Greek Mahimahi


  • Cooking spray
  • 1 teaspoon black pepper, divided
  • ½ teaspoon salt, divided
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons halved pitted kalamata olives
  • 4 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick), skinned
  • 1 teaspoon chopped fresh oregano
  • + 4 more ingredients
    • 1 tablespoon red wine vinegar
    • 2 cups tomato wedges
    • 2 tablespoons chopped fresh parsley
    • ¼ cup thinly vertically sliced red onion

1. Heat a nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish in lightly sprayed pan; cook 4 minutes on each side or until fish flakes when tested with a fork or until desired degree of doneness. Remove fish from pan; let stand 3 minute...

View full recipe at My Recipes


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