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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until translucent and beginning to brown, about 4 minutes. Add wine and anchovy paste. Boil until reduced to 3/4 cup, about 3 minutes. Add tomatoes with juice; bring to boil. | 2. Sprinkle fish with salt and pepper. Add fish to skillet atop tomato mixture. Reduce heat to low, cover, and simmer until fish is cooked through, about 9 minutes. Using slotted metal spatula, transfer fish to plate and tent with foil to keep warm. Mix olives, 2 teaspoons oregano, and orange peel into sauce in skillet. Increase heat to high and boil until sauce is reduced and thickened, about 6 minutes. Season to taste with salt and pepper. Place 1 fish fillet on each of 4 plates. Pour sauce over and around fish, sprinkle with remaining 1 teaspoon oregano, and serve with warm toasted bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		100.8667	0.0	22.44	0.5667
onion	1	cup	chopped	64.0	14.944	1.76	0.16
white wine	1	cup		-	-	-	-
anchovy paste	1	teaspoon		100.8667	0.0	22.44	0.5667
tomato garlic	2	cans	diced basil	-	-	-	-
mahi fillet	4			100.8667	0.0	22.44	0.5667
green olive	1/2	cup	quartered pitted	100.8667	0.0	22.44	0.5667
oregano	3	teaspoons	chopped divided	7.95	2.0676	0.27	0.1284
orange peel	1	teaspoon	grated	1.94	0.5	0.03	0.004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.