Mahi Mahi with a Tomato, Olive & Fennel Sauce
Yes, mahi-mahi is great for fish tacos, but it’s also perfect for this Sicilian-inspired dish featuring fennel, olives and burst tomatoes. Adapted from Eating Well. Serves 2.
- 2 Tbsp Sigona’s Garlic oil
- 1/4 cup white wine such as Sauvignon Blanc or Pinot Grigio
- 1/3 cup seafood or vegetable stock
- About 10 green olives pitted (look for options in the Sigona’s Olive Bar)
- Half a bulb of fennel thinly sliced (using a mandoline makes it easy), keep fronds for garnish
- A pinch of red pepper flakes
- Salt and pepper to taste
- Half a pint of cherry or grape tomatoes
- 2 portions mahi-mahi about 3/4 to 1 lb total
- Sigona’s Fresh Press Extra Virgin Olive Oil for drizzling (we recommend Kalamata or Cobrancosa)
- Fennel fronds for garnish
Directions: In a large skillet, heat 2 tablespoons oil in a large skillet over medium-high heat. Add a pinch of red pepper flakes and the sliced fennel; season with salt, to taste. Cook, stirring occasionally, until softened and beginning to brown, about 4 minutes. Stir in the wine and allow to cook, stirring occasionally, until almost evaporated.
Add stock, tomatoes and olives. Add the mahi-mahi, nestling the pieces in among the ingredients in the skillet. Lower heat a bit to maintain a lively simmer. Use foil or a large lid to partially cover the skillet and cook for 4 minutes. Flip the fish, add the olives and continue cooking until the tomatoes are softened and the fish is opaque in the center, about 4 to 6 minutes more.
To serve, place fish portions on individual serving plates and top with what remains in the skillet. Drizzle about a teaspoon of olive oil on each dish and sprinkle with fennel fronds, if using.