2 tablespoons extra virgin olive oil
4 x 150g Mahi Mahi steaks
1 quantity oven-roasted balsamic tomatoes 
3 teaspoons Mexican chilli powder
1 small red chilli, finely chopped
2 tablespoons lime juice, plus lime halves to serve
1/4 cup chopped fresh coriander, plus extra sprigs to serve
450g packet 90-second white long grain rice
Salad leaves, to serve

To make Oven-roasted balsamic tomatoes
1. Preheat oven to 220%C - 200%C fan-forced
2. Line a shallow roasting pan with baking paper
3. Place 1 kg quartered tomatoes in prepared pan, cut-side up
4. Top with 6 sprigs thyme, 6 sprigs, oregano
5. 3 garlic cloves, 2 tablespoons extra virgin oil
6. Add 2 tablespoons balsamic vinegar and 2 teaspoons brown sugar
7. Season well with salt and pepper
8. Roast 15 to 20 minutes until just starting to soften, turn oven off
9. Cool tomato in oven for 20 minutes
10. Transfer tomato, garlic and balsamic mixture to an airtight container
11. Refrigerate for up to 3 days


1. Heat 1/2 the oil in a large frying pan over medium-high heat
2. Cook fish 2 to 3 minutes each side until golden brown, just cooked through, transfer to a plate
3. Meanwhile, roughly chop tomatoes. Squeeze garlic from skins and chop
4. Heat remaining oil in pan. Add garlic, chilli powder and fresh chilli. Cook, stirring, 30 seconds or until fragrant
5. Add tomato mixture. Season with salt and pepper
6. Cook, stirring occasionally, for 5 minutes or until mixture starts to boil. Reduce heat to low
7. Stir in lime juice and coriander. Return fish to pan. Cook for 1 minute or until fish is heated through
8. Meanwhile, heat rice following packet directions
9. Sprinkle fish with extra coriander. Serve with rice, salad leaves and lime halves


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