Two 6 Oz Pieces of Mahi-Mahi (preferably fresh or thawed)
For the marinade:
3 cloves garlic, chopped
2 limes, juiced
2 tablespoons water
Pinch clove – Crush Two Cloves with knife on a board
For the main dish:
2 Tbs. Canola or Avocado oil, for sauté
1cup chicken stock
1 onion, sliced
½ Green Pepper – Julienne (Sliced about ½” wide pieces
½ Red Pepper – Julienne (Sliced about ½ “ wide pieces)
1 bay leaves, 2 pinches dried oregano – Pinch of Cumin, put in small dish
2 Tbs. Tomato Paste
2 plum tomatoes cut into quarters
8 pieces pickled chiles – Jalapenos (Nacho chilies) & 6 green olives pitted and crushed with your figures. Put in a small dish
8 green olives, whole – put in a small dish to use later
2 tablespoons chopped cilantro (optional)
In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the fish for 30 minutes.
For The Sauce and Dish
Put a small amount of oil in a hot sauté pan and sauté the fish for about 3 minutes per side. Remove to a plate while making the sauce.
Sauté the onions and bell peppers with a pinch of salt until fairly soft with a little caramelized color
Add the tomato paste, put a little oil on it and mix with the vegetables and cook while stirring for about 3 minutes
Add the chicken broth and begin to add the remaining ingredients.
First, add the bay leaves, and oregano and stir to combine. Add the pickled chiles, crushed olives, and capers and stir to combine. Next, add the plum tomatoes. Season with salt and continue simmering. If needed, cover it so it doesn’t all evaporate. Add for chicken broth if necessary. Taste the sauce for salt.
Lower the heat on the sauce and add the fish to soak up the sauce and finish cooking. About 8 minutes. Add whole olives.
Remove the fish to two plates for serving.
Cover with vegetable sauce
Before serving, sprinkle with chopped cilantro
Serve with brown rice.