Mahi-Mahi with Onion-Tomato Vinaigrette

Mahi-Mahi with Onion-Tomato Vinaigrette

  • Serves 4 people
  • Prep Time 5 mins
  • Cook Time 15 mins
  • Total Time 20 mins
  • Skill Level easy  


  • 1 medium red onion, diced
  • 3/4 lb cherry tomatoes
  • 6 tbsps olive oil, divided
  • 4 (6-oz) skinless mahi-mahi fillets
  • 1 tbsp red-wine vinegar
  • 2 tsps Fairway olive tapenade
  • Lettuce (I used combination of romaine and radicchio)


  1. 1Preheat broiled and line a large shallow baking pan with foil.
  2. 2Toss onion and half of the tomatoes with 2-½ tbsps oil, ½ tsp salt and ¼ tsp pepper in lined baking pan, then spread evenly in one half of pan.
  3. 3Season the dry mahi-mahi with ¼ tsp each of salt and pepper. Place skin side down next to tomato mixture in other half of baking pan.
  4. 4Drizzle fish with 1 tbsp oil and broil 4-6 inches from heat until vegetables are charred and fish is just cooked through, 12-15 minutes.
  5. 5Meanwhile, whisk together vinegar, tapenade, ¼ tsp pepper, and remaining 2-½ tbsps of olive oil.
  6. 6Alternating between romaine and radicchio, place six pieces of lettuce (3 romaine and 3 radicchio) on each of four plates, touching in center. In between each slice of lettuce, place a cherry tomato. Place a fish on each plate and evenly distribute tomato-onion mixture on top. Stir pan juices into vinaigrette and drizzle on top of the fish. Serve immediately.