Each serving of this Mediterranean-inspired mahi dish provides 44% of your recommended daily allowance of B6. Time To Table: 30 minutes
Serves: 4
Benefits: Gluten Free, Low Carb
Excellent Source of: Iron, Potassium, Protein, Selenium, Vitamin B6, Vitamin C, Niacin, EPA/DHA Omega-3
Good Source of: Magnesium, Vitamin A, Vitamin B12, Riboflavin
Ingredients
24 ounces wild-caught mahi mahi
1 Tbsp organic, cold-pressed avocado oil
1 cup organic white wine
16 small organic Kalamata olives, quartered
1 tsp organic orange zest
1 16-oz can organic tomatoes in juice
1 cup chopped organic onion
2 tsp fresh organic oregano, chopped
Preparation
Heat oil in large “safe” skillet over medium-high heat. Add onion. Sauté until translucent, about 2 minutes. Add wine. Boil until reduced to 3/4 cup, about 3 minutes. Add tomatoes with juice; bring to boil. Sprinkle fish with salt and pepper. Add fish to skillet atop tomato mixture, reduce heat to low, cover, and simmer until fish is cooked through, about 9 minutes. Using slotted metal spatula, transfer fish to plate and tent with foil to keep warm.
Mix olives, 2 teaspoons oregano, and orange peel into sauce in skillet. Increase heat to high and boil until reduced and thickened, about 5 minutes. Place 1 fish fillet on each of 4 plates. Pour over and around fish, sprinkle with remaining 1 teaspoon oregano, and serve.
Nutrition Information:
248 Calories, 6 g Total Fat, 1 g Saturated fat, 0 g Trans Fat, 4 g Monounsaturated fat, 1 g Polyunsaturated fat, 123 mg Cholesterol, 418 mg Sodium, 10 g Carbohydrate, 3 g Fiber, 5 g Sugars, 33 g Protein