mahi-mahi al greco
serves 2
3/4 lbs. skinned mahi-mahi cut into cubes
1 t toasted pinenuts
1/3 c crumbled feta cheese
1/2 c pitted kalamata olives
1/2 c chopped artichoke hearts
5 oz (half a bag) rinsed spinach
2 large cloves of garlic (minced)
1/4 c extra virgin olive oil
1/2 medium-sized red onion, chopped
juice of one large lemon
2 t dried oregano (or 1 t fresh)
2 t dried basil (or 1 t fresh)
combine lemon, olive oil, herbs and garlic and marinate fish cubes for 30 minutes. remove fish from marinade and stirfry in a skillet with onion and a little more olive oil over medium-high heat for approximately 5 minutes. when fish is almost opaque in the middle, add the olives, artichoke hearts, feta and spinach to wilt. sprinkle with toasted pinenuts.
serve with rice or pasta.
* substitutions: any firm fleshed fish such as monkfish, swordfish, striper, or halibut.
