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Martini Mahimahi





Yields
Makes 4 servings



Total Time
45 mins

Meaty mahimahi stands up to olives' boldness. Prep and Cook Time: 25 minutes, plus about 20 minutes to marinate. Notes: Don't marinate for more than the recommended time; otherwise, the alcohol will "cook" the fish.

Martini Marinade




Photo: Thomas J. Story; Styling: Dan Becker
 4 boned, skinned mahimahi fillets (6 oz. each)
  Coarse kosher salt
  Freshly ground black pepper
  Martini Marinade
 2 tablespoons olive oil
 1 1/2 cups pimiento-stuffed green olives, halved
 2 tablespoons fresh lemon juice
 3/4 cup reduced-sodium chicken broth
 1 tablespoon vermouth
 1 tablespoon gin
 2 tablespoons butter
Step 1
1

Season fish with salt and pepper. Put in a 1-gal. resealable plastic bag and add marinade. Seal bag and marinate at room temperature about 20 minutes. Drain, saving garlic, and discard marinade. Blot fish and garlic with paper towels to avoid dripping alcohol near the heat.

Step 2
2

Heat oil in a large nonstick frying pan over medium-high heat. Add fish, garlic, and olives. Cook fish until browned on one side, 3 to 4 minutes. Turn over and cook until cooked through but still moist in the center, 2 to 3 minutes more. Remove pan from heat and transfer fish to a platter, leaving garlic and olives in pan.

Step 3
3

Pour lemon juice and chicken broth into pan and stir to pick up brown bits, then stir in vermouth and gin. Return pan to high heat and boil until reduced by half, about 3 minutes. Stir in butter to thicken. Pour sauce with olives and garlic over fish.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories365
% Daily Value *
Total Fat 20g26%

Saturated Fat 5.5g28%
Cholesterol 140mg47%
Sodium 1541mg67%
Total Carbohydrate 3g2%

Dietary Fiber 1.4g5%
Protein 33g

* The % Daily Value (DV) 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.