Ingredients for Mahi Mahi In Tomato Olive Sauce
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/2 cup dry white wine
- 1 teaspoon anchovy paste
- 28 ounces canned crushed tomatoes with their juice
- 4 (6-ounce) mahi-mahi fillets
- 1/2 cup pitted Kalamata olives
- 3 teaspoons dried oregano, divided
- zest of 1 orange
- salt and freshly ground black pepper, to taste
- warm toasted bread, for serving
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How to Make Mahi Mahi In Tomato Olive Sauce
- Heat 2 tablespoons olive oil in a heavy large skillet over medium-high heat.
- Add 1 medium onion, chopped, and sauté until translucent and beginning to brown, about 4 minutes.
- Add 1/2 cup dry white wine and 1 teaspoon anchovy paste. Stir to combine.
- Boil until reduced to 3/4 cup, about 3 minutes.
- Add 28 ounces canned crushed tomatoes with their juice.
- Bring to a boil.
- Season 4 (6-ounce) Mahi Mahi fillets with salt and pepper.
- Gently place the fish fillets atop the tomato mixture.
- Reduce heat to low, cover, and simmer until the fish is cooked through and flakes easily with a fork, about 9-12 minutes (depending on thickness).
- Using a slotted metal spatula, transfer the fish to a plate and tent with foil to keep warm.
- Add 1/2 cup pitted Kalamata olives, 3 teaspoons dried oregano (divided; 2 tsp + 1 tsp), and the zest of 1 orange to the sauce in the skillet.
- Increase heat to medium-high and simmer until the sauce is reduced and thickened, about 6-8 minutes.
- Season the sauce to taste with salt and pepper.
- Place 1 fish fillet on each of 4 plates.
- Pour the sauce generously over and around the fish.
- Sprinkle with the remaining 1 teaspoon of oregano.
- Serve immediately with warm toasted bread.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
9g
Fat
8g
Carbs
2g
