Mahi Mahi with saffron, pine nuts and raisins
Try something new like mahi mahi fish, which is naturally low in fat, and rich in minerals and protein. The simplicity of this dish is perfect, so it won't seem like a huge effort to prepare and cook - often the biggest excuse for not trying something different. Serve with plain couscous.
Ingredients (Serves 4)
- 2 tbsp olive oil
- 2 onions, peeled and thinly sliced
- 3 garlic cloves, peeled and thinly sliced
- Pinch of saffron threads, soaked in 3 tbsp hot water (optional)
- 100ml white wine vinegar
- 300ml fish stock
- 2 tbsp raisins
- 2 tbsp toasted pine nuts
- 6 skinless, boneless mahi mahi fillets
- 20 vine cherry tomatoes, halved
- Handful of fresh coriander, coarsely chopped to garnish
Heat half the olive oil in a frying pan. Add the onions and garlic and cook for 10 minutes until caramelised.
Add the saffron liquid and threads to the pan with the vinegar and fish stock, and simmer for 5 minutes. Then add the raisins and toasted pine nuts. Remove from the heat and set aside.
Heat the remaining olive oil in a large frying pan and fry the fish for 2-3 minutes on one side until just golden brown. Turn the fish, add the tomatoes and pour the onion mixture over the top. Simmer for 2 minutes until the fish is cooked through.
Season to taste and garnish with the coriander.