MEDITERRANEAN FISH WITH TOMATO AND OLIVE TAPENADE
Give your fish a Mediterranean makeover with this tapenade topped beauty. So gourmet, yet so easy!
Provided by GypsyPlate
Categories Main Courses
Time 30m
Number Of Ingredients 16
Steps:
- Start by finely chopping olives, capers, roasted red peppers and garlic. Halve the cherry tomatoes. Finely chop fresh herbs.
- Heat all of olive oil, except for 2-3 tablespoons, in a pan over medium heat. Add in cherry tomato halves and garlic and give it a good stir. Cook till the garlic starts getting aromatic, about two minutes. Stir in chopped roasted bell peppers and cook for 1-2 minutes. Mix in the chopped herbs. Give it a mix. Add chopped olives and capers and cook for a couple more minutes. Stir in a splash of lemon juice and drizzle a little bit more olive oil.
- Season fish with paprika, fresh cracked pepper and salt on both sides. and then dust it lightly with flour on both sides.
- Heat the remaining oil in a skillet over medium high heat. Add fish and cook 10 minutes per inch thickness, turning halfway through.
- Plate the fish and top it generously with prepared tapenade. Garnish with some more fresh herbs and lemon wedges.
Nutrition Facts : Calories 951 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 70 grams fat, Fiber 8 grams fiber, Protein 64 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1521 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 56 grams unsaturated fat
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
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.
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