Pan-Seared Mahi-Mahi With Oranges And Olives
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
45
Sourness
36
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 tbsps
Olive Oil (divided)2 tsps
Orange Peel (finely grated)3 cup
Orange Juice (fresh)2 tbsps
Butter (1/4 stick)1 large
Shallot (chopped about 1/3 cup)1 tbsp
Chives (chopped fresh)Directions:
1
Preheat oven to 400°F
2
Place fish in shallow bowl or glass baking dish
3
Drizzle with 1 tablespoon oil, sprinkle with orange peel, and pour juice over; turn to coat
4
Melt butter with 1 tablespoon oil in large nonstick ovenproof skillet over high heat
5
Remove fish from marinade, reserving marinade; sprinkle with salt and pepper
6
Cook fish until light brown, about 3 minutes
7
Turn fish over; add shallot
8
Cook 1 minute
9
Stir saffron into reserved marinade; pour marinade over fish
10
Add olives and half of orange segments
11
Transfer skillet to oven; roast fish until cooked through, about 6 minutes
12
Transfer fish to platter; top with remaining orange segments
13
Spoon sauce with oranges and olives around fish
14
Sprinkle with basil and chives and serve
15
Preheat oven to 400°F
16
Place fish in shallow bowl or glass baking dish
17
Drizzle with 1 tablespoon oil, sprinkle with orange peel, and pour juice over; turn to coat
18
Melt butter with 1 tablespoon oil in large nonstick ovenproof skillet over high heat
19
Remove fish from marinade, reserving marinade; sprinkle with salt and pepper
20
Cook fish until light brown, about 3 minutes
21
Turn fish over; add shallot
22
Cook 1 minute
23
Stir saffron into reserved marinade; pour marinade over fish
24
Add olives and half of orange segments
25
Transfer skillet to oven; roast fish until cooked through, about 6 minutes
26
Transfer fish to platter; top with remaining orange segments
27
Spoon sauce with oranges and olives around fish
28
Sprinkle with basil and chives and serve