MAHIMAHI WITH CHARRED ONION, TOMATOES, AND TAPENADE VINAIGRETTE

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:25 MIN

• 1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
• 3/4 lb cherry tomatoes
• 6 tablespoons olive oil, divided
• 4 (6-oz) skinless mahimahi fillets (1 inch thick)
• 1 tablespoon red-wine vinegar
• 2 teaspoons black or green tapenade (olive paste)

• ACCOMPANIMENT:

  plain or parmesan couscous

• Preheat broiler and line a large shallow baking pan with foil.
• 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.
• 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 through, 12 to 15 minutes.
• Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
• Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.