Our side dish was Pancetta Green Beans which was the perfect complement to the entree.
Mediterranean Mahi-Mahi with Frilly Herb Salad
Makes 2 Servings
For the fish:
Finely grated zest of 1 lemon
1 1/2 tablespoons fresh lemon juice
1/2 small onion, halved and thinly sliced
1 tablespoon capers
3 tablespoons extra virgin olive oil, plus 1/2 tablespoon for sauteing
1/2 teaspoon sea salt
Pinch of Pimenton (Spanish smoked paprika)
Scant pinch of sugar
1 teaspoon minced fresh rosemary
2 mahi-mahi fillets, about 6 ounces each (or swordfish steaks)
For the herb salad:
2 cups herb salad mix
1 tablespoon fresh oregano and thyme leaves combined
1/2 teaspoon fresh lemon juice
1/2 teaspoon extra-virgin olive oil
salt and freshly ground black pepper
To marinate the fish: Whisk together all the ingredients except the rosemary and the fish in a nonreactive glass casserole, or put them in a large zip-lock plastic bag and shake them around. Put the fish in the casserole or bag and turn it so that it's well coated with the marinade. Cover with plastic wrap or seal the bag and marinate the fish, turning it a couple of times, for 1 hour at room temperature. (The fish can marinate for up to 4 hours in the refrigerator; bring to room temperature before proceeding.)
To make the salad: Toss all the herbs together in a bowl. Hold off on dressing the salad.
To cook the fish: Remove the fish from the marinade and scrape any ingredients that have stuck to the fish back into the marinade; reserve the marinade. Using paper towels, lightly pat the fish dry.
In a large skillet (nonstick is good), warm 1/2 tablespoon olive oil over high heat. When it's hot, slip in the fish. Cook for 3 minutes, then carefully turn the fish over and cook for 2 to 3 minutes on the other side. You want the fish to be opaque in the center. Transfer the fish to a platter and cover loosely.
Heat the reserved marinade in a microwave oven or in a small saucepan over medium heat until it's hot but not boiling. Drizzle it over the swordfish and sprinkle with the teaspoon of minced rosemary.
Toss the herb salad with the lemon juice and olive oil, season with salt and pepper, and top each piece of fish with a little mound of salad.
Slightly adapted from Around my French Table