Mahi-Mahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette

This preparation makes me think of summer.  The simply broiled fish is transformed by the complex flavors of the vinaigrette.  I served this with quinoa or couscous.

1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
3/4 pound cherry tomatoes
6 tablespoons olive oil, divided
4 (6-ounces) skinless mahimahi fillets (1 inch thick)
1 tablespoon red-wine vinegar
2 teaspoons black or green tapenade (olive paste)


Preheat broiler and line a large shallow baking pan with foil.

Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thorough, 12 to 15 minutes.

Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
Serve fish and vegetables over quinoa on a warm plate. Stir pan juices into vinaigrette and drizzle on top. Enjoy!