This Month's Recipe
Pan Seared Mahi Mahi with Tomato Caper Sauce

Amount: 2 Servings

ingredients

• 2 (6 ounce) mahi mahi fillets
• 2 teaspoons olive oil, divided
• ¼ teaspoon salt
• 1/8 teaspoon coarse ground pepper
• 2 tablespoons Gaea Sundried Tomatoes Tapenade
• 1/3 cup dry white wine
• 1 teaspoon capers, roughly chopped
• 1 tablespoon basil chiffonade (thin strips)

directions

1. Rinse fillets; pat dry with paper towels. Brush both sides of the fillets with 1 teaspoon of the olive oil; season with salt and pepper.
2. Heat a nonstick skillet over medium high heat for 2 minutes. Add remaining olive oil to skillet. Sauté fillets 5 minutes; turn and cook until fish just flakes with a fork (about 5 minutes). Transfer to two dinner plates.
3. In the same skillet, stir in tapenade; cook 1-2 minutes. Remove skillet from heat, add wine. Stir to loosen browned bits form bottom of skillet. Return skillet to heat; add capers, stirring to incorporate. Simmer 1-2 minutes.
4. Spoon sauce over fillets and garnish with basil.

Serving suggestion: Serve with garlic green beans and fettuccini.