Poached Mahi-Mahi

Instructions

Start the Rice
Combine the rice, 1 cup water, a pinch of salt, and 1 tsp. olive oil in a small pot and bring to a boil.
Once boiling, stir, reduce heat to low, cover, and cook 15-18 minutes or until tender and water is absorbed.

Prepare Your Ingredients
Wash and dry your produce.
Thinly slice the basil to make about 3 Tbsp.
Slice the tomatoes in half.
Thinly slice 3 garlic cloves.
Zest and juice ½ the lemon into a bowl.
Pat the mahi-mahi dry and season with salt and pepper.

Poach The Mahi-Mahi
Heat a little olive oil in a medium semi-deep pan over medium heat.
Add the garlic and desired amount of crushed red pepper, and cook about 2 minutes stirring often.
Add the sliced tomatoes and onions, and cook until the tomatoes begin to lose their shape; 2-3 minutes.
Add the chicken broth, bay leaves, turmeric, ½ the basil, the lemon juice and zest.
Bring to a boil, then reduce the heat to a simmer (medium-low heat).
Taste and season with salt and pepper.
Add the mahi-mahi fillets to the pan and cover with a lid (use foil if you don’t have a lid).
Allow to simmer until fish is opaque throughout and beginning to flake, 7-10 minutes.

Plating
Divide the broth and veggie mixture between your dishes.
Place a mahi-mahi fillet in the middle and garnish with remaining basil.
Plate rice on the side in a separate bowl, and soak in the broth as you eat. Enjoy!