I decided to recreate a fish entree I ordered at a restaurant recently that was pretty good, but lacked a little flavor. I love to attempt recreating restaurant dishes… and sometimes, I think mine is better!

The sauce is a chunky quick cooking ragout (pronounced ragoo.) I honestly just threw it together, hoping for the best. The result was a very flavorful, but uber-healthy topping for the fish. I served it with pearl couscous cooked with chicken stock and finished off with a generous tablespoon of pesto sauce and a bit of parsley.

Mahi Mahi with Tomato Artichoke Ragout

2 mahi mahi filets
1/2 lemon, juiced
1/2 tsp butter
1 tbsp olive oil
1 shallot, diced
1 clove garlic
1 cup tomatoes, seeded and large dice
1/4 c artichoke hearts, drained and chopped
1 tbsp capers
1 tbsp basil, chopped
1 tbsp parsley
salt
pepper

1. Preheat broiler for at least 10 minutes to ensure the oven is very hot. Sprinkle both sides of fish with lemon juice, salt and pepper. Smear the top with the butter and place on a metal sheet pan. Broil for about 6-10 minutes depending on the thickness, until brown on top.

2. While the fish is broiling, heat olive oil in a medium saute pan over medium heat. Add the shallot and cook, stirring often for several minutes until translucent and starting to get golden. Add garlic and saute for 1 minute to release the flavor. Add the tomatoes, artichoke hearts and capers and continue sauteing for about 2 minutes, just until heated through. Do not overcook, or the tomatoes will become very mushy. Remove from heat and stir in the basil, salt and pepper. Serve immediately over the broiled fish.

Makes 2 Servings

Note: This would be yummy and probably look better with very small (whole) grape tomatoes.