SMART SEAFOOD

Boost your brain and your heart health with these low-carb seafood dishes.

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Olive Oil–Poached Mahimahi with Mediterranean Tomato Sauce

HANDS-ON 10 MIN.

TOTAL 44 MIN.

Poaching the tomatoes and the fish in olive oil adds rich flavor and heart-healthy fat. Not all of the oil is absorbed during cooking, so the fat content is not excessively high.

2 cups olive oil

6 plum tomatoes, halved

1 fresh rosemary sprig

4 (6-oz.) mahimahi steaks

½ tsp. kosher salt

½ tsp. freshly ground pepper, divided

¾ cup pitted kalamata olives, quartered

1 Tbsp. capers

2 tsp. chopped fresh rosemary

1 tsp. red wine vinegar

Chopped fresh rosemary (optional)

1. Heat oil in an 8-inch straight-sided skillet over medium-low 8 minutes. Carefully add tomato halves and rosemary sprig. Cover and poach at a light simmer, adjusting heat as necessary, 10 minutes or until tomatoes are tender. Remove tomatoes from skillet using a slotted spoon; place, cut-side down, in a shallow dish. Cool 10 minutes. Remove and discard rosemary sprig.

2. Sprinkle fish with kosher salt and ¼ teaspoon pepper. Carefully place fish into hot oil. Cover and poach 6 to 10 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter, and keep warm.

3. Remove skins from tomatoes; discard skins. Place tomatoes and any accumulated liquid in a food processor; pulse 3 times or until coarsely chopped. Transfer tomatoes to a medium bowl, and stir in olives, capers, chopped rosemary, vinegar, and remaining ¼ teaspoon pepper. Serve over mahimahi. Garnish with rosemary, if desired.

SERVES 4 (serving size: 1 mahimahi steak and about ¼ cup tomato mixture)