We lived in Bermuda for a brief period right after our son was born. I’m pretty sure had the Brazilian Blowout been invented back then, my years spent on that island would have been more enjoyable. Looking like a chia pet, coupled with the lack of gyms (and a post-baby body), initially a lack of friends and a (delicious) newborn made for some rough times for this very social (and very vain) NYC girl. We invested in a home gym, I met some awesome women I am still very close with today (hello sweet Sonia), and I spent a lot of time in the kitchen. Ah yes, that gorgeous KITCHEN!
It was huge, never been used, well equipped, and it lead out to the pool and grill. It became a the meeting place for all the single dudes my husband worked with that would have otherwise been eating cold pop tarts alone in their boxers due to the lack of the other kind of pop tart on that island. Also, other than decent pizza and very greasy but delicious curry the take out options on Bermuda were (dare I say still are) non-existant. So…I cooked. Often. Sometimes resentfully (being that I was sleep deprived and had frizzy hair and all). Our three or four night a week healthy dinner of grilled fish marinated in a store bought marinade, salad and usually rice (my husband can eat rice every night) was christened “Bermuda Fast Food”. I came back to the States profoundly anemic and very skinny from Bermuda but that’s another story.
I still miss the Cadbury (the UK kind, the real deal) aisle in the local drugstore Phoenix and the sound of the tree frogs at night.
This recipe was made for us by a chef we hired once to cook for my husband’s birthday. It’s not Bermuda Fast Food, but it’s so easy, requires no grill so you can make it all year, few ingredients and can be easily doubled or tripled for guests.
(in our house this recipe serves three since my husband will eat two filets, in your house it will probably serve four)
4 6oz portions of Mahi Mahi (snapper/sea bass/halibut)
1 pint of grape tomatoes (yellow or red, heirloom or not) halved or quartered
4 scallions chopped
juice of one lemon
4-6 tbs of Extra Virgin Olive Oil and if you already have these, add some splashes of Lemon Infused Oil and/or Basil Infused Oil
1/4 cup chopped fresh basil or cilantro
salt and pepper
Preheat oven to 400 in convection bake if your oven has that setting otherwise regular bake is completely fine. In a bowl mix together the tomatoes, chopped scallions and lemon juice. Season with salt and pepper and let rest at room temperature for 30 mins (if you have the time, otherwise screw it) so the mixture macerates and the tomatoes release their juice. Season the fish with salt and pepper and place in an oven proof dish. Pour the tomato mixture over the fish making sure all of the filets get their fair share of that tomato goodness. Let sit for a few minutes (no more than 15) and bake in oven for 15-20 minutes depending on the thickness of the filets. When done, a knife will go into the fish with no resistance, maybe a little chunk will flake off and the tomatoes will be wilted and a bit browned around the edges. Plate each filet individually and sprinkle the fresh basil or cilantro right before serving.
I usually serve this with white rice and sauteed snap peas or a salad or sometimes just rice when I’m too tired and decide to count the tomatoes as a vegetable serving. Easy, fast, family friendly but also perfect for a small dinner party.
Here’s the YouTube Video showing you the steps.
You’ll see how truly simple this dish is and you’ll make it over and over again. Promise.
Happy cooking and always let your taste buds soar!