Tuesday, August 31, 2010

Broiled Mahi with Putanesca Relish

Broiled Mahi Mahi with Putanesca Relish from Jared Porter – Aug 11, 2010 Valley Dish AZ Republic

It is summer in Phoenix so who turns on the oven? This fish is wonderful outdoors on the grill or inside in a pan. The recipe calls for Halibut but other firm fish like Mahi or Cod works very well. We are not fans of anchovy fillets so I eliminated them but fresh oregano and parsley more than made up in flavor.

The Cottage Place in Flagstaff serves a Tomato Caper Relish, pg 20 Tastes & Treasures, that would also be a great topping for fish.

Putanesca Relish

1 Garlic clove (minced)
2 tbsp jarred capers (drained, rough chopped)
¼ cup olives (a mix of green, black, and kalamata, rough chopped)
¼ cup jarred roasted peppers (drained and rough chopped)
1 (14oz.) can of crushed tomatoes (drained)
3 White anchovy fillets (minced)
Pinch of chili flakes
1 teaspoon oregano (chopped)
1 tbsp parsley (chopped)
A drizzle extra virgin olive oil
•In a mixing bowl combine all ingredients, stir until evenly incorporated. Reserve at room temperature.
Mahi Mahi
4 Mahi Fillet approx. (6 oz. each)
A pinch of kosher salt
A pinch of black pepper
Drizzle extra virgin olive oil
•Pre-heat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Season both sides of the fish with salt and pepper. Drizzle a little oil under each piece and on top of fish.
•Bake for 4-6 minutes depending on the thickness of the fish, once the time has elapsed, turn the broiler on high and cook for another 3-5 minutes, allowing a nice crust to form on the fish.