Mediterranean Mahi Mahi With Olive and Shallot Tapenade

Total Time
Prep 20 mins
Cook 30 mins

This is a copycat recipe from Cheesecake Factory. I had it the first time last year in 2007 and I can't count how many times I've had it since then. Hope this turns out okay, courtesy of Source: Chef,Jennifer Martinkus and Derrin Davis

Ingredients Nutrition


  1. Combine 2 tablespoons olive oil, 2 tablespoons garlic, and oregano in a small bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub fish with oregano mixture. Cover and chill 1 hour.
  2. Meanwhile, soak olives in cold water 30 minutes. Drain, and soak in cold water 30 additional minutes. Drain. Chop olives and set aside.
  3. Place 4 tablespoons oil and chives in a blender; process until combined. Strain chive mixture through cheesecloth into a small bowl, if desired, and set aside.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Stir in remaining 2 tablespoons garlic, thyme, and olives; cook 3 minutes or until heated. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from heat; cover and keep warm.
  5. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot. Sauté fish, skin side up, 3 to 5 minutes. Turn, and sauté 4 to 5 minutes, or until fish flakes with a fork. Place fish on individual serving plates. Spoon olive mixture evenly over steaks, and drizzle with chive mixture. Serve immediately.
Most Helpful

This was a great dinner. It was a little labor intensive, but well worth the end result and all the wonderful flavors. I used fresh herbs from my garden and kalamata olives. We did not modify this recipe a bit, nor would we recommend any changes. Thanks for a lovely meal and one that we will be making again.

Dr. Jenny September 16, 2009

my boyfriend really loved this. he's not too big of an olive person but this really worked well for him.

Chitown Foodie September 02, 2008

Quite tasty and good for a change of pace. In a pinch dry substitutions will work but of course compromise the fresh taste.

eggleston August 31, 2008