At the market in Papeete, Tahiti, en route to Bora Bora, Jean-Georges Vongerichten found a few varieties of perfect, ripe tomatoes, which became the inspiration for this dish. He slow-roasts some of the tomatoes to concentrate their flavor, then purees the rest to make a fresh, vibrant sauce. Both showcase simply grilled mahimahi (the Hawaiian name for the spectacular greenish-blue dolphinfish), but another meaty fish like swordfish or red snapper would work equally well as a substitute.
Plus: More Grilling Recipes and Tips
4 large plum tomatoes, halved lengthwise
1 pound yellow cherry tomatoes, halved
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
1 garlic clove, thinly sliced
2 teaspoons red wine vinegar
Four 6-ounce mahimahi fillets, skinned
8 small basil leaves, for garnish
How to Make It
Preheat the oven to 225°. Arrange the plum tomatoes and half of the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Scatter the garlic slices on top. Turn the plum tomatoes cut side down. Bake the tomatoes for about 2 1/2 hours, or until they are shriveled, but still moist. Transfer the tomatoes to a bowl. Pull off and discard the plum tomato skins.
Meanwhile, puree the remaining cherry tomatoes in a food processor. Working over a medium bowl, pass the puree through a fine mesh strainer, pressing on the solids. Stir the red wine vinegar into the tomato jus and season with salt.
Light a grill or heat a grill pan. Lightly rub the mahimahi fillets with olive oil and season the fillets with salt and black pepper. Grill the mahimahi over high heat, turning once, until lightly charred and cooked through, about 8 minutes.
Pour the tomato jus onto 4 plates and set the mahimahi fillets on top; spoon the roasted tomatoes alongside. Garnish with the basil leaves and serve.
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