Pan-Seared Mahi-Mahi with Oranges and Olives

Ingredients for Pan-Seared Mahi-Mahi with Oranges and Olives

• 170g mahi-mahi fillets (about 1 inch thick)

• 2 tablespoons olive oil, divided

• 2 teaspoons finely grated orange peel

• 180ml fresh orange juice

• 2 tablespoons (1/4 stick) butter

• 1 large shallot, chopped (about 80ml )

• 1/2 teaspoons crumbled saffron threads

• 180ml green olives, pitted, halved

• 3 oranges, peeled, cut into segments

• 1/3 cup thinly sliced fresh basil

• 1 tablespoon chopped fresh chives

How to make Pan-Seared Mahi-Mahi with Oranges and Olives

Preheat oven to 204°C. Place fish in shallow bowl or glass baking dish. Drizzle with 1 tablespoon oil, sprinkle with orange peel, and pour juice over; turn to coat.

Melt butter with 1 tablespoon oil in large nonstick ovenproof skillet over high heat. Remove fish from marinade, reserving marinade; sprinkle with salt and pepper. Cook fish until light brown, about 3 minutes. Turn fish over; add shallot. Cook 1 minute. Stir saffron into reserved marinade; pour marinade over fish. Add olives and half of orange segments. Transfer skillet to oven; roast fish until cooked through, about 6 minutes.

Transfer fish to platter; top with remaining orange segments. Spoon sauce with oranges and olives around fish. Sprinkle with basil and chives and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.