Recipe: Mediterranean Mahi Mahi with Olive and Shallot Tapenade (NOT Cheesecake Factory)

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MEDITERRANEAN MAHI MAHI WITH OLIVE AND SHALLOT TAPENADE
Source: Chef,Jennifer Martinkus and Derrin Davis
Coastal Living, MARCH 2005

10 tablespoon olive oil, divided
1/4 cup minced garlic (about 10 cloves), divided
3 tablespoons chopped fresh oregano
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
4 (6-ounce) mahi mahi steaks
1 cup mixed brined olives, pitted (such as kalamata, picholine, and ni oise)
1/4 cup chopped fresh chives
2 shallots, thinly sliced
3 tablespoons chopped fresh thyme

Combine 2 tablespoons olive oil, 2 tablespoons garlic, and oregano in a small bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub fish with oregano mixture. Cover and chill 1 hour.

Meanwhile, soak olives in cold water 30 minutes. Drain, and soak in cold water 30 additional minutes. Drain. Chop olives and set aside.

Place 4 tablespoons oil and chives in a blender; process until combined. Strain chive mixture through cheesecloth into a small bowl, if desired, and set aside.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shallots; saut 2 minutes. Stir in remaining 2 tablespoons garlic, thyme, and olives; cook 3 minutes or until heated. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from heat; cover and keep warm.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot. Saut fish, skin side up, 3 to 5 minutes. Turn, and saut 4 to 5 minutes, or until fish flakes with a fork. Place fish on individual serving plates. Spoon olive mixture evenly over steaks, and drizzle with chive mixture. Serve immediately.

Yield: Makes 4 servings