Martini Mahimahi


  • 4 boned, skinned mahimahi fillets (6 oz. each)
  • Coarse kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 ½ cups pimiento-stuffed green olives, halved
  • 2 tablespoons fresh lemon juice
  • ¾ cup reduced-sodium chicken broth
  • + 3 more ingredients
    • 1 tablespoon vermouth
    • 1 tablespoon gin
    • 2 tablespoons butter

1. Season fish with salt and pepper. Put in a 1-gal. resealable plastic bag and add marinade. Seal bag and marinate at room temperature about 20 minutes. Drain, saving garlic, and discard marinade. Blot fish and garlic with paper towels to avoid dripping alcohol near the heat. 2. Heat oil in a la...

View full recipe at SpringPad


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