SAN ANTONIO – It’s an easy weeknight dinner bursting with flavor and it’s a snap to make! Try this Lent-friendly recipe by Kuhlman Cellars (below).
They recommend pairing this meal with a dry, aromatic white wine, like Kuhlman Cellars Estate Roussanne or a Viognier.
You can find more recipes on the Kuhlman Cellars website.
Mahi Mahi Veracruz
- 1 1/2 pounds Mahi Mahi, skin and pin bones removed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, chopped
- 1 1/2 tablespoons capers
- 1/3 cup sliced Kalamata olives
- 1/4 cup dry white wine (suggested: Kuhlman Cellars Estate Roussanne)
- 1 jar, 16 ounces, roasted salsa (recommended: Matt’s Original or Frontera Grill)
Cut the Mahi Mahi into individual serving-size portions, about 6 ounces each.
Over medium heat and using a medium size skillet, add olive oil and then add in the chopped yellow onion. Stir frequently and cook until tender, about 4 minutes.
Add in the garlic and continue to stir frequently for an additional 30 seconds, just enough to release the aromatics.
Add in capers and Kalamata olives and stir mixture together to incorporate flavors.
Add white wine, stir to incorporate as the alcohol boils off, cook about 3 minutes to reduce liquid by half.
Pour in the jar of salsa and stir to mix well, allow to come to a gentle boil.
Carefully place the Mahi Mahi in the skillet and gently nestle the fish into the mixture.
Cover the skillet and poach the fish for about 4 minutes.
Uncover the skillet, gently flip the fish over, again nestling the filet in the sauce. Cook uncovered for approximately 5 more minutes to reduce the sauce volume by a third and finish poaching the fish.
To serve - gently scoop the fish onto a plate with a bed of rice, top with a generous spoonful of the Veracruz sauce.
Enjoy with fresh steamed broccoli or squash medley.
This dish is naturally salty, so salt may not be needed. Salt and pepper to taste.