Grilled Mahi Mahi w/ Olive & Shallot Tapenade
Since I have come home from Africa, I have had a serious case of the travel flu. I’m sure many of you had come down with this bug at some point in your life. You know that feeling when all you can think about is traveling and you would just love to get out and explore, just be anywhere but here. Well this time it has hit me hard. I have been planning my around the world trip for two and a half years from now. I have also been trying to squeeze some sort of trip in for the meantime.
One thing I love about cooking is that it can transport you to another place. Different flavors and techniques are used all over the world. When you are not able to travel, cooking food from different cultures is the next best thing. Cooking various ethnic foods has gotten me through this bad case of the travel flu. I love exploring the different flavors of each country and culture. Each combination has something completely different to offer. This recipe is a delicious combination of Mediterranean flavors. The olive tapenade is complimented by a tangy chive and olive oil blend, both of which add strong flavors to an already delicious cut of grilled mahi mahi.
Grilled Mahi Mahi w/ Olive & Shallot Tapenade
Ingredients
- 8 tbsp olive oil
- 10 cloves garlic minced
- 3 tbsp fresh oregano chopped
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 4 6-ounce mahi mahi steaks
- 1 cup pitted mixed olives such as kalamata, picholine, or niçoise
- 1/4 cup fresh chives chopped
- 2 shallots thinly sliced
- 3 tbsp chopped fresh thyme
Instructions
- Combine 2 tbsp garlic, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper and all of the oregano to a small bowl.
- Coat the fish in this mixture, cover and chill for 1 hour.
- Meanwhile, soak the olives in cold water for 30 minutes then drain and chop.
- Combine 4 tbsp olive oil and the chives in a food processor until a sauce-like mixture forms.
- Heat 2 tbsp olive oil in a skillet over medium-high heat. Sauté the shallots until soft (about 2 minutes).
- Add the garlic, thyme and olive and cook until heated through (about 3 minutes).
- Add the remaining salt and pepper to the olives, remove from heat, cover and keep warm.
- Remove the mahi mahi from the refridgerator and grill until cooked through and fish flakes easily with a fork (about 4 minutes per side).
- Spoon the olive mixture over the top of each piece of fish and drizzle with the chive mixture before serving.
