Mediterranean Mahi Mahi With Olive and Shallot Tapenade

READY IN: 50mins
Recipe by kimjunae

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 recipelink.com Source: Chef,Jennifer Martinkus and Derrin Davis

Top Review by Dr. Jenny

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.

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a