As promised I’m posting a couple more ways to use the tomato compound butter from yesterday. I almost always have this butter in my fridge to put a meal together at the last minute and one of my favorite easy meals is this Cajun Mahi Mahi. It’s actually one of the few meals that I repeat more than once in a month, it’s that good and that effortless. Of course you don’t have to use Mahi Mahi that’s just what was on sale on my grocery store, use whatever fish floats your boat. Tilapia would be great (in fact it’s what I use most) or a nice meaty piece of swordfish would also be perfect. If you’re totally against seafood go ahead and use chicken or a nice juicy pork chop.
Other great uses:
- Top grilled asparagus with a tablespoon or two of tomato butter for a quick and extraordinary side
- Finish risotto off with two tablespoons for a tomato essence and gorgeous color
- Toss with pasta and a little salty pasta water for a quick pasta sauce
- Scramble with eggs, asparagus and mushrooms for a gourmet breakfast
- Mix with mashed potatoes and parmesan cheese for a cheesy tomato mash
- Simply use as a spread for crusty bread
Cajun Mahi Mahi with Tomato Butter
4 pieces Mahi Mahi
4 tablespoons of your favorite cajun seasoning
4 tablespoon tomato butter
Season both sides of each fish evenly with 1 tablespoon cajun seasoning. Season with salt. Sear in a saute pan on medium high heat about three minutes per side Finish off in a 350 degree oven for about five minutes or until cooked through. Top hot fish with 1 tablespoon of tomato butter.