Broiled Mahi-Mahi With Capers and Fresh Tomato Sauce

• 4 boneless mahi-mahi fillets, about 6 ounces each, or any similar fish fillets like halibut or swordfish
• Salt and freshly ground pepper to taste
• 4 teaspoons chopped fresh thyme leaves or 1 tablespoon dried
• 4 tablespoons olive oil
• 4 tablespoons finely chopped shallots
• 13 cup drained capers
• 4 ripe plum tomatoes, cored and cut into small cubes
• 1 teaspoon finely chopped garlic
• 1 tablespoon red wine vinegar
• 4 tablespoons finely chopped basil or parsley

1. Preheat oven broiler to high.
2. Place the mahi-mahi fillets in an ovenproof flat dish.
3. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil.
4. Set aside and cover with plastic wrap.
5. Let stand in a cool place for 15 minutes.
6. Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat.
7. Add the shallots and the capers.
8. Cook until wilted.
9. Add the tomatoes, salt, pepper and the garlic.
10. Cook, stirring, for 3 minutes.
11. Add the vinegar, cook briefly and blend well.
12. Remove from the heat and keep warm.
13. Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat.
14. Cook about 3 minutes.
15. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through.
16. Do not overcook.
17. Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them.
18. Sprinkle with basil and serve immediately.

mahimahi, salt, thyme, olive oil, shallots, capers, tomatoes, garlic, red wine vinegar, basil

Taken from cooking.nytimes.com/recipes/4105 (may not work)