- Cast Iron Skillet: Essential for pan-searing due to its even heat distribution and retention capabilities.
- Chef's Knife: A versatile kitchen tool used for chopping oranges, olives, and preparing the fish.
- Cutting Board: Provides a stable surface for cutting fruits and vegetables without damaging countertops.
- Fish Fillet Bone Remover: A specialized tool to make cleanup easier when filleting mahi-mahi, though optional depending on the preparation method.
- Oven Mitts: For handling hot cookware safely without risk of burns.
- Wooden Spoon or Spatula: Useful for flipping and ensuring even cooking of the fish fillets.
- Citrus Juicer: Although optional, it can be handy for extracting juice from oranges if needed.
- Measuring Cups & Spoons: Essential for precise ingredient measurement when preparing marinades or dressings.
- Colander (for rinsing): Useful for cleaning the fish and possibly washing prepared fruits if they've been peeled or cut.
- Non-stick Cook Spray or Brush: Can be used to prevent sticking of the mahi-mahi fillets during cooking, although care must be taken with direct pan contact.
6 6-ounce mahi-mahi fillets (about 1 inch thick)
2 tablespoons olive oil, divided
2 teaspoons finely grated orange peel
3/4 cup fresh orange juice
2 tablespoons (1/4 stick) butter
1 large shallot, chopped (about 1/3 cup)
1/2 teaspoon crumbled saffron threads
3/4 cup green olives, pitted, halved
3 oranges, peeled, cut into segments
1/3 cup thinly sliced fresh basil
1 tablespoon chopped fresh chives
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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