50+ Friends Club Cookbook
Fish and Shellfish

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Tomato Basil Mahi Mahi

From the Kitchen of: Pepper

1	lb	Mahi Mahi fillets
2 1/2	c.	tomatoes. diced
1/2	c.	fresh basil leaves, chopped
1/3	c.	red shallots, sliced
1/4	c.	onion, diced
1/4	c.	garlic, chopped (approx. 5 cloves)
2/3	c.	chicken stock
2	Tbsp	tomato paste
2	Tbsp.	fish sauce (or substitute soy sauce)
1	Tbsp.	vinegar or lemon juice
1	Tbsp.	sugar

• Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown.
• To prepare sauce, saute garlic and shallots in pan. Add onion, tomato paste, fish sauce, vinegar or lemon juice and sugar. Stir in chicken stock and simmer until sauce thickens. Remove from heat and add basil.
• To Serve, top Mahi Mahi fillets with generous helping of tomato basil sauce.
• Vegetarian option: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce.
• You can substitute any mild white flesh fish instead of Mahi if you can't get it in your area.