Mahi Mahi, Main Dishes, Mediterranean, One Dish, Seafood

Mediterranean Mahi Mahi

There are days that I don’t know what we’re having for dinner until something inspires me. Yesterday I took a trip to Wegman’s to see what they had. Silly me – they have everything.

Mahi Mahi is a great fish and is versatile, not only in how you can prepare it, but what you can combine it with. It’s heavy enough to hold its own against some interesting counterparts in this one dish meal.

We found this to be balanced and filling without being heavy.


10 red creamer potatoes – scrubbed well and thinly sliced

A small container of olives – halved. I used half Castelvetrano and half large black Greek olives. If your local grocery store has an olive bar, it’s a great way to find these varieties.

2 medium fennel bulbs – washed a thinly sliced. Discard the fronds or freeze for making vegetable broth.

1 large sweet yellow onion – very thinly sliced.

3 clementine oranges – zest before sectioning 2 of the oranges into pieces. Hold zest on the side for cooking the fish. Cut the remaining orange in half and hold until the end.

4 portions of Mahi Mahi

Kosher salt


olive oil


Heat enough olive oil to coat a heavy pan (Le Creuset braiser – again. I swear I use this most days) until shimmering.

Season potatoes with salt and pepper and lay in a single layer in pan. Do not stir. Let a nice crust form on the potatoes. Reduce heat to medium-high. Layer the onions and the fennel on top. After about 7-8 minutes check the potatoes to see if they’ve browned. Once browned – start mixing the fennel and onions into the potatoes to cook. Salt and pepper the fish and place into pan and let sear for about 4 minutes.

With the back of a spoon, rub the orange zest into the top of the fish.

Flip and brown the second side. Season lightly with a little salt and pepper.

Add the olives and orange sections and continue to cook covered for another 4-5 minutes.

Squeeze the remaining orange over the fish and vegetables and serve.

This dish should take no more than 20-25 minutes. The fennel will still have some crunch to it. The potatoes anchor the brine of the olives and the sweetness of the orange.

I hope you love it.

Magilla rating: 9


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