lampuga in umido

stewed mahi


2     pounds mahi mahi
4     large ripe tomatoes
1     onion
2     garlic cloves
1     clove
1     teaspoon dried oregano
1     tablespoon white wine vinegar
1/4  cup parsley
2     tablespoons olive oil
        sea salt
freshly ground pepper

Slice the mahi mahi into four filets.

Chop the onion into small pieces. Slice the tomatoes in half, gently squeeze out
the seeds and chop them. Finely chop the parsley.

Cook the onion and garlic in a large pan with the olive oil over moderate
temperature for about five minutes or until the onion is translucent.

Add the fish, chopped tomatoes, oregano and clove. Salt and pepper to taste,
cover and cook for around ten minutes, then add the vinegar and cook for
another five minutes or until the fish is thoroughly cooked

Add the chopped parsley and serve.
LA CUCINA EOLIANA E SICILIANA                                                                           
                                                           the food of the eolian islands and sicily

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