900 g Mahi-mahi (“Dourado”) fish*
700 g Zucchini (cut in thick half-moons)
140 g Whole cherry tomatoes (whole)
80 g Whole Azapa black olives**
140 g Red onion, sliced
70 g Green beans, ends trimmed and cut in half
Fresh basil leaves
Cut the fish into cubes and marinate for 1 hour (you can coat it in a mixture of lemon juice, olive oil, salt, black pepper and crushed garlic)
Blanch the green beans.
In a wok, sauté the zucchini with sunflower oil, garlic, salt and towards the end, the rosemary. The zucchini should turn golden on the outside but still be firm.
Then mix the zucchini with olives, some olive oil, cherry tomatoes and green beans.
In a skillet sauté the fish, add the mix of vegetables and at the end season with more olive oil and fresh basil.
* Mahi-mahi is a lean, firm fish with a mild flavor. You can substitute another variety of fish – look for a local option.
** You can use any sort of juicy olives. Avoid cheap black olives which may have been bleached and re-colored black!
With love from Medina
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