Step 1

Cut the Mahi-Mahi Fillet (1 pound) into four portions.

Step 2

In a 9 or 10 inch skillet with a lid add the Olive Oil (3 tablespoon) and heat over medium-low heat. Add the Scallion (5), Garlic (5 clove), and Shallot (and cook, stirring occasionally until vegetables are soft and translucent, about 10-15 minutes.

Step 3

Add Tomato Sauce (8 ounce), Crushed Red Pepper Flakes (1/8 teaspoon), Bay Leaf (2), Kosher Salt (1/2 teaspoon), Ground Black Pepper (to taste), and Water (1/2 cup).

Step 4

Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.

Step 5

Stir in the remaining Water (1/4 cup) place the fish fillets in the poaching liquid. Put the lid on securely and poach the fish on low to medium-low heat for about 8 minutes.

Step 6

Using tongs or a spatula, flip the fish over and continue to poach an additional 7-8 minutes.

Step 7

Remove from heat. Squeeze the juice of a Lemon (1/over the fish along with Fresh Parsley (to taste). Serve on top of sticky white rice, and a cool cucumber salad to take the heat off.