• Lisa Jarvis

Mediterranean Mahi Mahi



This Mediterranean twist on Mahi Mahi was just grand! We loved it! I do enjoy anything with a Mediterranean flare...I love me some tomatoes, olives, onions, capers and garlic! This dish includes all those yummy flavors and more. This is simple and elegant. I used Mahi Mahi because it stands up firm, with a mild and sweet flavor. It has large moist flakes that hold up nicely with this topping. However, you can use whatever kind of fish you prefer. This topping will go well with chicken too! I just made the topping, set it aside, browned the fish a little, then topped it and put it in the oven for 6-8 minutes and it was done! I cooked this entire dish in one skillet too! hope you try this healthy and delicious dish!

Here's what you need: (to serve 4)

4 6 oz Mahi Mahi Filllets

Salt to taste

2 T olive oil ( divided)

2 tomatoes finely chopped

1 onion finely chopped

6 garlic cloves minced

2 T capers, rinsed

2 T of the liquid from the capers

1/2 cup green olives pitted and sliced

1 jalapeno, seeded and finely chopped

handful of fresh cilantro chopped

2 t finely chopped fresh oregano

1/4 t Cavenders Greek seasoning

Feta cheese crumbled ( about 3 oz)

Lime wedges to garnish

Preheat oven to 425. Heat 1 T of the oil in a large oven-proof skillet., cast iron is best. Add the onion and cook until they begin to soften and turn translucent. Add the garlic and stir a minute. Add the the capers and caper liquid. Stir in tomatoes. olives and jalapenos. Add the Cavenders Greek seasoning. Cook about 5 minutes and remove from the heat. Stir in the cilantro and oregano. Remove this mixture from the skillet and put in a bowl and cover to keep warm. In the same skillet, heat the other T of olive oil. Season each fillet of Mahi Mahi with salt to taste and brown them on each side, about 1-2 minutes per side. ( I squeezed a little lime juice on each one too ) Now, top each piece of fish evenly with the tomato mixture and sprinkle each evenly with the feta. Place in the preheated oven for about 6-8 minutes or until the fish is flaky and no longer translucent. Voila! I hope you enjoy this!


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