Pesto-Crusted Mahi-Mahi with Blistered Tomatoes and Lemon Butter Sauce - basil pesto

Method

• For the fish:
• 1.
• Preheat oven to 375 F. In a medium bowl, mix pesto and breadcrumbs together until they form a coarse paste.Taste and add seasoning as necessary.
• 2.
• Place mahi-mahi portions on a large rimmed baking sheet.
• 3.
• Spread pesto mixture evenly across the top of the mahi-mahi portions.
• Use your fingers to pat the pesto mixture down into the fish to form an even crust.
• 4.
• Bake mahi-mahi at 375 F for 12-16 minutes, until cooked through.
• Make the tomatoes while the fish cooks.
• When done, fish should reach an internal temperature of approximately 145 F.
• For the tomatoes:
• 5.
• While the fish cooks, prepare the blistered tomatoes.
• 6.
• Heat olive oil over medium-high heat in a cast iron skillet.
• When oil simmers, add tomatoes and garlic clove and let it cook without stirring for 2-3 minutes.
• The tomatoes will pop and sizzle a bit, so keep an eye out for flying oil or tomato juice.
• 7.
• Season tomatoes with salt and pepper to taste.
• 8.
• When tomatoes have begun to blister, give them a stir to turn them over so that the other side can start to blister as well.
• Cook an additional 2-3 minutes without stirring, until tomatoes are softened and have charred and blistered on all sides.
• Remove the garlic clove and set tomatoes aside.
• For the sauce:
• 9.
• Heat oil in a medium, non-reactive skillet over medium heat.
• 10.
• When oil simmers, add shallot and saute for 1 minute until shallot has softened.
• 11.
• Whisk in lemon juice, lemon zest, salt, and pepper and remove sauce from heat.
• Let it cool for 2-3 minutes, until sauce has stopped simmering but is still warm.
• 12.
• Whisk in butter 1 pat at a time, whisking constantly after each addition until the whole pat is melted into the sauce before adding another.
• 13.
• Continue whisking in butter pats until all butter is incorporated into the sauce.
• Serve immediately.
• 14.
• If your sauce breaks, dont worryjust give it a zap with an immersion blender to emulsify it again and bring it all back together.
• To assemble:
• 15.
• Drizzle a bit of sauce on the bottom of a plate or pasta bowl.
• Place pesto crusted mahi-mahi on top of the sauce and top with blistered tomatoes.
• Add a lemon wedge for garnish and serve immediately.