• 2 cup(s) olive oil
• 6 piece plum tomatoes, halved
• 1 piece fresh rosemary sprig
• 6 ounce mahimahi steaks
• 1 teaspoons kosher salt
• 1 teaspoons freshly ground pepper, divided
• 3 cup(s) pitted kalamata olives, quartered
• 1 tablespoon capers
• 2 teaspoons chopped fresh rosemary
• 1 teaspoons red wine vinegar garnish: fresh rosemary sprigs

Pour oil into an 8-inch, straight-sided skillet. Heat over medium-low heat 8 minutes or until oil reaches 175° to 180°. Carefully add tomato halves and rosemary sprig. Cover and poach at a light simmer, adjusting heat as necessary, 10 minutes or until tomatoes are tender. (Keep heat on.) Remove tomatoes from skillet using a slotted spoon; place, cut-side down, in a shallow dish. Cool 10 minutes; set aside.
Sprinkle fish with kosher salt and 1/4 teaspoon pepper. Carefully place into hot oil. Cover and poach 6 to 10 minutes or until fish flakes with a fork. Transfer to a serving platter, and keep warm.