Updated 11/01/2012 05:00 AM
Recipe: Mahi Mahi with Tomatoes, Capers, Parsley and Olive Oil Toasted Croutons
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two 6-7 ounce skinless mahi mahi fillets, cut into 1-2 inch cubes seasoned with salt and pepper (see hints below)
2-3 cups 1-2 inch cubed country bread
olive oil as needed for crisping croutons (approx. 1/4 -1/3 cup...start with less and add more as needed as the bread absorbs and crisps)
3-4 Tbs finely grated parmesan cheese
1-2 cloves garlic minced
1 generous cup halved grape tomatoes
1 generous Tbs well drained capers
1/4 - 1/3 cup rough chopped fresh parsley
Add a good splash of extra virgin olive oil to a large heavy bottomed nonstick pan and, when the oil is hot, add about 2 cups of 1-inch cubed country bread and toss that around until it is lightly browned all around, adding more olive oil as you need to.
Once you're happy with the croutons, add them to a large mixing bowl and toss them with a few Tbs of finely grated parmesan cheese while they're still nice and warm.
Cut the mahi mahi into 1 - 2 inch cubes and season them with salt and pepper, and then add a little more oil to the pan and add the fish and cook it until it is lightly browned all around and just about cooked through, then take it out of the pan.
Add a little more oil to the pan and add a couple of minced cloves of garlic, cook those for a minute without burning them, then add a generous one cup of halved grape tomatoes, 1 generous Tbs well drained capers, add the fish back to the pan and 1/4 - 1/3 cup chopped fresh parsley and cook the fish to your liking.
Just before serving toss the olive oil croutons into the pan and then divide it up into individual bowls.
This same technique works well with salmon, tuna or swordfish, or quick cooking large raw peeled shrimp.