Mediterranean Mahi~Mahi

I am a spicy freak…favorite meal hands down is blackened Mahi nestled on top of a beautiful bounty on fresh organic romaine with freshly shaved Parmesan and home-made dressing…hold the gluten (wow that sounds good!) now this recipe does not have spice but that does not mean no flavor-quite the opposite my friends.  Tons of fresh flavor to merry the Mahi Mahi and I threw in some fresh spinach to make a nice bed to collect all the flavors of your efforts…hmm so good.  So close yours eyes and travel from bourbon street to that of the Greek isles-ahhh.  Relax and Enjoy!!

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Mediterranean Mahi~Mahi
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  • 4 fillets of wild caught Mahi Mahi
  • 4 tbs olive oil-divided
  • 1 TBS butter
  • 1/2 cup organic green pitted olives-rough chop
  • 3/4 white wine
  • 1 cup organic onion-diced
  • 1 plump garlic clove-minced
  • 1 can 15 oz organic diced tomatoes
  • 1 tbs capers-rinsed
  • 1-1/2 tbs fresh chopped oregano


  1. Preheat a large skillet over medium high heat. 
  2. Add olive oil and onions and saute for about 8 minutes; add your minced garlic and wine. 
  3. After you wine has reduced a bit add in your tomatoes (with the juice), chopped (rinsed) olives, fresh oregano and capers. 
  4. Let it simmer while you are preparing the fish. 
  5. In a large fry pan over high heat add about 2 tablespoons of oil and about 1 of butter. 
  6. Add your fillets of Mahi (that have been patted dry and seasoned with salt and pepper) to the pan being mindful not to crowd them; we are looking for a good sear and a crowded pan will not allow this-it would steam it rather than brown. 
  7. Cook about 4 minutes flip and cook about 3 minutes more.


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