Olive and Lemon Piccata Mahi Mahi
Olive and Lemon Piccata Mahi Mahi
Serves 4
15 min.
active cooking time
20 min.
total cooking time
Ingredients
A note about gluten: When gluten-free chicken broth is used, this recipe is gluten free.
1 ½ lbs.
fresh mahi mahi fillet(s), skin removed, cut evenly into 4 portions
1 tsp.
kosher salt, plus more for finishing
1 tsp.
freshly ground Kowalski's Black Peppercorns, plus more for finishing
2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1
shallot, minced
½ cup
chopped pitted Castelvetrano (or Greek) olives
2 cloves
garlic, minced
½ cup
dry white wine
½ cup
chicken broth
3 tbsp.
capers
2 tbsp.
Kowalski's Unsalted Butter
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice
- garnishes, to taste (optional): minced fresh parsley, freshly grated lemon zest, snipped fresh chives and thinly sliced green onion
Directions
- Season fish evenly with salt and pepper.
- In a large skillet, heat 1 tbsp. oil over medium-high heat. Add fish; sauté until fish is dark golden-brown and cooked through, turning once (about 2 min. per side).
- Transfer fish to a warm platter; keep warm.
- Heat remaining oil in skillet. Add shallot; sauté for 3 min., stirring frequently.
- Add olives and garlic; sauté for 1 min., stirring constantly.
- Add wine, scraping the bottom of the pan; bring to a boil.
- Cook, stirring often, until liquid almost evaporates.
- Add broth; bring to a boil. Cook until reduced by ½ (about 5 min.).
- Remove from heat; whisk in capers, butter and juice.
- Season fish with salt and pepper to taste; drizzle sauce over fish.
- Serve immediately with desired garnishes.
Find It!
- Find Castelvetrano olives on the Olive Bar or in the Olive Aisle.
- Find Kowalski's Freshly Squeezed Lemon Juice in the Produce Juice Case.
Tasty Tips:
- Swordfish can be used in place of mahi mahi.
- To easily remove skin from fish, place the raw fish skin-side up on a wire rack set inside a baking dish or on a rimmed baking sheet; drizzle evenly with a bit of nearly boiling water. As the fat layer warms and begins to melt, the skin will curl up at the edges. Using your fingers or tongs, gently peel the skin away from the flesh.
