Spicy Mahi Mahi (St. Vincent)

This easy poached fish recipe takes you to the Caribbean islands. Spicy Mahi Mahi is a healthy fish dinner that’s ready in under an hour. This dish is as common in the Caribbean as mac n' cheese is for North Americans. Lightly spiced tomato broth poaches fresh mahi mahi. Serve over sticky rice for a healthy, flavourful meal!

1 lb mahi mahi fillets cut into four portions
5-6 green scallions, thinly sliced
5 cloves garlic, minced
3 shallots thinly sliced
3 Tbsp. olive oil
8 oz can tomato sauce
¼-½ tsp. red pepper flakes
2 bay leaves
1/2 tsp. kosher salt
2-3 grinds black pepper
¾ cup water, divided
half lemon, freshly juiced

Garnish:
fresh parsley, chopped

To Serve:
2 cups long grain white rice, cooked (you want the rice to be sticky, NOT converted rice)

In a 9" or 10" skillet with a lid add the olive oil and heat over medium low heat. Add the scallions, garlic and shallots and cook, stirring occasionally until vegetables are soft and translucent, about 10-15 minutes. (Don't crank up the heat - you don't want these vegetables to brown).

Add the tomato sauce, red pepper flakes, bay leaves, salt, pepper and ½ cup water. Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.

Stir in the remaining ¼ cup water and place the fish fillets in the poaching liquid. Put the lid on securely and poach the fish on low to medium low heat for about 8 minutes. Using tongs or a spatula, flip the fish over and continue to poach an additional 7-8 minutes. Remove from heat. Squeeze lemon juice over the fish and chopped parsley. Serve on top of sticky white rice. A cool cucumber salad is really good with this to take the heat off.

Makes 4 servings.