Seared Mahi Mahi Salpicon

Directions

1. 1
   In a bowl, combine the tomatoes, chopped cilantro, capers, caper juice, and vinegar.
2. 2
   Set aside.
3. 3
   Place a large saute pan over medium heat and add the olive oil, garlic, and bay leaves.
4. 4
   When the garlic begins to sizzle, remove it from the pan and discard.
5. 5
   Add the onion, season with 1 teaspoon salt and black pepper to taste, and cook until the onion is limp and translucent, about 8 minutes.
6. 6
   Remove the bay leaves and pour the onions (along with most of the oil) into the bowl holding the tomato mixture.
7. 7
   Toss well.
8. 8
   Taste for seasoning and adjust if needed.
9. 9
   Season the fish with salt and cayenne pepper.
10. 10
    Take the same pan that was used to saute the onion and place it over medium-high heat.
11. 11
    Make sure there is at least 1 tablespoon of oil in the pan; add more if necessary.
12. 12
    Sear the fish for 3 to 4 minutes per side or until the fish is cooked through.
13. 13
    Most fish will begin to flake at this point.
14. 14
    Dont worry if the fish begins to fall apartthat is part of the look of the dish.
15. 15
    Transfer the cooked fish to a serving platter.
16. 16
    Pour the warm tomato salad over the fish and garnish with sprigs of cilantro.
17. 17
    INGREDIENTS
18. 18
    Fish
19. 19
    Almost any white-fleshed fish goes well with this recipe.
20. 20
    So feel free to use what you have on hand or what is fresh at the market.
21. 21
    Cut your fish into chunks or flake it while you cook iteither way, it is a stress-free recipe since you do not have to worry about your fish falling apart while trying to flip it.
22. 22
    Of course, you can also serve the fish as steaks or fillets and spoon the sauce over it.
23. 23
    TECHNIQUES
24. 24
    Making a Warm Vinaigrette
25. 25
    Combining the hot oil and onion with the cool tomato and vinegar creates a warm vinaigrette.
26. 26
    This chunky sauce can be used in a variety of different ways, such as a salad dressing or as an accompaniment to grilled chicken or beef.
27. 27
    ADVANCE PREPARATION
28. 28
    The sauce can be prepared a day in advance.
29. 29
    While it is best to cook the fish soon before serving it, the sauce can be made and combined with leftover fish.
30. 30
    Just shred or break apart the fish with a fork and combine it with the chunky sauce.