Mahi-mahi Sicilian style
A major 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 fishes – mahi-mahi.
Ingredient (8 serves):
- 4 tablespoons – extra virgin olive oil
- 1 – large onion, chopped
- 2 cups – dry white wine (e.g., 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 teaspoons – orange peel (I used dry)
- 4 14 ½ -ounce cans – diced tomatoes (I like the Hunt’s brand)
- 1 5 ¾ -ounce bottle – sliced green olives with pimento (I used Lindsay brand)
- 3 pounds – fresh mahi-mahi (8 fillets)
Use a large heavy frying pan and heat the oil over medium-high heat. Add the onions and sauté them until they begin to brown (see photo), about 10 minutes.
Onions just beginning to brown.
Add the wine along with the anchovy paste and boil for about 6 minutes. Add the garlic and cook an additional minute. Add the basil, oregano, orange peel, tomatoes, and olives and cook for about 15 minutes allowing the sauce to cook down some.
Olive tomato sauce cooking down.
Preheat oven to 350 degrees F. Place the fillet in a large baking dish in one layer (I use a 11 x 15 x 3 inch dish).
Mahi-mahi in baking dish.
Once the tomato and olive sauce has finished cooking, cover the fillets spreading the tomatoes and olives evenly 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 plenty of bread for the wonderful juices. Enjoy!
Mahi-mahi Sicilian style ready to serve
Super informative wrtiing; keep it up.