Mahi Mahi Veracruz
A single-skillet, weeknight favorite! Layers of flavor build a rich culinary tapestry of delight! Even better, we use a simple hack to make this an easy and fast dish to make! Use Mahi-Mahi or any firm white fish. This salty dish pairs beautifully with a dry, aromatic, crisp white wine.
Directions
This dish cooks relatively quickly, so it’s best to have the ingredients portioned prior to starting.
Cut the Mahi Mahi into individual serving size portions, about 6 oz each
Over medium heat and using a medium size skillet, add Olive oil and then add in the chopped yellow onion. Stir frequently and cook until tender, about 4 minutes
Add in the garlic and continue to stir frequently for an additional 30 seconds, just enough to release the aromatics
Add in capers and Kalamata olives and stir mixture together to incorporate flavors, about 30 seconds
Add white wine, stir to incorporate as the alcohol boils off, cook about 3 minutes to reduce liquid by half
Pour in the jar of salsa and stir to mix well, allow to come to a gentle boil
Carefully place the Mahi Mahi in the skillet and gently nestle the fish into the mixture
Cover the skillet and poach the fish for about 4 minutes
Uncover the skillet, gently flip the fish over, again nestling the filet in the sauce. Cook uncovered for approximately 5 more minutes to reduce the sauce volume by a third and finish poaching the fish. Do not over cook the fish.
To serve - gently scoop the fish onto a plate with a bed of rice, top with a generous spoonful of the Veracruz sauce.
Enjoy with fresh sauteed squash medley or roasted asparagus
This dish is naturally salty, so salt may not be needed. Salt and pepper to taste.
Enjoy!
Recommended Wine Pairing: service with a dry, aromatic white wine such as Kuhlman Cellars Estate Roussanne
Suggested Wine Pairing: a crisp, aromatic, dry white wine such as Kuhlman Cellars’ Estate Roussanne or Calcaria. A dry Pinot Grigio or Sauvignon Blanc should also pair well..
Ingredients
1.5 pound Mahi Mahi, skin removed
1 tbsp Olive oil
1 medium yellow onion, diced
4 cloves garlic, chopped
1.5 tbsp capers
1 / 3 cup sliced Kalamata olives
1 / 4 cup dry white wine, we suggest Kuhlman Cellars Estate Roussanne
1 jar, 16 oz, Roasted Salsa, we recommend Matt’s Original or Frontera Grill Black Garlic
1 / 4 tsp dried Oregano
Fresh cracked black pepper to taste
Suggested Accompaniments
Steamed rice
Sautéed Zucchini or yellow Squash
Roasted Asparagus
Avocado
