Mahi Mahi – Easy Peasy

Aaaah, tonight’s dinner takes me back. It reminds me of my mid-twenties when I spent some time in Greece. (I’ve never been to Greece.) Back when I was eagerly studying multiple foreign languages abroad. (Yeah, that never happened either.) Back when I spent all of my free time with Jamie Oliver galavanting along the pebbly beaches cooking Mediterranean-style meals straight from the sea.


So what if I like to make up memories that make me feel like I’m not on THE NORTH POLE.

Foil-Baked Mahi Mahi With a Tomato and Olive Marinade:

What it took for 2:

* 2 frozen mahi mahi fillets, thawed and pat dry

* 1/4th cup extra virgin olive oil, plus more for drizzling

* splash of vermouth or dry white wine

* 1/2 cup black olives, pitted

* 1 garlic clove, minced

* 1 small yellow or red sweet pepper, sliced thinly

* 5 basil leaves, roughly torn or chopped

* 1 cup cherry tomatoes, halved or quartered

* juice from 1 lemon

* coarse salt and freshly ground pepper

Preheat the oven to 475.

Start by making the marinade for the tomatoes. Toss the olives in a medium-sized bowl along with the garlic, sweet pepper, basil and oil. Add the tomatoes and toss. Let sit for 1/2 an hour. Watch an old Friends episode.

Take a 15-inch piece of aluminum foil and place half the tomato marinade in the center. Season the fish with salt and pepper and place on top of the tomatoes. Fold the foil over and seal two sides, snuggling the fish. Sorry, was that weird? Anyway, drizzle a tad more oil along with a splash of white wine or vermouth and seal her up. Bake for roughly 10 minutes. Remove from oven and let sit for 4 minutes, leaving the foil-pack closed.

To serve, open the pack and either dump the goods onto a plate, or eat right out of the foil, like Jamie and I would. Duh. Sop up the juice with some crusty bread. You will not regret that move.


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