MEDITERRANEAN MAHI MAHI
I created this entree years ago when a friend gave me some fresh-caught mahi mahi. Shortly after, I entered the recipe in a contest and won! I think you'll agree it's a keeper. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large ovenproof skillet, saute onion and green pepper in 1-1/2 teaspoons oil until tender. Add garlic; saute 1 minute longer. , Stir in the salsa, wine, olives and Greek seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Transfer to a bowl; set aside., Sprinkle mahi mahi with salt and pepper. In the same skillet, lightly brown fillets in remaining oil for 2 minutes on each side. Spoon salsa mixture over fillets. , Bake, uncovered, at 425° for 6 minutes. Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque.
Nutrition Facts : Calories 293 calories, Fat 10g fat (2g saturated fat), Cholesterol 128mg cholesterol, Sodium 808mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.
MEDITERRANEAN MAHI MAHI WITH OLIVE AND SHALLOT TAPENADE
This is a copycat recipe from Cheesecake Factory. I had it the first time last year in 2007 and I can't count how many times I've had it since then. Hope this turns out okay, courtesy of recipelink.com Source: Chef,Jennifer Martinkus and Derrin Davis
Provided by kimjunae
Categories Mahi Mahi
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 2 tablespoons olive oil, 2 tablespoons garlic, and oregano in a small bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub fish with oregano mixture. Cover and chill 1 hour.
- Meanwhile, soak olives in cold water 30 minutes. Drain, and soak in cold water 30 additional minutes. Drain. Chop olives and set aside.
- Place 4 tablespoons oil and chives in a blender; process until combined. Strain chive mixture through cheesecloth into a small bowl, if desired, and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Stir in remaining 2 tablespoons garlic, thyme, and olives; cook 3 minutes or until heated. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from heat; cover and keep warm.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot. Sauté fish, skin side up, 3 to 5 minutes. Turn, and sauté 4 to 5 minutes, or until fish flakes with a fork. Place fish on individual serving plates. Spoon olive mixture evenly over steaks, and drizzle with chive mixture. Serve immediately.
Nutrition Facts : Calories 468.5, Fat 35.1, SaturatedFat 5, Cholesterol 124.2, Sodium 589.5, Carbohydrate 5.7, Fiber 0.9, Sugar 0.2, Protein 32.6
MEDITERRANEAN FISH (FLOUNDER)
You can use any firm fish for this recipe- I have used flounder-aka sole, mahi mahi, halibut and tilapia. It makes a wonderfully easy baked fish with tomatoes, kalamata olives, caper, onions and white wine. It is my absolute favorite way to make fish! I got the recipe from here but do not see it posted anymore so I will added it again for everyone to enjoy- it is SO EASY and SO GOOD!
Provided by kda949
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Prepare tomatoes if using fresh by plunging them into boiling water, imediately removing them to a bowl of ice water and peeling the skins. Or you can chop them with the skins on or use canned- it is a person preference thing.
- heat olive oil in a medium skillet over medium heat. Add onions and saute until tender. Add garlic and Italian seasoning, stirring to combine. Add tomatoes and cook until tender. Mix in wine, olives, capers, lemon juice and half of the basil. If fresh basil- if fresh basil is not available add a couple teaspoons of dried basil-fresh is always better though. Reduce heat, blend in Parmesan cheese and cook until the mixture is hot and bubbly. If you prefer a thick sauce you can cook until the sauce has reduced to a thick sauce, about 15 minutes.
- Place fish in a shallow baking dish. Cover with the sauce mixture and bake in preheated oven 15-20 minutes depending on the fish used. Fish should flake easily with a fork when done, except for the mahi mahi which flakes when done, just not easily.
BLACK OLIVE AND FIG TAPENADE
Make and share this Black Olive and Fig Tapenade recipe from Food.com.
Provided by Outta Here
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Put all ingredients in blender or food processor and pulse until blended to desired consistency.
- Serve at room temperature.
Nutrition Facts : Calories 628.1, Fat 41.9, SaturatedFat 5.8, Sodium 539.9, Carbohydrate 69, Fiber 11.6, Sugar 48.2, Protein 4.2
MAHIMAHI WITH CHARRED ONION, TOMATOES, AND TAPENADE VINAIGRETTE
Steps:
- 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 thourough, 12 to 15 minutes.
- Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
- Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.
More about "mediterranean mahi mahi with olive and shallot tapenade recipes"
BAKED MAHI MAHI RECIPE WITH TOMATOES & OLIVES
From garnishwithlemon.com
4.7/5 (50)Calories 249 per servingCategory Main Dishes
- Place mahi mahi fillets in an 11 x 7 glass or ceramic casserole dish (no metal). Season with salt and pepper. Pour lemon juice over fillets and refrigerate for 30 minutes.
- Heat oil in a large skillet over medium heat. Saute onions until almost translucent. Add wine to pan and cook until liquid is reduced by half (about 3-4 minutes). Stir in tomatoes, olives and capers and heat through. Stir in spinach and cook until slightly wilted. Season sauce to taste with salt and pepper.
- Pour tomato mixture over fish in casserole dish. Bake for 30 minutes or until fish is baked through, basting every 10 minutes if fish is not covered in sauce.
MEDITERRANEAN FISH WITH TOMATO AND OLIVE TAPENADE
From gypsyplate.com
4.5/5 (84)Total Time 30 minsCategory Main CoursesCalories 951 per serving
EASY TAPENADE RECIPE - COOKIE AND KATE
From cookieandkate.com
MAHI MAHI RECIPE (PAN-SEARED, WITH LEMON BUTTER …
From thekitchn.com
GRILLED MAHI MAHI W/ OLIVE & SHALLOT TAPENADE
From savourthesensesblog.com
GREEK STYLE BAKED MAHI MAHI RECIPE • UNICORNS IN THE …
MEDITERRANEAN MAHI MAHI RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
GRILLED MAHI-MAHI RECIPE WITH SALSA VERDE — EAT THIS NOT THAT
From eatthis.com
BAKED MEDITERRANEAN MAHI-MAHI | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
GRILLED MAHI MAHI W/ OLIVE & SHALLOT TAPENADE
From mealplannerpro.com
MEDITERRANEAN OLIVE TAPENADE RECIPE | LAND O’LAKES
From landolakes.com
MAHI-MAHI IN TOMATO OLIVE SAUCE RECIPE | EPICURIOUS
From epicurious.com
ROASTED MAHIMAHI WITH OLIVES, CAPERS AND LEMON
From williams-sonoma.com
BEST MEDITERRANEAN MAHI MAHI WITH OLIVE AND SHALLOT TAPENADE …
From recipert.com
MAHI MAHI PILAF RECIPE - CLEAN EATING
From cleaneatingmag.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #fish #saltwater-fish #mahi-mahi
You'll also love