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Prep 10 mins
Cook 30 mins
The Sicilian-style tomato sauce has tons of Mediterranean flavor, thanks to the orange peel, olives, and oregano.
- 29.58 ml extra virgin olive oil
- 236.59 ml chopped onion
- 236.59 ml dry white wine
- 4.92 ml anchovy paste
- 2 (822.13 g) candiced tomatoes with garlic, basil, and oregano in juice
- 4 (680.38 g) mahi mahi fillets
- 118.29 ml large green olives, quartered, pitted
- 14.78 ml chopped fresh oregano, divided
- 4.92 ml packed finely grated orange peel
- Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until translucent and beginning to brown, about 4 minutes. Add wine and anchovy paste. Boil until reduced to 3/4 cup, about 3 minutes. Add tomatoes with juice; bring to boil.
- Sprinkle fish with salt and pepper. Add fish to skillet atop tomato mixture. Reduce heat to low, cover, and simmer until fish is cooked through, about 9 minutes. Using slotted metal spatula, transfer fish to plate and tent with foil to keep warm. Mix olives, 2 teaspoons oregano, and orange peel into sauce in skillet. Increase heat to high and boil until sauce is reduced and thickened, about 6 minutes. Season to taste with salt and pepper. Place 1 fish fillet on each of 4 plates. Pour sauce over and around fish, sprinkle with remaining 1 teaspoon oregano, and serve with warm toasted bread.
This was fabulous! Living in Costa Rica though, it's tough to find some basic ingredients. I used plain canned tomatoes, but added fresh garlic, oregano and basil at the same time as the wine. Used Kalamata olives instead of green olives. And of course the Mahi (Dorado, here) was fresh out of the sea this morning. The sauce was very similar to a putanesca, and served it with some leftover rice. Yum! Next time, will make some homemade tagliatelle noodles.