4 Mahi-Mahi fillets (6–8 oz each)
2 tablespoons olive oil (for searing)
Salt and black pepper (to taste)
Lemon wedges (for serving)
Tapenade-
1 cup cherry tomatoes, halved (or 2 medium ripe tomatoes, diced)
½ cup Kalamata olives, pitted and chopped
1 tablespoon capers, chopped (optional)
1 garlic clove, minced
2 tablespoons fresh parsley or basil, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar or fresh lemon juice
Salt and pepper to taste
Mahi-Mahi – Pat fillets dry, season with salt and pepper, and your favorite herbs. Refrigerate until ready to sear.
Tapenade – Chop tomatoes, olives, capers, garlic, and herbs. Mix with olive oil and vinegar/lemon juice. Season to taste and chill.
Finish – Sear mahi-mahi in hot oil until golden and cooked through (~3–4 minutes per side); top with tapenade and serve with lemon.
