1 medium red onion, cut lengthwise into 1/2 inch thick wedges
3/4 lb. cherry tomatoes
6 TBS olive oil, divided
4 (6 oz) skinless mahi-mahi fillets, 1 inch thick
1 TBS red wine vinegar
2 tsp black or green tapenade (olive paste)
Plain or Parmesan couscous
Line a large shallow baking pan with foil.
Toss onion and tomatoes with 3 TBS oil, 1/2 tsp salt, and 1/4 tsp pepper in lined baking pan.
Spread evenly in one half of pan.
Pat fish dry and sprinkle with 1/4 tsp each of salt and pepper.
Arrange fillets skinned side down and spaced apart next to vegetables in other half of pan.
Drizzle fish with 1 TBS of oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked through, approximately 12 to 15 minutes.
Whisk together vinegar, tapenade, 1/4 tsp pepper and remaining 2 TBS oil.
Serve fish and veggies over couscous.
Stir pan juices into vinaigrette and drizzle on top.