Mahi-Mahi With Tomato,Pepper,And Caper Sauce

• 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

1. 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.
2. 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.
3. 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.
4. Discard bay leaves from sauce. Divide sauce among plates. Top with fish.

garlic, olive oil, mahimahi, white onion, red bell pepper, green bell pepper, yellow bell pepper, fresh cilantro, green olives, bay leaves, oregano, white wine, tomatoes, capers

Taken from www.epicurious.com/recipes/member/views/mahi-mahi-with-tomato-pepper-and-caper-sauce-50132276 (may not work)