Mahi Mahi In Tomato Olive Sauce Recipe

Ingredients for Mahi Mahi In Tomato Olive Sauce

• Extra Virgin Olive Oil
• 1 medium onion, chopped
• Dry White Wine
• 1 teaspoon anchovy paste
• Tomatoes With Garlic
• Mahi Mahi Fillets
• Green Olives
• Fresh Oregano
• Zest of 1 orange

How to Make Mahi Mahi In Tomato Olive Sauce

1. Heat 2 tablespoons olive oil in a heavy large skillet over medium-high heat.
2. Add 1 medium onion, chopped, and sauté until translucent and beginning to brown, about 4 minutes.
3. Add 1/2 cup dry white wine and 1 teaspoon anchovy paste. Stir to combine.
4. Boil until reduced to 3/4 cup, about 3 minutes.
5. Add 28 ounces canned crushed tomatoes with their juice.
6. Bring to a boil.
7. Season 4 (6-ounce) Mahi Mahi fillets with salt and pepper.
8. Gently place the fish fillets atop the tomato mixture.
9. 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).
10. Using a slotted metal spatula, transfer the fish to a plate and tent with foil to keep warm.
11. 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.
12. Increase heat to medium-high and simmer until the sauce is reduced and thickened, about 6-8 minutes.
13. Season the sauce to taste with salt and pepper.
14. Place 1 fish fillet on each of 4 plates.
15. Pour the sauce generously over and around the fish.
16. Sprinkle with the remaining 1 teaspoon of oregano.
17. Serve immediately with warm toasted bread.