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GRILLED MAHI MAHI TOPPED WITH BLACK OLIVES AND TOMATO COULIS |
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| Ingredients |
Quantity |
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Fresh Hawaiian Mahi Mahi |
2 1/2 lbs. |
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Lemon pepper |
2 pinches |
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Sliced lemon |
1 each |
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Colavita Extra Virgin Olive Oil |
2 oz. |
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Italian parsley, minced |
1 Tbsp. |
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Garlic clove |
1/2 oz. |
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Gaeta olives, pitted |
5 oz. |
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Carmelina Brands® Italian Passata |
1 qt. |
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Salt & pepper |
to taste |
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| Method & Formula |
| Cut the fish into desired portions. Marinate the Mahi with half of oil, sliced lemons, lemon pepper, and parsley. Refrigerate 30 minutes. In a large saute pan, heat the oil to smoking point. Carefully drop in the fish and sear on both sides until nicely browned, about 1 minute on each side. Pull it out and put aside. Lower the heat to medium. Drop in the garlic following with black olives and cook for a few minutes. Deglaze with wine and let wine evaporate for a minute, following with Carmelina Italian Passata. Bring to a boil, reduce heat to simmer. Return the fish to the pan and finish cooking the sauce for 10 more minutes. Arrange the fish on a serving dish drizzled with its own sauce and serve immediately with black olive sauce. Sprinkle with parsley. Enjoy! |
| Yield |
Acceptable Pairings |
| 5 servings |
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