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Grilled Mahi Mahi w/ Olive & Shallot Tapenade

5 from 1 vote
Servings 4


  • 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


  • 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.
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