- Fish Fillet Knife: Essential for cleanly removing the fillets from mahimahi.
- Grilling or Baking Tray: Useful for oven-baked preparations or grilling vegetables and fish together.
- Cast Iron Skillet: Great for achieving that perfect sear on your fish while also cooking any accompanying ingredients.
- Vegetable Knife Set: A set of knives, including a chef's knife and paring knife, for chopping vegetables efficiently.
- Charcoal Grill or Gas Grill: If the recipe calls for charring onions and tomatoes, grilling equipment is crucial.
- Measuring Cups and Spoons: For accurately measuring ingredients in the vinaigrette dressing.
- Food Processor: Useful for quickly chopping vegetables or making a smoother tapenade spread if desired.
- Mixing Bowls (Glass or Stainless Steel): Perfect for assembling and mixing ingredients for the vinaigrette dressing.
- Oven-Safe Cookie Sheet: Perfect for baking fish fillets, especially if they're prepared with a crispy topping in an oven setting.
- Cutting Board: A sturdy cutting board is essential for safely preparing ingredients without damaging kitchen surfaces.
1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
3/4 pound cherry tomatoes
6 tablespoons olive oil, divided
4 (6-ounces) skinless mahimahi fillets (1 inch thick)
1 tablespoon red-wine vinegar
2 teaspoons black or green tapenade (olive paste)
Accompaniment: plain or parmesan couscous
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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