Mahi Mahi In Tomato Olive Sauce Recipes

BAKED MAHI MAHI RECIPE WITH TOMATOES & OLIVES

Steps:

• Place mahi mahi fillets in a glass or ceramic casserole dish (no metal). Season with salt and pepper. Pour lemon juice over fillets and let stand for 10 minutes.
• Meanwhile preheat oven to 375° F.
• Heat oil in a large skillet over medium heat. Saute onions until almost translucent. Add garlic and cook for 30 seconds. Add wine to pan and cook until liquid is reduced by half (about 3-4 minutes).
• Add tomatoes, olives, parsley, capers, oregano and crushed red pepper to skillet and stir to combine. Season to taste with salt and pepper.
• Ladle tomato mixture over fish in casserole dish making sure each fillet has sauce on top of it. Bake for 15-25 minutes or until fish reaches 137°F.
• Serve immediately over rice or orzo, ladling extra sauce on top.

MAHI-MAHI IN TOMATO OLIVE SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until translucent and beginning to brown, about 4 minutes. Add wine and anchovy paste. Boil until reduced to 3/4 cup, about 3 minutes. Add tomatoes with juice; bring to boil.
• Sprinkle fish with salt and pepper. Add fish to skillet atop tomato mixture. Reduce heat to low, cover, and simmer until fish is cooked through, about 9 minutes. Using slotted metal spatula, transfer fish to plate and tent with foil to keep warm. Mix olives, 2 teaspoons oregano, and orange peel into sauce in skillet. Increase heat to high and boil until sauce is reduced and thickened, about 6 minutes. Season to taste with salt and pepper. Place 1 fish fillet on each of 4 plates. Pour sauce over and around fish, sprinkle with remaining 1 teaspoon oregano, and serve with warm toasted bread.

MAHI MAHI IN FRESH OREGANO SAUCE

Steps:

• In a large saute pan over medium heat, heat the olive oil. Add the bay leaves, garlic, shallots, 1/2 chopped onion, and jalapeno pepper and saute for 2 minutes. Add the boiled zucchini and fresh oregano and then continue to saute for 1 minute. Add the minced tomato, white wine, and water, stir, and remove from the heat.
• Poach the mahi mahi fillets in water a large saute pan; cook until a knife slides in easily and fish is opaque throughout.
• Meanwhile, heat the butter in a small saute pan. Add the white mushrooms, additional minced onion, and salt, to taste. Saute until the mushrooms are cooked through.
• Distribute the oregano sauce among 4 serving plates, and then top with the mahi mahi. Top the fish with the mushroom and onion mixture.

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES

Steps:

• Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
• Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
• Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
• Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
• Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.

MAHI MAHI IN CAPER GARLIC CREAM SAUCE

Steps:

• For sauce- combine all ingredients except lemon juice and reduce by half over medium heat.
• Add lemon juice and serve over prepared mahi mahi fillets.
• For fillets- Coat bottom of a large skillet with olive oil and heat to almost smoking.
• Salt and pepper fillets and pan sear each fillet for 3-4 minutes on each side.
• Plate each fillet and serve with Caper Garlic Cream Sauce.

BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE

Steps:

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