Pan-Seared Mahi-Mahi With Oranges And Olives

• 6 6-ounce mahi-mahi fillets (about 1 inch thick)
• 2 tablespoons olive oil, divided
• 2 teaspoons finely grated orange peel
• 3/4 cup fresh orange juice
• 2 tablespoons (1/4 stick) butter
• 1 large shallot, chopped (about 1/3 cup)
• 1/2 teaspoon crumbled saffron threads
• 3/4 cup green olives, pitted, halved
• 3 oranges, peeled, cut into segments
• 1/3 cup thinly sliced fresh basil
• 1 tablespoon chopped fresh chives

1. Preheat oven to 400u0b0F. Place fish in shallow bowl or glass baking dish. Drizzle with 1 tablespoon oil, sprinkle with orange peel, and pour juice over; turn to coat.
2. Melt butter with 1 tablespoon oil in large nonstick ovenproof skillet over high heat. Remove fish from marinade, reserving marinade; sprinkle with salt and pepper. Cook fish until light brown, about 3 minutes. Turn fish over; add shallot. Cook 1 minute. Stir saffron into reserved marinade; pour marinade over fish. Add olives and half of orange segments. Transfer skillet to oven; roast fish until cooked through, about 6 minutes.
3. Transfer fish to platter; top with remaining orange segments. Spoon sauce with oranges and olives around fish. Sprinkle with basil and chives and serve.

mahi, olive oil, orange juice, butter, shallot, crumbled saffron threads, green olives, oranges, fresh basil, fresh chives

Taken from www.epicurious.com/recipes/food/views/pan-seared-mahi-mahi-with-oranges-and-olives-240365 (may not work)