INGREDIENTS
Pepperonata
1/4 cup olive oil
1 medium onion, cut in thin slices
2 garlic cloves, minced
4 anchovies, minced
2 large bell peppers, yellow and red cut in thin slices
Pinch of crushed red pepper
Salt and white pepper
1 1/2 cups chopped tomatoes
2 tsp. fresh thyme leaves
Mahi
4 Mahi fillets
1/3 cup minced kalamata olives
1 TBSP olive oil
1 TBSP. chopped fresh parsley
DIRECTIONS
In a hot, deep skillet, add the oil and onion.
Saute, stirring often, until onions softens.
Add the garlic and anchovies, cook about 30 seconds.
Add peppers, season with salt and pepper; cook 30 seconds.
Add tomatoes and thyme, cover, reduce heat to medium low; simmer 30 minutes.
Add a pinch of crushed red pepper.
Heat oven to 400 degrees.
Tear off four 18x12 pieces of heavy-duty aluminum foil.
Fold in thirds lengthwise and reopen.
Divide the peperonata among the pieces of foil, spooning it into the center of each.
Season the fish with salt and pepper and set it on the pereronata.
In small bowl stir together the minced olives and olive oil; divide this paste among the fillets, spreading with the back of a spoon.
Close up the packets and place on a baking sheet; bake 15 minutes.
Open each packet carefully.
Slide the fish and pereronata out into a soup plate with all the juices.
Sprinkle with parsley and serve.
Serves 4.
