Mahi-Mahi AL Greco recipe

Mahi-Mahi AL  Greco 

3/4 lbs. skinned Mahi-Mahi cut into cubes

1 T toasted pine nuts
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 stir fry 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 pine nuts. Serves 2.

Serve with rice or pasta.

 substitutions any firm fleshed fish such as monkfish, sword, striper, or halibut.

ENJOY BUD