PAN-SEARED MAHI-MAHI WITH ORANGES AND OLIVES

Pan-Seared Mahi-Mahi with Oranges and Olives image

Provided by Sara Foster

Yield Makes 6 servings

Number Of Ingredients 11

6 6-ounce mahi-mahi fillets (about 1 inch thick)
2 tablespoons olive oil, divided
2 teaspoons finely grated orange peel
3/4 cup fresh orange juice
2 tablespoons (1/4 stick) butter
1 large shallot, chopped (about 1/3 cup)
1/2 teaspoon crumbled saffron threads
3/4 cup green olives, pitted, halved
3 oranges, peeled, cut into segments
1/3 cup thinly sliced fresh basil
1 tablespoon chopped fresh chives

Steps:

Preheat oven to 400°F. Place fish in shallow bowl or glass baking dish. Drizzle with 1 tablespoon oil, sprinkle with orange peel, and pour juice over; turn to coat.
Melt butter with 1 tablespoon oil in large nonstick ovenproof skillet over high heat. Remove fish from marinade, reserving marinade; sprinkle with salt and pepper. Cook fish until light brown, about 3 minutes. Turn fish over; add shallot. Cook 1 minute. Stir saffron into reserved marinade; pour marinade over fish. Add olives and half of orange segments. Transfer skillet to oven; roast fish until cooked through, about 6 minutes.
Transfer fish to platter; top with remaining orange segments. Spoon sauce with oranges and olives around fish. Sprinkle with basil and chives and serve.