Mediterranean Mahi Mahi a la Nancy
From waterlily 17 years ago
- 15 minutes to make
- Serves 3
Here's what I whipped up for dinner tonight. The hubby said I should be sure to write this one down!
Ingredients
- 1/2 small onion, chopped fine shopping list
- 3 cloves crushed garlic shopping list
- 4 large mushrooms, sliced shopping list
- 1/2 bell pepper, chopped shopping list
- 1 small jar pimiento peppers, chopped shopping list
- 1/4 cup kalamata olives, seeded and sliced shopping list
- 1/2 cup chopped tomatoes (use fresh, canned, or sun dried) shopping list
- 2 tablespoons olive oil shopping list
- salt to taste shopping list
- pepper to taste shopping list
- Fresh or dried oregano to taste shopping list
- 12 ounces mahi mahi fillets shopping list
- 1/2 cup heavy whipping cream shopping list
- 1/2 cup mixed grated parmesan and asiago cheese shopping list
- 1 cup uncooked jasmine rice shopping list
- 1 1/2 cups water shopping list
How to make it
- Bring the water to a boil in a sauce pan. When the water boils, add the rice, reduce heat to low, cover and cook for 15 minutes.
- Heat the oil in a large skillet over medium heat while you chop the onions.
- Add onions
- Crush the garlic and slice the mushrooms while the onions cook.
- Add the garlic and mushrooms. Stir and toss.
- Slice the bell pepper and add to the pan. Toss and stir.
- Add salt, pepper, and oregano. Taste, and adjust seasoning.
- Either push the vegetables to the side of the pan, or in another skillet heat a dab of olive oil over medium heat and add the mahi mahi fillets.
- While the mahi mahi is cooking, slice the kalamata olives and chop the tomatoes.
- Cook mahi mahi about 5 minutes on each side.
- When you turn the fish, add the pimientos, kalamata olives and tomatoes.
- While the fish is cooking, heat the cream in a small sauce pan over medium-low heat.
- When the cream is heated, add the cheese and whisk often until the cheese melts.
- I serve the fish topped with vegetables topped with sauce, with the rice on the side.
- You could also add artichoke hearts and/or asparagus.
- Serve with a sparkling chardonnay.
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