Mahi-Mahi with Black Olive Vinaigrette

From "Creating Light From the Darkness"


 

 Photo copyright 2021 Erin Kunkel.

“Mahi-mahi is a firm, lean, white warm-water fish and is currently on the sustainable list (see SeafoodWatch.org). I am no expert, but I suppose that with ocean temperatures rising, warm-water fish is more likely to remain a stable population than cold-water fish. The sustainable seafood list will keep changing, but this sauce will work with any fish on the list. Mahi-mahi can be grilled, broiled or sauteed. Just keep it slightly undercooked, as it can quickly become dry if cooked too long. But wait—no worries if you overcook it accidentally. We will smother it in delicious black olive vinaigrette, and you will never know.”

Mahi-Mahi with Black Olive Vinaigrette

Serves 4

2 pounds mahi-mahi fillets or other fish of your choice
Salt, to taste
3 Tbsp. lemon aioli or mayonnaise*
Black Olive Vinaigrette**

Season the mahi-mahi fillets lightly with salt on both sides, and spread the lemon aioli over the fillets. (Coating lean fish with a light layer of aioli or mayonnaise helps lock in moisture and makes the fish less likely to stick to the grill.)

Cook on a barbecue grill or saute in a large skillet over medium heat for about 10 minutes, depending on the thickness of the fillets, until just cooked through. The aioli or mayo is a substitute for oil and will burn off during the cooking process.

Place the grilled fish on a serving platter and pour the dressing over it.

For a vegan version of this recipe, use tofu rather than fish and coat with vegan mayonnaise.

*I Heart You Happiness Aioli

Makes 1 cup

1 cup mayonnaise (Substitute vegan mayonnaise if you like. My favorite is Just Mayo.)
1 Tbsp. fresh lemon juice
(about ½ lemon), or hot sauce, curry or seasoning of choice
1 garlic clove, grated

So easy: In a small bowl, stir together the mayonnaise, selected seasoning, and grated garlic. With lemon juice, it becomes lemon aioli; choose hot sauce, and it is spicy aioli; add curry powder, and it’s curry aioli. Voilà!

**Black Olive Vinaigrette 

Makes 2 cups

1 cup pitted Kalamata olives, chopped (Feel free to use your favorite olive varieties in this recipe. You can also mix and match different olives and include capers or caper berries as well.)
¼ cup Seriously Citrus Dressing (recipe follows)
2 Tbsp. chopped red onion
¼ cup chopped fresh herbs (rosemary, parsley, cilantro or other herbs of choice)
2 Tbsp. Fresno chile peppers, fresh or pickled (optional)
Salt

In a bowl or jar, combine the olives, citrus dressing, onion, herbs and chile (if using), and season with salt to taste. The dressing can be made up to four days in advance.

Seriously Citrus Dressing

Makes about ¾ cup

½ cup juice from any citrus: lemon, lime, orange, grapefruit
¼ cup olive oil
1 garlic clove, grated
Salt to taste
Chopped fresh herbs, such as parsley, cilantro or rosemary (optional)

The key here is fresh-squeezed juice, not bottled. How much oil will you use? This all depends on how much juice you have squeezed, but you want to have more juice than olive oil, which is why we call it “seriously” citrus dressing.

Just whisk the citrus juice with the olive oil, stir in the garlic and season with salt. Add chopped herbs if using. Voilà.

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