 3-4 minutes to reduce, then taste for seasoning and divide among fish.
  10. To finish, drizzle with oil and sea salt to taste.