Three Tomato Reduction over Baked Mahi-Mahi
A great medley of tomatoes from all stages! The mix of stewed down tomatoes against the sweetness of sundried creates this perfect sauce!
Great in all forms! What I love about this tomato topping is how it incorporates the tomato at different stages, bringing new flavors to the party! A cherry tomato holds its structure a bit more, so I find these work best in roasting or dishes where you want to keep a tomato bite. Contrary to that, large tomatoes are great to stew down and make the base of this great sauce without standing out. And coming in to round the whole dish out-the sundried tomato! Given some time to open up with the butter and oil, this tomato has a rich, sweet flavor that ties everything together perfectly!
Creative liberty. With most tomato dishes I make, a real gem of the meal are the herbs and spices you use. A little secret from my kitchen, even when making the same recipe, rarely do I follow the same directions with these seasonings. It changes based on the main course I’m using and what’s in season! I may add more oregano or rosemary if I was topping chicken, or red pepper flakes if I had a red meat. Think strategically about the purpose of this sauce and adjust according…and have fun!
Are your gardens overflowing with tomatoes?! Try out some of these other creative ideas:
Greek Garden Salad with Grated Tomato Vinaigrette
BLT Salad with Bacon ‘Roses’ and a Cilantro Avocado Cream Dressing
Heirloom Tomatoes with Roasted Garlic and Herbed Whipped Ricotta
Feta and Kalamata Olive Bruschetta
Chive and Goat Cheese Stuffed Tomatoes
Stacked Portabella Caps with Arugula Microgreen Pesto
Sausage and Herb Baked Tomatoes
As the seasons change, so do the recipes and creative options from the garden! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Three Tomato Reduction over Baked Mahi-Mahi
Equipment
- Skillet
- Air Fryer (or oven)
- Kitchen knife
Ingredients
- 2 filets Mahi-Mahi
- 2 tsp Olive Oil
- 1 tbsp Butter
- 1/3 cup Stock
- 2 cloves Garlic
- 1 medium Shallot
- 1/4 cup Sundried Tomatoes
- 1 cup Cherry Tomatoes
- 1 large Tomato
- 1 sprig Fresh Thyme (or Italian Seasoning)
- Salt and Pepper
Instructions
- In baking dish or air fryer tray, spread out mahi mahi, seasoning with olive oil, salt and pepper, and bake until done.
- While baking, in skillet, heat oil and butter. Add thinly sliced shallots, garlic and sundried tomatoes. Sauté until fragrant.
- As shallot becomes translucent, add halved cherry tomatoes and toss to coat. Add a splash of stock and allow to simmer.
- Slice larger tomato and add, along with thyme, salt and pepper. Stir well and add a bit more stock. Simmer until tomato breaks down. Adjust seasoning to taste.*variations of fresh herbs, crushed red pepper, or splash of white wine for added flavor
- Remove mahi-mahi and serve topped with tomato mixture. Enjoy!
