Grilled Mahimahi with Tomatoes Two Ways
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
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Recipe Summary
Ingredients
Directions
Make Ahead
The roasted tomatoes and tomato jus can be refrigerated overnight.
Suggested Pairing
Mahimahi are as common off Australia's shores as they are off Bora Bora's, which is lucky, since Australian Riesling's racy citrus flavors taste so good with this dish.