Mahi Mahi, Provencal Style

Mahi Mahi Provencal


  • 2 T olive oil
  • 1 c. chopped onion
  • 3 cloves garlic, sliced
  • ½ t. thyme
  • 1 (28 oz.) can crushed tomatoes
  • 1 c. pitted black &/or green olives
  • ½ t. salt
  • ¼ t. black pepper
  • 1 ½ lb. mahi mahi fillets
  • 12 fresh basil leaves


Heat oil in a 10-in. skillet over medium-high heat.  Add onion, and sauté until onion softens, about 5 minutes.  Add garlic and thyme, and cook, stirring, about 1 minute.  Stir in tomatoes, olives, salt and pepper, and cook over medium heat until tomatoes thicken, about 15-20 minutes.

Season the fish fillets with salt and pepper.  If fillets are large, cut into portion-size pieces, and place in a 10-in. square ovenproof baking dish.  Pour the sauce over the fillets.  Bake in a preheated 425-degree oven for about 25 minutes.  Serve immediately.  Serves 4-6.

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