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Three Tomato Reduction over Baked Mahi-Mahi

Three Tomato Reduction over Baked Mahi-Mahi

Hannah
A great medley of tomatoes from all stages! The mix of stewed down tomatoes against the sweetness of sundried creates this perfect sauce!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Lunch, Main Course, Marinade, Sauce
Cuisine French, Italian, Mediterranean
Servings 2

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!
Keyword Cherry Tomato, Fresh, Healthy, Keto, Low-carb, Mahi-Mahi, Shallots, Sundried Tomatoes