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10 creamer potatoes scrubbed well and thinly sliced; 2 fennel bulbs washed and thinly sliced. Discard fronds or freeze for making vegetable broth ; 1 yellow onion very thinly sliced; 3 clementine oranges zest before sectioning 2 of the oranges into pieces. Hold zest to the side for cooking the fish. Cut the remaining orange in half and hold until the end
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Reduce the heat to simmer for about 2 minutes. Open the lid, and squeeze one entire lemon over the fish. Cover and simmer for about 30 seconds more. Open the lid, and use a fork to touch the fish, it should feel firm when fully cooked. Top each mahi-mahi with a slice of lemon. Then turn off the heat.
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Prepare the garlic butter sauce. In the same skillet (or in a new one), heat the butter, lemon juice, and lemon slices over medium heat. Heat until the butter is melted and just starting to bubble. Stir in the garlic, reduce heat to low, and continue to cook for 1 minute, or until the garlic is lightly golden.
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Discover the tantalizing flavors of the Mediterranean with our delectable Mediterranean Mahi Mahi recipe. This dish combines the freshness of mahi mahi with aromatic herbs, zesty lemon, and succulent vegetables. Learn the art of preparing this flavorful meal with our easy-to-follow instructions and uncover the secrets to a perfect Mediterranean Mahi Mahi.
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While the fish thaws, preheat the oven to 400°F and grease a large baking dish. 1 ½ pounds mahi mahi filets. Once thawed, pat the filets dry and place them in the prepared baking dish. In a small bowl, combine the seasonings then use a pastry brush to apply the olive oil to all sides of the fish.
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Strain chive mixture through cheesecloth into a small bowl, if desired, and set aside. 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.
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Add the salsa, homemade chicken stock , and olives, and simmer over medium low heat until the mixture has slightly reduced and thickened, about 5-6 minutes. Remove salsa to a bowl. Wipe out the pan, then add the other 2 teaspoons of olive oil and heat about a minute over medium-high heat. Add the fish and sear 2 minutes.
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Pat the mahi mahi dry with paper towels and de-bone them if needed (*see note). Season with salt and pepper to taste. Bake. Place 4 lemon slices from 1 large lemon in a baking dish. Place each filet on two lemon slices and bake at 400°F (205°C) for 10-15 minutes, depending on the thickness of your fish. Brown the butter.
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Combine marinade ingredients and pour into bag with mahi mahi. Press out air, seal, and refrigerate for at least 30 minutes. Preheat oven to 400 degrees. In a small mixing bowl, combine Greek yogurt, mayonnaise, parmesan cheese, breadcrumbs, and salt & pepper. Remove mahi mahi from bag and discard marinade.
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Preheat oven to 400 F. In a heavy skillet, heat 3 tbsp extra virgin olive oil and sauté the onions over medium heat until the onions are translucent, 5-7 minutes. Transfer the onions into a baking pan, forming 4 piles, about the size of the fish fillets. Place the fish fillets over the onions and season with salt and pepper.
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Preheat oven to 400 F. In a heavy skillet, heat 3 tbsp extra virgin olive oil and sauté the onions over medium heat until the onions are translucent, 5-7 minutes. Transfer the onions into a baking pan, forming 4 piles, about the size of the fish fillets. Place the fish fillets over the onions and season with salt and pepper.
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Add garlic and sauté 30 seconds. Add liquids. Whisk the chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, dried thyme, dried parsley, salt and pepper. Reduce sauce. Simmer the sauce until it reduces by half and thickens, about 4-5 minutes.
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Discover a delectable Mediterranean Mahi Mahi recipe that tantalizes your taste buds with aromatic herbs, fresh vegetables, and succulent fish. Learn the art of preparing this dish with ease, from selecting the perfect ingredients to plating it beautifully. Unlock the secrets of cooking Mediterranean cuisine in your own kitchen.
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Line a large rimmed baking sheet with parchment paper. Grate lemon to yield 1 teaspoon zest; place the zest in a small microwaveable bowl. Cut 4 (1/4-inch-thick) slices from the grated lemon; transfer the slices to the prepared baking sheet. Save remaining lemon for another use. Place 1 mahi-mahi fillet on top of each lemon slice.
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Add the lemon slices, then stir the butter in one piece at a time, waiting until each piece is almost melted before adding the next. Season the sauce. Remove the pan from the heat. Stir in the parsley. Taste the sauce and season with more salt and pepper and needed. Pour over the mahi mahi and serve immediately.
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Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil. Coat it with cooking spray. Mix cherry tomatoes with some olive oil, salt and pepper. Arrange them on the baking sheet with the marinated fish. Spoon the garlic and spices from the marinade on the fish.
