Martini Mahimahi

Meaty mahimahi stands up to olives' boldness. Prep and Cook Time: 25 minutes, plus about 20 minutes to marinate. Notes: Don't marinate for more than the recommended time; otherwise, the alcohol will "cook" the fish.

Yield: Makes 4 servings

Ingredients

• 4  boned, skinned mahimahi fillets (6 oz. each)
• Coarse kosher salt
• Freshly ground black pepper
• Martini Marinade
• 2  tablespoons  olive oil
• 1 1/2  cups  pimiento-stuffed green olives, halved
• 2  tablespoons  fresh lemon juice
• 3/4  cup  reduced-sodium chicken broth
• 1  tablespoon  vermouth
• 1  tablespoon  gin
• 2  tablespoons  butter

Preparation

1. Season fish with salt and pepper. Put in a 1-gal. resealable plastic bag and add marinade. Seal bag and marinate at room temperature about 20 minutes. Drain, saving garlic, and discard marinade. Blot fish and garlic with paper towels to avoid dripping alcohol near the heat.

2. Heat oil in a large nonstick frying pan over medium-high heat. Add fish, garlic, and olives. Cook fish until browned on one side, 3 to 4 minutes. Turn over and cook until cooked through but still moist in the center, 2 to 3 minutes more. Remove pan from heat and transfer fish to a platter, leaving garlic and olives in pan.

3. Pour lemon juice and chicken broth into pan and stir to pick up brown bits, then stir in vermouth and gin. Return pan to high heat and boil until reduced by half, about 3 minutes. Stir in butter to thicken. Pour sauce with olives and garlic over fish.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

365 (50% from fat)

Protein:

33g

Fat:

20g (sat 5.5)

Carbohydrate:

3g

Fiber:

1.4g

Sodium:

1541mg

Cholesterol:

140mg