Active Time

　　10 minutes

　　Total Time

　　25 minutes

　　A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.

　　

Ingredients

Makes 4 servings

　　1 medium red onion, cut lengthwise into 1/2-inch-thick wedges

　　3/4 pound cherry tomatoes

　　6 tablespoons olive oil, divided

　　4 (6-ounces) skinless mahimahi fillets (1 inch thick)

　　1 tablespoon red-wine vinegar

　　2 teaspoons black or green tapenade (olive paste)

　　Accompaniment: plain or parmesan couscous

　　

Step 1

Preheat broiler and line a large shallow baking pan with foil.

　　

Step 2

Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.

　　

Step 3

Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.

　　

Step 4

Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.

　　

Step 5

Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.