Basil Crush olive oil ·
Seafood ·
SELECT Delicate olive oil ·
Traverse City Cherry balsamic ·
Walnut oil ·
Mahimahi with Cherry Walnut Tapenade
Mahimahi with Cherry Walnut Tapenade
Submitted by Corporate Chef Andy Stewart
Seafood
Ingredients
- 1 tablespoon Fustini's Delicate SELECT olive oil
- 6 mahimahi fillets, skin off, dark meat removed
- salt and white pepper
- Cherry Walnut Tapenade
- fresh basil, cut in chiffonade
- Fustini's Basil Crush olive oil
- 1/4 cup Fustini's Traverse City Cherry balsamic
- 1/4 cup dried cherries
- salt
- 1/2 cup walnuts, toasted
- 1 tablespoon fresh basil, cut in chiffonade
- 1 teaspoon Fustini's Roasted Walnut oil
- black pepper
Directions
- Preheat oven to 375 degrees. Heat Fustini's olive oil in a large, ovenproof sauté, pan over medium heat. Season the fillets with salt and white pepper and carefully place them in the hot oil. Fry on one side for 6-8 minutes, or until golden brown and more than halfway cooked. Turn the fillets over and spoon some of the tapenade on top. Place in the hot oven until fully cooked, 4-6 additional minutes depending on the thickness of the fillets. Remove for the oven and serve immediately with a basil chiffonade garnish and a drizzle of Fustini's Basil olive oil
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