Pan-seared mahi mahi fillets swimming in tomato curry butter sauce. The sauce is mostly hands-off and the simmering time is flexible. I used a few handfuls of cherry tomatoes in the sauce, but feel free to use up any bruised or slightly imperfect end-of-season tomatoes. They’ll just be as tasty.
The mahi mahi cooks quickly so start on the sauce first and let it simmer away while you sear the fish. If you can’t find mahi mahi, any white fish fillets that’s on the thinner side–like branzino or snapper–would make great substitutions too.
Sauce: In a medium saucepan, warm up some olive oil on medium heat, add in a couple of chopped garlic cloves, a spoon of your fave curry powder, dried chili pepper flakes, and stir for about 30 sec until fragrant. Add in handfuls of cherry tomatoes or a couple of roughly chopped large tomatoes along with about ¼ cup of hot water. Stir, cover and cook over low heat. Check after about 5-8 minutes, the cherry tomatoes should’ve burst and regular tomatoes should start to break down to form a “sauce.” Add a splash of water if things look dry. Simmer to bring flavors together. If you’re short on time, 15 min should do. If you have more time, ½ hour on super low heat would be nice. Salt and pepper to taste, then stir and melt in 1 Tbsp of butter.
Fish: dust both sides of the fillet with a touch of semolina or regular flour. Heat up some neutral oil in a nonstick, carbon steel, or cast iron pan over med-high heat. Sear the skin-side down for 3 minutes, then flip and cook the other side for 1 min or so. Transfer to a serving plate. Spoon the tomato curry butter sauce all over, and top w/ scallion or parsley. Serve with bread, pasta, or your fave carb.