Ingredients
16 garlic cloves,divided
1/2 cup plus 1/4 cup olive oil
6 8 oz. mahi-mahi or black cod fillets
1 large white onion,halved,thinly sliced
1 large red bell pepper,thinly sliced
1 large green bell pepper,thinly sliced
1 large yellow bell pepper,thinly sliced
1 cup chopped fresh cilantro
1 cup sliced large pimiento-stuffed green olives (about 24)
4 bay leaves
2 teasoons dried oregano leaves
1/2 cup white wine
1 1/2 cups crushed tomatoes with puree
1 1/2 Tablespoons drained capers from jar
Preparation
Puree 10 garlic cloves in mini processor; transfer to 11x7x2 inch glass baking dish. Add 1/2 cup oil, 1 1/2 teaspoon salt and 1 1/2 teaspoon pepper to garlic; whisk to blend. Add fish to marinade,cover,and chill 2 hours,turning fish occasionally. Chop 6 garlic cloves. Heat 1/4 cup oil in skillet over medium high heat. Add garlic,onion and next 7 ingredients. Cook until veggies are soft,stirring often, about 15 min. Add wine;stir 1 min. Add tomatoes w puree and capers; simmer 2 min. Season with salt and pepper. Heat large nonstick skillet over medium-high heat. Add fish to skillet with marinade still clinging. Cook until golden and just opaque in center, about 5 minutes per side. Discard bay leaves from sauce. Divide sauce among plates. Top with fish.
