Ingredients

2 ounces olive oil
2 bay leaves
6 garlic cloves
4 shallots, chopped
1/2 onion, chopped, plus additional minced onion for garnish
1 whole jalapeno pepper
1 boiled zucchini, julienned
1-ounce fresh oregano leaves
1-ounce minced roasted tomato
1-ounce white wine
1-ounce water
4 mahi mahi fillets
Butter, for sauteing
4 ounces diced white mushrooms

Salt

Instructions

In a large saute pan over medium heat, heat the olive oil. Add the bay
leaves, garlic, shallots, 1/2 chopped onion, and jalapeno pepper and saute for 2 minutes. Add the boiled
zucchini and fresh oregano and then continue to saute for 1 minute. Add the minced tomato, white wine, and
water, stir, and remove from the heat.

Poach the mahi mahi fillets in water a large saute pan; cook until a knife slides in easily and fish is opaque
throughout.

Meanwhile, heat the butter in a small saute pan. Add the white mushrooms, additional minced onion, and salt,
to taste. Saute until the mushrooms are cooked through.

Distribute the oregano sauce among 4 serving plates, and then top with the mahi mahi. Top the fish with the
mushroom and onion mixture.