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Mahi-Mahi with Spicy Tomato-Fennel Sauce
Ingredients
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large bulb fennel, cored and thinly sliced, plus ¼ cup chopped fronds for garnish
  • 2 cloves garlic, sliced
  • ¼ to ½ teaspoon crushed red pepper
  • ⅛ teaspoon salt
  • ⅓ cup dry white wine
  • ½ cup seafood or fish stock
  • 1 pint cherry tomatoes, halved
  • ⅓ cup pitted Kalamata olives, halved
  • 1 ¼ pounds mahi-mahi fillets, cut into 4 portions
Steps
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