1 medium onion, chopped
1 medium green pepper, chopped
4 ½ teaspoons olive oil, divided
1 garlic clove, minced
¾ cup salsa
½ cup white wine or chicken broth
¼ cup halved Kalamata or Greek olives
½ teaspoon Greek seasoning
4 mahi mahi bnls sknls fillets (6 oz each)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup crumbled feta cheese
Preheat oven to 425 degrees F. In a large ovenproof skillet, sauté onion and green pepper in 1 ½ teaspoons oil until tender. Add minced garlic; sauté 1 minute.
Stir in the salsa, wine, olives & Greek seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. Transfer to a bowl; set aside.
Sprinkle mahi mahi with salt and black pepper. In same skillet, lightly brown fillets in the remaining oil 2 minutes on each side. Spoon salsa mixture over fillets.
Bake, uncovered, 6 minutes. Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque and flaky.
From prep to table 40 minutes