- 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.