Mediterranean Mahi Mahi with Olive and Shallot Tapenade
Elevate your weeknight dinners with this vibrant Mediterranean Mahi Mahi with Olive and Shallot Tapenade. This flavorful dish pairs tender, pan-seared Mahi Mahi fillets with a zesty tapenade made from Kalamata olives, capers, shallots, and fresh herbs, delivering a delightful blend of briny and citrusy notes. A quick garlic and paprika marinade infuses the fish with bold flavors, while the sautéed cherry tomatoes add a burst of juicy sweetness to every bite. Ready in just 35 minutes, this Mediterranean-inspired recipe is perfect for a healthy, gluten-free meal that feels gourmet yet approachable. Serve with your favorite side salad or roasted veggies for a complete, wholesome dinner packed with bright, bold flavors.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Mahi Mahi fillets
- 4 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic cloves
- 2 medium Shallots
- 0.5 cup Kalamata olives, pitted and chopped
- 3 tablespoons Capers, rinsed
- 3 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh oregano, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Cherry tomatoes, halved
Instructions
Rinse the Mahi Mahi fillets under cold water, then pat dry with paper towels. Set aside on a plate.
In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, salt, black pepper, and paprika. Whisk to create a marinade.
Brush the marinade evenly over both sides of the Mahi Mahi fillets. Set aside to marinate for 10 minutes while you prepare the tapenade.
To make the olive and shallot tapenade, finely dice the shallots and place them in a mixing bowl. Add the chopped Kalamata olives, capers, parsley, oregano, remaining lemon juice, and 1 tablespoon of olive oil. Stir until well combined. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the marinated Mahi Mahi fillets to the skillet.
Cook the fish for about 4-5 minutes per side, or until the fish is golden brown on the outside and flakes easily with a fork. Remove from heat and transfer to a serving platter.
In the same skillet, add the halved cherry tomatoes and sauté for 2-3 minutes until they soften slightly and release some juices.
Top each Mahi Mahi fillet with a generous spoonful of the olive and shallot tapenade. Serve with the sautéed cherry tomatoes on the side.
Enjoy your Mediterranean Mahi Mahi with Olive and Shallot Tapenade!
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 11.6 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4223 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
