Mediterranean Mahi Mahi

This Mediterranean mahi mahi recipe, submitted by Taste of Home reader Virginia C. Anthony of Jacksonville, Florida, is full of bright, fresh flavors from its aromatic vegetables, zippy salsa, buttery olives, briny feta and herbs. It’s a healthy seafood dinner with lean mahi mahi fillets that are quickly pan-seared, then baked under a light, veggie-packed sauce. It comes together fast for busy weeknights, yet feels wholesome and fancy enough to serve when you’re entertaining.

Mediterranean Mahi Mahi Ingredients

• Aromatics: This Mediterranean-inspired dish starts with a fragrant mixture of sauteed onion, green bell peppers and garlic for savory depth. If you prefer a slightly sweeter flavor, replace the green bell pepper with a red, orange or yellow one.
• Salsa: A jar of tomato-based salsa is a smart shortcut for creating a tangy, lightly spiced sauce. Chunky varieties deliver the great texture without excess liquid, and you can choose mild, medium or hot depending on your heat preference. If you prefer no spice, replace the salsa with a can of diced tomatoes.
• White wine or chicken broth: Either option can be used to bring the sauce to a simmer, but cooking with wine delivers a brighter, more complex flavor than broth.
• Olives: This recipe calls for Greek olives, which are the same as Kalamata olives. Green or black olives can be used depending on your preference. To save time, buy a jar of pitted olives and give them a rough chop before adding them to the sauce.
• Greek seasoning: Greek seasoning is a herb-forward, all-in-one spice mix. It usually contains a mix of dried oregano, basil, thyme, rosemary, parsley and dill, plus garlic and onion powder.
• Mahi mahi: If your grocery store doesn’t have fresh fish fillets, look for frozen fish and thaw it overnight in the fridge before cooking it. Choose fillets that are roughly 6 ounces each, and which are similar in thickness for even cooking.
• Feta: Sprinkling the fish with feta during the last few minutes of cooking allows the cheese to soften, adding creaminess and a salty finish. Tomato and basil-flavored feta enhances the Mediterranean vibes, but plain feta works just as well.
• Fresh basil: Finishing with a sprinkle of fresh basil is optional but highly recommended for a bright, herbal flavor and an eye-catching pop of green. Tear or chiffonade fresh basil to release its aroma and flavor without bruising the leaves.

Directions

Step 1: Saute the aromatics

Preheat the oven to 425°F. In a large ovenproof skillet, heat 1-1/2 teaspoons of olive oil over medium heat. Add the chopped onion and green pepper and cook them until they’re tender. Add the minced garlic and cook it for one minute longer.

Step 2: Build the sauce

Add the salsa, white wine (or broth), olives and Greek seasoning to the skillet. Bring the mixture to a boil, then reduce the heat and simmer it, uncovered, for five minutes or until it’s slightly thickened. Transfer the sauce to a bowl and set it aside.

Step 3: Sear the mahi mahi

Season the mahi mahi fillets with salt and pepper. In the same skillet, heat the remaining olive oil. Add the fillets and cook them for two minutes on each side, just until the fish is lightly browned on the outside.

Spoon the salsa mixture evenly over the fillets.

Editor’s Tip: Don’t worry about cooking the fish through at this stage; it goes into the oven to finish cooking in the next step.

Step 4: Finish cooking the fish in the oven

Transfer the skillet to the oven and bake the fish, uncovered, for six minutes. Sprinkle the fish with feta cheese, then return it to the oven and bake it for two to three minutes longer until it just turns opaque. If desired, sprinkle it with fresh basil before serving it.

Editor’s Tip: Fish cooks quickly! Pull it from the oven as soon as it flakes easily with a fork to keep it tender. For added insurance, use a meat thermometer; the fish is done when it reaches 145°.

Recipe Variations

• Add more veggies: Toss chopped zucchini, halved cherry tomatoes or a few handfuls of spinach into the skillet for extra color and nutrition.
• Turn up the heat: Use a hot salsa, or stir in a pinch of crushed red pepper flakes or a dash of hot sauce for extra heat.
• Go dairy free: Skip the feta and finish the dish with a bright squeeze of fresh lemon juice.
• Try other herbs: Sprinkle the finished dish with fresh parsley, oregano or dill instead of basil for a slightly different herbal note.
• Make extra sauce: Double the salsa mixture ingredients and spoon the extra sauce over rice, couscous or orzo for an easy side dish.

How to Store Mediterranean Mahi Mahi

Let the fish cool to room temperature, then transfer leftovers to an airtight container. Store them in the refrigerator for up to four days.

Can you freeze Mediterranean mahi mahi?

No, we don’t recommend freezing this dish. The fish, vegetables and feta can turn watery and lose their fresh texture after they’re thawed.

How do you reheat Mediterranean mahi mahi?

Reheat leftover mahi mahi, covered, in a 300° oven until it’s warmed through. You can also microwave it in short intervals, but don’t overdo it to avoid drying out the fish.

Mediterranean Mahi Mahi Tips

What other types of fish can be used?

Any type of firm white fish will work well in this Mediterranean-inspired recipe. If you can’t find mahi mahi, try halibut, cod, sea bass, grouper or snapper. For the best-tasting fish, choose fresh fillets of a similar thickness and adjust the cooking time as needed. Thinner fillets may need a minute less in the oven, while thicker pieces may need an extra minute or two.

Can you use frozen fish fillets?

Yes, you can use frozen fish fillets in this recipe. Thaw them completely in the refrigerator before cooking them. Pat the fillets dry with paper towels to remove excess moisture to help them sear.

What can you serve with Mediterranean mahi mahi?

This Mediterranean mahi mahi pairs well with light, fresh sides that complement its bright flavors. Serve it with a crisp green Mediterranean salad, roasted vegetables, couscous, orzo with Parmesan and basil or fluffy lemon rice pilaf for a well-rounded meal. For even more Mediterranean flair, add a basket of warm pita bread with hummus or tzatziki for dipping.