Mahi-Mahi Al Greco

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2

3/4 lbs. skinned Mahi-Mahi cut into cubes
1 T toasted pinenuts
1/3 c crumbled feta cheese
1/2 c pitted kalamata olives
1/2 c chopped artichoke hearts
5 oz (half a bag) rinsed spinach
2 large cloves of garlic (minced)
1/4 c extra virgin olive oil
1/2 medium-sized red onion, chopped
juice of one large lemon
2 t dried oregano (or 1 T fresh)
2 t dried basil (or 1 T fresh)

Combine lemon, olive oil, herbs and garlic and marinate fish cubes for 30 minutes. Remove fish from marinade and stirfry in a skillet with onion and a little more olive oil over medium-high heat for approximately 5 minutes. When fish is almost opaque in the middle, add the olives, artichoke hearts, feta and spinach to wilt. Sprinkle with toasted pinenuts.

Serve with rice or pasta.

* substitutions: any firm fleshed fish such as monkfish, swordfish, striper, or halibut.

mm
Monahan's Seafood

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