Sicilian Style Mahi-Mahi – Recipe
Mediterranean cuisine:
An important part of Mediterranean cuisine is fish. Although I have offered some seafood dishes (grilled squid, steamed clams and mussels with pasta and grilled octopus), I need to supply more. I will make an effort in the future, nothing like fish cooked with the right spices and flavors. Here is a great recipe with one of my favorite fish: mahi-mahi.
Ingredient (8 servings):
- 4 tablespoons – extra virgin olive oil
- 1 – large onion chopped
- 2 cups – dry white wine (for example, chardonnay)
- 2 teaspoons – anchovy paste (I like the Vigo brand)
- 1 clove – garlic, minced
- 1 teaspoon – fresh basil, finely chopped
- 4 teaspoons – fresh oregano, finely chopped
- 2 tsp – orange peel (I used dry)
- 4 14 1/2 -ounce cans – diced tomatoes (I like the Hunt brand)
- fifteen 3/4One ounce bottle: sliced green olives with pimento (I used the Lindsay brand)
- 3 pounds – fresh mahi-mahi (8 fillets)
Preparation:
Use a large, heavy skillet and heat the oil over medium-high heat. Add the onions and sauté until they start to brown, about 10 minutes.
Add the wine together with the anchovy paste and boil for about 6 minutes. Add the garlic and cook one more minute. Add the basil, oregano, orange peel, tomatoes, and olives and cook for about 15 minutes, allowing the sauce to cook down a bit.
Preheat oven to 350 degrees F. Place steak in a large baking dish in one layer (I use an 11 x 15 x 3-inch pan).
Once the tomato-olive sauce has finished cooking, cover the fillets and evenly distribute the tomatoes and olives over the fish. Place in the oven and bake for 60 minutes. Place a fillet on each plate and serve with plenty of sauce. Make sure you have enough bread for the wonderful juices.
Enjoy!
Jack Botticelli
